The Egg

“The incredible, edible egg;” I remember that line whenever I think of eggs. You have to admit, the egg is one of Mother Nature’s perfect foods. It is a nutrient dense, low calorie, high protein, one serving wonder. On top of that it is so versatile. You can bake them, fry them, poach them, boil them, add them to salads, pies, soups, you name it.

Historians tell us that there is proof of domesticated wild fowl as early as 3200B.C. Records from both Egyptian and Chinese records show fowl being kept for the purpose of laying eggs in the 1400 B.C. Evidence shows us that Europeans have had domesticated hens since 600 B.C. In the US and the rest of the Americas, there is some evidence of native fowl; however it is believed that Columbus’ ships carried chickens from Europe on his second trip in 1493. These strains had originated in Asia. There are nearly 200 breeds of chickens in the world, but only a few breeds are economically important as tasty egg producers. Most egg laying hens in the US are Single-Comb White Leghorns.

During the 1900’s the US egg farm went from being predominantly a back yard environment where a few chickens laid enough eggs for the family with some left over to sell at the farmer’s market to a meg-business with hundreds, if not thousands, of hens kept in cramped spaces laying egg after egg. Of course there were some good things that came out of progress, chickens were bred to be healthier, and they were protected from predictors and environmental stresses as well as disease. Removing the “pecking” order out of the flock’s social system allowed for equal distribution of feed. The mortality rate of chickens went down and the egg production went up.

Today we have controversy over whether it is fair and humane to keep chickens cooped up in the coop and not free to run around and eat bugs and grains outside, their normal diet. Did you know that chickens are excellent fly catchers? Go figure. We also want to know if the eggs are free from contaminants and additives including steroids and antibiotics. Do we have to go organic to be sure? And if we go organic, how are we to be assured that the eggs are not being contaminated by waste and bacteria in the coops? So much to think about for such a small little thing.

Here are a few facts:

• There are about 280 million egg laying birds in the US.
• Each lays about 250 – 300 eggs per year.
• The US produces about 75 billion eggs per year (10% of the world supply)
• About 60% of the eggs produced are used by consumers; 9% are used by the foodservice industry and the rest are turned into egg products like mayonnaise, sauces, and cakes mixes.
• Highly sophisticated technology, has allowed egg producers to keep prices low, while other food costs have increased.

Here are some answers to the most common questions I get asked. I found these answers to on the American Egg Board Website.

• How long should I cook eggs?
• Are there hormones in my eggs?
• Do antibiotics in eggs contribute to antibiotic resistance?
• Is genetic engineering used to produce eggs?

How to cook the perfect Hard Boiled Egg
Egg Based Dressing
A simple soufflé (just in case you want to surprise someone)
Egg Salad
Other ways to serve eggs for lunch

How long should I cook eggs?

• Scrambled Eggs, Omelets and Frittatas -- Cook until the eggs are thickened and no visible liquid egg remains.
• Fried Eggs -- To cook both sides and increase the temperature the eggs reach, cook slowly and either baste the eggs, cover the pan with a lid or turn the eggs. Cook until the whites are completely set and the yolks begin to thicken but are not hard.
• Poached Eggs -- For classic poached eggs cooked gently in simmering water, cook until the whites are completely set and the yolks begin to thicken but are not hard, about 5 minutes. For steamed eggs cooked in ‘poaching’ inserts set above simmering water, cook until the whites are completely set and the yolks begin to thicken but are not hard, about 6 to 9 minutes. Avoid precooking and reheating poached eggs.
• Baked Goods, Hard Cooked Eggs -- These will easily reach internal temperatures of more than 160° F when they are done. Note, though, that while Salmonella are destroyed when hard-cooked eggs are properly prepared, hard-cooked eggs can spoil more quickly than raw eggs. After cooking, cool hard-cooked eggs quickly under running cold water or in ice water. Avoid allowing eggs to stand in stagnant water. Refrigerate hard-cooked eggs in their shells promptly after cooling and use them with 1 week.
• French toast, Monte Cristo sandwiches, crab or other fish cakes, quiches, stratas, baked custards, most casseroles -- Cook or bake until a thermometer inserted at the center shows 160° F or a knife inserted near the center comes out clean. You may find it difficult to tell if a knife shows uncooked egg or melted cheese in some casseroles and other combination dishes that are thick or heavy and contain cheese – lasagna, for example. To be sure these dishes are done, check to see that a thermometer at the center of the dish shows 160° F. Also use a thermometer to help guard against uneven cooking due to hot spots and inadequate cooking due to varying oven temperatures.
• Soft (stirred) custards, including cream pie, eggnog and ice cream bases -- Cook until thick enough to coat a metal spoon with a thin film and a thermometer shows 160° F or higher. After cooking, cool quickly by setting the pan in ice or cold water and stirring for a few minutes. Cover and refrigerate to chill thoroughly, at least 1 hour.
• Soft (pie) meringue -- Bake a 3-egg-white meringue spread on a hot, fully cooked pie filling in a preheated 350° F oven until the meringue reaches 160° F, about 15 minutes. For meringues using more whites, bake at 325° F (or a lower temperature) until a thermometer registers 160° F, about 25 to 30 minutes (or more). The more egg whites, the lower the temperature and longer the time you need to cook the meringue through without excessive browning. Refrigerate meringue-topped pies until serving. Return leftovers to the refrigerator.

Are there hormones in my eggs?

Whether it says so on the carton or not, laying hens (hens raised to produce eggs) do not receive hormones in any form.

Do antibiotics in eggs contribute to antibiotic resistance?

Antibiotics aren’t considered a food-safety issue for eggs. Low levels of antibiotics are occasionally, but only rarely, used to prevent disease and ensure the health of laying hens, just as for humans. Very few antibiotics are permitted and there is an economic incentive not to use them due to the additional cost. Rather than routinely, antibiotics are used only if the birds become ill – a rare occurrence because hens have to be healthy to produce eggs. Because so few antibiotics are used and are used to such a small degree, they aren’t likely to contribute to the problem of antibiotic resistance.

Is genetic engineering used to produce eggs?

Only traditional selective breeding is used in the egg-laying industry. Based on their positive characteristics, specific cocks and hens are chosen as parents for breeding egg layers, a practice which doesn’t involve genetic engineering. If a hen were to be fed genetically engineered feed, any genetic engineering products would be destroyed by the hen’s digestive processes. Research has confirmed that no genetically engineered materials would be passed into the hen’s eggs.

How to cook the perfect Hard Boiled Egg
Egg Based Dressing
A simple soufflé (just in case you want to surprise someone)
Egg Salad
Other ways to serve eggs for lunch