Ever wonder why some hard-cooked eggs are so difficult to peel (the shells stick to the egg and break off into itty-bitty pieces) while some egg shells slip right off? What’s that icky green ring around your egg yolk? Is it safe to eat? What’s the best way to make a hard-boiled egg? Get the answers here… Egg-ology 101: Why Some Eggs Are Easier to Peel & More…
Well, the answer goes against everything you know about food. This is when fresh is NOT best. That is, the fresher the egg is before boiling, the more difficult it’ll be to separate the shell from the egg.
According to the USDA, eggs contain an air cell at the large end of the shell between the shell membranes. As a fresh egg ages, it slowly releases moisture and carbon dioxide through the pores in the shell. This causes the egg to shrink in size which enlarges the air cell and makes the shell easier to peel. For this reason, you might want to choose older eggs to color for Easter or for your favorite egg salad and deviled egg recipes that require lots of peeling. Continue reading “Egg-ology 101: Why Some Eggs Are Easier to Peel & More…”
Often shunned by those on low-cholesterol diets, eggs are lower in cholesterol than originally thought. But beyond that, they’re being hailed as the “new superfood”. Here’s why…
Vitamin A for Healthy Eyes and Skin
Lutein and Zeaxanthin for Good Eyesight
Egg yolks contain lutein and zeaxanthin which protect the eyes. These eye-friendly nutrients are yellow-orange-red pigments that accumulate in the lens of the human eye and the central part of the retina (macula) and filter out harmful components of sunlight. They act like “internal sunglasses”.
Vitamin D for Strong Bones
Choline for Memory
Choline is essential to synthesize acetylcholine, an important neurotransmitter, and is necessary for brain function (e.g., preserving memory) and muscle control. Egg yolks are rich is this essential nutrient. A medium egg contains 125 mg choline. It’s recommended that men consume 550 mg choline per day and women 425 mg.
If you’re watching your pocketbook or your waistline, eggs are an inexpensive, low-calorie option to get some of your protein*. They’re about 25 cents each and just 70 calories, not to mention a good source of essential vitamins, minerals and antioxidants.
*One small egg contains about 5 g of protein, large (6 g) and jumbo (8 g). To put that in perspective, 1 oz. of meat has about 7 g of protein.
Egg yolks are one of the most concentrated sources of cholesterol, but if you like them, they can still fit into a cholesterol-limiting diet. According to the USDA, an average large egg has 185 mg. of cholesterol which is 14 percent less than last tested in 2002.
Previous tests revealed an egg contained 211 mg. of cholesterol. To put this number in perspective, eating 300 mg. of cholesterol or less a day is the standard recommendation for controlling or lowering your cholesterol numbers and 200 mg. or less if you have heart disease.