How Do You Like Your Eggs?

How do you like to eat your eggs? Do you like them scrambled or fried? Cold or warm? On toast or in a tortilla? How about an egg in a hole, or in a cup? No matter how you like to eat your eggs, they are full of good nutrition, easy to prepare, inexpensive, and can be a part of a healthy diet especially for growing children. Nebraska Extension says: simply put eggs are eggs, there is nothing else in them, just one ingredient…egg.

Egg facts from the American Egg Board:

  • One egg has 6 grams of high-quality protein and about 70 calories.
  • Eggs have all 9 essential amino acids and 13 essential vitamins and minerals.
  • They are the least expensive source of high-quality protein. Usually, costing less than 20 cents per egg.
  • Eggs are a good source of choline. Choline promotes normal cell activity; liver function and helps transport nutrients throughout the body.
  • There are 7 to 17 thousand little tiny pores on one eggshell.
  • Double-yolked eggs often come from hens that are young and their egg production cycles are not yet synchronized or by hens old enough to produce extra-large eggs.

Food Safety Tips:

  • Wash your hands and any surfaces or utensils that come in contact with raw eggs.
  • Cook eggs until the whites and yolks are firm or an internal temperature of 160°F is reached in dishes containing eggs, like egg casseroles.
  • Eggs should be kept at 33-40°F and should be discarded after two hours if left at room temperature.

Hard Cooking Eggs on the Stove Top

  1. Place uncooked eggs in a single layer on the bottom of a saucepan.
  2. Add cold water until the eggs are covered with about an inch of water.
  3. Heat to boiling. Turn off the heat and cover for 12-18 minutes. Cooking times vary based on the size of the eggs – 9 minutes for medium eggs, 12 minutes for large and 15 minutes for extra-large.
  4. Remove saucepan from heat and drain.
  5. Submerge cooked eggs in an ice bath for five minutes to cool eggs.
  6. Drain and dry eggs. Store in the refrigerator in a clean, dry container.

Hard Cooking Eggs in a Multi-Cooker (Electric Pressure Cooker)

  1. Add 1 cup water to multi-cooker liner and insert trivet.
  2. Layer 10-12 eggs on top of trivet.
  3. Cook on high pressure for 7 minutes followed by a quick release. Once pin drops, remove lid.
  4. Submerge eggs in an ice bath to cool immediately after cooking for five minutes.
  5. Return eggs to the refrigerator in a clean, dry container.
  6. Using either method eggs can be peeled immediately or left in their shells to store in the refrigerator.

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Upcoming Events

May 8 – Sheep/Goat tagging for 4-H, 8-10 am; Fairgrounds.

May 15 – All 4-H livestock must be enrolled in 4honline. Hard deadline to exhibit.

May 17 – Beware! Toxic Plants Are Out, Virtual, 12pm, register at

May 18 – Walking Group, 9am, Big Walnut Sports Park

May 24 – ServSafe Food Managers online exam, 9am, register at

May 25 – Walking Group, 9am, Big Walnut Sports Park

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