Separating Egg Facts from Fiction

With  the  increased interest in healthy diets and buying local foods, many more options are now available in the egg sections of supermarkets. But is there really a difference between brown and white eggs? Do organic eggs really taste better than conventionally produced eggs? And is it worth paying more for organic or brown eggs?

Coupon Sherpa has compiled a list of egg facts and fiction to help you decide.

1. Shell Color: Shell color has no effect on the egg's nutrition because the shell color is simply determined by the breed of hen laying the egg. Brown eggs are more expensive than the commoner white egg because the hens that lay them are bigger and need more food.

2. Egg Freshness: The fresher the egg, the cloudier the egg white. The white becomes clearer and thinner as the egg ages. You may want to return eggs with entirely clear whites.

3. Nutrition: Organic and conventionally produced eggs are equal in nutrition to white eggs, providing an excellent source of vitamin B12 and the antioxidantlutein, important for healthy eyes. The white contains most of the protein and the yolk has all the fat.

4. Egg Grades: In descending order of quality, grades are AA, A and B. As with shell  color, there is no difference in nutritional value between the different grades, so it's up to you whether paying for better grades is worthwhile. Basically, grades are based on the condition of the shell, whether the inside is firm, thick and clear, and if the yolk is the right size and shape and has no blemishes.

5. Egg Labels: Eggs from cage-free hens cost more because the hens are allowed to roam outside, requiring more oversight and requiring more space for egg production. Organic eggs are more expensive because the hens are antibiotic free and are fed organic grain.

6. Storing Eggs: If you rarely eat eggs, properly storing them can extend shelf life up to 20 or 30 days. Store them in their original carton to prevent absorbing odors from other refrigerated foods and don't  store them in the door of the refrigerator, where the air is warmer.

Raw egg whites will keep one week in the refrigerator and 12 months in the freezer. Egg yolks will keep three days in the refrigerator and 12 months in the freezer. Don't freeze an egg in the shell as it will crack and bacteria can enter the egg.

7. Determining Freshness: Here's a handy tip to determine the true age of eggs you've purchased. Place one in a pan of cold water. If the egg lies on its side, it's fresh. If it tilts on an angle, it's approximately three to four days old. If the egg stands upright, it's probably about 10 days old. If the egg floats to the top, it's old and should be returned to the store.