Egg Tips: Freshness, Safety, and Cooking
Eggs are a complete food, full of protein, vitamins, and minerals, but proper handling is essential.
Freshness Test:
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Place egg in water.
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Sinks and lies flat → fresh
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Floats → old, use soon or discard
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Storage:
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Don’t wash eggs—they have a natural protective layer.
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Refrigerate in the main compartment, not the door.
Avoid Raw Eggs:
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Raw eggs block biotin absorption and are hard to digest.
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Risk of Salmonella: cooking kills bacteria.
Yolk Color:
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Depends on hen’s diet; dark or light yolks are both nutritious.
Cooking Tips:
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Boil, scramble, or grill.
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Avoid frying in vegetable oils; use olive oil, avocado oil, or ghee.
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To peel boiled eggs easily: cool in ice water and tap near the air cell.
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To prevent cracking: add salt or vinegar to boiling water.
Safe Homemade Mayonnaise:
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Ingredients: 1 hard-boiled egg, oil, lemon juice, mustard, salt, optional garlic.
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Blend until smooth. Refrigerate 3–5 days.
Handled correctly, eggs are safe, nutritious, and versatile. Cook well, store properly, and enjoy their full benefits.
