Facts about Eggs
We've all wondered how flexible an egg's expiry date is. Expand your knowledge with answers to that and six other common questions about eggs.
Q. Does size matter?
The size of an egg doesn't affect its taste, but it does affect its nutrients – a larger egg has more protein and calories.
Q. What's the difference between brown and white eggs?
The colour of an eggshell is determined by the breed of the hen that laid the egg. White hens lay white eggs, while their red-feathered relatives lay brown ones.
Q. What does it mean when an egg yolk has a blood spot?
Blood spots on egg yolks are caused by a blood vessel rupturing on the yolk while the egg was being formed. These spots are rare – electronic sensors usually detect them – and perfectly safe to ingest.
Q. Can you eat eggs after their “sell-by” date?
If stored properly in the fridge, eggs should still taste fine and be safe to eat up to two weeks after their “sell-by” date.
Q. What is an organic vs. a free range egg?
Organic eggs are produced by hens fed a diet free of pesticides, fungicides, herbicides and commercial fertilisers. Free range eggs are produced by hens raised outdoors or that have daily access to the outdoors.
Q. Are organic and free range eggs more healthy than regular eggs?
All of these eggs have the same number of calories and macronutrients. However, some eggs are laid by hens fed a special diet that increases the micronutrients in their eggs. Veggs@ eggs, for example, contain more omega-3 fatty acids than regular eggs.
Q. Why does a hard-boiled yolk sometimes look green?
Yolks turn green when they're overcooked or when there's a lot of iron in the cooking water. It doesn't affect the nutrients or flavour.