This is an interesting issue that has possibly incorrectly implicated eggs. There are two kinds of cholesterol: blood serum and dietary. Blood cholesterol is naturally occurring and can increase risk of heart disease. Dietary cholesterol comes from food we eat, like meat, eggs, dairy, and seafood. Our bodies do not automatically convert dietary cholesterol to blood cholesterol. Research shows that dietary cholesterol does not significantly increase blood cholesterol levels in most people. Saturated fats seem to be a bigger culprit. Recent studies published in an American Heart Association journal showed that 20 healthy young men and 13 healthy young women with normal blood cholesterol levels were able to consume up to two eggs per day while on a low-fat diet without significantly raising their blood cholesterol levels. The outcome of this study suggests that an egg or two daily may be acceptable for people with normal blood cholesterol levels.
It’s best to store eggs in their original carton that shows the Sell-by (or Best-by or Exp date) on a shelf in the fridge. If eggs are not stored in their original carton (in a refrigerator door), there is no way of knowing their age, and they can absorb odors from other foods.
Raw eggs maintain their freshness for 4-5 weeks after purchase if kept refrigerated continuously.
here are a few ways to tell if an egg is fresh. The thicker the white of the egg, the fresher; the more firm or higher the yolk stands up, the fresher the egg. A fun test for egg freshness is to put an egg in water. If it sinks and rests horizontally, it is very fresh. If the larger end starts to rise, your egg is typically one to two weeks old. An egg that floats is a very old egg.
A hard cooked egg can safely be refrigerated for up to one week.
This is rare, and happens when a blood vessel ruptures during the production of an egg. The egg is still edible, and the easiest way to remove the spot is with the tip of a knife. Blood spots are not signs of fertility and they do not mean the egg is bad.
Yolk color is determined by what a chicken eats. Thus, a darker yolk usually means a diet that contains more corn or alfalfa in the feed. Yolk color does not affect nutritive value or cooking characteristics. Egg yolks are a rich source of vitamin A regardless of color.
This is a chemical reaction caused by overcooking eggs or cooling them too slowly.
The breed of the chicken determines shell color of an egg. Generally speaking brown chickens lay brown eggs and white chickens lay white eggs.
A double yolk occurs in an egg when a chicken releases two yolks into the same shell. These eggs are perfectly safe to eat, and are said to bring good luck when you find them. In fact, you may occasionally find an S&R egg with three or even four yolks – if you’re lucky!
It is not recommended. Proper refrigeration and thoroughly cooking the eggs is always better.
Spin it on a countertop. If it spins quickly, it is boiled; if it spins slowly, it is not boiled. Try it! There will be no question when you do this test.
Modern Cage Production This method consists of placing the hens in wire cages with feed and water being provided to each cage. The birds are housed with several hens in each cage, with plenty of space for comfortable movement and easy access to food and water. The cages are arranged in rows which are placed on leg supports or suspended from the ceiling. Water is supplied by individual cup waterers or a long trough outside the cages extending the length of the row of cages. The feed trough is also located outside the cages and runs parallel to the water trough on the opposite side of each cage and the hens are fed a balanced diet with just the right combination of nutrients to keep them healthy and productive. Our birds are never fed hormones or steroids. The cages are designed so the eggs will roll out of the cage to a holding area by means of a slanted wire floor. Special tunnel ventilation produces a steady 10mph breeze for lots of fresh air, which fluffs the feathers and carries away body heat as well as manure smells. Cage-Free Production Cage-free birds are kept in large heated and air-cooled growing houses where they can roost and socialize freely, participating in their chicken behaviors and pecking orders, and laying their eggs in dark, quiet nests. Hens are required to have at least 1.3 square feet per bird floor space in the henhouse. Their eggs are gathered straight from the nest, placed in a cooler, and then processed. Because cage-free hens are allowed to roam free in the hen house, cage-free production is more labor-intensive and land-intensive which accounts for the higher price of eggs from cage-free hens. Organic Eggs Organic Eggs are produced by hens that receive a special diet and special treatment. The hens that lay the organic eggs are also cage-free birds, meaning they are free to roam throughout their henhouse – entering and leaving their nests at will. Hens are required to have at least 1.3 square feet per bird floor space in the henhouse. They also have access to the outdoors when seasonable appropriate. They eat only pesticide-free 100% organic feeds from the day of their birth; neither the hens nor their feed can be subjected to antibiotics, hormones, pesticides or herbicides. If access to pasture is not feasible, flocks must be fed sprouted grains or fresh plants or hay on a daily basis. Their eggs are gathered straight from the nest, placed in a cooler, and then processed.
Cage-free hens are generally not housed in modern production systems. Usually, cage-free hens live on the floor of a barn or poultry house. The movement for lower cost cage free eggs is beginning impact the development of large scale housing systems. The nutrient content of eggs from cage-free hens is the same as those from hens housed in modern production facilities with cages. Free-range eggs (or free-roaming) are eggs from hens that live outdoors or have access to the outdoors. Again, the nutrient content of these eggs is the same as those from hens housed in modern cage or cage-free systems.
Candling is the process of inspecting the quality of the interior and exterior of each egg, both by the human eye and with a computer. This function occurs after the egg has been washed and the shell sealed with a protective mist of mineral oil and water. Electronic candling systems help ensure that our eggs are clean and crack-free, and rapid processing on automated equipment helps preserve freshness.
Size represents the minimum net weight per dozen. In descending order, egg sizes are Jumbo (30 ounces per dozen), Extra Large (27 ounces), Large (24 ounces), Medium (21 ounces), Small (18 ounces) and Peewee (15 ounces). Medium, Large and Extra Large are the sizes most commonly available because these are the sizes hens most often lay.
Grade classification is determined by the interior and exterior quality of the egg at the time it is packed. In the grading process, eggs are examined for both interior and exterior quality before they’re sorted according to weight (size). Grade quality and size are not related to one another. In descending order of quality, grades are designated AA, A and B.
Yes, eggs can be frozen. Egg whites and whole eggs (whites + yolks) that are blended together survive the freeze/thaw process just fine. Egg yolks frozen without salt or sugar become very rubbery and gelatinous and will be difficult to incorporate into a recipe. The link attached explains how much salt/sugar should be added to prevent gelation.