MYTH: Egg whites are better for you than egg yolks.

TRUTH: While egg whites are a great source of protein, riboflavin, and selenium (a powerful antioxidant), the yolk contains nearly half of the egg’s protein and most of its nutrients. Eggs yolks have healthy Omega-3 fatty acids, vitamins B, D, and E, as well as carotenoids lutein and zeaxanthin, which are also found in orange and leafy green vegetables.  These vitamins and minerals have been shown to improve eye heath and protect against inflammation if they’re eaten with fats, which help the body absorb them. When you eat the whole egg, you’re getting it all.

 

MYTH: Brown eggs come from brown chickens.

TRUTH: Sometimes, but not always.  Many people think the chicken’s feather color determines its egg color, but it’s actually the earlobes that do! Did you even know chickens had earlobes? Chickens with white earlobes lay white eggs. But those with red earlobes lay brown eggs.

 

MYTH: Brown eggs are better for you than white eggs.

TRUTH: The color of the shell doesn’t determine how nutritious an egg is. That being said, not all eggs have the same nutrient content. Oakdell’s Omega-3 Brown Eggs come from chickens that enjoy a special diet with added vitamin D and E, flaxseed for Omega-3s, and a marine product for DHA, which is one of the most important Omegas. And Oakdell’s Organic Brown Eggs come from cage-free hens that eat a special certified organic feed, so you can rest assured you’re not getting any pesticides or hormones.

 

MYTH: You can’t dye brown eggs.

TRUTH: Dying brown eggs for Easter results in wonderfully deep, earth-toned eggs.  You’ll get rich reds, oranges, yellows, and greens. And believe it or not, beautiful blues. Your baskets will be the talk of the town.

 

MYTH:  Commercial eggs are chickens that didn’t hatch.

TRUTH: An egg will only be an egg—until it has been fertilized by a male chicken. Oakdell’s eggs at the grocery stores are always unfertilized.

 

MYTH: There’s no way to tell when an egg has gone bad.

TRUTH: You can tell if an egg is fresh by seeing if it floats in a bowl or glass of cold water. Here’s how it works: A fresh egg has a very small air cell, so it has very little buoyancy, which means it will sink to the bottom. The older an egg gets, the larger that air cell becomes—eventually causing the egg to float. If it tilts slightly upward but is still submerged, the egg is getting old but safe to eat. In fact, these eggs are great for boiling because the larger air pocket makes them easier to peel. When the egg floats to the top, it’s done – time to toss it in the trash.

 

MYTH: Eggs have to be refrigerated.

TRUTH: To assure food safety, eggs in the United States should be refrigerated at 45° F or less. When an egg is properly refrigerated and thoroughly cooked, there is virtually zero chance of getting sick. When you travel to other countries and see unrefrigerated eggs sitting out, they are probably safe to eat, but make sure they are thoroughly cooked.

 

MYTH: Eggs are bad for your heart.

TRUTH: Historically, eggs got a bad rap for raising cholesterol, which can clog arteries and hurt the heart. But, numerous studies have shown that foods high in cholesterol have little or no effect on blood cholesterol levels. The big culprits are foods high in saturated or trans fats, which are often the food you pair eggs with—like bacon or buttered white toast. Eggs, on the other hand, are an ideal economical source of protein, as well as lutein, zeaxanthin, and 13 essential vitamins and minerals.

Eat right by including all food groups in moderation, exercise as your doctor allows, and enjoy our Oakdell eggs!