Good Lifestyle

If you have already been right to doubt thateggs Are among the most popular sources of protein in America, consider this: the average American eating19 egg pounds per year, according to the USDA.

The eggs are really all they are cracked to be. They are amain breakfastEssential cooking and snack clip. But despite their widespread popularity, you can not be as familiar with the less known facts on eggs.

Between the discovery of American eggs must be refrigerated while the eggs of other countries are not and the reason why brown eggs are more expensive than white, you will be breathtaking by thesedrift Tidbits of information. Get ready for uslengthen On the trivial! And for more, do not miss these15 classical American desserts that deserve a return.

This fact certainly surprised us! Both theThe white egg and egg yolk contains 3 grams of protein each. Thus, while we traditionally associate egg whites with proteins, they do not really have an advantage over their yellow counterpart. The main difference is however in calories. While only one yellow contains 3 grams of protein for 60 calories, only one egg white offers 3 grams of protein for only 15 calories. Thus, leaving out the yellow means that you can get an equal amount of protein for fewer calories. Who being said, because of the high levels ofMicronutrients good for you In egg yolks, we recommend eating them.

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Many consumers assume that the "without cage" label on the eggs means that the chickens posing these eggs have the ability to browse a field. Unfortunately, it's far from the truth. "No cage" only means that chickens are needed to have a minimum of 120 inches square by bird, which is not even double the surface of the classic battery cages. The hens often live exclusively inside, either in large barns called avian or piled up in larger "enriched" cages that allow natural habits. If you wonder what other claims on egg cardboard mean, do not miss our exclusive report onDemystify egg cardboard receivables.

Even if many cards promote that their eggs are free of hormones, this statement is nothing special. It's like saying that the water is wet. This is because the FDA has banned the use of hormones throughout poultry production in the 1950s. Therefore, no chicken egg will never contain hormones.

Have you ever seen a blue chicken egg? There is a crazy story behind the way these eggs collected their brilliant blue color. On aPlos a Study, more than 500 years ago, an infected virus a species of hens of South American origin. This infestation resulted in a genetic mutation that triggered an accumulation of a pigment called Biliverdin, which finally brought chickens to produce blue and green eggs!

It is a common misconception that brown eggs have thicker shells than white eggs. In reality, the thickness of an egg depends solely on the age of the chicken: while young chickens lay eggs with more difficult shells, old chickens lay eggs with thinner shells. This thickness will occur independently of the breed of chicken or the color of the eggs.

The blue, green and brown eggs all seem more unique and interesting than white eggs, but simply because white eggs lack color do not mean they lack nutrition. The differences in egg color is only due to genetics. Therefore, if a blue egg blue chicken is high under the same conditions as a white egg chicken, there will be no nutrition difference or taste between the different colorful eggs.

Egg yolks range from color-From pale yellow deep orange even a bright red on the basis of the diet of hen. Because the chickens often eat more pigmented nutrients, which range from herbal insects, the eggs of these chickens often have richer yells. On the other hand, conventional and fed grain chickens will produce lighter yellow yellows. As for these red yellows, we mentioned? A Chef-Dan Hairdresser, Executive Chef of Blue Hill Restaurants, based in New York, has worked with CORNELL University researchers to develop a high torch mixture in red peppers that have allowed hens to produce yellows from Strawberry color.

As for the difference in nutrients between the colors of yellow? Protein and fats accounts will often remain the same, regardless of the color of the yellow, but there may be an increase of 100 times of the micronutrient value of certain antioxidant carotenoids such as lutein and beta-carotene in the fed yellows. a denser nutrition diet (as in the hens raised by pastures), according to a study of 2010 published in theJournal of the Science of Food and Agriculture. Rich black yolks will contain more of these powerful antioxidants: compounds that clean harmful toxins that promote inflammation and fat storage. Other studies have indicated that the same healthy diet produces rich color yellows cause eggs with higher heart levels.omega-3s And less cholesterol.

Strange, but true: the color of a chicken thickness-yes, the chickens have lifobs - is a good indicator of the color of the egg shell. In general, white hebage chickens usually lay white eggs, while chicken with red or brown callages lay brown eggs.

Although your cardboard indicates that you get "big" eggs, all eggs in this paper box do not have exactly the same size. Rather than requiring a specific size and weight for individual eggs, the USDA has guidelines for egg weightsby dozen. This is because differences will invariably be between individual eggs. You will find below the guidelines on the size of the eggs of the USDA:

Small: 18 ounces (about 1.5 ounces per egg)
Medium: 21 ounces (about 1.75 ounces per egg)
Large: 24 ounces (about 2 ounces per egg)
Extra wide: 27 ounces (about 2.25 ounces per egg)
Jumbo: 30 ounces (about 2.5 ounces per egg)

Fun Fact Bonus! The size of the egg depends on the age of the chicken. The more the eldest hen, the more it produces the egg.

