Eggs really are all that they’re cracked up to be.
They’re abreakfast mainstay, baking essential, and snack staple.
But despite their widespread popularity, you may not be as familiar with the lesser-known facts about eggs.
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Get ready for us tolayon the trivia!
And for more, don’t miss these15 Classic American Desserts That Deserve a Comeback.
The yolk and the whites have the same amount of protein
This fact certainly surprised us!
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Both theegg white and egg yolk contain 3 grams of protein each.
The main difference, however, is in the calories.
So, leaving out the yolk means you might get an equal amount of protein for fewer calories.
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That being said, due to the high levels ofgood-for-you micronutrientsin egg yolks, we recommend you eat them.
Unfortunately, that’s far from the truth.
It’s like saying that water is wet.
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That’s because the FDA banned the use of hormones in all poultry production back in the 1950s.
Therefore, no chicken eggs will ever contain hormones.
The reason eggs are blue isn’t too appealing
Have you ever seen a blue chicken egg?
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There’s a crazy story behind how these eggs garnered their brilliant blue color.
This thickness will happen regardless of the chicken breed or egg color.
The differences in eggshell color is solely due to genetics.
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On the other hand, conventional, grain-fed chickens will produce lighter yellow yolks.
As for those red yolks we mentioned?
As for the difference in nutrients between yolk colors?
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That’s because there will invariably be differences between individual eggs.
The older the hen, the larger the egg she produces.
That means they allow air to move through them.
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As eggs age, they take in air and develop an air pocket.
If it remains on the bottom, the egg is usually safe to eat.
If it smells rotten, you should pass.
The firmer the whites mean the less white will wisp away into the simmering water.
That’s one reason why boxed egg whites are amongthe worst packaged foods in America.
The thing is, they’re probably not worth paying extra for.
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There’s no way to prove the eggs have significantly more omega-3s either.
Brown eggs cost more because the hens that lay them are physically bigger breeds than the white-egg-laying chickens.
Because bigger hens need more food, farmers have to spend more on feed.
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In turn, the increase in cost of production per egg gets passed onto consumers.
(So, it’s not like white bread vs. whole-grain bread.)
Now that we’ve busted one popular food myth, don’t miss thesenutrition mythsbusted!
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Now, clinical studies show that the dietary cholesterol found in eggs has a modest effect on blood cholesterol.
(Surprisingly, eating eggs may actually help tolower your cholesterol.
To ensure you’re getting the most of this vitamin D food, don’t bake your eggs.
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They’re actually twisted membranes that join the yolk to the end of the shell.
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