How can I tell if an egg is fresh?

 

It's the amount of air inside an egg that the cook needs to be concerned with. You can see that the construction of the egg includes a space for the air to collect at the wide end, and it's the amount of air in this space that determines the age and quality of the egg and how best to cook it. In newly laid eggs, the air pocket is hardly there so when you give the egg a little shake it won't make a sound which means that it's fresh. But as the days or weeks pass, more air gets in and the pocket grows; at the same time, the moisture content of the egg begins to evaporate. Now when you give the egg a little shake, the content will sound "loose".

 

 

Are brown eggs more nutritious than white eggs?

 

Brown and white eggs have the same nutritional value. Shell colour depends on the breed of hen that lays the egg. Usually, white-feathered hens lay white eggs and brown-feathered hens lay brown eggs.

 

 

What the white stringy stuff inside of an egg when you crack it

 

These strands are the chalazae which anchor the yolk in the center of the thick white. They are neither imperfections nor beginning embryos. The more prominent the chalazae, the fresher the egg. Chalazae do not interfere with the cooking or beating of the white and need not be removed, although some cooks like to strain them from stirred custard.

 

 

Can I keep eggs at room temperature

 

Eggs are a perishable food and should be stored in their carton in the refrigerator. For optimum quality, eggs should be used up before the "Best Before" date expires. For every hour eggs are kept at room temperature, they age an entire day.

 

 

What does free-range eggs mean?

 

True free-range eggs are those produced by hens who have access to nesting boxes, open floor space and perches.

 

 

How long can hard cooked eggs be kept?

 

Hard-cooked eggs, in the shell or peeled, will keep for one week in a covered container in the refrigerator.

 

 

Which part of the egg is more nutritious - the yolk or the white?

 

Together, the yolk and the white make a nutrient-rich food as both "parts" contain different nutrients. The yolk has many essential nutrients including phosphorous, iron, zinc, vitamins A, B6 and B12, folic acid, pantothenic acid, choline, and thiamin, as well as almost half of the protein and riboflavin in the whole egg. In addition, egg yolks are among the few foods that naturally contain vitamin D. Finally, the egg yolk contains 190 mg of cholesterol and 5 g of fat, less than a third of which is saturated fat, and no trans fat. The white contains more than half of the egg's total protein and riboflavin.

 

 

What causes the grey ring that sometimes appears around the yolk of hard cooked eggs?

 

This discoloration is the result of a reaction between the sulfur and iron naturally found in eggs. It occurs when eggs are overcooked, or when there is a high level of iron in the cooking water. Although the colour isn't very attractive, the eggs are safe to eat and will still be nutritious and flavourful. An appropriate cooking time and rapid cooling of the eggs after they are cooked will prevent the formation of this grey ring.