The Incredible, Edible Egg

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Some of our mixes contain eggs as we strive to deliver the most complete high quality mixes to your kitchen.  Most people know that eggs pack a nutritious protein punch but a few of these facts below may surprise you!

A Dozen Egg Facts
  1. An average large egg contains 70 calories, 5 grams of fat, and 6 grams of protein.
  2. Egg whites and yolks have the same amount of protein.
  3. The green ring around the yolk of a hard cooked egg happens because hydrogen in the egg white combines with sulfur in the yolk. The cause is most often related to boiling the eggs too hard for too long. The green ring can also be caused by a high amount of iron in the cooking water. The green ring is harmless and safe to eat.1
  4. Eggs have an air cell inside that enlarges as they age causing them to become more and more buoyant as the weeks pass. If an egg floats in water it is not as fresh as its sinking neighbors. Crack it open separately and if it smells–toss it!
  5. Eggs are sold by the dozen. Why? Historians think this is because there are 12 pennies in a shilling making it a simple transaction at the market.2
  6. The color of the raw egg yolk can indicate nutrient differences. The color change is caused by different hen diets like grain vs. green plants and insects.
  7. Blue eggs, now common amongst backyard chicken enthusiasts, first occurred due to a virus that changed the pigment of the shell.
  8. Brown eggs are not nutritionally different from white eggs.
  9. Chickens with white feathers and white ear lobes lay white eggs and chickens with brown feathers and brown ear lobes lay brown eggs.
  10. If you try to spin an egg on a flat surface and it spins fast it is hard boiled, if it wobbles around slowly it is not.
  11. When you hard boil eggs, lay them on their sides to center the yolks.
  12. Grades of eggs are AA, A, and B. A and AA are almost the same except with A the whites are not as firm as AA. Grade B is usually not sold in stores and is used in food production where appearance does not matter.3

University of Minnesota: Food Saftey-Preserving and Preparing

New York Times  “Why are eggs sold by the dozen” 2016