Don’t Eat Stale Eggs!

Fresh Eggs or Aged?

Laying hens usually molt for three to four months out of the year. During that time they normally lay very few eggs. Commercially produced eggs from chickens that are raised in overcrowded conditions and are forced to lay eggs throughout the year will be poor quality eggs.

 

How do you tell if an egg is fresh? Drop it in water and it should sink to the bottom. Why? Because a fresh egg has only a small “air cell” between the albumen and the shell, not enough to let it float. The older an egg, the more it dehydrates and the larger this air pocket becomes. If the egg is submerged, but is suspended, it’s not fresh but you can use it safely.  If the egg completely floats to the top, throw it out.

A fresh-farm egg will take a little effort to crack as the shell should be thicker than you are accustomed to seeing.  It will also have a deep yolk color that stands up high when poured into a pan. There will be a tight bubble of albumen surrounding the yolk and there will be very little watery runoff.  Visit my YouTube video for a demonstration of what fresh eggs look like.

Oh, and by the way, there is no nutritional difference between brown or white eggs. It simply is the color that a particular breed of chicken lays. Long Island Reds (auburn-feathered chickens), lay brown eggs and White Leghorn hens lay white eggs. I prefer brown eggs too even though I know this.

Why buy organic eggs? Compared to commercially produced eggs, organic eggs have:

• 4 to 6 times as much vitamin D
• 1⁄3 less cholesterol
• 1⁄4 less saturated fat
• 2⁄3 more vitamin A
• 2 times more omega-3 fatty acids
• 3 times more vitamin E
• 7 times more beta carotene

   They taste better!

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