Red heart eggs

Nowadays, when people eat eggs, they generally choose to eat domestic eggs, because domestic eggs are more nutritious than eggs from chicken farms, and they taste better. Domestic eggs generally look larger, and some eggs are red-hearted, because domestic chickens are generally free-range chickens, which are more nutritious. So how do you make red-hearted eggs delicious?

There are two types of red heart eggs:

1. It may be eggs laid by feed chickens. The yolks of eggs laid by chickens whose feed is pigmented are red. Red-heart eggs refer to eggs that some farms deliberately add some pigment dyes to the feed to artificially turn the egg yolks red, passing them off as free-range eggs in order to make huge profits. Long-term consumption of this egg is harmful to the body.

2. It may be a local chicken egg. Some local chickens lay red yolks, which are harmless to human health. Native chickens refer to chickens that are fed with coarse grains such as sorghum, sweet potatoes, corn, potatoes, taro, and yam.

The yolks of feed eggs are all red, while the yolks of free-range eggs are both red and yellow. This is because only chickens that have eaten certain special grass seeds will lay eggs with red yolks. Both the international community and our country have very clear regulations on substances such as pigments in feed additives and food additives, which are limits. These limits are to ensure the safety of consumers.

The yolks of eggs produced by chickens whose feed is pigmented are red and are often sold as free-range eggs. Although they are very similar, they can still be distinguished: first, the eggshell of the former is rougher; while the eggshell of the country egg is finer and harder.

Secondly, if the egg yolk is seriously reddish, it is very likely that some substances have been added to the feed, such as chili powder, pine needle powder, and carmoisine.