Discover some interesting facts about eggs

Eggs are a popular and inexpensive source of nourishment, packed with protein, B vitamins, vitamins A and D, zinc, and iron. We'll go over a few things you might not know about this nutrient powerhouse.

• Protein is composed of 20 different amino acids. Nine of these amino acids cannot be made by the body and are considered essential amino acids that must come from food.
• Foods that contain all nine essential amino acids are called "complete protein" foods.

• Keep eggs in the main part of the refrigerator, which is cooler than the shelves on the inside of the door.
• Store the pointed end of the egg down, so that the yolk remains centered in the shell away from the air pocket at the larger end.
• You should leave eggs in their original dated carton to keep track of when you bought them. Refrigerated eggs can be kept safely for up to three weeks.

• Eggs are among the foods most likely to trigger allergic reactions. People who are allergic to eggs should be on the lookout for obvious sources, such as mayonnaise and sauces, pancakes, waffles, and bakery items, as well as sherbets and ice cream.
• Always check food labels for tell-tale terms. These include albumin, globulin, ovomucin, and vitellin, which are all ingredients derived from eggs.
• Allergic to eggs? You should also avoid flu shots and other vaccines incubated in eggs.

• Occasionally, an egg may be found to harbour salmonella bacteria, which can be passed on by the hen or can enter through cracked shells.
• Although the risk of food poisoning is relatively low, it's best to avoid eating raw or partly cooked eggs in any form. Caesar salads, fresh mayonnaise, and egg-based sauces and dressings can all contain raw or partly cooked eggs.
• People at special risk include the frail elderly, young children, pregnant women, and anyone with lowered immunity due to illness.
• To be certain that eggs have been cooked long enough, boil them for at least seven minutes, poach them for five minutes, or fry them for three minutes on each side. Both the yolk and the white should be firm. Omelettes and scrambled eggs should be cooked until they're firm and not runny.

• Although the term "free-range" may suggest that the chickens are pecking freely in a farmyard, it can be legally applied to the eggs of caged hens if they have daytime access to open runs.

• Omega-3 fat enhanced eggs are new to the egg world. They're laid by hens fed a diet high in flaxseed, and their yolk is rich in omega-3 fats, the polyunsaturated fats associated with lower risk of heart disease and stroke.
• These eggs are low in saturated fat and are a better source of vitamin E than regular eggs.
• Liquid egg products, enriched with the same high quality omega-3 fatty acids normally found in fish are also available. They contain 80 percent less cholesterol and 50 percent less fat and calories than regular eggs, and they're an excellent source of protein.

Eggs are incredibly nutritious and healthy, and you could likely improve your diet by incorporating more eggs into it. Use this guide to study up on the important facts, and then get scrambling, poaching, boiling, and flipping those tasty eggs.