EntranceApproximately how much does one chicken egg weigh. Actual question: how many grams of protein in one egg
Eggs are considered dietary product. Each component of which it consists carries a supply of nutrients, the amount of protein in the egg has a large percentage. In fact, this is a large egg cell, inside which it should be born new life. It has all the building materials necessary for this process.
The desire to lose weight pushes people to look for universal culinary solutions. The first remedy that comes to mind is familiar to many from children's camps and rest homes. Increasingly, Internet search engines provide information on request: egg protein calorie content.
It is worth remembering that the whole egg carries the nutrients the body needs. For this reason, most diet complexes recommend replacing the usual morning diet with two boiled eggs.
Laboratory studies have shown that the yolk includes:
a large amount of protein;
vitamin complexes (such as groups B, D, A);
a set of rare micro- and macrocomplexes;
an enzyme that can break down proteins.
At the same time, protein also contains substances necessary for building muscle, nerve and skeletal mass. Thus, protein and yolk make up a harmonious tandem, including the mechanisms for the breakdown of these substances by the body.
Due to its properties, the egg has firmly entered the diet of athletes. The goals set for nutrition for this group of consumers require maximum return and minimum calorie content. When compiling such a diet, it is important to know how many grams of protein are in one egg.
Crude protein makes it possible to repair damaged, inflamed vocal cords. Vocal teachers often require their students to drink one egg before class. This gives the ligaments elasticity, removes the effect of overwork from unusual stress.
In case of damage to the ligaments and tendons, traumatologists recommend eating at least two dozen eggs a week. Thus, injured tissues can easily make up for the missing building material.
Dentists after complex operations to remove teeth also instruct the patient to drink a couple raw eggs. Since the direct sequence egg-protein-fat-carbohydrate increases the chances of the healing process.
The main value of the yolk mass lies precisely in the high protein content. Some diet complexes involve dividing the contents of the egg into two separate stages of consumption. Therefore, it is important to know how many proteins are in an egg.
Descriptions may mention the egg product category. Actually, as well as its commercial implementation. The weight of the egg is directly proportional to the category. Accordingly, each gram contains a certain amount of proteins.
The category is awarded to the egg at the poultry farm, at the time of sorting.
Third category
The smallest eggs receive the third category. In addition to size, this type has a thin shell, low liquid content. This option is suitable for easy application while cooking. The dietary value of the product is low.
The average volume of eggs of the third category is from 35 to 44.9 g. At the same time, the protein content contains from 23.3 to 31 g per total weight. Protein part 2.6-3.4g.
Second category
Not much different from the third category. The total weight of such a product is from 45 to 54.8 g. Protein can contain from 30 to 36.8 g. Proteins, respectively, 3.4-4.2g.
First category
The first two categories are more suitable for home cooking. If it's about healing properties, the first category fits well by standards. The weight of an egg of the first category can be from 54 to 64.8 g. Include from 35.8 to 44.3 g of protein, protein 4.2-4.8 g.
"O"
This abbreviation stands for "choice". Eggs weighing from 66-75g are considered selected. Accordingly, the protein in it is from 44 to 50 g, protein from 4.8 to 5.6 g. Selected eggs are served for breakfast at the boarding house of hospitals.
"AT"
It is considered the highest category. Such a product is distinguished by high indicators of shell thickness in relation to wateriness, content of elements. The weight of an egg of category "B" is from 76g, the protein content is more than 50g, the protein content is more than 5.7g.
Based on the data provided, you can see for yourself how much protein is in the egg white by calculating the daily intake of this dish.
Protein content in cooked form
During cooking, many substances are destroyed. But even after folding, the protein retains its useful qualities. Cooking methods for an egg can affect its properties in different ways.
The topic “how much protein is in a boiled egg” is most often heard during nutrition programs. Since this is the most common way to prepare this product.
Consider a few facts about protein.
The main methods of cooking eggs include varying degrees of heat treatment:
hard boiled;
soft-boiled;
in a bag;
roast;
melange.
Separately, there is a group for processing eggs to the state of a semi-finished product:
dried egg white;
egg powder.
The first stage involves drying only the protein mass to a powder state.
