July 17, 2010

EGGciting Facts and EGGcellent Books

(Photo by Dreamstime.com)

  • National egg month is celebrated the month of May.
  • A hard-cooked egg will peel more easily if it is a week or  two old before it is cooked.
  • Peeling eggs will be easier if you add 2 tablespoons white vinegar to every quart of water you use to cook them.
  • The egg yolk and white separate best when cold.  Egg whites will beat to a better volume if they're allowed to stand at room temperature for 30 minutes before beating.
  • The egg shell has as many as 17,000 tiny pores over its surface.  Through them, the egg can absorb flavors and odors.  So storing them in their cartons helps keep them fresh.
  • Egg yolk is the major source of the egg's vitamins and minerals.
  • Artificial color additives are not allowed in chicken feed.  However, natural yellow-orange substances such as marigold petals may be added to light colored feeds to enhance the yolk color.
  • Eggs can be kept refrigerated in their carton for at least 4 weeks beyond the pack date.
  • You probably know that the older eggs are, the more they will spread out when cracked open in a pan.  Do you also know that you can add several drops of vinegar to the water when poaching eggs?  The acid of the vinegar will help the proteins of the eggs to coagulate.  So the egg whites will not spread as much.
  • Eggs age more in one day at room temperature than in one week in the refrigerator.
  • A large egg contains only 75 calories and 5 grams of  fat.
  • A hen takes 24-26 hours to produce an egg.  Thirty minutes later, she starts all over again!

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