Eggs play important role in the diet.

Recent findings show that saturated fat is the major culprit behind heart disease, and NOT cholesterol. Dietary cholesterol has only a small effect on blood cholesterol. Consumption of one egg per day has no detectable effect on heart disease in healthy people. Thus, the possibilities…. (a) components present in egg such as antioxidants, folic acid, B-vitamins and unsaturated fats, counterbalance the adverse effect of the egg's cholesterol content. (b) free-living people who are non-egg eaters can choose other foods that raise their cholesterol levels even more, (c) the effect of dietary cholesterol on blood cholesterol is too small to produce an effect on heart disease risk that can be detected.

Is eating egg a day a healthy daily habit?

A medium chicken egg (48 g Edible Portion or EP) contains 144.5 mg cholesterol which is equal to 48.16% RDA. Why eat eggs? Eggs may be considered as "functional foods". Functional foods are foods that may have health benefits beyond their traditional nutritional value. Eggs as functional foods contain lutein and zeaxanthin that reduce the risk of cataracts and macular degeneration. Eggs may also belong to "designer foods".Designer foods are foods that have been modified through biotechnology to enhance their quality or nutritional value. Eggs as designer foods contain omega-3-polyunsaturated fatty acids and vitamin E.

Eggs contain the highest quality protein you can buy.

Egg protein has just the right mix of essential amino acids needed by humans to build tissues. It is second only to mother's milk for human nutrition. In addition, eggs have thirteen essential vitamins and minerals.



  • In Latin, the scientific name for chicken is Gallus domesticus. (www.whfoods.com)
  • An egg shell has as many as 17,000 pores over its surface.
  • A chicken consumes <2 kgs of feed to make a dozen eggs.
  • A hard-cooked egg will peel more easily if it is a week or two old before being cooked.
  • The colour of the egg shell is directly influenced by the breed of the hen. Approximately 50% of eggs produced in the world are brown and 50% are white. (www.internationalegg.com)
  • Brown eggs are not more nutritious than white. Different breeds simply lay eggs with different shell colors—even blue and green. Yolk color depends on what the chicken ate: wheat and barley produce a light yolk, corn a medium-yellow yolk, and marigold petals a deep yellow. Though not a sure indication, darker yellow yolks may have more omega-3s and carotenoids. Organic eggs, from chickens fed an organic diet, do not have more nutrients than conventionally produced eggs, though some people may prefer them as a way to support organic production.
  • "Designer" eggs, from chickens fed special diets, usually contain more lutein, vitamin E, and/or heart-healthy omega-3 fats. But they rarely provide enough extra nutrients to be worth their higher cost. Eggs that claim to be rich in omega-3s, for example, contain only a small amount compared to fatty fish, such as salmon.


Are Eggs the perfect solution for low-carb diet?
No food meets the needs of low carb dieters like the incredible, edible egg.
Breakfast is the most important meal
Mom was right. Eating a good breakfast is the best way to start the day. Research demonstrates that breakfast eaters live longer, are far less likely to be fat, and may have a reduced risk of developing diabetes. Having eggs at breakfast can also improve memory and cognitive skills.




Buying
  • Fresh eggs have a rough and chalky shell, old eggs are shiny and smooth.
  • To determine if an egg is fresh, immerse it a pan of cool salted water. If it sinks, it's fresh. If it floats, it's best to throw it away.

Storage
  • Do not wash them as this can remove their protective coating. Dirty eggs will keep longer than fresh eggs. Eggs which have been cleaned have had the protective coating removed, thus the eggs will spoil faster and absorb refrigerator odors.
  • Store eggs in the refrigerator where they will stay fresh for about one month. Do not store them in the refrigerator door since this exposes them to too much heat each time the refrigerator is opened and closed.
  • Keep them in their original carton or in a covered container so that they do not absorb odors or lose any moisture.
  • If the eggs are stuck to the carton, wet the carton and they will come out without breaking.
  • Make sure to store them with their pointed end facing downward as this will help to prevent the air chamber, and the yolk, from being displaced.
Handling
  • Health safety concerns about eggs center on salmonellosis (salmonella-caused food poisoning). Salmonella bacteria from the chicken's intestines may be found even in clean, uncracked eggs. Formerly, these bacteria were found only in eggs with cracked shells. Safe food techniques, like washing the eggs before cracking them, may not protect you from infection. To destroy the bacteria, eggs must be cooked at high enough temperatures for a sufficient length of time to destroy the bacteria. Soft-cooked, sunny-side up or raw eggs carry salmonellosis risk. Hard-boiled, scrambled, or poached eggs do not.
  • Another reason to avoid consuming raw eggs is that raw egg whites contain a glycoprotein called avidin, which binds to eggs' supply of the B vitamin biotin very tightly, preventing its absorption. Cooking the egg whites changes avidin, making it susceptible to digestion and unable to interfere with the intestinal absorption of biotin.
  • Dishes and utensils used when preparing eggs should be washed in warm water separately from other kitchenware, and hand-washing with warm, soapy water is essential after handling eggs. Any surfaces that might have potentially come into contact with raw egg should be washed and can be sanitized with a solution of 1 teaspoon chlorine to 1 quart water. (www.whfoods.com)

Cooking
    a) To keep the yolks in your eggs centered when cooking hard boiled eggs, stir the water while you are cooking.
    b) To keep egg yolks from crumbling when slicing, wet the knife blade with water before each cut.
    c) To keep poached eggs from running all over the pan, add a couple of drops of vinegar to the water.
    d) To hard boil eggs, place them in a pan of cold water and bring to boil. Remove the pan from the heat, cover and let stand for 20 minutes, then rinse with cold water.
    e) To use the yolks left over from a recipe that has called for the use of egg whites only, drop them in a pot of boiling salted water and then use the cooked eggs in salads.

    f) It is easier to remove the shells from hot, hard boiled eggs if you rinse them in cold water first.
    g) To get double the volume of meringue, add one teaspoon of cold water for each egg white before beating.
    h) To make a fluffier omelet, add a pinch of cornstarch and a pinch of icing sugar to the yolk of each egg before beating.
    i) To get double the volume when beating egg whites, add 1 teaspoon of cold water for each egg white.
    j) If you get a little egg yolk in your egg white, the whites will not whip properly. To remove the bits of yolk, dampen a small piece of cloth in cold water, then touch the cloth to the bits of yolk. The cloth will act like a magnet.
    k) Adding a little salt to the water will prevent boiling eggs from cracking.
    l) If you've dropped an egg on the floor, cover it completly with salt and let it sit 20 minutes. It will sweep right up!
    m) For extra height and extra delight, add an egg and use less water in your cake mixes.
    n) To prevent dark rings that separate the yolks from the whites in hard boiled eggs, pour cold water over the egg immediately after cooking.
    o) When eggs shells crack while being cooked, add a little vinegar to prevent the egg white from seeping out.