Did you know that a hen requires 24 to 26 hours to produce an egg. Thirty minutes later, she starts all over again.
Here’s more egg trivia thanks to the American Egg Board.
The egg shell may have as many as 17,000 tiny pores over its surface. Through them, the egg can absorb flavors and odors. Storing them in their cartons helps keep them fresh.
Eggs age more in one day at room temperature than in one week in the refrigerator.
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.
To tell if an egg is raw or hard-cooked, spin it! If the egg spins easily, it is hard-cooked but if it wobbles, it is raw.
If an egg is accidentally dropped on the floor, sprinkle it heavily with salt for easy clean up.
Egg yolks are one of the few foods that naturally contain Vitamin D.
Yolk color depends on the diet of the hen. Natural yellow-orange substances such as marigold petals may be added to light-colored feeds to enhance colors. Artificial color additives are not permitted.
There is 215 mg of cholesterol in a large egg yolk; there is no cholesterol in the white. One large egg contains only 70 calories, 4.5 grams fat, 1 gram of carbohydrate and 6 grams of protein. They also contain 13 essential vitamins including vitamins A, D, B2 and B12 (which are mostly found in the yolk.)
Additionally, eggs are high in lutein and zeaxanthin which has been shown to reduce the risks of cataracts and macular degeneration.
Makes about 6 servings
1 cup water
½ cup quinoa
2 cans fat-free cream of mushroom soup (or homemade if preferred)
½ cup skim milk
8 hard-boiled eggs, sliced
10 oz package frozen broccoli, cooked and drained
Preheat oven to 375 degrees
1. Rinse quinoa before cooking to remove the coating of a bitter substance called saponins.
2. Bring water to a boil
3. Stir in quinoa, cover, reduce heat and simmer for 10-15 minutes or until wall water is absorbed.
4. Stir together milk and soup
5. Ladle 1/3 of mixture into bottom of a 12×8” oven proof pan
6. Arrange 1/2 of egg slices on top of soup mixture
7. Layer 1/2 quinoa; 1/2 broccoli;1/3 soup
8. Repeat layers; broccoli covered with soup will be on top.
9. Bake for 30 minutes or until heated through.
Nutrition facts: 160 calories;12.5gm carbohydrates; 10.5gm protein; 5 gm fat
Variations: Try other soups or sauces and vegetables. It is great with asparagus and cheese sauce!