At this time of year eggs are in higher demand. Figuring that a hen lays one egg a day, it takes a lot of chickens to
produce the 72 billion eggs we use every year.
Whether you are planning an Easter egg hunt, preparing deviled eggs or cooking eggs for Passover Seder, they are
inexpensive and loaded with nutrients. The white of the egg is rich in protein and B vitamins, and low in cholesterol.
Although each yolk has about 215 milligrams of cholesterol, it's a good source of several vitamins.
If you are planning an Easter egg hunt, it might be easier to prepare one set of eggs for eating and another set for
If you plan to eat the decorated eggs, here are a few suggestions: Start with freshly washed hands, be sure the eggs
are clean with no cracks and use only food-grade dye (warmer than the egg to prevent color filtering through the porous
When hiding the treasure, carefully choose hiding places that will protect the egg. You wouldn't want the eggs to get
contaminated by dirt or lawn chemicals, roving pets or wild animals, or to be left out of a safe (below 41 degrees)
temperature zone for more than two hours.
For those who don't know how to boil an egg," the easiest way is to place a single layer of raw eggs into a saucepan,cover with water until submerged under one inch of water, bring the water to a boil and then turn the heat down to
simmer for at least 15 minutes.
By starting with cool water and not boiling for an extended period, you prevent cracking of the shell. You will know
the egg is fully cooked if it spins like a top. If raw, the spin is very slow (handy to know also if the cooked and raw
eggs get mixed together in the fridge). Cool eggs quickly by running them under cold water. This also helps to ease the
The green color that sometimes appears around the yolk is caused by overcooking that creates a reaction between the
sulfur and iron on the yolk's surface. Ever go to a restaurant brunch and wonder about the green tinted eggs? They were
cooked at too high a heat or too long on the steam table. Either way, they are safe to eat.
Raw eggs will stay fresh in your refrigerator for four to five weeks, but once they are hard cooked, eat them within a
week. To keep eggs fresh, store them in their carton with good air circulation, not in a basket or the door. It results
in odor absorption and poor air circulation.
White eggs and brown eggs are nutritionally the same and not worth the extra expense; white came from white chickens
and brown eggs come from red chickens. Typically, egg size is dictated by the age of the hen - the older the hen, the
larger the egg. For this altitude, large eggs are the recommendation for baking.
us or 247-4355.
Wendy Rice is family and consumer science agent for the La Plata County Extension Office.