Eggs
By Jennifer A. Wickes
Copyright 2003
Varieties
The hen's egg is the most popular egg consumed, though duck, quail and geese eggs are also eaten. The color of the shell indicates the breed of the hen, whereas the intensity of the color of the yolk, indicates what kind of diet the hen was on. A high wheat diet results in an orange yolk!
Freshness
A fresh egg is heavy due to its high water content, so it will rest lengthwise at the bottom of a pan filled with water. If the egg floats, then the egg is stale due to its high air content, and it should be thrown away.
The chalazae is the thick supporting strands used to hold the yolk in the center of the shell. If it is more prominent, then the egg is fresher. If you can barely see it, then the egg is older.
Storage
Store the eggs in their carton in the refrigerator on a shelf. In the door, is too warm for them. Always keep them away from strong smelling foods, such as garlic and onions. It can maintain its freshness for 4 - 5 weeks!
If you have any leftover yolks, cover them with cold water and place them in an airtight container. They will keep fresh for 3 days. If you need more time to use your egg yolks, mix the yolks up with a fork, and add 1/8 tsp. salt OR 1 1/2 tsp. sugar to every 1/4 cup egg yolks. Then freeze in ice cube trays, placing 1-1 ½ tbsp. in each cube (equivalent to 1 egg yolk). They can maintain freshness up to 6 months!
Store leftover egg whites in an airtight container in the refrigerator for 4 days. If that is not enough time, add 2 tbsp. of egg white per cube on an ice cube tray (equivalent to 1 egg white). They can maintain their freshness up to 6 months!
If your eggs are frozen, then defrost before using.
Nutritional Qualities
1 egg supplies an adult 15% of his daily protein.
Egg White: protein and riboflavin
Egg Yolk: fat, protein, iron, Vitamins A, B, D, E & K, calcium, choline, iodine and phosporus
Despite their high cholesterol (213 mg per egg), new evidence supports that foods high in saturated fats increase blood cholesterol levels, not foods low in fat with high cholesterol. Please consult your physician to find out how many eggs are safe for you to consume!
By Jennifer A. Wickes
Copyright 2003
Varieties
The hen's egg is the most popular egg consumed, though duck, quail and geese eggs are also eaten. The color of the shell indicates the breed of the hen, whereas the intensity of the color of the yolk, indicates what kind of diet the hen was on. A high wheat diet results in an orange yolk!
Freshness
A fresh egg is heavy due to its high water content, so it will rest lengthwise at the bottom of a pan filled with water. If the egg floats, then the egg is stale due to its high air content, and it should be thrown away.
The chalazae is the thick supporting strands used to hold the yolk in the center of the shell. If it is more prominent, then the egg is fresher. If you can barely see it, then the egg is older.
Storage
Store the eggs in their carton in the refrigerator on a shelf. In the door, is too warm for them. Always keep them away from strong smelling foods, such as garlic and onions. It can maintain its freshness for 4 - 5 weeks!
If you have any leftover yolks, cover them with cold water and place them in an airtight container. They will keep fresh for 3 days. If you need more time to use your egg yolks, mix the yolks up with a fork, and add 1/8 tsp. salt OR 1 1/2 tsp. sugar to every 1/4 cup egg yolks. Then freeze in ice cube trays, placing 1-1 ½ tbsp. in each cube (equivalent to 1 egg yolk). They can maintain freshness up to 6 months!
Store leftover egg whites in an airtight container in the refrigerator for 4 days. If that is not enough time, add 2 tbsp. of egg white per cube on an ice cube tray (equivalent to 1 egg white). They can maintain their freshness up to 6 months!
If your eggs are frozen, then defrost before using.
Nutritional Qualities
1 egg supplies an adult 15% of his daily protein.
Egg White: protein and riboflavin
Egg Yolk: fat, protein, iron, Vitamins A, B, D, E & K, calcium, choline, iodine and phosporus
Despite their high cholesterol (213 mg per egg), new evidence supports that foods high in saturated fats increase blood cholesterol levels, not foods low in fat with high cholesterol. Please consult your physician to find out how many eggs are safe for you to consume!
The copyright of the article Eggs in Cooking for the Season is owned by . Permission to republish Eggs in print or online must be granted by the author in writing.
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