I don’t think any of us think about the freshness of eggs like we do about other things (milk, meat, etc), but the following simple test will help you figure out when to fry and when to toss…
- Place egg in a bowl of cold H20 and observe if it…
- drops to the bottom of the bowl & lies on its side = really fresh egg
- stands on end & bobs in the water = somewhat fresh
- clearly floats = it’s definitely old – toss it!
Photo Credit: Charles Schiller
You might have noticed lately how the yolks of eggs are suddenly healthy for you. Well of course they always were, but another fad actually had us all thinking they were to be avoided and nothing but cholesterol raisers.
For all of us who bought into the egg-white-only-craze we were sadly missing out. Where are most of the nutrients in an egg found? Yep, it’s the yolk. And the brighter the yolk – the healthier the egg!
When buying your next dozen:
- Brown or White? Brown usually cost more, but the color simply indicates the chicken’s breed.
- Go organic - They’ve been found to have significantly more nutrients (specifically vitamin A, vitamin E and Omega 3s) and less cholesterol (specifically about 1/3 less than commercial eggs!). In addition, they have less toxins and usually taste noticeably better.
- Opt for free-range – These are from hens that lay their eggs outdoors. They’re thought to be more content hens since they have unlimited access to food and H20. And who knows, maybe you can taste that happiness in your next omelet? ;)
So don’t forget about eggs because they are an eggcelent (ha) source of nutrients you can include in every meal. And I highly suggest you don’t throw out that yoke… Keep it real, keep it whole!