One egg has only 75 calories but 7 grams of high-quality protein, 5 grams of fat, and 1.6 grams of saturated fat, along with iron, phosphorous, selenium and vitamins A, B12, B2 and B5, minerals, and carotenoids. Eggs help build muscle, strengthen the hair, and repair tissue and it’s a powerhouse of disease-fighting nutrients like lutein and zeaxanthin.
Raw eggs are not generally recommended due to the presence of the naturally occurring protein avidin in raw egg whites. Occasional consumption is not an issue, but excess avidin interferes with the functioning of biotin in the body. Biotin, more commonly known as vitamin H or B7, is essential for the growth of cells, metabolism of fat, and transference of carbon dioxide.
The Fresh Test
Egg shells are porous so over time the liquid in the egg evaporates and is replaced by outside air resulting in more buoyant eggs. Test your eggs by filling a bowl with cold water and placing the egg in it. If it sinks to the bottom, it's fresh. If it sinks to the bottom but stands on its point, it's still good but needs to be used soon. If it floats to the top, toss it.
(1) Place eggs in a pot and cover with an inch of water. (2) Bring the water to a boil over high heat (3) Remove from heat, cover, and let rest for 15 to 17 minutes (4) Pour out hot water and fill with enough cold tap water to cover the eggs (5) Gently crack each egg against the side of the pot (6) Let rest in the water for about an hour so the water can seep in between the shell and egg for easy peeling. Boiled eggs can be kept in the refrigerator for about 7 days.
The key to making perfect scrambled eggs is whisking the eggs thoroughly and vigorously before cooking them which incorporates air and volume to produce fluffier scrambled eggs.
Scramble the eggs on low heat to reduce the risk of browning and overcooking. which is a common problem with scrambled eggs. Also know when to take them off the heat. They will continue to cook with residual heat which can dry them out so take them off the heat when they still look wet but not runny.
According to Gordon Ramsey you should season your eggs right at the end of cooking. If you season too early the salt can break down the eggs and they can turn watery.
Removing The Egg Shells
Once the eggs are boiled it’s time to place them in a bowl of cold water to let them set. An easy way to remove the shell is to gently crack the egg and then re-submerge it into the cold water for about an hour. This will allow the water to get in between the shell and the egg making it easier to peel.
Grinding Egg Shells For Calcium
1. Wash the empty eggshells in warm water until all of the egg white is removed being careful not to remove the papery thin membrane attached to the inside of the shell since it contains important nutrients for your pet's joints that help with arthritis.
2. Lay the broken shells out on paper towels and allow them to air dry thoroughly. I then store them in an extra egg carton in the cabinet until I have enough to grind.
3. When ready to grind first bake the egg shells at 300 degrees for ten minutes to remove the mineral oil coating used to keep the eggs fresh. This step is only necessary for store bought not farm fresh.
4. Break the eggshells up into small pieces and grind them into a fine powder in a coffee grinder you have NOT ground coffee in. I have a grinder specifically for Kirby so I don’t have to worry about what might have been left behind that can harm him. You can put the egg shells in a plastic bag and use a rolling pin to grind them.
5. Store in a glass jar with a tight fitting lid in a dry place like a kitchen cabinet for up to two months.
Add 1/4 teaspoon per pound of meat in a recipe or 1/8 teaspoon per cup of prepared food. 1 medium sized eggshell equals 1 teaspoon of powder.