Vajco egg pickling agent vajo 100 g

Product detailed description

A tried and tested recipe from our grandmothers for pickling eggs.

Use

Mix the contents of the bag in approximately 6-10 liters of cold water and pour the solution over the eggs placed in a glass or stoneware container so that it is at least 5 cm below the surface. Cover the container with cellophane and store in a dark and cool place. The temperature must not fall below 1°C. This amount should be enough for approximately 100 eggs. Use the eggs within 12 months. The solution usually forms sediment. The used solution can be poured into nature in a diluted state without causing any damage (it reduces soil acidity).

Composition

calcium hydroxide E526.

Notice

Message from the user:
I pickle eggs in September and October when I have surpluses, and I do it in OVA. I use them for Christmas to bake cookies, if the hens stop laying at that time. If not, I use them in buns until spring. I whip beautiful egg whites to stiff peaks without any problems. With these pickled eggs, you just need to be very careful when separating the egg whites from the yolk before whipping. The egg white is not as precisely separated by consistency from the yolk, it is as if thinner and likes to mix with the yolk.

7 good reasons why we should eat eggs!
Eggs are considered a superfood. They have the most balanced content of nutritionally important substances, contain almost all the important vitamins and are easily digestible. In addition, they contain a large proportion of protein, making them suitable for anyone who wants to lose excess weight or gain muscle.

1. They contain a large proportion of quality proteins
Are you losing weight? Then you should definitely include eggs in your diet. Eggs contain proteins that are more biologically valuable than proteins from meat or milk. Their main source is the egg white. It is the largest component of the dry matter of the egg and contains 10 to 12% of proteins. The proportion of proteins in the yolk is around 16%. Egg proteins are valuable especially for the high proportion of essential amino acids, which are necessary for humans because they cannot produce them in the body. They are also very digestible (from 98 to 100%).

2. They are full of vitamins and minerals
Eggs contain all vitamins except vitamin C. Fat-soluble vitamins (A, D, E, K) predominate in the yolk, while B vitamins are found in the white. Minerals are mainly represented by a high content of iron, phosphorus, potassium and zinc, and selenium is an important trace element.

3. Egg whites are fat-free
The most discussed component of eggs is the fat found in the egg yolk. These represent about 2/3 of the dry matter of the egg yolk. From a nutritional point of view, the most important are phospholipids, which make up about a third of egg fats. These have a positive effect on the structure and function of cells. The white, on the other hand, does not contain fat and also has a low calorie value.

4. Eggs contain valuable fatty acids
An important component of fats are fatty acids. A regular egg contains about 6 g of fatty acids. Some fatty acids in eggs have antithrombotic, antiatherosclerotic and anti-inflammatory properties and their increased consumption acts as a prevention of cardiovascular diseases (atherosclerosis, thrombosis), rheumatoid arthritis, and has other positive effects. For children, especially children under 3 years of age, they are essential for brain and eye development. In older people, they contribute to balancing hormone levels, which change during aging.

5. Eggs have high nutritional value
Eggs are among the most valuable foods due to their high nutritional value. The average egg has an energy value of 332–387 kJ. The main source of energy is the yolk.

According to the Food Standards Agency, it is not necessary for most people (except those suffering from hypercholesterolemia) to limit their consumption of eggs.

"For healthy individuals, consuming 1-2 eggs a day does not pose any risk, as long as their diet does not contain excessive intake of other sources of cholesterol and saturated fatty acids. In the nutrition of children aged 6-12 months, it is recommended to consume 4 yolks a week, because the yolk is a valuable source of highly bioavailable iron. However, young children should not be given the white due to the risk of developing an allergy," adds Kamila Míková.

6. We don't have to worry about cholesterol.
Cholesterol is also associated with eggs. Concerns about it are among the reasons for the decline in egg consumption in most developed countries, including the Czech Republic. However, cholesterol is essential for the normal functioning of the human body. The level of cholesterol in the body is strongly dependent on the individual metabolism of each of us. It can be influenced relatively little by diet, by a maximum of 30%.

High serum cholesterol levels are among the risk factors for cardiovascular diseases. Its formation is caused by increased total energy intake in the diet, especially the intake of fats with a higher content of saturated fatty acids. Cholesterol levels can also increase when consuming a high-energy diet that does not contain cholesterol. However, a number of studies have shown that long-term consumption (6 months) of 2 eggs per day led to a slight decrease in cholesterol levels.

"Today's eggs also contain less cholesterol. This was achieved thanks to the breeding of hens and the modification of feed mixtures," points out Kamila Míková.

7. Salmonella is not a problem with eggs in a carton
Salmonella are microorganisms that cause dangerous diseases. Eggs are most often cited as the source of these diseases. Salmonella contamination comes either from a sick laying hen or from the breeding environment. Egg shells are most contaminated, especially if they are contaminated with droppings or bedding. Salmonella is only destroyed by sufficient heating.

Shell eggs are sometimes damaged or dirty, and microorganisms can then be transferred from the shell not only to the egg, but also to the surroundings of the egg - to your hands, kitchen surfaces, dishes, other foods, etc. If you are afraid of dangerous microbes, reach for eggs in a carton. The shell, which can harbor salmonella, is removed from them, and they are also pasteurized to kill microorganisms.