Do You Know Nutrition?: Check egg freshness
By Phylis Canion
July 9, 2013 at 2:09 a.m.
I always look at dates on egg cartons to check for freshness, but is there another way to tell how fresh an egg is once I get home with them? Can eggs be genetically modified?
Here is a simple way to test the freshness of your eggs. Take a bowl and fill it about 3/4 full of cold water. Carefully place the egg in the water. If the egg sinks to the bottom and lies on its side, it's fresh.
If it stays on the bottom at a 45-degree angle, it is about three to four days old. If it stays on the bottom and stands up at a 90 degree angle (straight up) it is about 10-12 days old. If it floats to the top, it is bad and should be destroyed - preferably not in the house.
When an egg ages, it develops a degree of buoyancy as the yolk and the white lose moisture and the air pocket gets larger. Eggshells are porous and moisture will go through the shell.
While eggs are not genetically modified themselves, they may contain ingredients and additives (i.e. from the chicken food) that were produced from genetically modified organisms.
Just an additional tidbit of information about eggs that may also interest you: the quality of eggs can easily be determined by the amount of spread when the egg is broken.
U.S. Grade AA eggs will have the smallest spread, be a bit thick, extremely white and have a yolk that is high and firm. U.S Grade A eggs will have more spread that is not as white or thick. U.S. Grade B eggs may have a wider spread, but the white will be small and thick, and the yolk will be flat. Enjoy your cackleberries.
Can you please tell me what Jicama is? Is it a root vegetable or a bean?
The jicama is a tuberous vegetable that looks like a large beige turnip, is a member of the bean family and is also called the Mexican yam bean. It has a crunchy texture similar to water chestnuts, with a sweet, nutty flavor. Jicama is low in calories and fat, is an excellent source of vitamin C and contains potassium, iron and calcium. When buying, select a smooth, rounded jicama with unblemished skins. When you press the skin, there should be a slight give, which indicates its juiciness. Bon appetit.
Thought for the week: There are three types of friends: those like food, which you can't live without; those like medicine, which you need occasionally; and those like an illness, which you never want.
The next cooking class will be with Chef Molly Fowler at The Cooking Depot in Cuero on July 17. Call today to book your seat. It's limited to 30 people.
Phylis B. Canion is a doctor of naturopathic medicine and is a certified nutritional consultant, email her at email@example.com. This column is for nutritional information only and is not intended to treat, diagnose or cure.