Eggs

According to the American Egg Board, there are approximately 235 million egg-laying birds in the United States. Each of these birds lays between 250 and 300 eggs per year. This high production coupled with the automated process of collecting, sorting, washing and packaging eggs keeps the cost of eggs relatively low.

Identification

There are four parts to an egg: the shell, egg white, yolk and chalazae. The shell is the hard outer portion of the egg, and the egg white is opaque fluid inside the egg that turns white when cooked. The yolk is the yellow portion of the egg. The chalazae is the stringy white substance inside the egg. It holds the yolk in place inside the shell.

Benefits

A large egg has about 70 to 75 calories and numerous nutrients. Riboflavin, high-quality protein, thiamin, zinc, iodine, copper, manganese, sodium, iron, calcium, vitamins A, D, E, B6 and B12, folate, fatty acids and choline are all found in eggs. According to the Egg Nutrition Center, about half of the 6 grams of protein in an egg is found in the egg white, while the other half is in the yolk.

Expert Insight

The quality of the egg is directly related to the feed the chicken eats. If a hen gets too little vitamin D and calcium, the eggshell is weaker than if she were fed a sufficient amount of these nutrients. Protein and essential fatty acids in the feed determine the egg size. Blood spots in eggs are caused by a lack of vitamin A. Hens in the United States that produce eggs for human consumption aren't allowed to eat hormones of any type. Other medications and additives, including antibiotics and mold inhibitors, must be approved for human food.

Considerations

Keeping eggs safe to eat should always be a priority. Eggs should be stored in temperatures of 45 degrees Fahrenheit or less. Raw eggs still in the shell can safely be stored in these temperatures for up to four weeks. If you are unsure of the freshness of an egg, consider this: When placed in a bowl of cold water, raw eggs that are still good will sink to the bottom and lie flat. Fresh egg whites, yolks or cooked dishes with them should be kept no more than four days, with the exception of hard-boiled eggs, which can be kept for a full week.

Function

Eggs can be cooked alone. Hard-boiled eggs, scrambled eggs, fried eggs and poached eggs are some examples of this. They are also ingredients in numerous dishes, including cakes, cookies, breads and custards. You can use an egg to garnish a plate or place boiled egg slices in a salad. Eggs are part of some Easter celebrations. Many families dye hard-boiled eggshells different colors or decorate them.

Types

Chicken eggs are the most common type of egg. These eggs are available with white or brown shells. This color is determined by the color of the hen's earlobe. A hen with a red earlobe produces brown eggs. White eggs are produced by hens with cream-colored earlobes. Ostrich, duck and quail eggs are some of the less common kinds of eggs.

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