Everything You've Ever Wondered About Eggs

The humble egg is one of the most popular breakfast foods worldwide. Whether you like your eggs scrambled, poached, fried, or boiled, we can all agree that there is truly no wrong way to eat this simple food. Many other cooking and baking recipes are dependent on eggs, like oatmeal with an egg for a boost of protein or a warm vanilla loaf cake perfect for a family gathering.

There is a lot of information to know about eggs, including how humans first decided to eat the egg, where the word "egg" comes from, and how most people like to eat eggs. More importantly, you should know how to protect yourself from potential foodborne illnesses living inside your egg carton, as well as some misinformation egg producers use to sway your decision about which egg to buy in the grocery store. We're here to tackle all the egg-cellent information out there, as well as debunk some of the most common egg-related myths.

Although you might not be able to find ostrich eggs in the grocery store, these eggs — which are nearly 20 times the size of an average chicken egg — are available to purchase online or from select farms. Each ostrich egg has a whopping 176 grams of protein according to American Ostrich Farms.

Duck eggs are a little more accessible than ostrich eggs. According to the Cape Coop, duck eggs are about 50% larger than a standard medium chicken egg. The shells on a duck egg are much thicker than a chicken egg and the yolk appears much darker in color. Chefs prize the duck egg over the chicken egg because the white is more stable and the yolk is much fattier.

It's uncommon to see eggs outside of the refrigerator in most American homes. But many countries globally do not refrigerate eggs because the eggs are fresh and still have an intact protective cuticle on the eggshell. American producers wash eggs prior to sale to remove any harmful bacteria, like salmonella, thus requiring refrigeration to keep the eggs safe for human consumption, according to Insider. If you purchase eggs from a small farmstand (and can ask if the eggs have been washed or not) or have your own flock, you do not need to refrigerate your eggs — so long as the eggs are not washed off. As mom always said, "a little dirt don't hurt!" 

Imagine this: You're making cookies and notice a tiny sliver of eggshell drop into the bowl. Although you can try to chase the shell around the bowl with your finger, there is a more simple way to remove eggshell pieces from cracked eggs. First, dip your fingers in water. This will cause the eggshell to stick to your fingers and easily retract from the egg whites. In the future, you might want to use a smaller bowl to prevent losing eggshell shards in your dinner. If you're separating yolks from the whites, you might pour the whole egg into a separate bowl first. 

The color green is generally a sign of spoilage. But is the same true for eggs? 

According to the American Egg Board, scrambling eggs in a cast iron pan can cause the eggs to change color. This is because of an interaction between the sulfur in the egg whites and the iron in the pan. A similar reaction occurs between the sulfur in the egg whites and the iron in the yolk. It is most likely to occur when the eggs have been cooking for too long or at too high a heat. There are no adverse health effects associated with consuming eggs that have experienced this reaction. 

Eggs are well-recognized for their nutrition. According to the American Egg Board, eggs are one of the most affordable, complete sources of protein. This means that the egg contains all of the essential amino acids the human body needs to consume. The yolk has more protein than the white by weight, but eggs contain more whites than yolks — so egg whites are commonly considered the egg's protein epicenter. While egg whites do not contain fat, the yolk contains a high level of monounsaturated fat that helps maintain the body's cholesterol levels. 

One of the most common questions surrounding eggs is who decided to make a dozen 12 rather than any other number. According to reporting by The New York Times, this measurement system developed after the Romans arrived in England in the first century. The English unit system combined existing Anglo-Saxon and Roman measurement systems in which one egg could be purchased for a penny — or 12 eggs for a shilling (equivalent to 12 pennies). Although this measurement system was abandoned in 1824, dozens stuck around in America and Europe. In some countries in Africa and Asia, it is normal to purchase single eggs or packs of eight to 10.

According to the Humane Society of the United States, there is no regulation on the labeling of eggs outside of the word "organic." Organic eggs (and the feed used to sustain the birds) must be produced without the use of many synthetic pesticides and chemicals. Organizations must seek organic food certification and undergo a rigorous testing process to receive that distinction.

"Cage-free" or "free-range" eggs, on the other hand, are not regulated. Several organizations, including the Humane Society, offer voluntary certifications that mandate a certain amount of space per bird, minimum outside time for birds, and similar requirements. The United Egg Producers Certification, for example, allows producers to cut the beaks of birds to inhibit pecking. The "cage-free" distinction from the same certifying organization increases the size to 144 square inches per hen and mandates that all birds must be kept out of cages, but indoors always. Free-range certification from Certified Humane requires all free-ranged birds to have at least two square feet of space outside per bird (no vegetation required) and at least six hours outside per day.

The color of an egg yolk has little to do with its nutritional benefits. The color of the yolk is more dependent on the pigments the chickens eat; hens fed yellow corn or alfalfa will have more yellow yolks than hens fed white cornmeal. Since American consumers prize a dark yellow yolk, many hens are fed artificially-colored feed to boost the amount of orange pigments in the chickens' diet. Some producers use marigold petals to increase pigment, while non-organic operations may resort to adding synthetic dyes. 

There's not much scientific evidence to back the idea that darker yolks have a different flavor, but we'll let you be the judge on that one.

Eating raw eggs are often seen as the peak of masculinity. But how beneficial is it really? And is it safe to eat raw eggs?

According to the Cleveland Clinic, eating raw eggs does not have any greater nutritional benefit than eating cooked eggs. Food scientists recommend pasteurized eggs and egg products for all raw uses, such as hollandaise or aioli. Pasteurization kills salmonella and other bacteria that can make us sick.

So although you could eat a raw egg, you should really stick to cooked eggs for a lesser risk of exposure to foodborne illness. And why would you want to experience the slimy, gelatinous whites anyways? We'll stick to scrambled.

How did we settle on the word "egg?" Egg comes from the Old English word, aeg. The word started appearing in English print during in the 1500s after the Vikings had traveled to modern Britain during the 1000s. It wasn't until the Elizabethan era when the spelling for egg became standardized as it is known today. Variations of the word "egg" were used in literature and culture; Shakespeare used "egge" to convey disdain in his play, "Macbeth." Later on, phrases of speech like "good egg" and "bad egg" came into use, as well as idioms like "don't put all your eggs in one basket" — which came from Miguel de Cervantes' "Don Quixote," published in 1615.

You should always crack an egg on a hard surface. Unlike cracking an egg on the corner of a dish, cracking the egg on a hard surface will allow the membrane to remain intact. The smaller shell fragments will remain connected rather than shattering into the bowl and resulting in more headaches for the home cook. Cracking eggs on the corner of a bowl will also lessen the risk of bacteria transfer since less of the egg is touching the shell's exterior. This method is a fool-proof way to keep your egg intact and your body safe. 

Eggs have a comparatively long shelf life compared to other animal products. The USDA claims eggs can be refrigerated up to three- to five-weeks after purchase. Although the sell-by date typically occurs during that three to five week window, the eggs are usually still perfectly fine to eat. To optimize storage time, keep the eggs in the original carton and store in the coldest part of your refrigerator. The door is not an ideal place to store eggs because of the dramatic temperature changes from opening and closing the refrigerator. Eggs will last about a week in the fridge after being hard boiled.