Lisa Steele, author of Fresh Eggs Daily, addresses five common myths about eggs.
Based in Maine, Steele has raised chickens for years and also has ducks and geese on her farm.
Read on to find out what matters when it comes to choosing eggs – and some tips for making the best egg dishes for the whole family.
1. Eggshell colors do not indicate nutritional value
Eggs have more or less nutritional value depending on the color of their shell, Steele told Fox News Digital.
“The color of the shell is dictated by the breed of chicken that lays it,” she said. “Different chickens have different pigments they apply to the eggshell.”
The actual eggs themselves, she said, are “very much the same” nutritionally.
2. Not all eggs should be refrigerated
While eggs purchased at a grocery store in the United States must be refrigerated, eggs have a natural defense against bacteria and moisture, Steele said.
“Just before an egg is laid, the hen puts on an invisible covering called a bloom,” she said.
“So now, at this point, the egg is vulnerable, and now it has to be refrigerated… In Europe and many other parts of the world, they just collect the eggs and leave them, and then they don’t be refrigerated,” Steele said.
Unwashed eggs, such as those from backyard hens or small, non-commercial farms, should not be refrigerated, she said.
It’s easy to tell if an egg is still fresh, Steele said.
Just pour a glass of water and drop the egg into it.
Eggs that sink to the bottom and stay there are still good — but any “floaters” should probably be discarded, she said.
3. Know the truth about making deviled eggs
It’s a myth that old eggs are necessary when making deviled eggs, Steele said.
While older eggs may be easier to peel, older eggs also contain a lot more air than younger eggs—which leads to a misshapen hard-boiled egg.
Using old eggs for deviled eggs is “the worst advice,” Steele said, “because you want a nice, egg-shaped egg.”
Instead of hard-boiled eggs for deviled eggs, steam them, Steele said.
“I steam them in a steamer over boiling water. Same amount of time. Then put them in ice water,” she said. “This causes the shell to come off.”
This will make the peeling process much easier, Steele said, even for brand new eggs.
“I’ve collected eggs, gone in and cooked them and they peel perfectly,” she said.
4. There’s a difference between ‘cage-free’ and ‘pasture-raised’
“Cage free” and “pasture raised” are not the same thing.
“When you’re in the grocery store, if you look for pasture-raised eggs, that’s really the gold standard,” she said. “Uncaged has become kind of a buzzword that everyone is looking at.”
Just because a chicken isn’t raised in a cage doesn’t mean it’s being treated well, Steele said.
“They’re still in a big warehouse,” she said. “So you want ‘pasture-raised’. You know the chickens are out in the sun. They’re enjoying life and the eggs are more nutritious.”
Chickens in a pasture, she said, “are digging around in dirt and grass and eating weeds.”
Eggs from pasture-raised chickens have less cholesterol and more nutrients, Steele said.
5. Eggs are not just for breakfast
Eggs aren’t just for breakfast. They can be eaten at any time of day, Steele said.
“Eggs are really good for you. They are a complete protein. They contain many nutrients – every nutrient necessary for life except vitamin C,” she said.
Eggs, Steele added, are “still relatively inexpensive compared to other types of protein.”
“So for dinner, instead of cooking a chicken or whatever, cooking eggs is really faster,” she said.
“Clean out the fridge, throw in extra veggies you cooked from the night before or different types of meat and cheese,” Steele said.
“And it’s a really good way to clean out the fridge and get a pretty good dinner on the table very quickly.”
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