The truth about chicken eggs, which is hidden from us. Egg. Product History Diet & Table
The 17th century in Europe can rightfully be called "chicken". More than 100 cultivated breeds of chickens have been bred. In Russia, breeding work will begin only in the 18th century. Before that, on peasant farms, chickens were carried irregularly, and the egg was almost half the size of the modern one. It took at least two dozen eggs to prepare a relatively nutritious meal.
It is believed that the first cultivated breed of chickens in our country was the Pavlovsk breed, bred by the middle of the 18th century. In any case, it is she who is mentioned by Peter Simon Pallas in his descriptions of Russia. Its egg production was 150–170 eggs per year, and the egg weight was about 50 grams.
In the cookbook "An old Russian hostess, housekeeper and cook" dated 1790, there is only one mention of this product: “ Keep eggs fresh. Fill them with cow oil, where they will stay for almost a year as fresh as if they were now demolished. But the oil can be used after that at the cook». <…>
At the beginning of the 19th century, the famous French culinary specialist Marie-Antoine Karem was invited to the court of Emperor Alexander I. The first thing the overseas chef surprised with was poached egg.
Boiled without a shell in boiling water, the egg turned out to be airy and delicate in taste. And if in France the dish was a regular breakfast, then for the Russian nobility the poached egg became a delicacy.
However, even in the first quarter of the 19th century, elegant egg dishes remained the privilege of haute cuisine. For the common population, the situation changed when, during the Patriotic War of 1812 and the subsequent foreign campaign of the Russian army, tens of thousands of Russians had the opportunity to try what Europeans eat. In peasant huts, in apartments and houses of poor townspeople, they began to cook much more often various versions of scrambled eggs and omelets.<…>
The peak of the popularity of egg dishes in our country fell on the Soviet period. In the 1930s, such a Soviet term even appeared - "the egg and poultry industry." During the first two five-year plans, 171 poultry feeding enterprises, 191 poultry slaughterhouses, 17 melange and 41 culinary shops were built. The Voronezh egg drying plant, which produces egg powder, was restored and re-equipped, about 30 poultry state farms were organized.
In Mikoyanovskaya "The book about tasty and healthy food"(1939) the egg was called a unique product rich in protein and amino acids. Egg dishes have become a favorite breakfast for Soviet people. But everything changed with the beginning of the Great Patriotic War. Chicken eggs were one of the first products to disappear from the shelves back then. Many people who are used to cooking scrambled eggs or scrambled eggs in the morning have been deprived of their usual product. However, a solution was soon found. In the American aid that has been received under Lend-Lease since 1942, there was also a place for egg powder - this ersatz replacement for eggs that suddenly became a delicacy.
At first, people were suspicious of this piece of industrial cooking. But the Soviet authorities did not let this process take its course. One after another, Pravda and other newspapers published articles on the benefits of egg powder. It followed from them that the new product possesses all useful qualities known to mankind. And natural eggs, in contrast to it, are harmful, they contain pathogenic bacteria and fats that weaken the body.
But everything comes to an end. The military difficulties also ended. Already in the mid-1950s, eggs appear on the shelves more and more often. However, the people, frightened by stories about their harmfulness, at first bypassed these shelves. And I must say that the lend-lease deliveries by that time had long since ended and all the powder stocks had come to an end. It was then that the Soviet press was given the command to "turn back." "Natural eggs are very healthy and nutritious" - this idea suddenly struck their editors and journalists.
They say that after reading one of the first such articles, the outstanding actress Faina Georgievna Ranevskaya called her friends and happily exclaimed: “ Congratulations, my dears! Eggs rehabilitated!»
The "harmfulness" of an egg is rather a fiction. It has long been proven that the cholesterol contained in eggs is neutralized by lecithin and is not deposited in the body in the form of plaques. Eating eggs is not only not harmful, but also useful - they contain a large amount of amino acids. Simply, as with any product, you need to know when to stop: no more than two eggs a day.
From the book: O. A. Syutkina, P. P. Syutkin. An invented story of Russian products. M .: AST, 2014.
