Get Cracking - May is National Egg Month continued...

• A hen requires about 24 to 26 hours to produce an egg. After the egg is laid, the hen starts all over again about 30 minutes later. Younger hens tend to lay smaller eggs - the size of the egg increases as the hen grows older and is not related to the grade of the egg.
• Lutein and zeaxanthin are antioxidants found in egg yolks that can help to prevent macular degeneration, a leading cause of age-related blindness. The egg yolk gets its color from these yellow-orange pigments, and the shade of the yolk depends on how much lutein and zeaxanthin - often supplied by marigold petals - are in the hen’s feed.
• Even though eggs are not a rich source of these nutrients, research suggests that lutein and zeaxanthin from eggs may be more bioavailable than those from other sources.
• The shelf-life of eggs is longer than many other fresh foods. Fresh, uncooked eggs in the shell can be refrigerated in their cartons for at least three to five weeks after they are purchased. Do cook eggs until the yolk and white are firm, and cook dishes containing eggs until they reach an internal temperature of 160ºF.
• Not sure if an egg is raw or hard-cooked? Give it a spin! A cooked egg will spin easily while a raw egg will wobble.

Incredible Recipes

Start your day off right with these meal ideas from the American Egg Board - or try them for easy, affordable dinnertime options!

• Summer Squash Omelets
• Orange French Toast
• Easy, Elegant Asparagus Poach
• Scrambled Egg & Chicken Wraps

Looking for More Info?

• For more information on the egg’s incredible nutritional value, visit the Egg Nutrition Center at www.enc-online.org.
• For more egg facts and recipes, visit the American Egg Board at www.incredibleegg.org.
• Join the conversation! Visit Dr. Don’s blog at www.unscramblingthescience.org.

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1. Nielsen Homescan Data for 2006, courtesy of Pactiv Corp.
2. NPD Group, 22nd Annual Report on Eating Patterns in America, 2007.
3. United States Agricultural Department, Economic Research Service, April 29, 2008.

Article and photographs provided courtesy of the American Egg Board (AEB)