Faqs

Eggs are a nutritional powerhouse. They’re packed with 11 different vitamins and minerals, high quality protein, healthy fats (including omega-3) and important antioxidants. Plus, eggs are convenient, good value for money and best of all, they taste great. All of those amazing things make eggs an eggcellent part of a well-balanced, healthy diet. Find out more about eggs and nutrition

The easiest way to keep your eggs fresh is to store them in their original carton, pointy end down, in the refrigerator as soon as possible after you buy them. Cartons reduce water loss and prevent flavours from other foods being absorbed into the eggs. Storing eggs loose, or in the specially designed sections on refrigerator doors, is not recommended because they have more chance of being damaged.

Fresh eggs can be kept refrigerated in their carton for up to six weeks from the date of packing. Remember to put them away as soon as you can. Eggs age seven times quicker when left on the bench than when they are properly stored in the fridge.

A quick test for freshness is to check if the raw egg in the shell sinks in a basin of water. Fresh eggs stay at the bottom of the bowl while older eggs float because of the large air cell that forms in its base.

You can use your oldest eggs for baking cakes, quiches and frittatas if they’re still within their best before date. Fresh eggs are ideal for poaching and frying because they hold their shape. Older eggs are fine for hard-boiling, scrambling, and making omelettes. If you’re hard-boiling, it’s best to use eggs that are a few days old. The fresher the egg, the more likely the white will stick to the shell.

Easy. To tell if an egg is raw or hard-boiled, spin it! If the egg spins easily, it’s hard-boiled but if it wobbles, it’s raw.

There is no difference except that white shelled eggs are laid by hens with white feathers and brown shelled eggs by hens with brown feathers! Seems obvious doesn’t it?

Eggs don’t contain gluten protein so they are safe for coeliacs. Eggs are one of nature’s most nutritious foods and can be an important and tasty part of your diet. If you do have health concerns you should consult your medical practitioner.

Eggs are safe for diabetics. They are so nutritious, versatile and of course tasty, they can be eaten regularly as part of a healthy diet. If you do have health concerns you should consult your medical practitioner.

Eggs with double yolks are formed by young hens whose laying cycle hasn’t yet settled into a pattern or older hens that produce larger-sized eggs. As the yolks move through the reproductive tract they can bump into each other and become enveloped with albumen (egg white) forming a double-yolked egg.

The “min” weight on the pack refers to the total weight of the eggs in that particular carton. The allowable weight range for:

• 600g is between 48-60g per egg.
• 700g is between 57-68g per egg.
• 800g is between 65-73g per egg.

Like all perishable foods, eggs need to be handled carefully. Follow these suggestions to ensure you handle and prepare eggs properly:

• Eggs should be cooked until the white is completely firm and the yolk begins to thicken.
• For best quality, use fresh eggs within the best before date printed on the carton. Avoid cross-contamination by washing hands, cookware, and countertops with hot, soapy water after preparing raw animal products, including eggs.

Raw eggs are a very good food source for growing bacteria – like raw meat, once an egg is cracked it should be treated as you would treat raw meat (keep cold, don’t store over 24 hours and keep sterile).

Raw Shell eggs

• Do not use cracked or dirty eggs.
• Store shell eggs under 5°C.
• Shell eggs once cracked should be fully cooked before consumption.

Egg based sauces

• Use only pasteurised egg pulp for making up sauces.
• Prepare and store the product under 5°C and use within 24 hours of making.

When making up egg products good hygiene practices must be followed:

• Sanitised benches and equipment.
• Clean hands.
• No cross contamination of product with other items such as meat or vegetables that may contain bacteria.

Salmonella can be found on the outside of eggs and also within the shell. While eggs are safe when handled properly, the Centers for Disease Control and Prevention (CDC) make the following recommendations for food safety:

• Shell eggs are safest when stored in their cartons in the refrigerator – not the individual egg holders. Unrefrigerated eggs age more in one day than refrigerated eggs do in one week!
• Eggs should be cooked thoroughly – both the whites and the yolks should be firm. Avoid eating lightly cooked eggs, especially if you are considered “at risk” (i.e. pregnant, an infant/child, or elderly).
• Eat eggs as soon as you can after cooking them. Don’t keep warm or at room temperature for longer than two hours.
• Cracked or dirty eggs should be discarded.

Consuming eggs results in higher antioxidant levels in the bodyⁱ. Eggs contain the antioxidants lutein and zeaxanthin. Increased intakes of these antioxidants have been associated with eye health and may provide protection against age related eye diseaseⁱ.

Eating around one egg a day results in increased antioxidant concentrations in the macular region of the eyeⁱ. Research indicates that high intakes of antioxidants from eggs are associated with a reduced risk of cataract and age-related macular degenerationⁱ. Furthermore, the bioavailability of lutein and zeaxanthin is higher from eggs than from other plant sourcesⁱ.

Eggs also contain the amino acids tyrosine and tryptophan which have antioxidant properties.

Eggs fit well within a range of weight loss diets, providing significant amounts of vitamins, minerals and protein, while only contributing 581kJ per serve (2 x 60gram eggs).