Eggs that resemble Popeye

Do you know how much eggs are consumed? It's beyond my imagination.
Let's have a healthy body that resembles Popeye with eggs, not spinach. Learn more about eggs.

1. Etymology of Eggs

1) Etymology

An egg (cultural word: chicken eggs) or eggs are chicken eggs. In addition, eggs are made up of single cells consisting of one cell per individual, and are widely used as ingredients for cooking such as steamed eggs, egg rolls, and fried eggs. Eggs are nutritious and rich in high-quality animal protein, and yolks contain vitamin A, vitamin D, vitamin E, phosphorus, and calcium. The color of the skin is white and brown, and the egg you can see in Korea is brown.

2) The way of expressing Korean characters

In Jeju dialect, chicken (poison)'s baby → 'poison' (pronunciation is 'poison'), Gyeongsang-do called 'Gyeral', Seoul dialect called 'Gyuran', and in cultural language, chicken eggs are literally called 'chicken eggs'. (Source: Namuwiki) And in 1954, the Democratic People's Republic of Korea (North Korea) enacted a Korean spelling system to replace the unification of Korean spelling, modifying the 'egg' to 'chicken egg' to match the local language use. (Source: Wikipedia)

2. Cooking history of eggs

1) History of the West

ⓐ Prehistoric: Eggs have been used as food since prehistoric times. The domestication of chickens originating in Southeast Asia is likely to have spread to the West through trade and conquest.
ⓑ Ancient Egypt and Greece: Ancient Egypt raised domesticated birds, including quails, for their eggs. In ancient Greece, eggs were eaten raw or cooked, often boiled, and used to make bread.
ⓒ Roman Empire: the Romans considered eggs a staple food, and after boiled eggs were often seasoned or stuffed with spicy sauce, then baked or fried. The aforementioned Roman cookbook Apicius also contains recipes for refilling boiled egg whites with egg yolks.
ⓓ Medieval Europe: eggs were eaten raw, boiled in stew, or used in sauces. It was also used importantly to combine the ingredients of complex dishes. At that time, meat consumption was limited during Lent, and egg consumption increased.
ⓔ Renaissance: New techniques and ingredients were introduced in European cuisine during the Renaissance. In Italy, eggs were used to make pasta dough. In France, eggs have become a key ingredient in pastries and desserts such as tarts and custard.
ⓕ 18th and 19th centuries: increased use of eggs in baking during this period. They provided the cake and bread with structure, fermentation, and moisture. With the invention of baking powder in the mid-19th century, eggs were used in new foods and became more important ingredients for various recipes.
ⓖ 20th century: eggs became an essential source of protein when meat was often rationed during two world wars. Egg-based recipes such as omelets and frittata have become popular. In the late 20th century, factory-style livestock increased, making eggs easier to obtain and cheaper.
ⓗ 21st century: grazing and organic eggs have risen again in recent years as part of a more general trend toward organic and ethically sourced foods. Along with traditional chicken eggs, various eggs that can be used in supermarkets such as quail eggs and duck eggs have also been commercialized.
ⓘ Others: There were periods when egg consumption was questioned or decreased, such as in the 1970s and 1980s, when there were concerns about cholesterol levels in eggs. Modern nutrition science, however, has generally re-emphasized eggs as a healthy source of protein and other nutrients, continuing to gain popularity in Western diets.

2) History of the East

ⓐ Ancient China: China domesticated chickens thousands of years ago, and eggs were common in diet. The egg pickling technique known today as "century eggs" or "thousand-year-old eggs" dates to at least the Ming (14th-17th century), but it is also possible that it was before that.
ⓑ Japan's Nara period (710-794): The advent of Buddhism and related vegetarian regulations have reduced meat consumption and increased the importance of eggs. Tamagoyaki, a kind of egg roll, has a long history and is still a popular dish today.
ⓒ Indian and Indus Valley Civilizations: Archaeological evidence suggests that poultry, including chickens, may have been trapped in civilization by around 2500 BC. Although vegetarianism has been prominent in India due to religious beliefs, eggs are consumed in many parts of India. Eggs are often used in curry and rice dishes in areas where they are part of the local diet.
ⓓ The Three Kingdoms Period (57 BC to 668 AD): The use of eggs is mentioned in the Three Kingdoms Period. In Korean food, there is data that eggs were used in various dishes such as steamed eggs and egg rolls.
ⓔ Southeast Asia: Eggs have been an important part of diet and cooking for thousands of years. For example, in Thai and Vietnamese cuisine, eggs are used in a variety of dishes, from stir-fried and noodle dishes to desserts such as custard.
ⓕ The Silk Road (130-1453): This network of trade routes connecting the East and the West led to the spread of goods and ideas. Eggs, especially preserved eggs, would have been traded along these routes, introducing new culinary concepts and techniques between cultures.
ⓖ Modern East Asian Cuisine: Eggs are an integral part of many dishes. In China, eggs are stir-fried with tomatoes, used in porridge, or put in a pot. Japan's famous ramen contains a lot of soft-boiled eggs, and in Korea, eggs are added to bibimbap or used as garnish for various dishes.

