Cooked, stuffed, soaked, poached, scrambled, fried with a good portion of potatoes … There are options for all tastes. Eggs are undoubtedly one of the most versatile foods in our kitchen, since they allow us to prepare a huge number of different dishes and they work just as well as a main ingredient as as a side. In addition, their high protein content makes them a key element of any balanced diet worth its salt: whether you want to lose weight quickly and permanently or if you want to gain muscle mass, eggs are your ally.
But, when you put them in the shopping cart at the supermarket, do you know what you are buying? Do you know the different categories of eggs and the importance of each one? In this article we explain everything you need to know to consume the healthiest and highest quality eggs.
The categories of eggs
The meaning of the code printed on the shell
To be able to talk about the categories of eggs, it is essential to be able to interpret the set of numbers that are printed on the shell. In them we will find the necessary data to know where the egg comes from , how the hens have been raised, and what has been the path that it has traveled from the moment of laying to ending up in our shopping basket.
74% of Spaniards, according to the ‘Huevometer’ survey carried out in 2016, do not know how to correctly interpret the code printed on the shell of the egg, and mistakenly believe that it is related to the expiration date. The remaining respondents do know the fact that these numbers are related to the egg production system and its place of origin, although within this group only 3.4% know exactly what each figure corresponds to: category, country , province, municipality and farm where the egg comes from , as seen in this example:
Therefore, the first number of the code printed on the eggshells in all the countries of the European Union will be the one that gives us the information about the type of rearing and the conditions to which the hens of the specific egg that they have been subjected have been subjected. let’s go shopping.
Category 0: Eggs from free range chickens
Eggs that come from hens raised in the open air and fed exclusively with organic products are marked with the number 0 on the shell. These eggs are free of dyes, antibiotics and other elements that can affect the eggs of the other categories.
Category 1: Eggs from hen rearing with access to the open air
These eggs are marked with the number 1 on the shell and correspond to the eggs laid by free-range hens , that is, those that have been raised in huge industrial chicken coops but that are equipped with the necessary spaces for the hens to be comfortable and not crowded. In addition, these pens have access to the open air so that the hens can enjoy stays outside the hen house.
Category 2: Eggs from free-range chickens
The eggs that are marked with the number 2 at the beginning of the code printed on the shell are those that come from chickens raised in industrial buildings without access to the open air. Although they do not live crowded in cages, these hens do not see sunlight in their entire lives and regulate their circadian cycles through permanent artificial lighting that stimulates continued egg laying.
The hens that live in these industrial poultry houses suffer from poor hygiene and space conditions, since the density of hens per square meter is very high and they are piled up with practically no space to move. In addition, sometimes they also suffer injuries that are caused to each other or themselves by continuous stimulation.
Category 3: Eggs from cage rearing hens
The number 3 at the beginning of the labeling code printed on the eggshell indicates that the hens that have laid them have been raised in cages . In these cages, as many hens as possible are placed in the available space to increase productivity and profits, so they do not have space to spread their wings or to move . In addition, they cannot nest or climb any surface (as they do on the sticks of the chicken coops when they are raised in the wild), which causes them enormous suffering, since they spend most of their existence necessarily standing.
On the other hand, the cages are placed one on top of the other from the floor to the ceiling, so that the faeces of the upper hens fall on the lower ones, causing unsanitary conditions that are the perfect breeding ground for the proliferation of infections. .
A 2012 European directive made it mandatory to increase the size of the cages to 750 cm2, but this only guarantees that each animal has a living space slightly larger than that of a sheet of A4 paper.
The importance of the category when choosing which eggs to consume
The information we currently handle on the food industry and animal production requires a type of consumption that does not ignore the modes of production and that is respectful with animals and the environment , so the categories of eggs are important when choosing which ones are the best for human consumption based on their mode of production.
Category 1, best quality / price option and respectful of chickens
European and national consumer and animal protection associations point out that category 0 and 1 eggs have a higher gastronomic and nutritional quality, and are respectful of the hens in terms of production methods . However, not all are advantages: the price of the categories of healthier eggs is considerably higher than those of lower quality, and this can result in their consumption being more restricted.
