Egg Ed

by WiredBerries Editors — June 7, 2007

The typical American eats 263 eggs a year, possibly because they are the best protein money can buy and a good source of phosphorous, folate, and vitamins B-2, B-12, A, and D. Recent research has largely debunked the link between eggs and high cholesterol, but to be on the safe side, boiling or poaching is generally recommended over eggs fried in butter or other fats.

Eggs will keep for up to two weeks, refrigerated at 45 degrees Fahrenheit. If an egg is fresh, it will sink to the bottom of a pan of water; an older egg will stand up on one end; and a really stale egg will float. If you've ever failed at making poached eggs, it's probably not your fault--old eggs fall apart in poaching liquid even if you add a touch of vinegar.

According to the Egg Nutrition Board, "white-shelled eggs are produced by hens with white feathers and white ear lobes. Brown-shelled eggs are produced by hens with red feathers and red ear lobes." There's no difference in taste or nutrition between the two, but brown eggs are more expensive because the chickens that lay them eat more than those that give us white eggs. Among the notable brown-egg breeds are the Rhode Island Red, the New Hampshire, and the Plymouth Rock--all larger birds that require more food.
For more about eggs, check out our feature story "The Excellent Egg."