Eggs are a quick and easy source of nutrition that are lower in cost than some other protein sources, but many people still have questions about them. Here are some answers to some of the common questions about eggs:
Q: What is the difference between different colored eggs?
A: Variation in the shell color of eggs is the result of the hen’s genetics and breeding. Although there is a difference in the outer appearance of the egg, there is not a difference in flavor, nutrition, or in the preparation needed.
Q: Are darker egg yolks an indication of a better egg?
A: The color of the egg yolks is affected by what the hens eat. According to University of Illinois Extension “birds that have access to green plants or have yellow corn or alfalfa in their feed tend to produce dark yolks.” Regardless of their color, according to the USDA, egg yolks are a good nutritional source of vitamin A and iron.
Q: Are eggs good for me?
A: Eggs are packed with essential nutrients. There are 70 calories, 13 essential vitamins and minerals, high-quality protein, and antioxidants all combined in one egg!
Q: Are egg yolks healthy to eat?
A: If you are on a restricted diet due to a health condition you need to follow your health care provider’s advice regarding eggs. For the general population the whole egg is a good source of protein, iron, calcium, vitamins A, B6, and D and, in moderation, can be part of a healthy diet.
Q: How long will eggs stay fresh?
A: Eggs will stay fresh in the refrigerator for a month but can stay fresh as long as 45 days from fresh. The best way to keep eggs fresh is to keep them in their carton in a refrigerator that is at a constant 40°F. In addition, if your eggs are very fresh the whites will be cloudy.