There are no nutritional differences between brown eggs and white eggs.
Eggs contain all nine essential amino acids, making them a complete protein food
Eggs are on of the few foods that naturally contain Vitamin D.
Eggs have a high nutrient density because they provide significant amounts of vitamins and mineral yet contain only 71 calories.
The Egg yolk is the major source of the egg’s vitamins and minerals. The yolk provides 75% of the calories and all or most of the fat, phosphorus, iron, zinc, choline and thiamine. The yolk also provides almost 50% of the protein and riboflavin of the whole egg.
One to Two eggs provide one serving from the meat and alternatives Group
Eggs are part of the Heart and Stroke foundation of Canada’s Health Check Off Program, designed to help consumers make wise food choices.
A study by Harvard School of Public Health found that there is no significant link between eating eggs and developing cardiovascular disease in healthy individuals. When it comes to cardiovascular disease, it is the saturated fats found in pastries, snacks and processed foods and any foods containing hydrogenated oils that raise blood cholesterol levels.
he faster you use your eggs, the less time any potential bacteria will have to multiply. However, when properly handled and stored, eggs rarely spoil. Instead, as an egg ages, the white becomes thinner, the yolk becomes flatter and the yolk membrane weakens. Although these changes may affect appearance, they don’t indicate spoilage and don’t have any great effect on the nutritional quality of the egg or its functions in recipes. Rather than spoiling, if you keep eggs long enough, they’re more likely to simply dry up – especially if they’re stored in a moisture-robbing, frost-free refrigerator.
But, like all natural organic matter, eggs can eventually spoil through the action of spoilage organisms. Although they’re unpleasant, spoilage organisms don’t cause foodborne illness. The bacteria Streptococcus, Staphylococcus, Micrococcus and Bacillus may be found on egg shell surfaces because all these species can tolerate dry conditions. As the egg ages, though, these bacteria decline and are replaced by spoilage bacteria, such as coliform and Flavobacterium, but the most common are several types of Pseudomonas. Pseudomonas can grow at temperatures just above refrigeration and below room temperatures and, if they’re present in large numbers, may give eggs a sour or fruity odor and a blue-green coloring.
Although it is more likely for bacteria to cause spoilage during storage, mold growth can occur under very humid storage conditions or if eggs are washed in dirty water. Molds such as Penicillum, Alternaria and Rhizopus may be visible as spots on the shell and can penetrate the shell to reach the egg.
Discard any eggs with shells – or, for hard-cooked eggs, egg white surfaces – that don’t look or feel clean, normally colored and dry. A slimy feel can indicate bacterial growth and, regardless of color, powdery spots that come off on your hand may indicate mold.
Above information from the American Egg Board
Although the overall risk of egg contamination is very small, the risk of foodborne illness from eggs is highest in raw and lightly cooked dishes. To eliminate risk and ensure food safety, replace all your recipes calling for raw or lightly cooked eggs with cooked egg recipes or use pasteurized eggs or egg products when you prepare them. To cook eggs for these recipes, use the following methods to adapt your recipes:
Cooking Whole Eggs for Use in Recipes – As a nutritious combination of egg whites and yolks, whole eggs should be fully cooked for assured safety in recipes that call for raw or lightly cooked eggs. The following method can be used with any number of eggs and works for a variety of recipes.
In a heavy saucepan, stir together the eggs and either sugar, water or other liquid from the recipe (at least 1/4 cup sugar, liquid or a combination per egg). Cook over low heat, stirring constantly, until the egg mixture coats a metal spoon with a thin film or reaches 160° F. Immediately place the saucepan in ice water and stir until the egg mixture is cool. Proceed with the recipe.
Cooking Egg Yolks for Use in Recipes – Because egg yolks are a fine growth medium for bacteria, cook them for use in mayonnaise, Hollandaise sauce, Caesar salad dressing,
chilled souffles, chiffons, mousses and other recipes calling for raw egg yolks. The following method can be used with any number of yolks.
In a heavy saucepan, stir together the egg yolks and liquid from the recipe (at least 2 tablespoons liquid per yolk). Cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160° F. Immediately place the saucepan in ice water and stir until the yolk mixture is cool. Proceed with the recipe.
Cooking Egg Whites for Use in Recipes – Cooking egg whites before use in all recipes is recommended for full safety. The following method can be used with any number of whites and works for chilled desserts as well as Seven-Minute Frosting, Royal Icing and other frosting recipes calling for raw egg whites.
In a heavy saucepan, the top of a double boiler or a metal bowl placed over water in a saucepan, stir together the egg whites and sugar from the recipe (at least 2 tablespoons sugar per white), water (1 teaspoon per white) and cream of tartar (1/8 teaspoon per each 2 whites). Cook over low heat or simmering water, beating constantly with a portable mixer at low speed, until the whites reach 160° F. Pour into a large bowl. Beat on high speed until the whites stand in soft peaks. Proceed with the recipe.
Note that you must use sugar to keep the whites from coagulating too rapidly. Test with a thermometer as there is no visual clue to doneness. If you use an unlined aluminum saucepan, eliminate the cream of tartar or the two will react and create an unattractive gray meringue.
Making an Italian meringue by adding hot sugar syrup to egg whites while beating them does not bring the egg whites to much above 125° F and is not recommended except for dishes that are further cooked. If, however, you bring the sugar syrup all the way to the hardball stage (250 to 266° F), the whites will reach a high enough temperature. You can use a sugar syrup at hardball stage for Divinity and similar recipes.
True free-range eggs are those produced by hens who have access to nesting boxes, open floor space, perches and have access to outdoor runs. Due to climate conditions in Alberta, however, no commercial operations in Alberta produce free range eggs. Free run eggs are produced by hens allowed to roam freely in an enclosed facility (barn). Egg safety and quality can be more difficult to manage in these situations since eggs can come in contact with droppings and dirt, as well as can be laid in many places making quick egg collection a great challenge. The nutrient content of these eggs is no different than the nutrient content of eggs of hens raised in conventional cage housing systems. Information from the Alberta Egg Producers Board.
Eggs with a visible blood spot on the yolk are safe for consumption. The spot can be removed with the tip of a knife. Blood or “meat” spots are occasionally found on an egg yolk. These tiny spots are not harmful and are caused by the rupture of a blood vessel during formation of the egg. Blood spots do not indicate a fertilized egg. Mass candling methods reveal most blood spots and those eggs are removed, but even with electronic spotters, it is impossible to catch all of them. If desired, the spot can be removed with the tip of a clean knife prior to cooking. These eggs are safe to eat.
Information from the Alberta Egg Producers Board.
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.
4) Are brown eggs more nutritious than white eggs?
No. The colour of the shell is determined by the breed of hen. Both brown and white eggs are equally as nutritious.
Please clarify what the white stringy stuff is inside of an egg when you crack it. Is this not sperm? If not, please explain.
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.
Information from the American Egg Board.
Why does scrambled egg turn green after we prepare them? I have tried different containers but to no avail.
Sometimes a large batch of scrambled eggs may turn green. Although not pretty, the color change is harmless. It is due to a chemical change brought on by heat and occurs when eggs are cooked at too high a temperature, held for too long, or both. Using stainless steel equipment and low cooking temperature, cooking in small batches, and serving as soon as possible after cooking will help to prevent this. If it is necessary to hold scrambled eggs for a short time before serving, it helps to avoid direct heat. Place a pan of hot water between the pan of eggs and the heat source.
Information from the American Egg Board.