Why you should eat eggs
The egg has long been a symbol of new beginnings. Now eggs are celebrating a new chapter in our diet, because the 2015 version of the Dietary Guidelines lifted the limit on dietary cholesterol.
While we know that high blood cholesterol is associated with heart disease, it has become evident that cholesterol in food is not the culprit — saturated fat is, and eating food high in saturated fat can trigger the body to produce cholesterol.
This gives the green light to enjoy the wonderfully nutritious egg, a high-quality protein with only 70 calories. One large egg also provides varying amounts of 13 essential vitamins and minerals and the antioxidants lutein and zeaxanthin.
Eggs are one of the most affordable and available protein sources. Refrigerated raw shell eggs will maintain quality for about three to five weeks after you bring them home. Store eggs in the refrigerator cabinet, not the door.
To store them longer, beat whole eggs just until blended, pour into freezer containers and seal tightly, then label with the number of eggs and date. They will keep in your freezer for up to one year. To use in cooking, thaw and substitute three tablespoons thawed whole egg for one large fresh egg.
For safe storage of eggs and other refrigerated foods, make sure the temperature inside your refrigerator is 40 degrees Fahrenheit or below, and that your freezer temperature is 0 degrees Fahrenheit or below. Label or note the date eggs were purchased so you know how long you can keep them.
Eggs are often considered breakfast food, but egg dishes can be a one-pot entrée for any meal during the day, including brunch/lunch or even dinner entrée.