Eggs occupy a special place in the diet of modern humans. This is one of the quickest and easiest dishes to prepare. However, in the past, the attitude towards them was far from the same. But in Russian national cuisine, in fact, they began to cook an egg as an independent dish several centuries ago. Scrambled eggs remained a festive dish for a long time. Eggs were not perceived as food raw materials for mixing with other products. Even in dough, they began to be used only in the 19th century, following the example of the French.
How can this be and why? After all, chickens have been in the peasant economy for a very long time and they always carried eggs regularly.
Let's figure it out ...
The 17th century in Europe can rightfully be called "chicken". More than 100 cultivated breeds of chickens have been bred. In Russia, breeding work will begin only in the 18th century. Before that, on peasant farms, chickens were carried irregularly, and the egg was almost half the size of the modern one. It took at least two dozen eggs to prepare a relatively nutritious meal.
Among the Russians, and indeed among the ancient East Slavic peoples, the egg appears in almost every spring rite. So, for the first time after winter, driving the herd out to graze, the shepherds always took chicken eggs with them, hoping that their cows would become as round-faced and give a good offspring.
For Belarusians, a similar ritual was arranged differently: the owners, holding an icon, bread and a candle in their hands, walked around the cattle, and at the gate through which they were driven out, they laid an egg and laid the fur coat with the fur up. On the ascension - it was celebrated on the fortieth day after Easter; painted eggs were carried out into the field and thrown up. This was done so that the rye would grow as tall.
The central place was given to the egg in Easter ceremonies. Eggs were sanctified in the church, they were "christened", carried to the graves of deceased parents and relatives. During Holy Week, young people had fun rolling eggs on a specially made wooden tray of silt from a slide.
It was also accepted to "beat" with eggs: whose egg will crack, he lost. Some of the boys achieved such a dexterity in this matter that they sometimes won a whole basket of eggs during the Day.
In some provinces, on the first day of Easter, peasants put a small pot of wheat on the table and buried a red Easter egg in them. Then the field was sown with these grains.
The custom of dyeing Easter eggs red dates back to pagan times, when the red egg was considered a symbol of the sun awakening nature after a long winter. The bright resurrection of Christ coincided in time with the pagan spring holiday.
Many drawings were made on Easter eggs, they were also called Easter eggs. There were a variety of ways to make them (usually women were engaged in this).
The most common ritual egg dish among the Slavs has always been scrambled eggs. She was fed to the young at the wedding, the girls were treated to the Trinity. The shepherds made sure to cook scrambled eggs for dinner on the first day of pasture.
In general, eggs were not considered real, serious food. The egg was rather perceived as pampering, permissible only for small children and gentlemen who were pampered in idleness. It’s too small for its size, and, as the peasants believed, it’s impossible to make anything worthwhile out of eggs.
In addition, eggs belonged to the "fast" food and therefore were excluded from the menu on fasting days. Especially many of them accumulated during Lent. Perhaps this explains the custom of giving painted eggs to relatives and friends for Easter.
For quite a long time, it was not customary in Russian cuisine to mix eggs with other products. However, over time, mainly influenced by French cuisine, the range of dishes using eggs has expanded.
First of all, they began to be added to the dough for pies, pancakes, noodles and other flour products, omelets, casseroles with eggs, etc. became widespread. And the old tested scrambled eggs underwent changes: they were ennobled with meat and vegetable additives, sauces.
At the end of the 19th century, the so-called eggnog - mogul was fashionable, especially among amateur singers. It was prepared from chilled chicken egg yolks, beaten with sugar. Rum, sherry or Madeira were also added to this mixture. It was believed that such a meal "purifies" the voice before singing.
Russia has never experienced a shortage of a fragile "egg" product. For a long time in the north and south of the country, in Siberia, in places of bird colonies, in the spring, bird eggs were collected in huge quantities.
True, even in those distant times it was understood that such predatory hunting leads to a reduction in feathered game. There were even laws prohibiting the destruction of nests and the removal of eggs from them. Those caught in this thieves' case were arrested for three days. Chicken eggs were considered the most suitable for eating.
