Cook With Eggs: Nutrition, Tips & Fun Food Facts

Fun Food Fact

Did you know that the key difference between brown and white eggs is the size of the hen they come from? Larger hens lay brown eggs, while the smaller ones lay white! But, have you ever seen a blue chicken egg? Well, hundreds of years ago a virus infected a species of chickens in South America. This resulted in a gene mutation that produced a pigment called biliverdin, which causes some chickens to lay blue eggs!

Why Our Bodies Love Them

1 large egg contains 10% of your daily vitamin B12 needs, which is important for nerve tissue health, brain function, and the production of red blood cells. Eggs also are an excellent source of protein (needed for muscle growth and repair) and vitamin D (critical for bone health).

Care and Picking

Pick eggs carefully by selecting ones without cracks or thin areas in it’s shell. You should store eggs in the refrigerator to lengthen their shelf life. Eggs tend to absorb other foods odors, so be careful not to place them too close to other foods, like onions.

Before entering a grocery store, eggs must meet a certain criteria. This is where the grading system comes into play. If you’ve ever wondered what the difference between Grade A, AA, and B were, here’s your answer:

  • Grade AA (the highest grade): These eggs contain meaty, firm whites and a tall, round yolk. This grade of egg is perfect for frying and poaching, but can be used in many different ways.
  • Grade A: Just one step down from AA, the whites of these eggs won’t be quite as firm. They’re best uses include frying and poaching.
  • Grade B: With the lowest ranking, these eggs will contain thinner whites and flat yolks. Use this grade of eggs for scrambling. They’re typically found in frozen, dry or liquid egg products, too.

Tips and Warnings

Fresh eggs can keep in the refrigerator for up to two months. If you purchase them from the store, follow the expiration date on the carton. If you get them from a farm, ask the seller about an expire date. If all else fails, lay your egg in a pot of cold water. The eggs that float are typically old or expired. The ones that sink are fresh and good to eat.

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