FAQs

Q: Are eggs healthy?

A: Yes, eggs are highly nutritious and considered a healthy food choice. They are rich in high-quality protein, essential vitamins (such as vitamin D, vitamin B12, and riboflavin), minerals (such as iron and selenium), and antioxidants (such as lutein and zeaxanthin). Including eggs in your diet can provide numerous health benefits.

Q: How many eggs can | eat per day?

A: Current dietary guidelines suggest that consuming up to seven eggs per week is generally considered safe for most people. However, individual dietary needs may vary, and it's essential to consider overall dietary patterns and health status when determining egg consumption. Consult with a healthcare provider or a registered dietitian for personalized dietary advice.

Q: Are brown eggs healthier than white eggs?

A: No, the color of an egg's shell (whether brown, white, or any other color) does not affect its nutritional value or quality. The color of the eggshell is determined by the breed of the hen and has no relation to its nutritional content. Both brown and white eggs offer the same essential nutrients.

Q: Are eggs high in cholesterol?

A: Eggs do contain cholesterol, primarily in the yolk. However, dietary cholesterol from eggs has a minimal impact on blood cholesterol levels for most people. Current research suggests that moderate egg consumption is not associated with an increased risk of cardiovascular disease. It's important to consider overall dietary patterns and lifestyle factors when assessing the impact of eggs on health.

Q: Can | eat raw eggs?

A: While raw or undercooked eggs can contain bacteria such as Salmonella, which can cause foodborne illness, consuming raw eggs carries a risk of infection. It's recommended to cook eggs thoroughly until both the yolk and white are firm to reduce the risk of foodborne illness. Pasteurized eggs are available as a safer option for recipes that call for raw or lightly cooked eggs.

Q: How should | store eggs?

A: Eggs should be stored in the refrigerator at 40°F (4°C) or below to maintain freshness and reduce the risk of bacterial contamination. Store eggs in their original carton to protect them from absorbing strong odors and flavors from other foods in the refrigerator. Avoid storing eggs in the refrigerator door, as temperature fluctuations can affect their quality.

Q: Are there any allergens in eggs?

A: Yes, egg allergies do exist, particularly in children. Egg allergies are more common in children than adults, but many children outgrow them by adolescence. The protein in egg whites (albumin) is more commonly associated with allergic reactions than the protein in egg yolks (ovomucoid). Individuals with egg allergies should avoid eggs and products containing eggs to prevent allergic reactions.

Q: Can | eat eggs if | have diabetes?

A: Yes, eggs can be included in a balanced diet for individuals with diabetes. Eggs are low in carbohydrates and can help stabilize blood sugar levels due to their high protein content. However, it's essential to consider portion sizes and overall dietary patterns when incorporating eggs into a diabetes-friendly meal plan. Consult with a healthcare provider or a registered dietitian for personalized dietary advice.

Q: Can | eat eggs if | have high blood pressure?

A: Yes, eggs can be included in a heart-healthy diet for individuals with high blood pressure. Eggs are a nutrientdense food that can provide essential vitamins and minerals without significantly affecting blood pressure levels. However, it’s important to consider overall dietary patterns, including limiting sodium intake and consuming a variety of nutrient-rich foods, as part of a hypertension management plan.

Q: How do | know if eggs are still fresh?

A: You can determine the freshness of eggs by performing a simple visual inspection and the float test:- Visual inspection: Check the expiration date on the egg carton. Additionally, examine the eggs for any cracks,unusual odors, or changes in appearance, such as a cloudy egg white or a flattened yolk.- Float test: Fill a bowl with water and gently place the eggs in the water. Fresh eggs will sink and lay flat on the bottom of the bowl, while older eggs will stand upright or float due to the air cell inside the egg expanding over time.

Q: Benefits of Everyday Eggs?

Everyday Eggs is a superb nourisher that assures innumerable physical and mental health benefits. They are a delicious way to good health for all; irrespective of your age, gender, and profession .They contain high-quality Protein, Multi Vitamins like A, D3, B1, B2, B3, B9, B12, and have many vital micronutrients like Iron, Copper, etc.It is also fortified with IMMUNITY BOOSTERS like Selenium, Vitamin E, and Zinc that is meant to strengthen the disease and infection fighting capacity.It also has Betaine and Choline, Omega DHA (Organically Sourced) that promotes cardiac as well as brain health.It is a boon for growing children, working professionals, senior citizens, athletics, academicians, pregnant and lactating mothers, and people from all walks of life.

Q: Why not cage-free eggs?

The eggs laid on the open ground are exposed to varied weather conditions and risk being infected by pathogens The eggshell is semi-permeable in nature. Hence, it may absorb unwanted bad odourfrom the poultry excreta or debris on the farmland Maintaining antibiotic-free and odourless status for Cage-Free Eggs is an impossible task.

Q:Why not free-range eggs?

The hens loitering on the open farms are prone to contagious infection when they come in contact with wild birds In the greater interest of our end consumers, we do not want to risk our poultry and poultry products from any kind of known or unknown viral infection.Also, as per the poultry laws, it is mandatory for all chickens to be fed, roofed, and walled in hygienic conditions.

Q:What are the grey spots and grey/green layer on the yolk (when boiled)?

Due to over-boiling, the “Iron” present in the egg yolk reacts with “Sulphur” in the white to form a ferrous compound. This reaction is manifested as a grey/green patch that appears on the boiled egg For the best nutritional and palatable reasons, we recommend cooking of eggs at a low temperature.