Egg

EGGS (LARGE) Heavy, Oily

Can you tell the difference between the conventional supermarket, the health food store and the pastured egg? Did you realize that yolks should be orange and well-centered?

5 whole (large, 2 oz) = 1 cup

1 medium-size white = 2 tbsp

8 medium-size whites = 1 cup

1 medium-size yolk = 1 tbsp

12 to 14 yolks = 1 cup

Chicken eggs, Dried powdered egg whites, Duck eggs, Vanilla or chocolate egg white protein (bromelain and papain and chromium picolinate are acceptable ingredients)

100 percent pasture fed or barnyard chicken/duck eggs (best), omega-3, DHA rich eggs (2nd best), organic or naturally raised hormone and antibiotic free eggs (3rd best), dried, powdered egg whites with no additives (4th best)

Refrigerate whole eggs in cartons and use within 4 weeks (to check if they are fresh, put in a bowl of cold water. If they sink and stay on their sides at the bottom of the bowl, they are fresh. Aging eggs will start to turn upright. If they’re old, they’ll float and should be tossed or composted. Store dried, powdered egg whites and egg white protein at room temperature.

Refrigerate peeled hard-cooked eggs in tightly covered container, and use within 1 week; use unpeeled hard-cooked eggs within 10 days.

IngredientCategory?: Animal Proteins: Lacto-Ovo

Given that the oversupply of Omega-6 and undersupply of Omega-3 in the Standard American Diet is a good part of the story as to why we are so unhealthy, the difference in the eggs that are produced by chickens confined to a pen and fed grains and those allowed to roam around the yard and eat bugs is worth pursuing.