incredible edible eggs

29 surprising facts about the incredible edible egg

Some say eggs are nature’s most perfect food.

They contain all of the essential vitamins and minerals our bodies need (except for Vitamin C).

Here is what is in an egg:


A: good for the skin and growth…
D: strengthens bones by raising calcium absorption…
E: protects cells from oxidation…
B1: helps properly release energy from carbohydrates…
B2: helps release energy from protein and fat…
B6: promotes the metabolism of protein…
B12: an essential vitamin in the formation of nerve fibers and blood cells.


Iron: essential in the creation of red blood cells.

Zinc: good for enzyme stability and essential in sexual maturation.

Calcium: most important mineral in the strengthening of bones and teeth.

Iodine: controls thyroid hormones.

Selenium: like vitamin E, it protects cells from oxidation.

Are eggs good or bad for us?

Oddly enough, there is not much in the way of an honest, comprehensive report on eggs.

The egg remains a mystery to many.

Some think the egg is awesome while others think it is a surefire way to a heart attack.

I have thoroughly investigated the egg

And I have discovered the following:

Eggs kick-start our body’s natural fat-loss system

According to Raymond Peat, Ph. D., amino acids in eggs stimulate insulin secretion. This causes hypoglycemia, which in turn causes cortisol secretion.

Cortisol is bad. It suppresses our immune system. Cortisol aids in fat (especially in our bellies) and decreases bone formation.

People who eat eggs for breakfast lost 65% more weight than those who ate a bagel.

Eggs are good for muscle building

Eggs are often used by body builders or athletes as a source of protein.

It provides a high ratio of protein to calories with little to no fat.

Eggs help with brain development and memory

Choline, an essential nutrient found in eggs, stimulates brain development and function.

Roughly 9 out of every 10 of Americans are choline deficient.

But one egg yolk has about 300 micrograms of choline. Two eggs meet the daily recommended needs of Choline.

Eggs protect our eyesight

Two antioxidants, Lutein and Zeaxanthin, are present in eggs.

They protect our eyes from damage related to UV exposure.

Studies show eating eggs reduces the likelihood of developing cataracts in old age.

(Note: In addition to eggs improving our eyesight, I created these online micro eye workouts to naturally keep our eyesight sharp.)

Eggs promote healthy hair and nails

Many people find their hair growing faster after adding eggs to their diet.

This is especially true when they were deficient in foods containing sulfur or B12.

Egg yolk is loaded with nutrients that nourish hair and keep it in a healthy state.

Vitamins A, D and E are present in rich amounts in the yolk of an egg.

These vitamins provide protection to hair against the UV rays, pollution as well as chlorine.

Vitamins A and E contribute in preventing thinning of hair and hair loss.

Vitamin D helps in improving and maintaining the texture, luster and health of our hair.

Egg whites

They are low in calories and high in protein.

They are also rich in vitamins like riboflavin and selenium.

Egg whites contain the purest form of protein found in whole foods.

But eating egg whites alone is not going to do much for us – the good stuff is in the egg’s yolk.

Shelf life

Many eggs reach stores just a few days after the hen lays them.

Egg cartons (with the USDA-grade “stamp”) must display the “pack date”. This is the day that the eggs were washed, graded, and placed in the carton.

The number is a three-digit code that represents the consecutive day of the year. It is the “Julian Date” starting with January 1 as 001 and ending with December 31 as 365.

Refrigerated raw shell eggs stay fresh about 4 to 5 weeks beyond the pack date (or about 3 weeks after you bring them home).

To get most of the egg’s nutrients, go for the freshest eggs available.

The longer the eggs are kept, the more their protein content gets lost.

How to test if an egg is fresh

Fill a deep bowl with water and carefully lower the egg.

A fresh egg immediately sinks to the bottom and lay on its flat side.

When an egg loses its freshness, more air enters the egg.

As a result, it floats and stands upright.


Outside the US and Canada, eggs are stored at room temperature.

Some report storing eggs at room temperature for up to five years without problems.

In the UK, if the eggs are refrigerated where they are sold, they are legally not allowed to be sold as “fresh eggs.” This is why we find them out on the normal shelves.