It is believed that the first cultivated breed of chickens in our country was the Pavlovsk breed, bred by the middle of the 18th century. In any case, it is she who is mentioned by Peter Simon Pallas in his descriptions of Russia. Her egg production was 150-170 eggs per year, and the egg weight was about 50 grams.
In the culinary book "The Old Russian Housewife, Housekeeper and Cook" dated 1790, there is only one mention of this product: "Keep eggs fresh. Fill them with cow oil, where they will stay for almost a year as fresh as if they were now taken down. But the oil can be used after that at the cook.<…>
At the beginning of the 19th century, the famous French culinary specialist Marie-Antoine Karem was invited to the court of Emperor Alexander I. The first thing the overseas chef surprised with was a poached egg.
Boiled without a shell in boiling water, the egg turned out to be airy and delicate in taste. And if in France the dish was a regular breakfast, then for the Russian nobility the poached egg became a delicacy.
However, even in the first quarter of the 19th century, elegant egg dishes remained the privilege of haute cuisine. For the common population, the situation changed when, during the Patriotic War of 1812 and the subsequent foreign campaign of the Russian army, tens of thousands of Russians had the opportunity to try what Europeans eat. In peasant huts, in apartments and houses of poor townspeople, they began to cook much more often various versions of scrambled eggs and omelets.<…>
Russia was one of the world's largest suppliers of them to the world market. So, in 1903, the export of these products reached 2.8 billion pieces. But the quality of Russian eggs did not cause much delight among foreign buyers. There are several reasons for this.
The chickens were fed mostly offal. The collection of eggs was not organized either. It often happened by accident. Sometimes the hawkers were given eggs for small goods, and they drove them along the bumpy Russian roads and, of course, blabbed them. The quality of the eggs deteriorated and they were valued very low.
The peak of the popularity of egg dishes in our country fell on the Soviet period. In the 1930s, such a Soviet term even appeared - "the egg and poultry industry." During the first two five-year plans, 171 poultry feeding enterprises, 191 poultry slaughterhouses, 17 melange and 41 culinary shops were built. The Voronezh egg drying plant, which produces egg powder, was restored and re-equipped, about 30 poultry state farms were organized.
In Mikoyan's "Book of Delicious and Healthy Food" (1939), the egg was called a unique product rich in protein and amino acids. Egg dishes have become a favorite breakfast for Soviet people. But everything changed with the beginning of the Great Patriotic War. Chicken eggs were one of the first products to disappear from the shelves back then. Many people who are used to cooking scrambled eggs or scrambled eggs in the morning have been deprived of their usual product. However, a solution was soon found. In the American aid that has been received under Lend-Lease since 1942, there was also a place for egg powder - this ersatz replacement for eggs that suddenly became a delicacy.
At first, people were suspicious of this piece of industrial cooking. But the Soviet authorities did not let this process take its course. One after another, Pravda and other newspapers published articles on the benefits of egg powder. It followed from them that the new product possesses all useful qualities known to mankind. And natural eggs, in contrast to it, are harmful, they contain pathogenic bacteria and fats that weaken the body.
But everything comes to an end. The military difficulties also ended. Already in the mid-1950s, eggs appear on the shelves more and more often. However, the people, frightened by stories about their harmfulness, at first bypassed these shelves. And I must say that the lend-lease deliveries by that time had long since ended and all the powder stocks had come to an end. It was then that the Soviet press was given the command to "turn back." "Natural eggs are very healthy and nutritious" - this idea suddenly struck their editors and journalists.
They say that after reading one of the first such articles, the outstanding actress Faina Georgievna Ranevskaya called her friends and happily exclaimed: “Congratulations, my dears! The eggs have been rehabilitated! "
The "harmfulness" of an egg is rather a fiction. It has long been proven that the cholesterol in eggs is neutralized by lecithin and is not deposited in the body in the form of plaques. Eating eggs is not only not harmful, but also useful - they contain a large amount of amino acids. Simply, as with any product, you need to know when to stop: no more than two eggs a day.
sources
From the book: O. A. Syutkina, P. P. Syutkin. An invented story of Russian products. M .: AST, 2014.