3. Medical evidence that eggs are good for the body

Eating a lot of eggs doesn't make you look like Popeye. However, there is a wealth of data that medically helps with protein supplementation and physical development.

1) High quality protein:

A major source of high-quality proteins that are essential to renewing cellular tissue and making enzymes, hormones, and antibodies.

2) Eye health:

It contains lutein and zeaxanthin, antioxidants that help prevent macular degeneration and cataracts.

3) Heart health:

It is a medical fact that there are concerns about cholesterol. However, recent studies have shown that moderate egg consumption does not increase the risk of heart disease for most people, and may even be beneficial. Eggs contain HDL (often referred to as "good" cholesterol), and some studies show that people with high HDL levels generally have a low risk of heart disease.

4) Vitamin B12:

This vitamin, found in eggs, plays an important role in brain function and DNA and red blood cell production.

5) Colin :

It is a good source of choline, a nutrient that people cannot easily take. Choline is essential for brain health, especially the development of the fetus' brain during pregnancy.

6) Vitamin D:

It is one of the few foods that naturally contain vitamin D, which is important for bone health and immune function.

7) Weight management:

It is well known as a diet food. Protein in eggs can promote satiety and delay subsequent meals, which helps you manage your weight. It provides all the essential amino acids, so it's an excellent food to help you grow and maintain your muscles.

8) Iron availability:

It contains a kind of iron called heme iron, which is easier for the body to absorb than non-heme iron found in vegetable foods.
(Note: "Hem iron" is mainly animal iron obtained from animal blood, and "non-Hem iron" is plant iron extracted from plant raw materials.)

4. Medical evidence that is good for the body by generation

1) Infants (6 months to 3 years old)

ⓐ Brain development: Choline in eggs contributes to brain development and function. It is very important for infants and toddlers whose brains are growing fast.
ⓑ Growth: Eggs are an excellent source of protein that is essential for the growth and repair of the body's cells and tissues.
ⓒ Bone development: It contains vitamin D, which is necessary for calcium absorption, so it can grow into a strong child with bones that resemble Popeye.
ⓓ Eye development: Contains lutein and zeaxanthin, which are good for the eye.
ⓔ Immune Support: Various nutrients in eggs such as vitamins A, B12 and selenium are helping to strengthen the immune system.

2) Children and adolescents (4-19 years old)

ⓐ Body Growth: High-quality proteins support rapid growth, muscle development, and cell recovery in rapid growth stages.
ⓑ Cognitive function: nutrients such as choline and omega-3 fatty acids affect brain development and function that can improve learning and memory.
ⓒ Bone Strength: Vitamin D and phosphorus help develop and maintain strong bones, which are important during periods of increased bone density.
ⓓ Energy production: Vitamin B in eggs helps the body convert food into energy. It is a particularly important factor for children and teenagers who are active.
ⓔ Eye Health: Lutein and zeaxanthin constantly affect eye health. It can help prevent eye fatigue from the screen.

3) A full-fledged youth in his 20s

ⓐ Improved Muscle Strength: High-quality protein in muscle maintenance and recovery eggs is excellent in supporting muscle growth and recovery, and is especially important for those who participate in regular physical activities. It provides vitamin D to build a muscular body that resembles Popeye.
ⓑ Brain Health: Colin continues to support brain functions that concentration requires, potentially improving memory and cognition.
ⓒ Healthy Pregnancy: It is especially important for the development of the fetus' brain in the womb.
ⓓ Weight management: It can help you manage your weight because you are at an age where you decorate and manage your appearance a lot.
ⓔ Bone health: works with calcium to maintain strong bones and prevent osteoporosis later on.

4) Socially active thirties

ⓐ Heart health: despite its cholesterol content, heart-healthy nutrients such as omega-3 fatty acids can potentially reduce the risk of heart disease.
ⓑ Energy Required: An excellent source of vitamin B for energy production.
ⓒ Eye Health: Antioxidants Lutein and zeaxanthin help maintain eye health.
ⓓ Healthy Skin: Contains certain B vitamins, such as riboflavin and biotin, which are beneficial to healthy skin, hair, eyes, and liver.
ⓔ Maintaining Muscle Weight: It is important to maintain muscle mass as you get older. High-quality protein can help preserve muscles.

5) Middle age in one's 40s

ⓐ Heart health: regular consumption of eggs can help increase HDL ("good" cholesterol) levels and improve heart health.
ⓑ Bone health: Contains vitamin D, a nutrient that plays an important role in bone health and calcium absorption.
ⓒ Vision Protection: Lutein and zeaxanthin content helps protect the eyes from UV exposure and damage associated with aging.
ⓓ Weight management: Protein in eggs can increase satiety and help manage weight as your metabolism slows down with age.
ⓔ Blood glucose control: It can help control blood sugar levels, which can help prevent or manage type 2 diabetes.

