Eggs 101

August 20, 2012

Eggs are such a popular food, but do you know the basics like the best way to store eggs… find out here

What are Eggs? Commercially available eggs are produced daily in most states in the US from chickens, or quail on farms dedicated to egg production.

How to Buy: Opt for local producers versus those delivered great distances. Brown and white-shelled eggs have no nutritional difference. Other colors reflect breed of chicken; can be blue, spotted brown or pale turquoise. Bag cartons on top to avoid breakage.

How to Read the Label: Check for sell-by date. Open the carton and check for cracks; do not buy cracked eggs.

Choices: ½ dozen, 1 dozen or 1 ½ dozen carton sizes of small, medium, large, and extra-large sized eggs. From caged chickens, cage-free chickens, grain-fed chickens, organic chickens (fed organic feed), or w/added omega-3 and more. Quail eggs are 1” high, and can be used like chicken eggs.

How to Use: Always wash your hands, utensils before handling raw eggs. Never use an egg cracked in the carton. Prepare alone as soft or hard-boiled, scrambled or sunny side up, or in omelets; whites and yolks should be firm, 160ºF. Choose large eggs for cooking or baking recipes.

How to Store: Refrigerate immediately after purchase and between uses in the carton, not the refrigerator bin as air, odor, and bacteria can be absorbed easily.

Health Benefits: An egg has about 70 calories, rich in nearly every essential vitamin and mineral. Large eggs have around 6 grams of protein, 4.5 grams fat, 1.5 grams of saturated fat and 2 grams of mono-unsaturated.

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