Any way you crack them, all eggs contain a yellow yolk surrounded by a clear egg white (also known as albumin), all encased in a shell. Chicken
eggs are the most widely consumed type of egg but other kinds such as duck, quail, and turkey are also eaten throughout the world.
When it comes to chicken eggs, there are basically two kinds to choose from: white and brown. White eggs come from hens with white feathers
and white earlobes whereas brown eggs come from hens with red feathers and red earlobes. White and brown eggs have the same nutritional
quality; notwithstanding many claims to the contrary, neither is better than the other. Fresh eggs are graded and sized by the United States
Department of Agriculture (USDA). AA is the highest grade, followed by A and B. Size ranges from jumbo to extra large, large, medium, small, and
peewee.
What came first? We may never know, but what is for sure is that eggs have been around a long, long time. Throughout history, the egg has been
used to symbolize everything from fertility to nobility. Domesticated chickens can be traced back to 3200 B.C. in India. Full-blown egg production in
the Middle East and Asia began as early as 3,500 years ago. Eggs were brought to the Western world in the fifth century A.D. Several hundred
years later eggs were added to the list of foods not eaten during Lent because they were seen as luxurious. On Easter, people were allowed to
begin eating eggs again, which explains their importance and popularity on that holiday.
eggs are the most widely consumed type of egg but other kinds such as duck, quail, and turkey are also eaten throughout the world.
When it comes to chicken eggs, there are basically two kinds to choose from: white and brown. White eggs come from hens with white feathers
and white earlobes whereas brown eggs come from hens with red feathers and red earlobes. White and brown eggs have the same nutritional
quality; notwithstanding many claims to the contrary, neither is better than the other. Fresh eggs are graded and sized by the United States
Department of Agriculture (USDA). AA is the highest grade, followed by A and B. Size ranges from jumbo to extra large, large, medium, small, and
peewee.
used to symbolize everything from fertility to nobility. Domesticated chickens can be traced back to 3200 B.C. in India. Full-blown egg production in
the Middle East and Asia began as early as 3,500 years ago. Eggs were brought to the Western world in the fifth century A.D. Several hundred
years later eggs were added to the list of foods not eaten during Lent because they were seen as luxurious. On Easter, people were allowed to
begin eating eggs again, which explains their importance and popularity on that holiday.
Where Do Eggs Come From?
As with so many food essentials, China is the world’s largest producer of eggs, meeting its own needs and also supplying eggs to some
neighboring markets. Other big suppliers are India, Mexico, the European Union, and the United States. Iowa, Ohio, Indiana, Pennsylvania,
California, and Texas are, in that order, the United States’ leading producers.
neighboring markets. Other big suppliers are India, Mexico, the European Union, and the United States. Iowa, Ohio, Indiana, Pennsylvania,
California, and Texas are, in that order, the United States’ leading producers.
Why Should I Eat Eggs?
The quality of egg protein is the highest of any whole food product, second only to human breast milk. Eggs are also a good source of the amino
acid tryptophan, selenium, vitamin B2, and vitamin B12, and are one of the rare sources of natural vitamin D. Eggs are a good source of choline,
which is important for brain function, gene regulation, and heart health. Eggs also contain lutein and zeaxanthin, two phytochemicals that may
reduce the risk of cataracts and macular degeneration.
acid tryptophan, selenium, vitamin B2, and vitamin B12, and are one of the rare sources of natural vitamin D. Eggs are a good source of choline,
which is important for brain function, gene regulation, and heart health. Eggs also contain lutein and zeaxanthin, two phytochemicals that may
reduce the risk of cataracts and macular degeneration.
Home Remedies
Eggs have been used in a variety of ways for medicinal purposes. One popular remedy for colic consists of beating four to five egg whites and
putting them on a piece of leather, sprinkling the mixture with pepper and ginger, and then placing the mixture over the child’s belly button. The ageold
remedy of mixing one egg, a teaspoon of Worcestershire sauce, a dash of vinegar, a dash of Tabasco sauce, and a little salt and pepper
reportedly has helped many in getting over a hangover. Be aware that from a food-safety standpoint, eating raw eggs is not a good idea!
putting them on a piece of leather, sprinkling the mixture with pepper and ginger, and then placing the mixture over the child’s belly button. The ageold
remedy of mixing one egg, a teaspoon of Worcestershire sauce, a dash of vinegar, a dash of Tabasco sauce, and a little salt and pepper
reportedly has helped many in getting over a hangover. Be aware that from a food-safety standpoint, eating raw eggs is not a good idea!
Lifesaver!
CATARACTS AND MACULAR DEGENERATION: According to one study, people who ate foods high in lutein and zeaxanthin, such as eggs,
had a twenty percent reduction in developing cataracts and a forty percent reduction in developing macular degeneration.
OBESITY: A report in the Journal of the American College of Nutrition presented promising research on the possible “hunger-fighting power” of
eggs. An egg first thing in the morning may lead to reduced calorie consumption for the rest of the day.
Tips on Eggs
SELECTION AND STORAGE:
• Check for cracks before purchasing.
• Look for an expiration date on the side of the carton and only buy eggs that are refrigerated.
• There are varieties of eggs that are rich in omega-3 fats and are actually lower in cholesterol than regular eggs (180mg versus 215mg in a
large egg).
• Store your eggs in the refrigerator and they will stay good for about one month.
• Do not put them in the refrigerator door as they will be exposed to warmer temperatures when the door is opened. Keep them in their original
carton.
• Egg whites freeze fairly well for several months.
• Look for an expiration date on the side of the carton and only buy eggs that are refrigerated.
• There are varieties of eggs that are rich in omega-3 fats and are actually lower in cholesterol than regular eggs (180mg versus 215mg in a
large egg).
• Store your eggs in the refrigerator and they will stay good for about one month.
• Do not put them in the refrigerator door as they will be exposed to warmer temperatures when the door is opened. Keep them in their original
carton.
• Egg whites freeze fairly well for several months.
PREPARATION AND SERVING SUGGESTIONS:
• Wash your hands, utensils, and work surfaces with hot, soapy water before and after handling eggs to prevent cross-contamination of
salmonella.
• Cook until yolks are firm.
• Don’t keep eggs and egg products out of the refrigerator for more than two hours.
• Eggs are used in French toast, pancakes, quiche, soufflés, salads, and a variety of other dishes.
salmonella.
• Cook until yolks are firm.
• Don’t keep eggs and egg products out of the refrigerator for more than two hours.
• Eggs are used in French toast, pancakes, quiche, soufflés, salads, and a variety of other dishes.
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