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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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Job Alert: The UK Needs a Chicken Nugget Taste-Tester

Do you like highly-processed chicken molded into mushy, breaded bites? Are you willing to relocate to England? Can your palate distinguish a savory nugget from a mediocre one? Your dream job awaits, AJC.com reports.

British retail chain B&M recently posted a job listing calling for a "chicken nugget connoisseur" to help the company get feedback on their new line of frozen food products. The chosen applicant—or applicants—will get a monthly voucher worth £25 ($34) to spend on frozen goods. Job duties consist of eating nuggets and other items and then providing B&M feedback.

The post describes the position as "temporary," so it's unlikely there's opportunity for advancement. If you care to apply, B&M will accept a paragraph describing yourself and why you’d be good for the job—though if you actually have a CV full of previous nugget-related positions, we're confident they'd love to see it.

[h/t AJC.com]

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Switzerland Just Made It Illegal to Boil Live Lobsters
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No, lobsters don’t scream when you toss them into a pot of boiling water, but as far as the Swiss government is concerned, they can still feel pain. The path most lobsters take to the dinner plate is supposedly so inhumane that Switzerland has banned boiling lobsters alive unless they are stunned first, The Guardian reports.

The new law is based on assertions from animal rights advocates and some scientists that crustaceans like lobsters have complex nervous systems, making death by boiling incredibly painful. If chefs want to include lobster on their menus, they’re now required to knock them out before preparing them. Acceptable stunning methods under Swiss law include electric shock and the “mechanical destruction” of the lobster’s brain (i.e. stabbing it in the head).

The government has also outlawed the transportation of live lobsters on ice or in icy water. The animals should instead be kept in containers that are as close to their natural environment as possible until they’re ready for the pot.

Proponents of animal rights are happy with the decision, but others, including some scientists, are skeptical. The data still isn’t clear as to whether or not lobsters feel pain, at least in the way people think of it. Bob Bayer, head of the University of Maine’s Lobster Institute, told Mental Floss in 2014 that lobsters “sense their environment, but don’t have the intellectual hardware to process pain.”

If you live in a place where boiling lobsters is legal, but still have ethical concerns over eating them, try tossing your lobster in the freezer before giving it a hot water bath. Chilling it puts it to sleep and is less messy than butchering it while it’s still alive.

[h/t The Guardian]

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