At the same time, on average, the level of protein decreases:
"O" category up to 38g;
"B" category up to 40g;
other categories by 50%.
Egg powder is made from the whole peeled egg. Protein levels are reduced on average by:
"O" category by 20%;
"B" category by 10-15%;
other categories by 40%.
Heat treatment of eggs gives the following data:
hard-boiled eggs contain up to 12.7g;
a soft-boiled egg gives up to 12.9 g;
a boiled egg in a bag has up to 13g;
a fried egg without oil contains 14.5 g;
the method of preparing melange allows you to save up to 12.4 g.
Such figures allow you to navigate by the loss of protein mass in the near-yolk liquid during cooking, giving a complete answer to the dilemma of how many proteins are in a boiled egg.
The effect of protein on the body
Despite dietary indicators, some options for the effect of eggs on the body can have a negative effect. This is primarily due to the person's personal immunity to the product. In some cases, its amount can be reduced. Other options exclude this product completely.
Excessive passion for egg diets can lead to:
increase in cholesterol;
abundant secretion of bile;
disruption of the intestines, stomach.
The complete absence or reduced consumption is prescribed:
patients with diathesis;
with blood diseases (hepatitis, jaundice, diabetes);
with urolithiasis;
with a weak liver.
In such a case, only quail eggs. Since they are 100% digestible, they are light in weight.
Egg white is important for the face. The skin of this part of the body has increased requirements for the consumption of proteins, protein groups, and vitamins. To settle metabolic processes sensitive skin, it is recommended to do egg compresses.
Many cosmetologists recommend that people with brittle, split hair make egg masks. The hair follicle receives the necessary charge of vitamins, the trunk itself - an abundance of proteins. The scales of the hair shaft receive a sufficient amount of elements, the hair after the mask acquires a pleasant shine and fluidity.
Egg white is an indispensable assistant in body care. A large number of recipes based on it makes it possible to restore health:
nails;
hair;
skin covers.
In this case, it is absolutely not necessary to make an appointment with a beautician. The main rule of such home remedies is to strictly follow the instructions and, if possible, use only laboratory-tested products. The freshness of the product is of paramount importance.
Sometimes it is suggested to add a few drops to the egg mixture citric acid. This applies to masks for oily or acne prone skin. This method really helps. However, you need to be extremely careful, because the acid is an aggressive environment. Test on a small area of skin before use.
Based on the data, certain conclusions can be drawn. Before starting a diet based egg white, you need to study your condition well. By listening to the testimony of a doctor, you can build an ideal diet that will replenish the body with all the necessary substances.
Kira Stoletova
If you are going to raise chickens not only to please your own taste buds, but also to replenish your wallet, you should find out how much a chicken egg weighs without a shell and with it, because the price of the product and the category to which it belongs are in direct depending on its size.
Marking value
The egg must be labeled before being sent to the store. The marking can be seen directly on the shell or on the packaging, it consists of 2 characters. The first indicates the freshness of the product, the second - the category and approximate weight.
- C means "table", i.e. with a period of more than 7 days from the date of demolition.
- D - "dietary", or, in other words, the freshest product "just" from under the chicken. After 7 days it becomes a "canteen".
The category is indicated by numbers: 1, 2 and 3, or by the letters O and B. In the European equivalent, the signs will look like this: M (1), S (2, 3), L (O) and XL (B). O means “choice”, and B is the highest category. Average weight each category is shown in the table:
If we talk about standard products, one look at their markings should tell about their characteristics. In ordinary stores, everyone most likely saw (and sees) eggs marked c1 or c2 (that is, a table egg of category 1 or 2).
Weight without shell
The shell is rarely used in cooking, so it is quite natural that buyers are interested in the question, how much do yolks and proteins weigh without shell in one single chicken egg? Average Weight of the shell - 10% of the total weight of the raw egg.
The shell is not as useless as it seems (remember this the next time you throw it away). The shell is a source of calcium, beneficial for health and growth poultry. Resourceful owners, instead of buying supplements in pet stores, add crushed shells to feed for feathered pets. The shell is used in other areas of life, for example, it is used to make plant food and cosmetics.
