Fast Facts About Eggs

Eggalicious!

Let’s talk about these wonderful little ovals that come in small, medium and large but never complain about their size or weight. They aren’t complaining little whiners who get all bent out of shape when you fold them in half. They don’t call the authorities when you beat them or flip them over on their little heads. You can even spin them around and they never get dizzy. They don’t sass you when you take them from the frying pan to the skillet. They don’t even lose their place when you try to scramble them up. They’re very affectionate and love it when you coddle them. They don’t shy away from poachers…they love to invite them. Although they love to cuddle up with each other, they don’t mind socializing with others. They have great little personalities and always wake up on the sunny side of their little beds. They never vie for their own space and are perfectly happy to remain wherever you put them. They never, ever worry about consequences when they’re in hot water. But…don’t let them fool you…they can be mighty devilish at times!

Tips & Techniques

Q: How can I tell the difference between a raw and cooked egg besides cracking it?
A: Spin each one on your counter (or any hard, flat surface). The one that spins is cooked.

Q: Do white eggs taste different then brown eggs?
A: No. The difference in color stems from the color of the hen’s ear lobes. Hens with cream-colored ear lobes lay white-shelled eggs, while hens with red ear lobes lay brown-shelled eggs. They are both equally nutritious.

Q: Does it matter how long you keep eggs?
A: It most certainly does. You should always try to find the freshest eggs. An egg is fresh when the shattered pieces are minimal when breaking. If the breaking of the egg causes a lot of little cracks, it means that there’s a thick membrane under the shell and the egg is old.

Q: Is it okay to eat eggs with double yolks?
A: Absolutely. Double yolks are due to hormonal changes during a hen’s reproductive life. They’re safe to eat and cook with.

Q: I hate when I drop an egg on the floor! It’s so hard to clean up and sometimes the dog’s not around.
A: Pour a little hill of salt over the egg and leave it for 10-15 minutes. It’ll pick right up.

Q: What is that yucky white stringy looking thing in the egg? Is that chicken sperm?
A: The scientific name for these strands is “Chalazae” and they anchor the yolk to the thick center of the white. They are not embryos and need not be removed although some people strain them out.

Q: Why do I see everyone putting salt in the pot before boiling eggs?
A: In addition to adding a bit of flavor, the salt prevents the egg from leaking out if it cracks while boiling.

Q: Can I keep my eggs on the counter like on TV?
A: Not a good idea. Eggs are perishable and should be stored in their carton in the refrigerator.

Q: What about those eggs with spots of blood? Isn’t that a little chicken in there?
A: No. Eggs with a visible spot of blood on the yolk are safe for consumption. Blood spots do not indicate fertilization and can be removed with the tip of a knife. The rupture of a blood vessel during the egg’s formation is responsible for the tiny blood spots.

Q: Can I freeze whole raw eggs?
A: Yes, but not in the shell. Crack the eggs into a bowl and slightly stir to break up the yolk a bit. Don’t incorporate too much air into the eggs. Transfer to a freezer container and label with the date and the number of eggs. They can be frozen for up to a year and should be thawed in the refrigerator prior to use.

Q: Can I freeze raw egg yolks?
A: Yes, but add 1/2-tsp of salt to 1-cup of yolks before freezing. If using them for desserts, add 1-tablespoon of sugar to 1-cup of yolks. This will prevent lumps. Label accordingly.

Q: Can I freeze raw egg whites?
A: Yes. Since raw egg whites do not suffer from freezing, no salt or sugar is needed. Break and separate the eggs one at a time, making sure that no yolk gets into the whites. Pour into ice trays and freeze until firm. Label the container with the date and number of egg whites. Thaw in the fridge before using.

Fresh Egg Conversions (based on a large 2-ounce egg)

Whole eggs: 3 whole eggs = 1/2-cup
1 whole egg = 3 tablespoons
1/2 whole egg = 4 teaspoons

Egg Yolks: 6-7 yolks = 1/2-cup
1 yolk = 1 tablespoon

Egg Whites: 4-6 whites = 1/2 cup
1 white = 2 tablespoons

Always Enjoy!