Eggs

Guide Note

Commonly used in recipes and as a breakfast food, eggs can be prepared in a variety of ways. High in protein and low in carbohydrates, chicken eggs are the most widely cooked.

Fast Facts

1. Chicken eggs are most commonly eaten
2. Ostrich and quail eggs are less common delicacies
3. High in protein and vitamins
4. Tagline: The incredible edible egg
5. 1 of every 20,000 eggs might contain Salmonella bacteria
6. Commonly dyed or decorated at Easter time

1. Shell color depends on the breed of hen
2. Yellowish or greenish egg white indicates riboflavin
3. Cloudy egg white indicates a fresh egg
4. Yolk color depends on what the hen eats
5. Greenish ring around hard boiled egg yolks occurs when eggs are overcooked, but has no affect on flavor

1. There are five sizes of eggs: Small, Medium, Large, Extra Large, Jumbo
2. There are three grades of quality: AA, A, and B, though each has the same nutrition qualities
3. Ideal egg storage conditions are temperatures lower than 40 degrees Fahrenheit with humidity of 70 to 80%
4. Free range eggs come from hens that have access to the outdoors, though not many eggs labeled free range actually come from hens that have lived outdoors for any length of time
5. Sometimes when you break open an egg you see a tiny red spot. Those are blood spots, and do not mean the egg is fertilized