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Eggs
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?
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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.
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