How much does the yolk weigh, and how much is the protein?
the weight of the protein in one egg is 55% by weight, and the yolk is 35%. As you can see, the bulk of the mass is protein, and it, in turn, consists of 90% water. Water gradually evaporates during long storage, and consequently, weight decreases. This is to the question of why the mass in a store-bought chicken egg is less than it should be. Weight loss is inevitable, so do not consider this moment as a scam. Consider how much the yolk and protein weigh in the table:
How much does a chicken egg weigh
Eggs for mass gain. My recipe.
The hens started laying large eggs.
A few interesting facts to note
- The mass of raw and hard-boiled product remains almost the same, if we exclude the weight of the shell.
- Average weight is still average weight. It happens that chickens lay "unformatted" eggs. Sometimes paper newspapers and online publications begin to literally dazzle with reports that someone's chicken laid an egg weighing only 5 g (this is less than a quail!) And the news about the appearance of an egg weighing 200 g or more. Unformatted sizes in our table, of course, are not included, but poultry owners should be aware of such cases (and find in advance the addresses and phone numbers of people who are involved in entering new records in the Guinness Book of Records).
- By the way, now the proverb “a black hen lays a white testicle” has become somewhat irrelevant. Now it can lay not a white, but a blue or greenish egg. The color of the shell depends on the breed, but the mineral composition of the "multi-colored" products is the same as that of the usual white.
- Cholesterol - a myth or not a myth? Some champions diet food afraid of cholesterol in the yolks. It is actually there, but it is not as much as the myths tell. In other words, it can be eaten by those who are on diets, but, of course, in limited quantities. It is believed that a day you can afford an omelette with 1-3 yolks or the same amount of boiled foods.
The benefits of eggs are undeniable, just read the list useful substances which they contain, to be sure of this. So eat them and choose the best quality products, since now it’s clear how to decipher the incomprehensible signs on the shell. Now you know how much an egg weighs, about the benefits and harms this product.
According to the law in Russia, eggs are supposed to be sold not by weight, but by the piece. Right at the poultry farm, after laying, the eggs are sorted, dividing them into several weight categories, then they are labeled and packaged. Therefore, you can find out the approximate weight of an egg by marking, which is either applied to the surface of the shell, or written on the packaging and price tag. The full list of possible categories is shown in the table below.
| Marking | Weight, g | Category | Weight tolerance, g | |
|---|---|---|---|---|
| from | before | |||
| 40 | Third | 35 | 45 | |
| 50 | Second | 45 | 55 | |
| 60 | First | 55 | 65 | |
| 70 | selected | 65 | 75 | |
| 80 | Higher | 75 | - | |
What do the numbers and letters mean
Numbers 1 , 2 , 3 and letters O(choice), AT(highest) indicate the weight category of the eggs.
Letter FROM(table) means an egg with a long shelf life suitable for human consumption.
Letter D(dietary) means fresh egg high quality, which after 7 days of storage (from the moment of demolition) will lose its advantages and move to the rank of an ordinary table egg.
What kind of eggs to buy for recipes?
In domestic recipes It is customary to use the smallest chicken eggs of the third category weighing 40 grams.
Why are eggs sold by the piece and not by weight?
In Russia, this is prescribed by law. And there are plenty of that.
I weighed the purchased eggs, it turned out that they weigh less. Are we being deceived?
Without a doubt, poultry farms can deceive customers by labeling dishonestly. But, only a special check from Rospotrebnadzor can prove this. However, usually the weight does not match because during storage, the eggs lose weight very quickly due to the evaporation of moisture through the shell.
Do not eat cracked eggs. When buying, feel free to look for packages without cracked eggs.
If you do not trust the store or poultry farm, then check the weight of the eggs right in the store on the control scales.
Wash them with soap before cooking.
