FAQs

Keep eggs in their original carton on an inside shelf of the refrigerator. The temperature on the door fluctuates and slamming the door can cause breakage. The carton helps prevent eggs from picking up odors from other foods and helps prevent moisture loss. Eggs should always be refrigerated. An egg will age more in one day at room temperature than in an entire week in the refrigerator.

Eggs are one of the best sources of protein available in a natural form. In addition to high-quality protein, one egg has 13 essential vitamins and minerals, and antioxidants all for 70 calories. The nutrients in an egg can play a key role in weight management, muscle strength, healthy pregnancy, brain function, eyesight, and more.

A hen’s breed determines the shell color of her eggs. Hens with white feathers and ear lobes lay white-shelled eggs. Hens with red feathers and ear lobes lay brown-shelled eggs. Color has no relationship to egg quality, flavor, nutritional value, or cooking characteristics. Brown-egg laying hens are slightly larger birds and require more food, so brown eggs are usually more expensive.

Eggs are graded by their interior and exterior quality at the time of packing, according to established standards. There is no difference in nutrition or safety between grades. Grade AA eggs have thick, firm whites and high, round yolks, and are the most well shaped. Grade A eggs have whites that are reasonably firm. Grade B eggs have thin whites and wider yolks, which are most often used for baking.

Most likely because your eggs are so fresh. For the best results hard cook an egg when it is 10 to 14 days old.