Eggs offer a number of beneficial nutrients. One egg has 13 essential vitamins and minerals and is an excellent source of choline and selenium and a good source of high-quality protein, vitamin B 12, phosphorus and riboflavin.

In addition to providing one of the most affordable sources of all-natural, high-quality protein, eggs provide a valuable source of energy and help maintain and build the muscle tissue needed for strength.

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Did You Know?
Shell cracking is most likely when eggs are cooked for too long and/or at too high a temperature because steam builds up more rapidly than the eggs can “exhale” it. 

Too rapid cooking is why eggs cannot be cooked in the shell in the microwave – they’ll very likely explode. 

Overcooking produces enough steam to rupture the shells; proper cooking alleviates the problem. 

Cracking is particularly likely to occur if more than one layer of eggs is cooked at a time in rapidly moving boiling water which causes the eggs to bump against one another.

To avoid a harmless, but unsightly, greenish ring around hard-cooked yolks, avoid overcooking and cool the eggs quickly after cooking by running cold water over them or placing them in ice water (not standing water) until they’ve completely cooled. The ring is caused by sulfur and iron compounds naturally reacting at the surface of the yolk.  It’s usually brought on by overcooking or a high amount of iron in the cooking water. Once the eggs have cooled, refrigerate them in their shells until use.