In some countries, there are two different “best before” dates on egg cartons… one for refrigeration and one for room temperature.

How can a room-temperature egg stay fresh for months… even years?

It is all in the way eggs are processed…

Here in the States, eggs are power washed. This removes their natural, protective coating from the air. And air is the enemy of an egg.

Some farmers coat eggs in mineral oil and store them in a cool place to extend the egg’s shelf life.

For many people, the idea of not refrigerating eggs just seems too risky.

Either way, keep the eggs in the same condition they were bought.

Once eggs are refrigerated, they must remain cold.

It is recommended to keep eggs in their package and stored under 40 degrees.

Most people keep their eggs on their refrigerator door. This might cause problems, because this is the warmest area of our ice box.

It is best to keep eggs in the coldest area of the fridge.

Those who live on boats turn their egg cartons every other day to prevent the egg sac from settling – extending the egg’s shelf life.

When using eggs for baking, the pros always recommended leaving them out for at least a few hours to reach room temperature.

Blood spots

According to the American Egg Board, a blood spot in an egg does not mean it is contaminated…

Blood (or meat spots) are occasionally found on an egg yolk.

They are merely an error on the part of the hen…

When there is a ruptured blood vessel, it shows up as a blood spot.

Most eggs with blood spots are detected by electronic spotters. And they (almost) never reach the market.

Both chemically and nutritionally, eggs with blood spots are fit to eat.

It is interesting to note that eggs with blood spots are considered Kosher…

This was not always the case in the past.

Before modern, commercial egg operations became the norm. Every bloodspot might have signaled the beginning of a new embryo – and that was not Kosher.

Fertile vs. non-fertile eggs

We all know hens lay eggs.

What is not widely known is that hens can lay eggs with or without the presence of a rooster.

Fertile eggs are exactly the same as non-fertile eggs. (Except if they are kept warm for a long period of time, a chick might develop.)

Besides extending shelf life, refrigerating eggs prevents fertile eggs from turning into chicks.

Regular caged chicken eggs are not likely to be fertile.

Yet, free-range eggs could easily be fertile.

Most eggs are “candled” and checked for fertility before they get sold.

Opaque eggs are typically fertilized eggs.


Currently, the average egg has about 185 milligrams of cholesterol.

Oddly, this number is lower today than it was years ago (averaging 220 milligrams).

How did an egg lose 35 milligrams of cholesterol over time? Hmmmmm.

The medical community tells us blood cholesterol levels are one of the main indicators of the possibility of heart disease…

And eggs have been labeled as one of the biggest culprits in increasing those levels.

The yolk of the egg contains up to 5 grams of fat. It also has dietary cholesterol. This causes eggs as being vilified as increasing the risk of heart disease…

Yet this is a myth.

There is a misunderstanding of what actually raises cholesterol levels (and the role fats play in that process).

Even Harvard University quells the myth about cholesterol in food. Their study finds it has a much smaller effect on total cholesterol levels.

The bottom line is this: eggs are not free of cholesterol…

But eating them does not raise cholesterol levels or increase the chances of heart disease.

By the way, a duck’s egg (which is about 40% larger than a chicken egg) has triple the cholesterol count (620 milligrams per yolk). And a goose’s egg (which is triple the size of a chicken egg) has 1,227 milligrams of cholesterol per yolk.

Brown vs. white egg shells

Many argue that there is no real difference in the color of the eggs.

Yet brown eggs are usually more expensive.

White eggs usually come from hens with white feathers and white ear lobes.

Hens with red feathers and red ear lobes usually lay brown eggs.

With that said, brown eggs typically have a much thicker shell. That is why they are easier to peel after boiling.

Some say brown-colored eggs taste better than white-colored eggs.

They also say brown eggs are more nutritious.

And some make the case that brown eggs have more cholesterol per yolk than white eggs.

The punchline about the incredible, edible egg

It is easy to see why some call the egg a superfood.

It is packed with almost every essential vitamin and minerals our bodies crave.

Eggs give us a host of benefits ranging from losing weight to improving our eyesight – even helping to regrow our hair back.

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Markus Allen

Family man. Truth seeker. Life hacker... more about me here...


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