NUTRIENT VALUE​

  • An egg contains varying amounts of 13 important vitamins and minerals. An egg yolk is one of the few foods that naturally contains vitamin D, the sunshine vitamin, in combination with other important nutrients such as folate, iron and vitamin B12.
  • Eggs supply high-quality protein. Egg protein contains all the essential amino acids.
  • Choline in eggs is important in proper brain development in the fetus and new-born and also plays a role in preventing memory loss later in life.

Weight & Hunger

  • Starting the day with eggs as part of a balanced meal can help prevent midmorning hunger and improve nutrient intake compared to skipping breakfast.
  • Recent studies have found that foods consisting of carbohydrates that are quickly absorbed into the blood stream have a high glycaemic index, promoting hunger and excess weight gain. Eggs contain very little carbohydrates and therefore lower the total glycaemic load of the meal in which they are consumed

Q&A

Sometimes when I break an egg, there is a tiny red spot in the egg yolk. Is it a bad egg, should I throw the egg away?

No, the egg is not bad and is safe for consumption. It is usually caused by a burst blood vessel in the egg during the forming process.

Why do egg shells differ in colour?

The colour of an egg depends on the breed of the chicken, as well as its health and diet. The contents of the eggs are all the same.

How and for how long should eggs be stored?

Eggs should be kept in the fridge. They should be stored with the sharp point downwards – preferably in the egg rack in the fridge door and not near strong smelling food like fish or garlic. Eggs can be kept in the fridge for up to 1 month and for about 10 days at room temperature.

Can eggs be frozen?

Eggs can be frozen but not in their shells. Egg white can be frozen without any additions. Whole eggs (mixed thoroughly) freeze excellently with the following additions: For every 12 eggs add 5ml salt 20ml sugar, 20ml honey or 10ml glycerine. Frozen eggs must be left to thaw before used.

The Perfect Boil Egg

There are 4 steps to hard-boiling eggs:

Eggs first, then water. Why? Because if you put the eggs in second, they might crack as they fall to the bottom of the pan or pot.

Note: Very fresh eggs are delicious fried or scrambled, but older eggs are actually easier to peel. Your best bet for hard-boiled eggs is to choose eggs you’ve had in the refrigerator for a week or two.

You want the water to come just to a boil, but not stay there. Eggs exposed to high heat for a long time go through a chemical reaction that turns the yolks green!

How long you let the eggs stay in the water depends on how big the eggs are and how hard you want them cooked. To cook small eggs to medium, let them stand for 14 minutes. To cook extra-large eggs to medium, let them stand for 17 minutes.

It cools the eggs down and prevents the green yolk problem. If you’re planning to peel the eggs, like if you’re chopping them for egg salad, crack them slightly before putting them in the ice water, and let them sit for an hour for maximum ease of peeling.

Why chickens are cool

Mother hens “talk” to their chicks when they are still in the egg.

Chickens have a great memory. They can distinguish over 100 different  faces of people or animals.

The waste made by a chicken in its lifetime can make enough electricity to run a 100 watt bulb for 5 hours.

They actually dream dreams when they sleep.

There are over 25 billion of them in the world (that’s more than any other bird.)