6) In one's fifties when one loses muscles

ⓐ Heart health: Including eggs in a balanced diet can contribute to heart health. Especially due to the HDL cholesterol and omega-3 fatty acids in eggs.
ⓑ Bone health: Vitamin D in eggs becomes more important, especially in postmenopausal women, as the risk of osteoporosis increases.
ⓒ Eye Health: Antioxidants Lutein and zeaxanthin can prevent age-related eye diseases such as macular degeneration and cataracts.
ⓓ Maintaining Muscle Weight: As you get older, you naturally lose muscle mass. Eating the right protein can help maintain muscle strength and function.
ⓔ Brain Health: Choline in eggs helps delay cognitive decline.

7) For those in their 60s and older, all functions decline

ⓐ Eye Health: Eating antioxidant-rich foods such as lutein and zeaxanthin can delay or prevent age-related macular degeneration and cataracts.
ⓑ Bone Health: Vitamin D found in eggs is essential for bone health and helps prevent conditions such as osteoporosis.
ⓒ Brain Health: Choline in eggs supports brain function, contributing to the maintenance of cognitive abilities in the elderly.
ⓓ Heart health: Eggs contain heart-healthy nutrients such as HDL cholesterol and omega-3 fatty acids, and moderate intake helps a lot when maintaining cardiovascular health.
ⓔ Muscle maintenance and muscle strength: It can help maintain muscle mass and prevent age-related muscle loss.

5. Calories of eggs

Special eggs (over 60g) are 93 kcal and chaos (50 to 60g) is 72 to 92 kcal. A fried egg is 100 to 117 kcal.

6. 10 dishes that absorb protein well

1) Boiled eggs:

Boiled eggs are easy and convenient. No fat is added during the cooking process and all nutrients are available.

2) Scrambled eggs:

Scrambled eggs are flexible dishes that allow you to add vegetables to add fiber and nutrients. Cooking eggs helps break down egg proteins, making them easier to absorb in the body.

3) Omelette:

Like scrambled eggs, omelets can have a nutritional variety of nutrients by adding vegetables, lean meat, or low-fat cheese.

4) Poached egg:

Poached eggs, like boiled eggs, do not need additional fat to cook. Eat with whole grain toast for a balanced diet.

5) Frittata:

This Italian omelet typically has vegetables and is baked in an oven for a balanced diet with healthy protein and vegetables.

6) Roasted eggs:

Roasted eggs, also known as shirt eggs, are cooked in an oven and are often placed in lamecin with some cream or tomato sauce. Add vegetables or lean meat to your liking.

7) Egg salad:

If you use low-fat Greek yogurt instead of mayonnaise made from boiled eggs, you can make it healthier. Add celery, onions, or other vegetables to add crispness and nutrients.

8) Huevos Rancheros:

Huevos rancheros, a traditional Mexican breakfast dish, is eaten with tortillas with eggs. Adding beans and avocados for extra fiber and healthy fat further maximizes the effect.

9) Eggs Benedict:

It's a classic dish. Use whole grain muffins, add vegetables such as spinach or tomatoes, and lighten the hollandaise sauce to make a healthier diet.

8. Market information for Eggs

1) Global consumption

Japan has the highest average annual consumption of eggs per person in the world, more than twice the global average, consuming 19.2kg. The United States (14.6 kg) and Germany (12.2 kg) are next. The average annual consumption of eggs per Korean person is 11.2kg, about 8kg less than that of Japan, which has the highest consumption.

2) Korean egg consumption

The production of eggs in Korea is estimated to be about 10 billion a year, and the daily distribution volume nationwide is estimated to be 26-27 million. As of 2006, if the weight per unit is 55g with about 530,000 tons, the annual consumption of eggs per person is 202 and if it is calculated with the international standard of 60g, it consumes about 177. These results are very low compared to about 340 in Japan, 300 in China, and 260 in the United States, suggesting a lot of room for growth in the domestic egg market in the future.

3) Current status of egg market in South Korea

With 1.2 trillion won in the total egg market, the special egg egg market is estimated to be about 300 billion won as of 2006, and it is expected to continue to grow in line with the trend in the market environment centered on large discount stores. In addition to the brand column of large companies and affiliated companies, the special column may include the small packaging capsule column of each distributor or farm, and the functional column. As a result of the trademark registration self-investigation, about 220 egg distribution brands are estimated as of 2006, and the number of brands distributed by each distributor without registering a trademark with the Korean Intellectual Property Office is increasing exponentially. In addition, due to the recent well-being craze, the consumption of special eggs has grown by more than 30% over the past 1-2 years, and the market size of special eggs sold to organic stores is expected to grow day by day.