Weight of yolk, protein and shell
Most of the eggs are protein. At long-term storage some of the water from the protein evaporates, as a result of which the total weight of the egg decreases. Often, lost weight can be replenished by adding pure water to the protein, but this is only the case when, according to the recipe, the protein or the whole egg must be shaken.
| The code | Category | General Weight, g | Weight of components, g | ||
|---|---|---|---|---|---|
| yolk | protein | shell | |||
| Third | 40 | 12 | 23 | 5 | |
| Second | 50 | 16 | 29 | 6 | |
| First | 60 | 19 | 34 | 7 | |
| selected | 70 | 22 | 40 | 8 | |
| Higher | 80 | 25 | 46 | 10 | |
Weight of imported eggs by marking
| Marking | Category | Weight, g | Russian analogue | |||
|---|---|---|---|---|---|---|
| from | before | Category | Marking | |||
| small | less than 53 | Second Third | ||||
| Medium | 53 | 63 | First | |||
| Large | 63 | 73 | selected | |||
| Very Large | over 73 | Higher | ||||
Why eggs are not sold by weight, but by the piece
1. In ready-made packages It’s convenient to sell several pieces, it’s inconvenient to sell by weight.
2. The weight of eggs during storage is significantly reduced due to the evaporation of moisture through the shell. In practice, selling by weight will lead to the fact that the trading network will buy from the poultry farm, for example, 1000 kg of eggs, and sell only 950 kg. The weight loss of eggs due to evaporation will have to be included in the sales margin, which will increase the price.
3. Eggs are a fragile product, the more operations are performed with them, the more eggs will break and crack. When weighing during the sale, the amount of broken goods will increase, which will also negatively affect both the price and quality.
4. Eggs cannot be sold together with other products due to the possibility of contamination of neighboring products with salmanella, therefore, to weigh the eggs, the store will have to open a special department for the sale of eggs and an additional workplace for the seller. Under such conditions, the price of eggs will soar to indecent values, and small shops will not be able to afford to sell this product at all.
Eggs are eaten not only as an independent product, but also as a component of many dishes of our cooking and cuisines. different countries peace. But not many people know about it, but it is important to choose the right amount of products for this or that diet food, count calories in diet food.
In the Russian Federation, the weight of eggs is divided according to established legislation. After all, this issue is important not only in the personal households of citizens, but also when selling this product in stores. Depending on the established category of chicken eggs, the weight will also depend.
As for the average indicators, if you do not buy the product in the store, but simply collect what the chicken has laid down, then it will be about 40-65 grams. Most often we are talking about 60 grams. So, it is this weight that can be considered average for a standard chicken egg.
Interesting! It turns out that in one kilogram of eggs, depending on which product category to weigh, there can be from 15 to 25 eggs of medium size. A dozen chicken eggs, respectively, carry about 400-650 grams.
The weight table shown is for an egg in the shell. But it can also highlight the weight of the egg without the shell, as well as separately the weight of the albumen or yolk. Let's take a closer look at this data.
Selected chicken egg: 65-74.9 weight in shell, 59-68 grams weight without shell, 36-41 grams protein weight and 23-26 grams protein weight.
Marking features
It turns out that if you buy a product in a store, you can determine the weight of an egg simply by looking at the markings. It must be applied to poultry farms after sorting. Most often, eggs of the third category are used in cooking, which weigh an average of 40 grams.
Marking is applied to each egg without fail, this is clearly stated in the legislation. By the way, the price also depends on the category. The third category of eggs, of course, is the cheapest. After all, such a product will be the smallest in weight.
Large eggs can only be obtained from elite hens. They differ not only in their size, but also in the conditions of detention and even in the variety of food. But this fact does not mean that large eggs are always tastier than small products. The same can be said about benefits.
Here, rather, the difference is only in the profit of sales. So, what size eggs to buy depends only on the desire of the hostess and financial capabilities: they will all be tasty and healthy.
Interesting! The largest egg in the world was recorded in Cuba. It weighed 148 grams. The smallest egg was laid by a chicken in Papua New Guinea, its weight was only 9.7 grams.
Now you can easily navigate which chicken eggs by weight, depending on the marking, the presence or absence of the shell. This knowledge is extremely useful in maintaining proper dietary nutrition and preparing a variety of dishes.
The weight of a chicken egg is of great importance for breeders, since it is this indicator that determines the type of product, and hence its cost.
The size of the egg is influenced by many factors, the main of which are the age of the bird, its direction (egg, meat or decorative), breed and conditions of detention.
