Eggs

Eggs may be the most versatile form of food available. Nutritionists recommend we eat a maximum of four eggs per week, but a study by the Harvard School of Public Health found that there is no significant link between eating eggs and developing cardiovascular disease.
Most eggs sold today are infertile because there are no roosters housed with the laying hens. There is no nutritional difference between fertile and infertile eggs.

Eggs contain all nine essential amino acids, making them a complete protein food. An egg shell has as many as 17,000 pores over its surface and makes up to 12% of the eggs mass. A mother hen turns over her eggs as many as 50 times per day. This is done so that the yolk doesn’t stick to the inside of the shell. A fresh egg will sink in water, but a stale one won’t. White shelled eggs are produced by hens with white feathers and ear lobes. Brown shelled eggs are produced by hens with red feathers and red ear lobes.


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