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How Much Do You Know About Eggs?

Learn why eggs are an "egg-ceptional" addition to our diet.

Try this quiz.

  1. True or false: Eggs with white shells and brown shells have the same nutritional value.
  2. Eggs are a good source of high-quality ________________, which your body needs to maintain muscle.
  3. After cooking, what should the internal temperature of “mixed egg dishes” (such as egg casseroles) be? _____ degrees F.
  4. Egg yolks are a source of this “sunshine vitamin”: Vitamin ____.
  5. True or false: Healthy people usually can eat one egg a day without affecting their blood cholesterol level.
The answers:
  1. True. The color of the eggshells depends on the breed of the chicken.

  2. The protein in eggs is of high quality and contains all the essential amino acids (protein building blocks).

  3. Cook egg-containing casseroles to 160 degrees F. Use a food thermometer to check doneness.

  4. Vitamin D is naturally present in egg yolks. Vitamin D works with calcium to maintain strong bones, and it has several other jobs in our body.

  5. True, but check with your doctor or dietitian if you are on a special diet for a health condition.

Incredible Eggs

Eggs are “egg-ceptional” additions to our diet, whether we scramble, hard-cook or poach them. They have about 70 calories and 13 vitamins and minerals. We need to handle eggs safely in our kitchen because some eggs contain salmonella, a type of bacteria. Be sure to cook and store eggs properly.

Here’s how to keep eggs safe:
  • Open the carton and check eggs at the grocery store. Be sure you don’t buy cracked eggs.
  • Store eggs in their carton in the main part of your refrigerator, not in the door. With proper refrigeration, raw eggs in their shells remain high in quality for about three weeks after you purchase them.
  • Cook eggs until the yolks and whites are firm. Be sure scrambled eggs are not runny.
  • Use refrigerated hard-cooked eggs within one week. Use refrigerated leftover egg casseroles within four days.


Julie Garden-Robinson, Food and Nutrition Specialist, NDSU Extension Service


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