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7 Myths About Eggs, Debunked

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Brown eggs or white eggs, cage-free or free-range—what does it all mean? We've cracked down on seven myths that still abound regarding these incredible edibles.

1. EGG YOLKS ARE UNHEALTHY.

If you’ve been restricting your breakfast options to an egg-white omelet, you may be suffering needlessly. Egg yolks do contain more fat and cholesterol than egg whites, but studies over the last few decades have shown that a) not all fat is bad for you; and b) consuming foods high in cholesterol does not necessarily translate to having higher blood cholesterol, although there are still groups, especially diabetics and those with heart disease, who are recommended to abstain. Still not sure if yolks are safe for you? Talk to your doctor.

2. ALL EGGS NEED TO BE REFRIGERATED.

Refrigeration requirements depend on one surprising factor: where you are in the world. American eggs should all be kept cold, while eggs in other countries can sit out on the counter for days. That’s because U.S. egg producers—and producers in Japan, Scandinavia, and Australia—are required to wash their eggs to prevent salmonella. This washing process strips the eggs of their natural protection, making it essential to keep them chilled to fend off pathogens and spoilage.

3. "CAGE-FREE" FARMING IS MORE HUMANE.

"Cage-free," "free-range," and "humanely raised" are not the same thing. Chickens on so-called "cage-free" farms are usually crowded into pens, which are essentially just big cages. To keep the crowded birds from hurting each other, many producers cut or burn off the sharper parts of the hens’ beaks when they’re still young. And most kill male chicks as soon as they’re born, since they have no commercial value. If you want to be sure that your eggs come from happy chickens, look for the Certified Humane label or buy your eggs from small, local farms.

4. BROWN CHICKENS LAY BROWN EGGS.

The color of the egg is related to the color of the chicken—just not its feathers. Brown eggs tend to come from chickens with red earlobes (yes! Earlobes!). White eggs generally come from chickens with white earlobes. The next time you see a hen, take a look and see if you can guess what color her eggs will be (although there are always exceptions to this rule, so perhaps don't bet any money on it).

5. BROWN EGGS ARE HEALTHIER AND MORE NATURAL.

We understand where this might come from—we’ve been told that brown bread is healthier than white bread, and brown rice is better than white. Why would eggs be different? Because, unlike rice and wheat flour, white eggs are naturally white. Their nutritional composition is no better or worse than those of brown eggs.

6. EVERY EGG IS A BABY CHICKEN.

An egg is an egg, whether it’s been fertilized or not. This is as true for chickens as it is for people. Women ovulate, and hens lay eggs. The majority of eggs for sale today are unfertilized and couldn’t become chickens even if you wanted them to.

7. FERTILIZED EGGS PACK EXTRA PROTEIN.

Does the idea of eating a fertilized egg horrify you? Relax. It’s a rare, rare egg indeed that actually contains a chicken fetus. The majority of fertilized eggs contain cells that could potentially develop into a chick—if they hadn’t been refrigerated and then scrambled for your omelet. These eggs are not better for you than unfertilized eggs, nor are they any worse.

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Let Alexa Help You Brine a Turkey This Thanksgiving
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There’s a reason most of us only cook turkey once a year: The bird is notoriously easy to overcook. You could rely on gravy and cranberry sauce to salvage your dried-out turkey this Thanksgiving, or you could follow cooking advice from the experts.

Brining a turkey is the best way to guarantee it retains its moisture after hours in the oven. The process is also time-consuming, so do yourself a favor this year and let Alexa be your sous chef.

“Morton Brine Time” is a new skill from the cloud-based home assistant. If you own an Amazon Echo you can download it for free by going online or by asking Alexa to enable it. Once it’s set up, start asking Alexa for brining tips and step-by-step recipes customized to the size of your turkey. Two recipes were developed by Richard Blais, the celebrity chef and restaurateur best known for his Top Chef win and Food Network appearances.

Whether you go for a wet brine (soaking your turkey in water, salt, sugar, and spices) or a dry one (just salt and spices), the process isn’t as intimidating as it sounds. And the knowledge that your bird will come out succulent and juicy will definitely take some stress out of the holiday.

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Why Your Traditional Thanksgiving Should Include Oysters
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If you want to throw a really traditional Thanksgiving dinner, you’ll need oysters. The mollusks would have been featured prominently on the holiday tables of the earliest American settlers—even if that beloved Thanksgiving turkey probably wasn’t. At the time, oysters were supremely popular additions to the table for coastal colonial settlements, though in some cases, they were seen as a hardship food more than a delicacy.

For one thing, oysters were an easy food source. In the Chesapeake Bay, they were so plentiful in the 17th and 18th centuries that ships had to be careful not to run aground on oyster beds, and one visitor in 1702 wrote that they could be pulled up with only a pair of tongs. Native Americans, too, ate plenty of oysters, occasionally harvesting them and feasting for days.

Early colonists ate so many oysters that the population of the mollusks dwindled to dangerously low levels by the 19th century, according to curriculum prepared by a Gettysburg University history professor. In these years, scarcity turned oysters into a luxury item for the wealthy, a situation that prevailed until the 1880s, when oyster production skyrocketed and prices dropped again [PDF]. If you lived on the coast, though, you were probably still downing the bivalves.

Beginning in the 1840s, canning and railroads brought the mollusks to inland regions. According to 1985's The Celebrated Oysterhouse Cookbook, the middle of the 19th century found America in a “great oyster craze,” where “no evening of pleasure was complete without oysters; no host worthy of the name failed to serve 'the luscious bivalves,' as they were actually called, to his guests.”

At the turn of the century, oysters were still a Thanksgiving standard. They were on Thanksgiving menus everywhere from New York City's Plaza Hotel to train dining cars, in the form of soup, cocktails, and stuffing.

In 1954, the Fish and Wildlife Service tried to promote Thanksgiving oysters to widespread use once again. They sent out a press release [PDF], entitled “Oysters—a Thanksgiving Tradition,” which included the agency’s own recipes for cocktail sauce, oyster bisque, and oyster stuffing.

In the modern era, Thanksgiving oysters have remained most popular in the South. Oyster stuffing is a classic dish in New Orleans, and chefs like Emeril Lagasse have their own signature recipes. If you’re not looking for a celebrity chef’s recipe, perhaps you want to try the Fish and Wildlife Service’s? Check it out below.

Oyster Stuffing

INGREDIENTS

1 pint oysters
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup butter
4 cups day-old bread cubes
1 tablespoon chopped parsley
1 teaspoon salt
Dash poultry seasoning
Dash pepper

Drain oysters, saving liquor, and chop. Cook celery and onion in butter until tender. Combine oysters, cooked vegetables, bread cubes, and seasonings, and mix thoroughly. If stuffing seems dry, moisten with oyster liquor. Makes enough for a four-pound chicken.

If you’re using a turkey, the FWS advises that the recipe above provides enough for about every five pounds of bird, so multiply accordingly.

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