Quality Egg FAQs
- What Causes Blood Spots?
- Why do some hard-cooked eggs have
a greenish ring around yolk?
- Is there a difference between
brown and white shelled eggs?
- How long will an egg keep?
- What is the best way to store eggs?
- Is it safe to eat raw
eggs?
- What are the stringy white pieces in egg whites?
- Are eggs
an economical food?
- Are fertile eggs more nutritious?
- Why are some hard-cooked
eggs difficult to peel?
- Why is an egg white sometimes cloudy
or has a yellow or greenish cast to it?
(also, see our Egg Trivia page, for more interesting facts about
eggs)
Q: WHAT CAUSES BLOOD SPOTS?
A: Small
spots of blood (sometimes called "meat" spots)
are occasionally found in an egg yolk. These do not indicate
a fertile egg; they are caused by the rupture of a blood vessel
on the yolk surface during formation of the egg. Most eggs
with blood spots are removed during the grading process but
a few may escape
detection. As an egg ages, water moves from the albumen into
the yolk, diluting the blood spot. Thus, a visible blood spot
actually indicates a fresh egg. Such eggs are suitable for
consumption. The spot can be removed with the tip of a knife,
if you wish.
Q: WHY DO SOME HARD-COOKED
EGGS
HAVE A GREENISH RING AROUND THE YOLK?
A: The harmless greenish ring is due to an iron and sulfur
compound which forms when eggs are overcooked or not cooled
quickly.
Q: IS THERE A DIFFERENCE
BETWEEN
BROWN AND WHITE SHELLED EGGS?
A: No. Shell color is determined by the breed of hen and
is not related to quality, nutrients, flavor or cooking
characteristics. Since brown egg layers are slightly larger
birds and require
more food, brown eggs are usually more expensive than white.
Q: HOW LONG WILL EGGS KEEP?
A: Fresh shell eggs can be kept refrigerated in their carton
for at least 4 - 5 weeks beyond the pack date. Quality
losses should be insignificant if the eggs are refrigerated
as soon
as possible after purchase from a refrigerated case.
Hard cooked eggs
should be kept in the refrigerator for up to one week.
Q: WHAT IS THE BEST WAY TO STORE EGGS?
A: Store eggs in their carton because eggs can absorb refrigerator
odors.
Q: IS IT SAFE TO EAT RAW EGGS?
A: The risk of food poisoning from eggs is highest with raw
and lightly-cooked dishes. It's best not to serve raw or
lightly-cooked dishes made with eggs.
Q: WHAT ARE THE STRINGY
WHITE PIECES IN EGG WHITES?
A: These rope-like strands of egg white, called chalazae
(ka-LAY-zee) are not imperfections or beginning embryos but
a natural, edible
part of the egg. They keep the yolk centered in the thick white.
Q: ARE EGGS AN ECONOMICAL FOOD?
A: Eggs are one of today's best food buys. A dozen Large
eggs weighs 1 _ pounds so at 90¢ a dozen, eggs are only
60¢ per
pound. Eggs supply high-quality protein and a variety of important
vitamins and minerals at a very low price.
Q: ARE FERTILE EGGS
MORE NUTRITIOUS?
A: Fertile eggs are not more nutritious than nonfertile
eggs. They do not keep as well as nonfertile eggs and are
more expensive
to produce.
Q: WHY ARE SOME HARD-COOKED EGGS DIFFICULT TO
PEEL?
A: Fresh eggs may be difficult to peel. Those which have
been stored for a week to 10 days before cooking will usually
peel
more easily.
Q: WHY IS AN EGG
WHITE SOMETIMES CLOUDY
OR HAS A YELLOW OR GREENISH CAST TO IT?
A: Cloudiness of raw
white is due to the presence of carbon dioxide which has
not had time to escape through the shell
and is an
indication of a very fresh egg. A slight yellow or greenish
cast in raw white may indicate the presence of riboflavin.
(also,
see our Egg Trivia page, for
more interesting facts about eggs)
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