In the event that the bird rushes a lot, but the product is light in weight, its cost is low, and because of this, chicken keeping is considered unprofitable.
Average weight of one chicken egg
Before talking about the average weight of an egg, it is necessary to deal with its category and variety. They are determined depending on the freshness and size of the eggs.
By freshness, the product is divided into table and dietary. Table eggs are most often found in stores. Their period should not be more than 1 week, since after 7 days of storage, spoilage processes begin to develop in the product. These changes are not very noticeable, which is why it is easy to get poisoned by eating a stale product. The category is marked - C.
Diet eggs cannot be stored for more than 3 days. If they are not sold during this time, they are transferred to the canteen category. Labeling of dietary eggs - D.
Chicken eggs, depending on their weight, are divided into varieties.
This product gradation looks like this:
- selected(marking O) - weight from 65 g to 75 g. Average weight - 70 g, without shell 60–70 g. Weight of yolk 26–30 g, protein 35–40 g;
- first grade(marking 1) - weight from 55 g to 65 g. Average weight 60 g. Without shell, eggs weigh from 50 g to 60 g. Yolk weight from 19 g to 23 g, protein from 30 to 38 g;
- second grade(marking 2) - weight from 45 to 55 g. Average weight 50 g. Without shell - 40–50 g. Weight yellow 16–19 g, protein 25–30 g.
- third grade(marking 3) - weight from 35–45 g. Average weight 40 g. Without shell 32–40 g. Weight of yolk 12–16 g. Protein weighs from 19 to 25 g.
On average, chicken eggs weigh from 50 to 55 g.
without shell
The weight of the egg, peeled from the shell, is primarily of interest to consumers. For the manufacturer, this indicator is of no interest, since the egg variety is determined by the total mass of the product. Of particular concern is the weight of a peeled egg for women on a calorie-counting diet.
The shell, despite being thin, weighs a lot. Its mass is 10% of the weight of the egg.
Thus, knowing the weight of the egg, it is possible to accurately determine its approximate weight after cleaning. To determine the weight of one chicken egg without weights, you should look at its variety and take the average weight as an indicator, from which the weight of the shell is subtracted.
Weight of white and yolk
The weight of protein and yolk varies greatly depending on the type of product. For this reason, their approximate weight should be determined based on average statistics. According to them, the yolk accounts for 35% of the weight of the shelled egg, and the protein, respectively, 65%..
Raw and cooked
Some housewives are interested in whether weight changes boiled egg. During the cooking process, it does not absorb water and does not release liquid from itself, and also does not undergo boiling. It means that the weight of the cooked product does not change and does not differ from the weight of the raw.
Weight reduction occurs only during frying, since during it the liquid evaporates from the egg, which is not protected by the shell. In this case, it can become easier by 10-15%.
Chickens have been bred by humans for centuries. During this time there have been many interesting facts about a chicken egg.
- Unusual shell color. Everyone is familiar with white and red shells, but there are breeds of chickens that carry green and blue eggs. By palatability, as well as the composition of eggs of different colors do not differ from each other. The absence of eggs of an unusual color on store shelves is due to the fact that breeds of chickens that carry white and red eggs are more productive, and therefore are bred en masse. Birds that lay green and blue eggs are found mainly among hobbyists.
- An egg with 5 yolks was laid by a hen in the UK.
- A chicken egg laid by a decorative hen has a weight of only 10 g.
- The largest egg, the weight of which is officially recorded, was laid in England. This egg weighed 450 g and had a diameter of 23 cm. The length of the unique testicle was 32 cm.
- The record for eating eggs belongs to an American, whose name remains unknown, who consumed 144 eggs at a time. It happened in 1900. It has not yet been possible to break the record, although attempts have been made.
- The smallest egg was laid in Malaysia, weighing less than 10g.
- The Chinese make artificial eggs. For them, a shell is created from calcium carbonate, and the yolk and protein are made from gelatin with the addition of food coloring and fragrances. On the territory of Russia, such eggs are prohibited, and when they try to import them, they are regarded as contraband goods.
Egg with three yolks (video):
Chicken eggs are good for the human body and their consumption is necessary, but only if they are not allergic.