Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.
28 Dec

Home on the Range

Sara here. I have a little issue with the high prices and low quality of eggs at the supermarket. At least, I do now, because when Junior Apple Janet wrote in with the following, I had to spread the word:

“Home with my parents for the holidays, I was a bit confused when Dad came home with 88 cent eggs. Yes, 88 cents. More confusing still was the rainbow of colors and sizes of the eggs – not sure I’ve ever eaten green eggs before. I don’t know when my parents started doing this, but I am a convert. In fact, I ate nothing but eggs the whole time. My folks humored me until I insisted on serving omelets for the third day in a row. I couldn’t get over how much better farm eggs are! Why isn’t everyone doing this?”

Farm-fresh eggs are a good thing. They’re fresher, tastier, more nutritious, and cost less than your average parking meter. Who would bother with the thin-shelled, bland, pale store variety of eggs when real farm eggs are available?

What’s going on, Apples? If you are lucky enough to be living in or near a rural area, I recommend that you check out the egg situation.

The purpose of this post (yes, there is a point) is to highlight some of the better-egg tips in case you, like myself, aren’t within easy access of a farm.

Egg-Buying Advice:
– Go organic, of course.
Give each egg in the carton a quick feel to make sure it’s not cracked and stuck to the carton.
Choose Omega-3-enhanced eggs for an easy fatty acid boost every day.
– Look for eggs that are a little bit chalky or matte. The shinier the shell, the older the egg.
– Try to pick eggs that don’t have a lot of irregularities and bumps – an older chicken giveaway. Older chicken = inferior eggs.
– Don’t worry about cholesterol.

And, while we’re on the topic of eggs, did you know that egg foo yung (an American Chinese invention) is a surprisingly healthy restaurant food? Fried rice, egg rolls and the endless procession of cornstarch-based sauces in many American Chinese restaurants aren’t exactly your best bet for nutrition. But egg foo yung is typically sauce-free, high in protein, low in fat and sugar, and usually has a few veggies thrown in. It’s really not much different from an omelet. Speaking of omelets…

eggs

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