How To Test A Raw Egg For Freshness?
Give your eggs a break today! Each year,
Americans will enjoy about 270 eggs per person. You can test a raw egg
for freshness by placing it in a glass of water. A fresh egg will sink
to the bottom. An older egg will have lost some moisture, which is
replaced with air, so an older egg will float on the surface. Egg
washing and the application of a protective coating are part of the
packaging process, so washing eggs before storing or cooking is not
necessary.
Pasteurized Liquid Eggs As An Alternative To Traditional Eggs
As an alternative to traditional eggs,
pasteurized liquid eggs can also be found in the refrigerated section
of your local grocery store. This product, which can be egg whites, egg
yolks, or a combination of the two, is pasteurized at a high heat that
destroys bacteria without cooking the eggs.
|
Eggs Nutrition |
Storing Eggs |
|
-
Eggs contain high amounts of vitamins
and nutrients. Eggs also contain all nine amino acids, making eggs
a complete protein.
-
Egg yolk is a good source of protein,
iron, calcium, vitamins A and D, phosphorous and choline.
-
Egg white is a good source of protein
and riboflavin.
-
The average egg contains around 200
mg of cholesterol and about 70 calories. All of the cholesterol in
an egg is contained in the yolk.
|
-
Eggs should always be refrigerated
because they are highly perishable at room temperature. Eggs left
un-refrigerated for more than 2 hours should be discarded.
-
Do not store eggs in the refrigerator
door because this is the warmest place in the fridge and is not
cold enough for storing eggs.
-
Eggs will keep best if stored in
their original carton.
-
Eggs will last 4 to 5 weeks if
properly refrigerated and should be used before the expiry date
printed on the carton.
|
|
Grade and Size |
Specialty Eggs |
|
-
Eggs are sold according to size, from
"jumbo" down to "peewee". Sizes are determined by how much the
average dozen weighs.
-
Unless the recipe calls for a
different size, use large eggs for cooking and baking.
-
Eggs fall into one of three grades:
AA, the highest quality, A, the second highest quality, and B, the
lowest quality.
-
Only AA and A grade eggs are widely
available and, because there is very little difference between the
two grades, less-expensive A grade eggs are a good choice.
|
-
Specialty eggs are available in many
grocery stores. They may be more expensive.
-
Free-range eggs are eggs laid by hens
that have been allowed to live outdoors. Some prefer these eggs as
they feel the hens are treated more humanely.
-
Organic eggs are eggs laid by hens
that have been fed a diet free of drugs and hormones.
-
Omega-3 eggs are eggs laid by hens
that have been fed grains that contain high amounts of omega-3
fatty acids. These heart-healthy compounds are passed onto the eggs
the hens produce.
|
|
FAQ About Eggs |
|
What tastes better :
white eggs or brown eggs? |
Is it safe to eat raw
or partially cooked eggs? |
|
Shell color does not affect the taste or nutritive quality of eggs
— the breed of hen that laid the egg determines the egg's shell
color. For instance, hens with white feathers and ear lobes lay
white eggs, and hens with red feathers and ear lobes lay brown
eggs. The yolk color is determined by the hen's diet. Hens that eat
grass, alfalfa and yellow corn lay eggs with lighter yolks than
wheat-fed hens. |
Around 1 in 20,000 raw eggs will contain salmonella, a bacteria
that causes food poisoning. Certain people, such as children,
pregnant women, the elderly and people who have compromised immune
systems should avoid eating raw or partially cooked eggs. To reduce
your risk of salmonella poisoning, you may want to consider using
pasteurized eggs. |
|
Egg Recipes :
Healthy Easy Eggs Recipes
|
|