Spring brings an increase in egg consumption across the United States.
Eggs are an excellent nutrient-rich food that also are a reasonably priced source of protein.
Over the years, advice about egg consumption has changed. Newer testing has proven that eggs contain less cholesterol than once believed.
Consumers who have been advised by their doctor to limit intake to only three “visible” eggs a week, most likely have heard they can now enjoy four.
Of course, recommended intake and actual consumption can vary. The average American consumes approximately five shell eggs a week, and that doesn’t count for “invisible” eggs consumed in other egg products.
Changes in lifestyles have led to a doubling of egg consumption over the past 20 years, as more women have entered the work force and people, in general, have had less time to cook.
By Betsy Crisp
Betsy Crisp is an Extension Family & Consumer Sciences agent and a licensed dietitian for the University of Florida/IFAS. She is based in Pasco County and can be reached at .
Egg safety
Inspect eggs before purchasing. Avoid eggs that are dirty or cracked.
- When you get home from shopping, inspect the eggs again. If one is cracked, cook it immediately. Otherwise, store your eggs, in their original carton, in the coolest part of the refrigerator.
- If buying eggs to boil, purchase at least three days to five days ahead of time, to make them easier to peel.
- Eggs will typically store for three weeks to five weeks, under proper conditions, but only for a week, once cooked.
- Always wash your hands and surfaces after touching, cracking, mixing raw eggs, to avoid cross-contamination.
- Do not eat raw cake or cookie batter made with raw eggs.
- Keep hot foods hot and cold foods/dishes, cold. Avoid the danger zone, between 40 degrees and 140 degrees, where bacteria multiply rapidly. Eggs left at room temperature for two hours should be thrown out; if outdoors, eggs should be thrown out after an hour.
How to boil eggs
Place large, eggs in a saucepan (Be sure they are not cracked; also, to help with peeling later, pierce the large end of the egg with a needle or tack)
- Fill the pan with water approximately 1-inch above the top of the eggs. Do not add salt.
- Bring to a rolling boil.
- Cover pot, turn off heat, and let sit on burner for 15 minutes. Add three minutes, if eggs are extra large; subtract three minutes if the eggs are small or medium.
- Drain pot. Add ice and cover with cold water. Let sit/chill before peeling, or remove and place cooked eggs in refrigerator to peel later.
Recipe of the month
Easy Cheddar-Spinach Quiche
Ingredients:
- 9-inch unbaked pie crust (refrigerated/frozen)
- 10-ounce package frozen chopped spinach, cooked and drained
- 2 cups (8 ounces) shredded cheddar cheese (reduced-fat, extra sharp, preferred)
- 2 Tablespoons all-purpose flour
- 1 cup low-fat (1%) milk
- 2 large eggs, beaten (can substitute 4 egg whites or ½ cup egg substitute)
- 3 Tablespoons ready-cooked bacon bits/pieces (or 3 crisply cooked strips, crumbled)
- ¼ teaspoon fresh-ground pepper
Directions:
- Prepare pie crust (if using refrigerated product).
- Cook spinach in microwave and drain well in colander/on paper towel.
- Toss shredded cheese and flour in bowl. Add spinach, milk, eggs, bacon, pepper, and mix well.
- Pour into pie crust and bake at 350-degrees F., for approximately one-hour (baking is done when a knife inserted in center, comes out clean). Let cool 5 minutes before cutting.
This recipe makes 6 servings. Serve with seasonal fresh fruit/fruit salad.
Published March 30, 2016
