Year of the Egg Trend Goes Global in 2014
Eggs surge beyond breakfast as chefs top burgers pizza casseroles and pastas. Industry experts cite health shifts and Easter demand, with Americans averaging 252 eggs per person yearly and California producing 19 million laying hens among top states.
MENTIONED IN THIS ARTICLE
Jenny Englert
American Egg Board
America
Englert
California
Iowa
Ohio
Indiana
Pennsylvania
USDA
Sacramento
Calif
Elaine Corn
Amazon. Com
Eggs 101 Nutrition and Storage Facts
USDA studies show eggs have a better nutritional profile with about 70 calories per large egg and 187 mg cholesterol. They provide vitamin D, protein, choline, lutein, and zeaxanthin. Store eggs refrigerated in their carton for four weeks. hard boiled eggs keep one week. Dry clean eggs and avoid soaking in water when cleaning.
MENTIONED IN THIS ARTICLE
USDA
Egg Safety Rules From Health Authorities
Guidelines warn of Salmonella risk in eggs with CDC estimates of 1 in 10 000 and up to 1 in 30 000. Recommendations include cooking eggs fully, washing hands, using clean utensils, keeping eggs chilled, and avoiding shell microwaving. Eggs should reach safe internal temperatures and eggs in shells should be checked by breaking into a separate bowl first.
MENTIONED IN THIS ARTICLE
Centers For Disease Control and Prevention
American Egg Board
Hard boiled eggs with aged freshness tips
Experts say older eggs peel easier when hard boiled. Use 7 to 10 day old eggs, cover with water, bring to boil, remove from heat, and let stand 12 minutes for large eggs. Drain, serve warm or cool in ice water and refrigerate.
Freshness Test for Eggs in Water
Fresh eggs sink to the bottom in water and lie flat. A tilted result still means freshness. Eggs that stand on the pointed end are safe but less fresh, good for baking. Floating eggs should be discarded. sinking and staying bottom indicates freshness.
Easter Dinner Ham It Up Answers From Susan Selasky
Answers to common Easter ham questions from bone in versus boneless to spiral sliced. Discusses how much meat per person for bone in 1/3 to 1/2 pound and boneless 1/4 pound, butt vs shank end, bone in for more flavor, leftovers, reheating times 10 to 18 minutes per pound for spiral sliced and 15 to 18 minutes for whole ham, center to 140 degrees, oven 325 degrees.
MENTIONED IN THIS ARTICLE
U.S. Department of Agriculture
Also Mentioned on This Page
Cora
Liz Martin
the Gazette
Dupaco
Susan Selasky
Detroit Free Press
Aetly Mages
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