The 5 things you need to know… about eggs

Many egg cartons now promote omega-3 fatty acids, the nutritional benefits are not naturally occurring, but rather are produced by feeding the hens these nutrients which are then passed thru to the eggs.

4.       Don’t pay more for brown eggs!
Nutritionally speaking, white and brown eggs are identical – but brown eggs can cost an extra 50 cents or more a dozen. White eggs come from hens with white feathers and brown from hens with red feathers – that’s the only difference.

5.       Bird Flu and Food Safety
Eggs MUST always be cooked thoroughly. 75% of all cases of Salmonella have been linked to foods containing raw or undercooked eggs. Be sure to cook eggs till the yolks are firm and never runny. Don’t use raw eggs in salad dressings or mayonnaise, cookie dough or any other recipes.

USDA, FDA and World Health Organization concur that if the avian influenza virus is present in eggs it will be destroyed through proper cooking. If a bird does contract the disease, sick birds quickly stop producing eggs.

More on eggs:

Egg size reflects the age of the hen: the older the hen the larger the egg. The breed, the weight, and conditions where they’re raised can also contribute to size. Conditions can involve heat, stress, overcrowding, or poor nutrition. Extra Large, Large and Medium the most common, but there are also Jumbo, Small, and Peewee. Egg grades are about ratio and quality of white to yolk; they are AA, A, and B. Grades AA and A have thicker whites and firm round yolks than B Grade eggs.

Nutritionally speaking eggs are the same regardless of color or grade; but the newest trend is actually feeding the hens with nutrients, such as Omega-3s to increase the nutrients in the egg itself.

Hens with white feathers and ear lobes produce white-shelled eggs; hens with red feathers and red ear lobes produce brown eggs. The most popular brown egg breeders are Rhode Island Red, New Hampshire, or Plymouth Rock breeds, and because the hens are slightly bigger and require more food, brown eggs are usually more expensive than white ones, although there is no difference nutritionally.

The yellow of an egg yolk depends on the diet of the laying hen; if she gets loads of yellow corn or alfalfa meal, she’s lay medium yellow yolks; if she gets wheat or barley mashes, she’ll yield lighter colored yolks. Additives are not allowed by law; however marigold petals are often added to enhance the color. The whites of eggs should be opalescent rather than white to indicate freshness.

USDA-inspected plants that package eggs indicate when the eggs are packed; most also indicate suggested expiration dates. Some states have their own guidelines for locally produced eggs. Plants not under USDA inspection may package eggs without dates.

VARIETIES:
If people are what they eat, the same idea goes for hens and the eggs they produce. Most laying hens are fed grains, are kept in indoor areas, and the time between laying and packaging is very short to insure freshness. Other producers opt for certain breeds because they naturally produce larger eggs. These are all factors to consider in the purchase of eggs. No matter where you live, consider buying eggs produced as close to you as possible. And, considering that eggs are  a good source of protein, vitamins, and minerals, the cost per serving is remarkably low, from a low of 7 ½ to a high of 50 cents per egg for some of the newer and more “designer style” eggs.

STORAGE TIPS:
Always refrigerate eggs; they should keep up to one month beyond their packing date under ideal conditions. Store them in the carton and make sure the lid is securely fastened. Because eggshells have thousands of tiny pores, do not store them in an open basket or box which will make the eggs vulnerable to absorbing odors from other foods. Never store them in the egg unit in the door of a refrigerator which prevents a proper airflow.

Phil Lempert is food editor of the “Today” show. He welcomes questions and comments, which can be sent to phil.lempert@nbc.com or by using the mail box below. For more about the latest trends on the supermarket shelves, visit Phil’s Web site at SuperMarketGuru.com.

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