The companies must have an in-house health management. This is supplemented by external examinations and salmonella residue controls. Laying hens may only be supplied with safe drinking water. Regular quality analyses ensure this.
Samples of drinking water plants, feed and residues are taken for isotopic analyses. These make it possible to identify the type of farming in subsequent inspections in food trade, thus closing out manipulation.
For quality assurance, commercial samples of organic, free range and barn eggs are regularly taken.
The labeling system
A comprehensive labeling system provides detailed information about the origin of the eggs so that the customer can enjoy full transparency.
Eggs marked in Europe
For example, the legislature has decided that all eggs in Europe must be printed with a single label starting with January, 1, 2004.
The mark consists of three separate codes.
Example: 1-EN-1234501
The first number represents the type of farming, which is:
0 - organic farming
1 - free range
2 - floor management
3 - cage farming
There are combinations of letters that show the country of origin, for instance:
AT - Austria
BE - Belgium
BG - Bulgaria
CY - Cyprus
CZ - Czech Republic
DE - Germany
DK - Denmark
EE - Estonia
ES - Spain
FI - Finland
FR - France
GR - Greece
HU - Hungary
IE - Ireland
IT - Italy
LT - Lithuania
LU - Luxembourg
LV - Latvia
MT - Malta
NL - Netherlands
PL - Poland
PT - Portugal
RO - Romania
SE - Sweden
SI - Slovenia
SK - Slovakia
UK - United Kingdom
USA - United States of America
Then follow the laying farm number and the stable number (the last digit).
Note: Some countries such as Italy and France also use letters to identify the operation used, for example: 1-IT-123AB456 or 1-FR-ABC01.
Nutritional information It has been reported that many retailers demand detailed information on the nutritional values ??of eggs. The so-called "Big 8" nutrients are the energy value, protein, carbohydrate, sugars, fat, saturated fats, fiber and sodium. A summary evaluation of different analysis results, which are to be understood as average values, has been made for the egg consumers reading this article.
The Central Association of Eggs recommends that these values indicate the sufficient demand, pointing out that this information is meant for guidance. Since the egg is a natural product, the actual nutrient content and the average values depend on the season, feeding and age of chickens.
Whether you boil the eggs with an electric egg cooker or not, the nutritional values remain unaltered as long as the shell does not crack and the white does not come out of the egg.
This overview of the nutrients in eggs is made for 100 g and 52 g of an edible portion of eggs and shell. An egg weighing 58 g actually is actually made of 52 g the egg content and 6 g the shell. This corresponds to an egg belonging to the weight class M.
Nutrition 100 g 52 g
Condensing 155.0 kcal 80.6 kcal
648.7 kJ 337.3 kJ
Protein 13.1 g 6.8 g
Carbohydrates 0.58 g 0.3 g
Sugar 0.34 g 0.18 g
Fat 11.2 g 5.8 g
Saturated fatty acids 3.3 g 1.72 g
Roughage <0.5 g <0.26 g
Sodium 126.9 mg 66 mg.