A dozen category 0 organic eggs cost on average about € 3.50 -the cheapest ones-, while a dozen category 3 eggs cost only € 0.90. Therefore, although category 0 eggs are the best option, each consumer must take into account their own needs but also the possibilities of their pocket. Spending extra money on superior quality food means investing in our long-term health, but it is understandable that not everyone can afford this type of product, and more so if it is a food that is so frequently used in the kitchen as egg.
For this reason, the ideal solution is to consume category 1 free-range eggs, which are more affordable and also relatively sustainable, and combine them occasionally with category 0 organic ones, or with category 2 if you cannot always afford the expense. extra.
Egg categories 2 and 3, worst for health and most cruel to chickens
The eggs of categories 2 and 3 try to fill the deficiencies that the industrial production of intensive farming presents compared to natural production through the use of additives and medicines. These eggs usually contain artificial colors highly harmful to health to give the yolks a more intense color, since the consumer mistakenly believes that the more intense the color of the yolk, the better the egg is (although in reality it is everything On the contrary, since organic eggs have an almost white yolk).
As explained above, the rearing conditions for hens that lay category 2 and 3 eggs are quite unhealthy and easily convertible into a source of infection. For this reason, antibiotics are added to these eggs to prevent the transmission of possible diseases that may arise, as well as hormones to increase their size, since the eggs in these categories tend to be slightly smaller in size and weight than natural ones due to to the poor feeding conditions to which the hens are subjected.
The suffering of hens raised on the ground and in cages
Another differentiating factor in raising hens in egg categories 2 and 3 is the sacrifice of product quality and the well-being of the producer hen in pursuit of higher productivity that generates greater profits. The hens of these hatcheries are forced to lay about 300 eggs a year, when the average of free-range hens is only about 80.
But, in addition to the overstimulation that hens are subjected to to produce eggs beyond their means, the conditions they are subjected to on these factory farms are extremely cruel. Apart from not being able to move or see sunlight in their entire lives, they are forced to shed their feathers, leaving them in the dark for long periods of time to start a new ovulation cycle, their beaks are pulled so that they do not injure themselves. nor to their companions, and generally suffer bone injuries because they suffer a huge calcium deficit by including more in the eggs they lay than they consume through their diet.
For all these reasons, consumers must be aware not to collaborate in such an atrocity and not only buy the eggs of the most respectful categories with the chickens, but also demand in our supermarkets and trusted stores that they sell organic and free-range eggs so as not to have to buy those of categories 2 and 3.
Egg categories based on other parameters
Eggs can be classified in different and additional ways, apart from the method of raising the hens. They can also be classified depending on the quality of their category, which will be done by assessing whether or not they are suitable for normal human consumption, and according to their size , according to the weight and size of the egg.
Egg categories according to quality and size
Category A and B Eggs
Eggs that fall into category A are those that can be consumed directly by humans without having to undergo extra processes. They are, therefore, those that are in the establishments of sale to the public after having passed all the quality controls required by the legislation, and that present optimal options of appearance and taste.
On the contrary, the eggs corresponding to category B are those that have a slightly lower quality. Although they can be consumed and are not harmful to health, it is necessary first that they be subjected to a series of processes to avoid possible contamination, and for this reason they are the eggs that are used to prepare other foods such as desserts, dairy products or industrial pastries. These eggs, unlike those of category A, fail to pass quality controls or be suitable for direct human consumption because they are not fresh, have cracks in the shell, contain residues, etc.
Eggs and cholesterol
Contrary to popular belief, the regular consumption of eggs does not endanger cardiovascular health, but in fact it is recommended to consume them regularly within the framework of a balanced diet as the main source of protein . The habitual consumption of eggs had been related for decades to an increase in cholesterol, and for this reason doctors recommended not to take eggs more than three times a week and never more than one per day.
At present, however, there are numerous studies that deny this claim and that show that non-eggs have a negative influence on the increase in cholesterol , such as the study published in the European Journal of Clinical Nutrition, “ Egg consumption and risk of cardiovascular disease in the SUN Project ”.
Therefore, it seems to be clear that the concern when consuming eggs should not be determined by their nutritional composition or by the possible damages that it can cause in the health, but should focus only on their quality and whether they have been produced. in a sustainable and respectful environment with chickens and the environment.
