|
|
|
|
 Eggs should be stored in the slots on the refrigerator door.
 The best place to keep eggs is in the original carton on an inside shelf. Not only does the temperature on the door fluctuate when the door is opened, but slamming the door can cause breakage. Furthermore, the carton actually helps prevent eggs from picking up odors from other foods and helps prevent the loss of carbon dioxide and water from the eggs. |
|
|
|
|
|
All high-quality protein is expensive.
Eggs are a real bargain with protein quality so high that scientists often use eggs as a standard for measuring the protein quality of other foods. When a dozen eggs are priced at $1.05 (average U.S. retail price for 1998), that translates to only 70 cents per pound. That's less than 9 cents an egg or a little more than 4 cents far each ounce of high-quality protein. |
|
|
|
|
|
An egg with a blood spot is "bad."
Not at all. These eggs are still entirely fit to eat, and the blood spot can be removed with the tip of a knife. Blood spots are caused by the rupture of a blood vessel on the yolk surface during formation of the egg, or by a similar accident in the wall of the hen's oviduct. Less than 1% of all eggs produced have blood spots, and most of these are detected by electronic spotters before they ever reach the market. |
|
|
|
|
|
Brown-shelled eggs are superior to white.
Shell color, determined by the breed of the hen, does not affect quality, nutrients, flavor, or cooking characteristics. However, since brown-egg layers are slightly larger birds and require more food, their eggs are usually more expensive than white. |
|
|
|
|
|
Thick, ropey strands of egg whites should be removed.
These natural, entirely edible parts of the egg called chalazae anchor the yolk in the center of the thick white. They are neither imperfections nor beginning embryos. They do not interfere with the cooking or beating of the white and need not be removed. In fact, the more prominent they are, the fresher the egg. |
|
|
|
|
|
If a hard-cooked egg is hard to peel, it must be old.
On the contrary, the fresher the egg, the more tightly the shell membrane clings to the shell. As an egg ages, it loses carbon dioxide and water and takes in air, causing the shell membranes to shrink away from the shell. If you hard cook eggs that are at least 1 week old, they'll be easier to peel after cooking. |
|
|
|
|
|
Hard-cooked eggs can be kept for weeks.
Hard-cooked eggs should be kept refrigerated and used within one week of cooking. Raw eggs in the shell have been coated with a tasteless natural mineral oil to seal the pores. This helps to prevent bacteria from entering the eggs and reduces moisture loss. Hard cooking removes this protective coating from the shells. |
|
|
|
|
|
Eggs are often infected with the Salmonella bacteria.
On average across the U.S., only one out of every 20,000 commercially produced eggs might contain the Salmonella bacteria. This means an average consumer might encounter an infected egg once every 84 years. Purchasing eggs from a refrigerated dairy case and prompt refrigeration at home reduce the risk of food-borne illness. However, the best way to eliminate the risk of Salmonella is by thoroughly cooking eggs so that whites are firm and yolks are beginning to firm. The Salmonella bacteria cannot survive at a temperature of 160 degrees. |
|
|
|
|
|
The best way to separate eggs is to maneuver the yolk back and forth from shell half to shell half.
Bacteria are so minute that it's possible, even after washing and sanitizing, that some bacteria may be present in eggshell pores. It's best to avoid mixing the shell with its contents. Using a readily available, inexpensive little gadget called an egg separator helps to insure that any bacteria possibly present on the shell will not reach the yolk and white. |
|
|
|
|
|
It takes too long to prepare a meal with eggs.
When hunger strikes, count on eggs. In less than 15 minutes, you can be enjoying a satisfying scramble, omelet, or frittata. Depending on the other ingredients you choose, these dishes can contain foods from all groups of the Food Guide Pyramid making them a complete meal. Combine eggs with leftover vegetables, pasta, or chicken for creative meals that are easy, inexpensive, and nutritious. |
|
|
|
|
|
Consumption of dietary cholesterol is the leading risk factor for heart disease.
Scientific studies have shown that saturated fat in the diet increases the risk of heart disease more than dietary cholesterol intake. And while a large egg has 215 mg of cholesterol, it only contains 1.5 grams of saturated fat. More importantly, eggs provide antioxidants, folate, and other B vitamins that have been shown to decrease heart disease risk. |
|
|
|
|
|
The latest research shows that eggs should be limited in order to prevent heart disease.
