Debunking Three Common Myths About Eggs

It was believed for a long time that we should limit egg consumption due to their cholesterol content. It was thought that eating too many eggs, thus taking in too much cholesterol, would lead to cardiovascular disease. The latest research debunks that myth and shows that there is not a correlation between consumption of eggs and cardiovascular disease.

Eggs are a complete protein weighing in at 70 calories per large egg, with 6 grams of protein and more than 20 beneficial nutrients! Eggs are a part of a healthy diet across all ages from the very young to the old. Eggs are a great source of choline which is important for brain development in infants and toddlers and helps prevent cognitive decline in older adults. Eggs also are a good source of vitamin D, which is one nutrient most Americans do not get enough of, as well as B12 and carotenoids for good eye health.

Here we debunk three common myths about eggs.

Eggs are boring.

Whether you like your eggs fried or scrambled, in an omelet, in a burrito, on top of toast, in a breakfast casserole, on your burger, or on top of potatoes, the ways to eat eggs are endless! Be sure to not serve undercooked eggs to at risk populations (young children, older adults, and immunocompromised). This means eggs are cooked fully, with firm egg whites and yolk. Casseroles and dishes with eggs, like a frittata, should be cooked to 160°F.

White and brown eggs are the same.

The nutrition of all eggs, no matter the eggshell color, are similar. The shell color is reflective of the breed of the bird! White and brown eggs are the most commonly consumed eggs, but there are blue-green and varying shades of brown available too!

Eggs must be thrown out if they are past their sell-by or expiration date.

It is recommended to purchase eggs before the sell-by or expiration date. However, once your eggs reach your refrigerator at home, they can be stored for an additional 3-5 weeks from the purchase date (the sell-by date will most likely expire during this time!). The quality may decline if stored for more than recommended time. If an egg floats in water, it means it is old but it may be still safe to use! For example, if you use old eggs in a baked good, like a cake, it may just not rise as much as if you used a fresh egg! Always crack eggs separately in a different dish to ensure a bad egg doesn’t ruin your whole recipe.

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