“Eggentric” Facts About the Incredible Edible Egg

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Although we use eggs practically everyday, how much do you really know about these incredible edibles?  There is really nothing so versatile than the egg.  Use them solo to make great omelettes and deviled eggs or team them up with other ingredients to make a variety of cakes, cookies and other delicious dishes.  Here are some amazing facts about eggs:

-On average, Americans eat more than 250 eggs per year.

-Organic eggs come from chickens that have been fed organic feed, have not been given hormones or antibiotics and live free of cages.

-Cage-free eggs are from chickens that living free of cages.

-Free-range eggs are from chickens that have access to outdoor yards.

-Candling is a process of shining light through eggshells to determine the quality of the egg.   Any egg that isn’t clear should not be sold.

- Brown eggs are not healthier than white eggs.  The color of the egg is an indicator of the different breeds of hen.

- Fresh is not always better – depends on what you’re going to do with the egg.  Eggs that are seven days or older are a better bet for hard-boiled eggs.  They’ll peel easier.  Poached eggs are much better when the freshest eggs are used.

-Test the freshness of an egg by placing the egg (shell on) into a bowl of water.  If the egg lies flat on the bottom of the bowl, it’s very fresh.  A bobbing egg is slightly older.  If an egg floats, it may be rotten.

- The older the chicken the larger the eggs they lay, but they lay less frequently; the younger the chicken, the smaller the eggs.

-Crack an egg on a flat surface, like a countertop, for a straighter break.  

Source:  Rebecca Lang - Athens Magazine - November 2007