History and Facts:
Eggs are truly amazing, each one coming in its very own packaging. They are also one of the most versatile cooking tools available today. From eggnog to french toast to souffles to cheesecakes to meatloaf...and then there's fried eggs, scrambled, eggs, poached eggs, boiled eggs, sunnyside up eggs, and Easter eggs... see what we mean?! And the list goes on and on.
Eggs contain all of the essential amino acids. In fact, egg protein is so high in quality that eggs are classified with meat in the food categories. 1 egg = 1 ounce of lean meat, fish or poultry. Because eggs provide this excellent protein and a wide array of vitamins and minerals in proportion to its calorie count, an egg has a high nutrient density rating. And, today's egg is 22 percent lower in cholesterol than previously believed.
Fresh shell eggs should be stored at a temperature of 45 to 55 degrees. Eggs stored at this temperature should experience insignificant grade quality losses for approximately 5 weeks.