Tuesday, April 10, 2007


Eggs are a nutrient-rich, affordable contributor to a healthy diet. Not only do eggs contain the highest quality source of protein available but they also contain a large percentage of the vitamins and minerals required by humans (vitamin C being the most notable exception).

Egg protein is of such high quality that it is used as the standard by which other proteins are compared. Eggs have a biological value of 93.7%. Milk = 84.5%, Fish = 76%, Beef = 74.3%.

White shelled eggs are produced by hens with white feathers and ear lobes. Brown shelled eggs are produced by hens with red feathers and red ear lobes. There is no difference in taste or nutrition between white and brown eggs.

The stringy piece of material in the egg is not an embryo but a protein called chalazae which acts as a shock absorber for the yolk, helping to prevent it bursting.

Eggs are placed in their cartons large end up to keep the air cell in place and the yolk centered.

Eggs age more in one day at room temperature than in one week in the refrigerator.

If refrigerated, eggs can be safely stored for 4-5 weeks beyond the sell-by date.