Happy Easter!

From early on, the egg was considered a symbol of new life and rebirth in numerous cultures. This is probably why it became a symbol of Christ's resurrection in Christianity. But in addition, Easter egg eating can also be traced back to Lent, which was introduced in the 7th century. It is well known that those who fast are not allowed to eat meat or eggs. Because people could be told not to eat eggs, but hens could not be forbidden to lay them, there was a surplus of eggs during Lent. To preserve the eggs, they were boiled. With the Reformation in the 16th century, the tradition of egg-gifting emerged: not only family members were given colorful Easter eggs, but also pastors, teachers, and friends. Today, we prefer to eat them ourselves - or hang them on an «Easter egg tree».

Eggs are valuable food. They have a high vitamin D and B12 content, a modest fat content (9%) and only about 100 kcal. But did you know that most of the protein is in the yolk, as well as most of the vitamins and all the fat? The term «three-minute egg» is misleading. It comes from a time when eggs were much smaller. That's why today you must reckon with a four and a half to six minutes for the perfect breakfast egg - depending on the size of the egg. The color of the eggshell, on the other hand, is not a matter of chance, but depends on the color of the hen's ear area. If this is white, the shell will most likely be light in color; if the ear area is red, the shell will probably be brownish. And one more thing: yolk color is largely determined by the feed. Corn and green feed tend to result in yellow yolks, peppers, or turmeric in reddish ones.