Chicken eggs are the property of the hen, just like any other mother who bears a fetus. But the people who set up the egg business believed that man had the right to exploit mother chickens because they were stupid. However, researchers from the University of California, led by Harvey Karten, MD, professor of the Department of Neurology at the University of California at San Diego, have stated an immutable fact: human brains are like chicken brains. They found an area in the chicken's brain that analyzes incoming auditory information. And this area is very similar in design to the human brain, according to globalscience. (Source: Article "The chicken thinks like a person" (from the newspaper "Komsomolskaya Pravda") Chickens are recognized as very intelligent birds. In addition, they are very organized and mutually polite; hens can stand in line calmly and without pushing. (According to the newspaper "Reporter" 5.10.2004).
What is the harm of eating eggs?
1) Eating eggs leads to an excess of bad cholesterol.
Eggs beat all records for cholesterol, the excess of which causes many diseases. Eggs contain about twice as much cholesterol as cheese and three times as much as lard.
One egg, depending on its size, contains 215-275 mg of cholesterol. Cardiologists strongly recommend that people with an increased risk of cardiovascular disease reduce their daily intake of cholesterol to 200 mg.
Eating any animal products (especially eggs and meat) inevitably leads to the accumulation of bad cholesterol.
Addition:
For humans, only harmful (LDL) cholesterol (which is formed from food of animal origin) is dangerous, while good cholesterol (HDL) is formed only from plant foods.
Eggs have 23 times more cholesterol than chicken meat (20mg cholesterol for every 100g of chicken meat and 460mg cholesterol per 100g of egg yolk)
2) Eating eggs leads to early death from heart attack and stroke Our body, unlike the body of predators, is not able to regulate the content of animal fats and cholesterol. And since eggs contain excess cholesterol, a person's blood vessels become heavily clogged, which often leads to death from heart attacks and heart attacks.Harvard Medical School said that consumption increases the risk of premature death in middle-aged men by 23%. The fact is that cholesterol, which is found in large quantities in the egg, contributes to the formation of fatty plaques in the vessels.
Diabetics are in a special risk group: consuming a large number of eggs increases their risk of death from heart attack and stroke by 2 times.
Professor at the University of Western Ontario (Canada) David Spence, said that eggs are very harmful. A group of specialists led by Professor Spence conducted a large-scale study to find out how the amount of eggs consumed affects the health of patients, and found a steady increase in atherosclerotic events, heart attacks and strokes, EuroSMI reported.
Why do we eat chicken eggs?
1) We were so accustomed to the environment (parents, the society in which we were born). In fact, we have been imposed a public program to regularly eat chicken eggs, this is a recent habit of civilization.
2) We have never thought about why we repeat the habits of the society in which we were born. We have never thought about whether they are useful for us and what their use leads to.
It should be noted that eating habits differ from country to country. In India, for example, more than 70% of the population do not eat eggs. Eggs are not eaten in various other regions of our planet either. There are over a billion people in the world who have never eaten eggs or heard anything about the fact that they can be something useful for eating.
Conscious scientists and naturalists, including Charles Darwin, agree that ancient people were vegetarians (they ate fruits, vegetables and nuts) before the ice age, when vegetables and fruits were not available. Despite the fact that a person began to eat meat, eggs and got used to it, our anatomy has not changed.
Dr. Spencer Thompson also notes: "No physiologist would argue that a person should live on a vegetarian diet."
Dr. Sylvester Graham writes: "Comparative anatomy confirms that man is naturally a herbivorous animal, sustaining its existence by fruits, seeds and mealy plants."
US therapist Michael Kleiper, in his talks about health, suggests the following: “If you believe that nature is destined to eat meat, try to run into the field, jump on the cow's back and bite her. Neither our teeth nor ours her nails can't even tear her skin. "
Human physiology (the structure of the body, intestines, teeth, fingers, etc.) suggests that a person is not capable of killing animals with claws on the run or digging into their flesh with his teeth, because we simply simply have neither claws to kill, nor fangs for tearing meat. We generally have little in common with predators in terms of skeletal structure. Having carefully studied the human anatomy, it is easy to see that the human body is ideally intended only for plant food, and the transition of humans to meat-eating occurred relatively recently and this is the cause of more than 85% of all diseases and early death, as said by Ayurvedic experts and Vedic experts. scriptures.
