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Saint Nick’s Eggnog

TIME

25 minutes

YIELD

12 servings (six cups)

LOUISIANA DEPARTMENT OF AGRICULTURE & FORESTRY
MIKE STRAIN DVM, COMMISSIONER
5825 Florida Blvd, Suite 4004
Baton Rouge, Louisiana 70806

(225)925-3772
eggs@ldaf.state.la.us

Privacy Policy

DID YOU KNOW?

Eggs contain all the essential protein, minerals and vitamins, and egg yolks are one of the few foods that naturally contain Vitamin D.

Eggs are good for your eyes because they contain lutein, which helps prevent age-related cataracts and muscle degeneration.

An egg shell can have as many as 17,000 pores over its surface.

The edible part of a chicken’s egg is approximately 74 percent water, 12 percent protein and 11 percent fat.

China produces about 160 billion eggs per year, making it the largest egg producer in the world.

There are roughly 280 million laying birds in the United States, and each produces 250 to 300 eggs a year.

A chef’s hat is said to have a pleat for each of the many ways you can cook eggs.

Egg shell and yolk color can vary, and the color has no relation to egg quality, flavor, nutritive value, cooking characteristics or shell thickness.

About 60 percent of eggs produced in the U.S. are used by consumers, and about 9 percent are used by the foodservice industry.

One large egg has 13 essential vitamins and minerals in varying amounts, high-quality protein and antioxidants and only 70 calories.

Hard-boiled eggs will keep, in the shell, up to 7 days in the refrigerator. Peeled hard-boiled eggs should be eaten within 24 hours.

There is no difference between white eggs and brown eggs. A hen’s breed determines the color of her eggs. Color has no relationship to egg quality, flavor, nutritional value, cooking characteristics or shell thickness.

Fiction: Egg freshness is difficult to determine.

Fact: Check the 3-number code or Julian date on the small side of the carton. January 1 is represented by 001, and 365 indicates December 31. This is the day the eggs were packed, and they stay fresh, in the refrigerator, 4 to 5 weeks without significant quality loss.

Fiction: An egg that floats in a glass of salt-water is not fresh. 

Fact: This test has no relationship to the freshness of table eggs. While eggs do take on 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.

Fiction: I should only buy the most expensive eggs.

Fact: The hens’ feed determines the nutrient content of their eggs, not the hens’ housing system or other factors. Specialty eggs require more work by the farmers as well as additional fee or housing systems, so they typically cost more.

Fiction: If a hard-boiled egg is hard to peel, it’s old.

Fact: Fresh eggs are harder to peel because the shell membrane clings tightly to the shell. For best results, buy & refrigerate eggs 7 to 10 days before hard boiling.

Fiction: Thick, rope-like strands of egg whites should be removed. 

Fact: These natural, entirely edible parts of the egg called chalazae anchor the yolk in the center of the white. They are neither imperfections nor beginning embryos.

Fiction: Brown-shelled eggs are more nutritious than white.

 Fact: Shell color is determined by the breed of the hen and does not affect quality, nutrients, flavor, or cooking characteristics. Since brown-egg layers are slightly larger birds and required more food, their eggs are usually more expensive than white.

Fiction: It’s easy to get Salmonella from eating eggs.

Fact: On average, only 1 of every 20,000 commercially produced eggs might contain the Salmonella bacteria. Purchasing eggs from a refrigerated case, properly refrigerating them at home and thoroughly cooking eggs reduces the risk of food-borne illness.

Fiction: Size is determined by the appearance of the egg. 

Fact: Size is based on minimum net weight expressed in ounces per dozen.

Fiction: Added hormones are used to increase egg production.

Fact: Hormones are not fed to poultry in the U.S.

What is the best way to separate eggs?

Use an inexpensive egg separator or a small kitchen funnel, which will trap the yolk. Do not use the egg’s shell because of the possibility of cross-contamination.

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