Eggs

Whose idea was it to eat eggs? While we may have yet to learn when or where the idea of eating eggs began, we are sure that chicken eggs are the most commonly consumed eggs worldwide. A chicken produces one egg every 25 hours, contributing to the 70 billion eggs

produced annually in the United States alone. Eggs have been called incredible, and in many ways, they are. Believe it or not, they are considered the single most complete food. The fragile eggshell houses the fats, proteins, carbohydrates, and micronutrients, designed as food and shelter for a developing chick.

How to pick eggs at the grocery store:

For starters, whenever possible, buy organic. Organic eggs come from grain and vegetable-fed hens. This diet is free from hormones, antibiotics, and other additives, which significantly increase the nutritional quality as well as the flavor of the eggs. Egg color does not affect the taste or quality of the egg. If you do not have access to organic eggs, the USDA has created a grading scale to help you select better-quality eggs.

This grading system for eggs is not mandatory, and processing plants can opt out of being inspected and graded by these standards. The grading system is as follows: Grade AA eggs are the freshest and superior quality. Their egg whites are thick and firm, and the yolks are high and round. These eggs are best for frying, where appearance is essential. Grade A eggs are similar to Grade AA eggs, except they are not as fresh, and their whites are not as firm (making them runny when you crack them into a frying pan). This grade of egg is the quality most commonly sold in grocery stores. Grade B eggs have thinner egg whites and a flatter, wider yolk. This egg quality is seldom sold in stores and is used in processed foods. Before purchasing, select your grade and size and inspect each egg for cracks. Fresh farm eggs typically do not use the grading system, so it is helpful for you to get to know the farmer's reputation and ensure that their eggs are kept refrigerated.

How to store eggs:

The safest place to store eggs is in the refrigerator at 33-40 degrees Fahrenheit. Refrigeration prevents the growth of salmonella and preserves taste and texture. However, avoid storing eggs in the refrigerator door as the constant temperature change affects the eggs' quality. Instead, you can keep eggs, fresher by storing them in the back of the refrigerator. Storing eggs in their original carton is ideal because it was designed to keep eggs from breaking, losing moisture, or absorbing odors. Health experts recommend using refrigerated eggs within two weeks of purchase.

How to prepare eggs:

Break each egg separately into a small bowl before combining it with other ingredients to prevent contamination of rotten eggs. Eggs must be cooked at 149 °F to 158 °F to destroy bacteria. Hard-boiled, scrambled, or hard-fried eggs are the safest options for eating eggs, whereas raw, soft-cooked, sunny-side-up eggs risk containing salmonella.

A hard-boiled egg will spin if thoroughly cooked and wobble if it's still raw. An over-cooked boiled egg will produce a green ring around the egg yolk, this does not affect the taste of the egg, but it will affect the quality of the egg's protein. Placing eggs in cold water for a few minutes after boiling will prevent the green ring from forming.

Caution:

Never consume raw eggs because they have salmonella and avidin (which interferes with the absorption of biotin). Sanitize surfaces contaminated with raw eggs; use one teaspoon of chlorine to 1 quart of water. And always remember to wash your hands after handling eggs.

Chicken eggs contain approximately 8,000 pores. These pores allow microorganisms such as salmonella to penetrate the shell and contaminate the egg. The contamination results from fecal matter coming in direct contact with the egg. Individuals allergic to eggs, specifically egg whites, may technically react to the microorganism absorbed into the egg rather than the egg itself. Infants under 12 months old should not eat eggs. Individuals at high risk for arteriosclerosis and cardiovascular disease due to elevated cholesterol levels should also avoid eggs.

Egg substitutes:

There are several alternatives for eggs in baking, such as flax seeds, potato starch flour, tofu, applesauce, arrowroot, and banana.

This is a condensed article. For the complete version, visit my website http://gr8lifeinc.com/