Consistent with numerous other studies, researchers from the Harvard School of Public Health concluded that eating an egg a day does not increase heart disease or stroke risk in healthy men and women. This National Institute of Health-funded study investigated the eating habits of 117,000 adults over an 8 to 14 year period.
|
|
|
|
|
|
Egg yolks are high in fat and contribute little else to the diet.
Egg yolks contain 45% of the egg's protein, numerous minerals, and the majority of the egg's vitamins. They provide all of this for only 59 calories (a whole egg has 75 calories) and 4.5 grams of total fat, 1.5 grams of which are saturated fat; therefore, unless your doctor has prescribed a special egg-free diet for you, you can continue to enjoy nutrient-dense eggs. |
|
|
|
|
|
Egg grade is based on size.
Size and grade are two entirely different factors bearing no relationship to one another. GRADE refers to the interior and exterior quality of the egg at the time of packing. Egg packers follow state standards that conform to federal regulations. In addition, the USDA grade shield on an egg carton certifies that the eggs have been processed, packaged, and certified for grade under continuous supervision of USDA.
There is no difference in the nutrients between egg grades. Because production and marketing methods are so efficient and eggs move so rapidly from laying house to market, there is very little difference in quality between grades AA and A. Grade B eggs are just as good to eat, but not as attractive when broken out. Most Grade B eggs are processed into egg products.
- Grade AA eggs stand up tall. The yolk is firm and the area covered by the white is small. There is a large proportion of thick white to thin white.
- Grade A eggs cover a relatively small area. The yolk is round and upstanding. The thick white is large in proportion to the thin white and stands fairly well around the yolk.
- Grade B eggs spread out more. The yolk is flattened, and there is about as much (or more) thin white as thick white.
|
|
|
|
|
|
Size is determined by the appearance of the egg.
Size is based on minimum net weight expressed in ounces per dozen.
Although any size egg may be used for frying, scrambling, cooking in the shell, and poaching, most recipes for baked dishes, such as custards and cakes, are based on the use of Large eggs. To substitute another size, use this chart.
|
|
|
|
|
|
Fertile, free-range, organic, and vegetarian eggs are more nutritious.
The nutrient content of eggs is not affected by whether they are fertile, free-range, organic, or vegetarian. Due to higher production costs and lower volume per farm, these eggs are generally more expensive.
- Fertile eggs do not keep as well as non-fertile eggs. While some ethnic groups consider them a delicacy, there are no known advantages to consuming them.
- Free-range eggs are produced by hens raised outdoors or have daily access to the outdoors. However due to seasonal conditions, few hens are actually raised outside. Some egg farms are indoor floor operations, and these are sometimes inaccurately referred to as free range.
- Organic eggs are produced by hens that were fed ingredients that were grown in a manner to preserve the integrity of the soil with minimal use of pesticides, fungicides, herbicides, and commercial fertilizers.
- Vegetarian eggs are produced by hens fed rations containing only vegetable foods.
|
|
|
|
|
|
Nutrient profiles of all eggs sold in the supermarket are the same.
Varying the diet of hens has produced a variety of nutrient-enhanced eggs. Some of the successful experiments include eggs produced with reduced levels of fat, lower cholesterol, and increased levels of vitamins and/or Omega-3 fatty acids. These specialty eggs are found under various brand names, and, due to increased production costs, are sold at a higher retail price. |
|
|
|
|
|
Hormones are used to increase egg production.
Hormones are not fed to poultry in the United States. In fact, egg production has increased over the years as a result of breeding and better nutrition, housing, and general management of facilities. |
|
|
|
|
|
An egg that floats in a glass of salt water is not fresh.
This test has no relationship to the freshness of table eggs. While eggs do take in air as they age, the size of the air cell varies from egg to egg when they are laid. Consequently, a freshly laid egg and an older egg might react very similarly. |
|
|
|
|
|
Egg freshness is difficult to determine.
The best way to judge freshness is to check the 3-number code on the small side of the carton. It’s the Julian date with 001 representing January 1 and 365 standing for December 31. This is the day the eggs were packed, and they’ll keep in your refrigerator at least 4 to 5 weeks after this date without significant quality loss. If you can’t find a Julian date, plan to use eggs within about 3 weeks or so of purchase to allow for the possibility that the retailer may have temporarily stored them before you purchased them. However, properly handled and stored, eggs rarely “spoil.” |
|
|
|
|
|
Eggs do not need to be refrigerated.
An egg left at room temperature for one day will age as much as it would in one week in the refrigerator. Not only that, but Salmonella bacteria will not grow at standard refrigerator temperatures. |
|
|
|
|
Baton Rouge