Lisa Steele, author of “Fresh Eggs Daily,” addresses five common myths about eggs.
Based in Maine, Steele has raised chickens for years and also raises ducks and geese on his farm.
Read on to learn what’s important when choosing eggs — and some tips for making great egg dishes for the whole family.
1. Eggshell colors do not indicate nutritional value
Eggs have more or less nutritional value depending on their shell color, Steele told Fox News Digital.
“Shell color is dictated race of Chicken It’s laying,” she said. “Different chickens have different pigments that match the eggshell.”
Real eggs, he said, are “pretty much the same” nutritionally.
2. Not all eggs need to be refrigerated
Although eggs purchased at a grocery store in the U.S. must be refrigerated, eggs have natural defenses against bacteria and moisture, Steele said.
“Just before an egg is laid, the hen puts an invisible covering over it called a plume,” he said.
“So now, at this point, the egg is vulnerable, and now it needs to be refrigerated … In Europe and many parts of the world, they collect and leave the eggs, and then they’re not needed. Stay in the refrigerator,” Steele said.
Unwashed eggs, such as those from backyard chickens or small, non-commercial farms, don’t need to be refrigerated, he said.
It’s easy to tell if an egg is still fresh, Steele said.
Pour a glass of water and pour the egg.
Eggs that sink to the bottom and stay there are still fine — but any “floaters” should probably be thrown away, he said.
3. Know the truth about making deviled eggs
It’s a myth that old eggs are necessary when making deviled eggs, Steele said.
Although older eggs are easier to peel, older eggs contain more air than fresh eggs—which leads to hard-boiled eggs.
Using old eggs for deviled eggs is “bad advice,” Steele said, adding, “You want a nice, egg-shaped egg.”
Instead of hard-boiled eggs for deviled eggs, boil them, Steele said.
“I steam them in a steamer basket in boiling water for the same amount of time. Then put them in ice water,” she said. “That makes the shell come off.”
This can make the peeling process much easier, even for brand-new eggs, Steele said.
“I collect the eggs, go in and cook them, and they peel perfectly,” he said.
4. There is a difference between ‘cage-free’ and ‘pasture-raised’
“Cage-free” and “pasture-raised” are not the same thing.
“When you’re in the grocery store and you’re looking for pasture-raised eggs, that’s the gold standard,” he said. “Cage-free has become a keyword that everyone is searching for.”
Just because a chicken isn’t raised in a cage doesn’t mean it’s being treated well, Steele said.
“They’re still in a big warehouse,” he said. “So you must be ‘pasture-raised.’ You know chickens enjoy life in the sun and eggs are more nutritious.
Chickens in a pasture, he said, “roam around in dirt and grass and eat weeds.”
Eggs from pasture-raised chickens have less fat and more nutrients, Steele said.
5. Eggs aren’t just for breakfast
Eggs aren’t just for breakfast. They can be eaten at any time of day, Steele said.
“Egg really Good for you. They are complete protein. They have tons of nutrients — all the nutrients that life needs except vitamin C,” he said.
Eggs, Steele added, “are still relatively cheap compared to other types of protein.”
“So for dinner, instead of cooking a chicken or something, Cooking eggs Really quick,” he said.
“Clean out the fridge, throw in those extra veggies you cooked the night before, or a variety of meats and cheeses,” Steele said.
“And it’s a great way to clean out the fridge and get dinner on the table much faster.”
