Passover is also known as 'egg-season' in many households. Below is everything you every wanted to know about eggs.
● Yolk color
Depends on the diet of the hen.
These hens are free from the confines of a cage, but this doesn’t mean they are frolicking in an open field with the sun overhead. More often, they are free to roam a barn or warehouse, but their living conditions can vary widely.
Anyone can use the term “natural” to describe their eggs, so this means nothing.
This means hens are free to roam the outdoors at some point, but there is no regulation specifying how long is necessary, so there is no way to know how long the hens are actually outside.
● Certified Organic
Hens have some access to the outdoors and are fed an organic vegetarian diet that excludes any pesticides, animal by-products, or genetically modified foods.
● Pasture Raised
These girls got it made. They are raised outdoors and can eat a natural diet roam freely.
Other egg facts:
● Eggs age more in one day at room temperature than in one week in the refrigerator.
● A large egg contains only 70 calories and 5 grams of fat.
● Egg protein has just the right mix of essential amino acids needed by humans to build tissues
● The color of the shell has nothing to do with nutrition, but instead on the color of the feathers in the chicken’s ears! A chicken with white feathers in their ears lays white eggs.
The perfect hard boiled egg has a soft, creamy orange-yellow yolk and a tender white.
Over-cooked hard boiled eggs have tough whites with crumbling yellow-greenish yolks that are foul smelling and impossible to work with.
The secret to a perfect hard-boiled egg is perfect timing. I recommend starting with room temperature eggs. This helps to prevent the shell from cracking and even aids in the cooking. I leave my eggs out overnight or for at least a few hours. Once the eggs are hard boiled, they can be stored, in their shells, in the refrigerator, or peeled and stored in water in the refrigerator.
8 large eggs at room temperature
1. Place the eggs in a small saucepan and cover with cold water. Heat the pan over medium heat. Once the water has come to a steady boil, turn off the heat, set a timer and allow the eggs to sit in the hot water for 9 minutes.
2. After 9 minutes, plunge the eggs into cold water and allow them to cool completely.
3. The cooked eggs can be stored, in their shells, in the refrigerator, for up to 5 days.