Many "vegetarians" eat eggs, ostensibly to supplement their diet with protein. However, eggs, like all other types of flesh, contain much less energy value than vegetarian food - moreover, a living creature in the form of an embryo is enclosed in the egg shell, which means it contains dead folded protein and the same foods and bacteria for decay as in meat.
The food mafia has widely spread the myth of the benefits of egg whites, but this is an ignorant lie that justifies the business of death. Eggs are not healthy food for the human body, as this "liquid flesh" decomposes in the long intestine even faster than meat. In addition to all this, eggs are the cause of the formation of foul-smelling ammonia gases in the intestines.
Any reasonable person can easily realize that people by nature were not egg-eaters, like a vulture (eater of falling) or a monitor lizard (eater of cubs of birds) or some other cold-blooded predator who is able to commit theft of children or the embryos of cubs of other animals for the sake of to eat someone else's flesh in cold blood.
There is a saying among the people: "Do not wish to another what you do not want for yourself." If heavily armed thieves burst into our home to take children to satisfy our stomach or taste habits, how would we feel knowing that we are too weak to protect children? Surely this situation is similar to a fragment from a horror movie. Now imagine the torment and suffering experienced by chicken mothers in relation to how people thoughtlessly and cold-bloodedly take their unborn children away from them for eating.
The elements contained in eggs (primarily protein, or rather, amino acids) can be obtained easily and harmlessly without stress for humans and animals from purely vegetarian products. That is why recently more and more people are moving away from animal food products and are switching to the consumption of fresh fruits and vegetables. But each of us has the right to decide what he will eat, because the health and psyche of a person directly depend on the actions he performs.
None of us has the right to criticize loved ones or other people around us, because many are simply asleep and unconsciously repeat the actions imposed by society from birth. And no one is able to finally help this or that person to wake up and make a wise decision, except for himself.
P.S. This article was written out of compassion for innocent baby birds, mother chickens and people who do not know what they are doing.
rescue-world.org
The article has been slightly edited
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The beneficial properties of chicken eggs have been questioned more than once. As soon as they did not slander this, as has now been proven, a product that is unique in its composition.
website collected the results of the latest research on the benefits of chicken eggs for the human body. It turned out that 2-3 eggs is the optimal daily rate.
Choline Protects Your Brain
Phospholipids, which ensure the normal communication of brain cells, are composed of choline. It is clinically proven that this vitamin is the most important building material for the brain. By consuming 2 chicken eggs per day, the body receives a sufficient amount of this nutrient. Choline deficiency leads to memory loss.
Vision is preserved thanks to lutein
Vitamin D helps calcium to be absorbed
If you offer a person a choice: drink a spoonful of fish oil or eat a boiled egg - the vast majority will prefer the latter. Especially if he finds out that the vitamin D content is the same in both cases. Moreover, scientists have decided that it is possible to increase the amount of vitamin content in eggs by feeding chickens with special additives. Vitamin D helps calcium to be absorbed better and to strengthen human bones and teeth.
B complex vitamin protects skin, hair and liver
Biotin, vitamin B12, and digestible nutritional protein help strengthen hair and skin. Phospholipids contained in chicken eggs help to remove toxic substances from the liver.
Reduces the risk of cardiovascular disease
Contrary to previous beliefs, new research has proven that cholesterol from eggs is balanced with phosphatides, so it is not harmful to humans. It also inhibits the body's own production of cholesterol. Eggs also contain omega-3 acids, which lower triglyceride levels, which can help reduce the risk of cardiovascular disease.
You are gradually losing weight
American scientists have come to the conclusion that when combining a low-calorie diet and eating chicken eggs for breakfast, weight loss occurs 2 times faster. Such a breakfast saturates for a long period, which allows you to reduce the amount of food consumed per day.
