Become an Eggs-pert!

The University of Georgia Cooperative Extension

Did you know?

• May is National Egg Month dedicated to celebrating the many virtues of the egg.

The Nutrition News About Eggs

•70 Calories per egg

•Contains 13 essential vitamins and several minerals.

•Provides a moderate amount of fat and are low in saturated fat.

•A ‘nutrient-dense’ food.

Eggs are a Good Source of Protein

• Complete protein.

• Part of the

Protein Group.

• One large egg equals one ounce of meat, chicken or fish

What’s the Deal with Cholesterol?

• Cholesterol - a waxy substance produced by all animals.

• Eggs contain 213 mg of cholesterol.

• Eating one or more eggs per day does not increase the risk of heart disease in healthy adults.

Low Cholesterol Options

• Refrigerated or frozen low cholesterol egg substitutes – ¼ cup = 1 whole egg

• Two egg whites = 1 whole egg

• 1 whole egg and two egg whites = two whole eggs

Making the Grade

•Grade AA: The egg stands tall. Yolk is firm. There is a large proportion of thick white to thin white.

•Grade A: The yolk is round and upstanding. The thick white still stands around the yolk.

•Grade B: The egg spreads out. Yolk is flattened. More thin white than thick white. May have a irregular shape.

Egg Vocabulary

• Organic eggs

• Free-Range Eggs

• Blood Spots

• Julian Dates

• Candling

Cost Eggland’s BestEggland’s Best $2.39

Extra LargeExtra Large $1.50

BrownBrown $1.69

OrganicOrganic $3.79

Cage FreeCage Free $2.99

Food Safety First!

• Wash hands with soap and hot water.

• Use only clean, unbroken eggs that have been stroed in a refrigerator.

• Cook egg dishes and casseroles until they reach 160°F.

• Do not eat raw or runny eggs; cook until yolks are firm.

• Thoroughly wash kitchen utensils, bowls and countertops.

Those At-Risk for Foodborne Illness

• Seniors

• Pregnant women

• Infants

• Those with disorders that might impair the immune system

When Are These Foods Done?

• Quiches, custards and casseroles - when the center reaches 160 °F.

• Scrambled eggs, omelets, frittatas and French toast - when no liquid egg remains.

• Poach eggs - when white is completely set and yolk is firm.

• Fried eggs - when whites are set and yolk is firm.

How to Store Eggs

• Refrigerate.

• Store in their cartons.

• Use within 2-3 weeks after purchase for best quality.

Test Your Egg Smarts!

1. An egg is high in fat.

2. Saturated fat tends to raise blood blood cholesterol more than dietary

cholesterol.

3. Candling is used for grading eggs.

4. 2 eggs equal 1 ounce of meat.

FALSE

FALSE

TRUE

TRUE