Eggs are a pretty important part of the diet in most cultures and are an ingredient in a surprising number of things we consume daily. They’re also one of the most common food allergies, and the way that most reptiles, insects, amphibians and birds enter into this world. On the surface, eggs seem pretty simple: shell, white, yolk. Turns out, they’re pretty interesting. Here are 25 Awesome Egg Facts You Might Not Know.
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Most people in Europe don't wash or refrigerate their eggs. In the US ( and in Japan and Australia), we wash and refrigerate our eggs as soon as they're laid. It makes for clean happy shells, but we also wash away a very thin coating that keeps good stuff - like oxygen - in and bad bacteria out. Because we do this, we have to refrigerate our eggs. Other countries don't wash their eggs (or at least not to wash away that magical shield) and don't ever chill them, so they don't need to maintain a chilly state. Both methods are different approaches to combating the possibility of salmonella bacteria, and honestly, they both seem to work about as well. It's just what your country's government decides you should do with eggs.
Egg and blood are similar enough in makeup that one could use coagulated blood as an egg substitute in baking. Before you say "WHAT?!? EW, GROSS," remember that when we had a closer connection to our food where everything was local or grown/raised ourselves, people used the ENTIRE animal.
Vitamin D is an essential vitamin for humans, and our bodies usually make it in our skin when exposed to sunlight. There are very few foods that contain Vitamin D, and Egg Yolks are one of them.
We've mentioned in previous lists how cooking certain foods actually makes their nutrients more accessible for our bodies as we digest them. Eggs are no exception. If you eat an egg raw, you only get about half the protein as eating them cooked. Also, they're a lot less like eating snot.
Americans eat, on average, 250 eggs per year each. But that's "average." So if you're having a two egg omelet every morning, that already puts you well over 700, not including any eggs in things like cakes or some kinds of pasta.
Photo Credits: Feature Image: shutterstock, 25. pixabay (public domain), 24. Nyki m, Blood, CC BY 3.0, 23. Max Pixel (public domain), 22. Max Pixel (public domain), 21. Max Pixel (public domain), 20. Max Pixel (public domain), 19. Max Pixel (public domain), 18. wikimedia commons (public domain0, 17. pixabay (public domain), 16. Herzi Pinki, Different color of egg yolk, CC BY-SA 3.0, 15. miya, Chicken egg01 monovular, CC BY 3.0, 14. Gsvadds, Always Maxi pads, CC BY-SA 4.0, 13. goodfreephotos.com (public domain), 12. Nepenthes, Balut001, CC BY-SA 2.5, 11. wikimedia commons (public domain), 10. pixabay (public domain), 9. own photograph —Uwe Gille 14:21, 10 Jan 2005 (UTC), Oviduct-hen, CC BY-SA 3.0, 8. pixabay (public domain), 7. wikimedia commons (public domain), 6-5. pixabay (public domain), 4. Max Pixel (public domain), 3. Zureks, Comparison of eggs by Zureks, CC BY-SA 3.0, 2-1. pixabay (public domain)