Eggology

The sale of eggs always increases during the spring with the arrival of spring holidays celebrated by various religious and cultural groups. Despite their bad press, for being extremely high in cholesterol, eggs continue to enjoy their fair share of the market.

• Freshness – Check the end of an egg carton and you will find three groups of numbers, a sell by date, a pack date and an internal code for egg packers. The sell by date is the last day the store can legally sell the eggs. This date must be within 30 days of the pack date. The pack date is stated in three numbers corresponding to calendar days starting with January 1 and ending with December 31. For instance: if a pack date is #028, the eggs were packed on January 28. Eggs are usually graded and packed within one week of being laid (although the law allows up to 30 days).
• Grade – Eggs are sold in three grades – AA, A and B. Grade AA eggs are of superior quality and are not usually available to the average consumer. And Grade B eggs are used commercially. Which leaves Grade A, the one commonly sold in supermarkets.
• Color – Egg color can range from white, to brown, to greenish-blue, depending on the breed of chicken. White eggs are common to the Chicagoland area, while brown eggs are common to the New England states.

Typically Leghorns, large white-feathered chickens, (like the cartoon character Foghorn Leghorn) lay white eggs. Brown or red-feathered chickens lay brown eggs. Although there is a breed of black chicken that lay white eggs, go figure! Araucana hens of South America lay pale green or pale blue eggs (the color of a Robin’s egg). According to Dr. Ken Koelkebeck, University of Illinois Extension Poultry Specialist, you can tell the color of a hen’s eggs by looking at the color of her ears – interesting! But, contrary to popular belief, there is no difference in flavor, cooking, characteristics, or nutritional value based on shell color. Beware of the marketing schemes.

• Size – Eggs come in six sizes based on weight. They are jumbo (2.50 oz.), extra-large (2.25 oz.), large (2.00 oz.), medium (1.75 oz.), small (1.50 oz.), and peewee (1.25 oz.). Why the different sizes? As hens age, they lay bigger eggs. In recipes calling for eggs the standard size is large, unless a particular egg size is mentioned.
• Nutritional value – The cholesterol content of eggs is higher than any other food we eat. Approximately, 213 mg per large egg – all cholesterol is in the yolk. According to the National Academies of Science, Food & Nutrition Board, the recommended Daily Intake for cholesterol is 300 mg per day. They are an excellent source of protein and they provide a wide range of minerals and vitamins in proportion to their calorie count – only 75 calories per large egg.
• Storage and Handling – Eggs are a potentially hazardous food if not stored and handled properly. Under cooked and raw eggs have been linked to a number of salmonella outbreaks since 1988, especially among young children and the elderly. The recommended method of storage is at 45 degrees F or below.
  

Source: University of Illinois Dept. of Animal Sciences – Poultry & the American Egg Board

Spring 2003
Hort Shorts | Hort Tips | Crabgrass: A Weed's Weed! | Health & Household Tips | Perennial Plant of the Year 2003 | Mulch Reminder | Using Organic Fungicides | Bug Bites: A Bug Bite is Not Always a Bug Bite | Lawn Care Calendar | Cybergarden Sites | Pondering Early Planting? Think Lettuce | Eggology | Soup for Supper | Protein-Rich Diets and Weight Loss

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