Eggs occupy a special place in the diet of modern humans. This is one of the quickest and easiest dishes to prepare. However, in the past, the attitude towards them was far from the same. But in the Russian national cuisine, in fact, they began to cook an egg as an independent dish several centuries ago. Scrambled eggs remained a festive dish for a long time. Eggs were not perceived as food raw materials for mixing with other products. Even in dough, they began to be used only in the 19th century, following the example of the French.
How can this be and why? After all, chickens have been in the peasant economy for a very long time and they always carried eggs regularly.
Let's figure it out ...
The 17th century in Europe can rightfully be called "chicken". More than 100 cultivated breeds of chickens have been bred. In Russia, breeding work will begin only in the 18th century. Before that, on peasant farms, chickens were carried irregularly, and the egg was almost half the size of the modern one. It took at least two dozen eggs to prepare a relatively nutritious meal.
Among the Russians, and indeed among the ancient East Slavic peoples, the egg appears in almost every spring rite. So, for the first time after winter, driving the herd out to graze, the shepherds always took chicken eggs with them, hoping that their cows would become as round-faced and give a good offspring.
Among the Belarusians, a similar ritual was arranged differently: the owners, holding the icon, bread and a candle in their hands, walked around the cattle, and at the gate through which they were driven out, they laid an egg and laid the fur coat with the fur up. On the ascension - it was celebrated on the fortieth day after Easter; painted eggs were carried out into the field and thrown up.
This was done so that the rye would grow as tall.
The central place was given to the egg in Easter ceremonies. Eggs were sanctified in the church, they were "christened", carried to the graves of deceased parents and relatives. During Holy Week, young people had fun rolling eggs on a specially made wooden tray of silt from a slide.
It was also accepted to "beat" with eggs: whose egg will crack, he lost. Some of the boys achieved such a dexterity in this matter that they sometimes won a whole basket of eggs during the Day.
In some provinces, on the first day of Easter, peasants put a small pot of wheat on the table and buried a red Easter egg in them. Then the field was sown with these grains.
The custom of dyeing Easter eggs red dates back to pagan times, when the red egg was considered a symbol of the sun awakening nature after a long winter. The bright resurrection of Christ coincided in time with the pagan spring holiday.
Many drawings were made on Easter eggs, they were also called Easter eggs. There were a variety of ways to make them (usually women were engaged in this).
The most common ritual egg dish among the Slavs has always been scrambled eggs. She was fed to the young at the wedding, the girls were treated to the Trinity. The shepherds made sure to cook scrambled eggs for dinner on the first day of pasture.
In general, eggs were not considered real, serious food. The egg was rather perceived as pampering, permissible only for small children and gentlemen who were pampered in idleness. It’s too small for its size, and, as the peasants believed, it’s impossible to make anything worthwhile out of eggs.
In addition, eggs belonged to the "fast" food and therefore were excluded from the menu on fasting days. Especially many of them accumulated during Lent. Perhaps this explains the custom of giving painted eggs to relatives and friends for Easter.
For quite a long time, it was not customary in Russian cuisine to mix eggs with other products. However, over time, mainly influenced by French cuisine, the range of dishes using eggs has expanded.
First of all, they began to be added to the dough for pies, pancakes, noodles and other flour products, omelets, casseroles with eggs, etc. became widespread. And the old tested scrambled eggs underwent changes: they were ennobled with meat and vegetable additives, sauces.
At the end of the 19th century, the so-called eggnog - mogul was fashionable, especially among amateur singers. It was prepared from chilled chicken egg yolks, beaten with sugar. Rum, sherry or Madeira were also added to this mixture. It was believed that such a meal "purifies" the voice before singing.
Russia has never experienced a shortage of a fragile "egg" product. For a long time in the north and south of the country, in Siberia, in places of bird colonies, in the spring, bird eggs were collected in huge quantities.
True, even in those distant times it was understood that such predatory hunting leads to a reduction in feathered game. There were even laws prohibiting the destruction of nests and the removal of eggs from them. Those caught in this thieves' case were arrested for three days. Chicken eggs were considered the most suitable for eating.
