Egg

Characteristics

White and brown eggs have identical nutrition, the difference is the breed of hen laying the egg.
Eggs sizes are determined by weight.
If concerned about cholesterol levels in eggs, a great alternative when cooking or baking is cholesterol free liquid egg substitute.
1 large egg contains:
- 12% of your daily recommended value of protein to build muscles, cartilage and skin.
- 5% of your daily recommended value of iron and vitamin B, which promote healthy circulation and nerve functioning.

Prepare

Crack open the egg by tapping it gently against a hard surface, pull the shell apart, and pour the egg white and yolk into a bowl, checking for any shell pieces. Wash hands after handling raw eggs.

Boiled eggs: Boil a pot of water with 1 Tbsp of vegetable/olive oil, carefully place eggs in pot with a slotted spoon, and once desired time is reached remove eggs and place in a bowl of ice water.

Soft Boiled - Silky, firm white and runny yolk (cook 6 minutes, ice water 2 minutes)

Medium Boiled- Fully cooked white, slightly runny yolk (cook 7-9 minutes, ice water 2 minutes)

Hard Boiled- Fully cooked white and yolk (cook 10-12 minutes, ice water 15 minutes or overnight)

Store

In-shell eggs – refrigerate eggs in original carton to prevent moisture loss and follow the expiration date (typically 3-5 weeks); no need to wash.
Boiled eggs - Store in the fridge in their original carton. If storing peeled boiled eggs, place in an airtight container. Use boiled eggs within 1 week of cooking.
Cooked egg dishes can be stored in the fridge in an airtight container up to 4 days.
Eggs cannot be frozen in their shells. Beat yolks and egg whites together and place in a freezer safe container. Can be stored for up to 1 year.

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