All About Eggs

Learn more about the Incredible Egg! These egg ideas and tips are brought to you by Marlena Sacca, former chef instructor at the Culinary Institute of America, who is now the Innkeeper of the Fox 'n' Hound Bed and Breakfast in Saratoga Springs. Visit her website for recipes, cooking tips and to learn more about the inn. You can also order Marlena's cookbook "Marlena's Secrets" - Breakfast at the Fox 'n' Hound Bed and Breakfast.

"Quail, ostrich, goose, duck, sturgeon, goose -- all are delicious but the winner is the chicken egg."

We eat them every day, and at our Bed and Breakfast, eggs are the number one product.

Here are some tips and tidbits to make you more familiar with this popular product.

Fertilized eggs are no more nutritious than unfertilized eggs.
Egg shell color is determined by the chicken's breed.
Always refrigerate eggs; they lose more nutrition in a day at room temperature than a week under refrigeration.
In order to achieve maximum volume in baking, bring eggs to room temperature.
Eggs are edible for about a month. If your recipe calls for egg whites, you can save the yolks by covering them with water, in an air tight container, and refrigerate for up to three days. Egg whites can be stored in a tight container for four days.
All the fat in eggs (5g) is found in the yolks. Whites provide protein and riboflavin. And all the while, eggs contain protein, iron, phosphorous, and vitamins A,D and E, they have been demonized because of their high cholesterol content (213g).
One egg pretty much takes care of the maximum daily intake of cholesterol often recommended.
An egg's saturated fat, not dietary cholesterol, that is the big culprit in raising blood cholesterol levels, and eggs weigh in with only 1.6g of saturated fat.