Despite the differences in color at maturity, all eggs start white in their development!

The eggs "free range" are definitely a step above "without cage", but the term is always a little misleading. While "free-rate" chickens have the opportunity to go out outside, the reality is that many chickens do not walk outside their barns because the doors are small, are open only for limited times or Do not welcome the whole flock.

The eggs are porous. This means that they allow the air to pass them through them. As age, they take in the air and develop a pocket of air. In general, you can test the freshness of an egg by placing it in a cup of water. If the egg floats, it indicates that the egg is old and has a large pocket of air, in which case you should switch to eat. If it stays on the bottom, the egg is usually safe to eat. To be extremely sure of the freshness of an egg, you can feel the egg before eating it. If it feels rotten, you should pass.

Depending on the USDA guidelines for ranking eggs, AA quality eggs have "clear and farm" egg whites, while quality egg whites are only "clean and reasonably firm". Because AA quality eggs have the fastest egg whites, fresh AA eggs are the best poaching eggs, because you will drop a cracked egg in the water. The firmer that the whites want to say that the cheapest will take place in the coolerating water.

Quality B eggs are rarely sold in the stores. These eggs have such a reduced quality - they have flat yellow, thin whites and sometimes have blood points - they will be used commercially in liquid and powder egg products. This is a reason why white egg whites are amongThe worst food packaged in America.

If you know that omega-3 fatty acidsreduce inflammation, improve cognitive function and can reduce your risk of heart disease, then you probably think that Omega-3-enrichis eggs - which come from hens whose diet is supplemented by flax seeds or oil from Fish-are an excellent choice. Only they are probably worth paying more for. In fact, this statement is not regulated by the USDA. It is therefore more of a marketing tool than anything else. There is no way to prove that eggs have significantly more omega-3. If you are looking to increase your consumption, look at organic and grazed eggs (which naturally contain about 30 milligrams of omega-3s), wild-grass fish or chia seeds.

Yes, brown eggs are usually more expensive than white eggs, but contrary to what you may have assumed, their high price has nothing to do with their quality. Brown eggs are more expensive because the chickens that pose them are physically larger breeds than white spawning chickens. Because big chickens need more food, farmers have to spend more food. In turn, the increase in the cost of egg production is transmitted over consumers. (So ​​it's not like white bread vs. whole grain bread.) Now that we have erupted a popular food myth, do not miss theseExploded nutritional myths!

The egg whites were out; The yellows are back in. Decades ago, US public health officials believed that cholesterol consumption found in egg yolks could raise your cholesterol cholesterol, which can ultimately lead to increase your risk of heart attack and Cerebral accident. Now, clinical studies show that dietary cholesterol found in eggs has a modest effect on blood cholesterol. In fact, it is so low that the 2015-2020 Food Guidelines have removed the 300 mg dietary cholesterol limit, referring to the fact that all available evidence suggests that there is no relationship between consumption. Dietetic cholesterol and blood cholesterol levels. (Surprisingly, eating eggs can actually helpCollate your cholesterol.

Most people "consume" vitamin D by sun exposure. That being said, you can also consume vitamin D through the food - but your options are quite limited. In addition to cod liver oil, sardines, salmon and milk, eggs are among the best (and some) dietary sources of this boosting immune vitamin.

To make sure you get the most out of this vitamin D food, do not cook your eggs. According to a study published in the newspaperfood chemistryWhen the eggs are scrambled and then cooked in an oven of 350 ° F for 40 minutes, only 39 to 45% of the vitamin D of the eggs was maintained. Unlike, when you fry or boil eggs, you can keep 82 to 88% of vitamin D eggs. Immunod and mood.

These white ropes, curly, which interfere on the edges of the egg yolks are called Chalazae. They are in fact twisted membranes that join yellow to the end of the shell. Not only are these fibers are completely edible, their presence is in fact a good sign: the more the chalazae are more important, the cooler egg, according toIncrementalgg.org.

Salmonella Can be found outside an egg shell because the eggs are deposited through the same passage as the excrement are excreted. Minimize the risk ofsalmonellaThe USDA requires all US eggs to be washed (and often assimilated) to the treatment plant. Because this washing step eliminates the natural lining that protects an egg from the infection called "Bloom", we must then refrigerate our eggs so that our eggs can keep our eggs cooled to minimize bacterial infection. That's why eggs are not on our list ofSurprising foods you do not have to stay in the fridge.