It is believed that the first cultivated breed of chickens in our country was the Pavlovsk breed, bred by the middle of the 18th century. In any case, it is she who is mentioned by Peter Simon Pallas in his descriptions of Russia. Her egg production was 150-170 eggs per year, and the egg weight was about 50 grams.
In the culinary book "The Old Russian Housewife, Housekeeper and Cook" dated 1790, there is only one mention of this product: "Keep eggs fresh. Fill them with cow oil, where they will stay for almost a year as fresh as if they were now demolished. But the oil can be used * after that at the cook.
At the beginning of the 19th century, the famous French culinary specialist Marie-Antoine Karem was invited to the court of Emperor Alexander I. The first thing the overseas chef surprised with was a poached egg.
Boiled without a shell in boiling water, the egg turned out to be airy and delicate in taste. And if in France the dish was a regular breakfast, then for the Russian nobility the poached egg became a delicacy.
However, even in the first quarter of the 19th century, elegant egg dishes remained the privilege of haute cuisine. For the common population, the situation changed when, during the Patriotic War of 1812 and the subsequent foreign campaign of the Russian army, tens of thousands of Russians had the opportunity to try what Europeans eat. In peasant huts, in apartments and houses of poor townspeople, they began to cook much more often various versions of scrambled eggs and omelets.
Russia was one of the world's largest suppliers of them to the world market. So, in 1903, the export of these products reached 2.8 billion pieces. But the quality of Russian eggs did not cause much delight among foreign buyers. There are several reasons for this.
The chickens were fed mostly offal. The collection of eggs was not organized either. It often happened by accident. Sometimes the hawkers were given eggs for small goods, and they drove them along the bumpy Russian roads and, of course, blabbed them. The quality of the eggs deteriorated and they were valued very low.
The peak of the popularity of egg dishes in our country fell on the Soviet period. In the 1930s, such a Soviet term even appeared - "the egg and poultry industry." During the first two five-year plans, 171 poultry feeding enterprises, 191 poultry slaughterhouses, 17 melange and 41 culinary shops were built. The Voronezh egg drying plant, which produces egg powder, was restored and re-equipped, about 30 poultry state farms were organized.
In Mikoyan's "Book of Delicious and Healthy Food" (1939), the egg was called a unique product rich in protein and amino acids. Egg dishes have become a favorite breakfast for Soviet people. But everything changed with the beginning of the Great Patriotic War. Chicken eggs were one of the first products to disappear from the shelves back then. Many people who are used to cooking scrambled eggs or scrambled eggs in the morning have been deprived of their usual product. However, a solution was soon found. In the American aid that has been received under Lend-Lease since 1942, there was also a place for egg powder - this ersatz replacement for eggs that suddenly became a delicacy.
At first, people were suspicious of this piece of industrial cooking. But the Soviet authorities did not let this process take its course. One after another, Pravda and other newspapers published articles on the benefits of egg powder. It followed from them that the new product possesses all useful qualities known to mankind. And natural eggs, in contrast to it, are harmful, they contain pathogenic bacteria and fats that weaken the body.
But everything comes to an end. The military difficulties also ended. Already in the mid-1950s, eggs appear on the shelves more and more often. However, the people, frightened by stories about their harmfulness, at first bypassed these shelves. And I must say that the lend-lease deliveries by that time ended long ago and all the powder supplies came to an end. It was then that the Soviet press was given the command to "turn back." "Natural eggs are very healthy and nutritious" - this idea suddenly struck their editors and journalists.
They say that after reading one of the first such articles, the outstanding actress Faina Georgievna Ranevskaya called her friends and happily exclaimed: “Congratulations, my dears! The eggs have been rehabilitated! "
The "harmfulness" of an egg is rather a fiction. It has long been proven that the cholesterol contained in eggs is neutralized by lecithin and is not deposited in the body in the form of plaques. Eating eggs is not only not harmful, but also useful - they contain a large amount of amino acids. Simply, as with any product, you need to know when to stop: no more than two eggs a day.
