Egg (one whole, one egg yolk) Calories

No, washing eggs before storage can remove the shell’s protective coating and make it easier for bacteria to enter. If an egg is dirty, wipe it gently and wash your hands after handling it.

The float test can indicate age, but it cannot confirm that an egg is safe to eat. A fresh egg usually sinks in water; a floating egg is older, so crack it into a separate bowl and check for an off smell or appearance.

No, brown eggs are not inherently healthier than white eggs. Shell color mainly reflects the breed of hen; the eggs are nutritionally similar, though the hens’ feed and living conditions can affect some nutrient levels.

A green ring around a hard-boiled egg yolk forms when the egg is cooked too long or at too high a temperature. It results from a harmless reaction between sulfur and iron; cooling the egg promptly helps prevent it.

Yes, but crack eggs out of their shells before freezing because the contents expand and can crack the shell. Freeze the whites and yolks together, lightly beaten, or freeze them separately in a sealed, freezer-safe container.

Eating raw eggs is not recommended because they can carry Salmonella bacteria. Cook eggs until both the white and yolk are firm, or use pasteurized eggs in recipes that call for them raw or lightly cooked.

Yes, most healthy adults can include eggs every day as part of a varied diet. Boiled or lightly cooked eggs are practical choices; what you serve with them and how much added fat you use also matter.

Eggs can raise LDL cholesterol in some people, although the response varies. Saturated fat from foods such as butter and fatty meats also affects blood cholesterol, so the overall meal matters—not just the egg.

No, keep eggs in their carton on an interior refrigerator shelf. The door warms and cools each time it opens, while a shelf maintains a steadier temperature and helps eggs stay fresh longer.