|
Q:
WHAT CAUSES BLOOD SPOTS? |
A: Small spots of blood
(sometimes called "meat" spots) are occasionally found in
an egg yolk. These do not indicate a fertile egg; they are
caused by the rupture of a blood vessel on the yolk
surface during formation of the egg. Most eggs with blood
spots are removed during the grading process but a few may
escape detection. As an egg ages, water moves from the
albumen into the yolk, diluting the blood spot. Thus, a
visible blood spot actually indicates a fresh egg. Such
eggs are suitable for consumption. The spot can be removed
with the tip of a knife, if you wish.
|
|
Q:
WHY DO SOME HARD-COOKED EGGS HAVE A GREENISH RING AROUND
THE YOLK? |
A: The harmless greenish
ring is due to an iron and sulfur compound which forms
when eggs are overcooked or not cooled quickly.
|
|
Q: IS THERE A DIFFERENCE BETWEEN BROWN AND WHITE SHELLED
EGGS? |
A: No. Shell color is
determined by the breed of hen and is not related to
quality, nutrients, flavor or cooking characteristics.
Since brown egg layers are slightly larger birds and
require more food, brown eggs are usually more expensive
than white.
|
|
Q: HOW
LONG WILL EGGS KEEP? |
| A: Fresh shell eggs can
be kept refrigerated in their carton for at least 4 - 5
weeks beyond the pack date. Quality losses should be
insignificant if the eggs are refrigerated as soon as
possible after purchase from a refrigerated case.
Hard cooked eggs should be kept in the refrigerator for
up to one week.
|
|
Q:
WHAT IS THE BEST WAY TO STORE EGGS?
|
A: Store eggs in their
carton because eggs can absorb refrigerator odors.
|
|
Q: IS IT
SAFE TO EAT RAW EGGS? |
A: The risk of food
poisoning from eggs is highest with raw and lightly-cooked
dishes. It's best not to serve raw or lightly-cooked
dishes made with eggs.
|
|
Q:
WHAT ARE THE STRINGY WHITE PIECES IN EGG WHITES?
|
A: These rope-like
strands of egg white, called chalazae (ka-LAY-zee) are not
imperfections or beginning embryos but a natural, edible
part of the egg. They keep the yolk centered in the thick
white.
|
|
Q: ARE EGGS AN ECONOMICAL FOOD?
|
A: Eggs are one of
today's best food buys. A dozen Large eggs weighs 1 ½
pounds so at 90¢ a dozen, eggs are only 60¢ per pound.
Eggs supply high-quality protein and a variety of
important vitamins and minerals at a very low price.
|
|
Q:
ARE FERTILE EGGS MORE NUTRITIOUS?
|
A: Fertile eggs are not
more nutritious than nonfertile eggs. They do not keep as
well as nonfertile eggs and are more expensive to produce.
|
|
Q: WHY
ARE SOME HARD-COOKED EGGS DIFFICULT TO PEEL?
|
A: Fresh eggs may be
difficult to peel. Those which have been stored for a week
to 10 days before cooking will usually peel more easily.
|
|
Q:
WHY IS AN EGG WHITE SOMETIMES CLOUDY OR HAS A YELLOW OR
GREENISH CAST TO IT? |
A: Cloudiness of raw
white is due to the presence of carbon dioxide which has
not had time to escape through the shell and is an
indication of a very fresh egg. A slight yellow or
greenish cast in raw white may indicate the presence of
riboflavin.
|
