Egg (extra large) Calories

Crack the extra-large egg into a separate bowl and check for an unpleasant smell or unusual appearance. A floating egg is often older because its air cell has enlarged, but the float test alone does not prove that it is spoiled.

Yes, keep an extra-large egg refrigerated in its carton to limit temperature changes and protect it from absorbing odors. Store it on an interior shelf rather than in the refrigerator door, where temperatures fluctuate more.

A green-gray ring around an extra-large hard-boiled egg’s yolk is a harmless reaction that commonly follows overcooking. Chill the egg in cold water as soon as it is cooked to reduce the chance of the ring forming.

No, the shell color of an extra-large egg does not determine whether it is healthier. Brown and white shells usually reflect the hen’s breed; the hen’s feed and living conditions can influence the egg’s nutritional content.

No, do not wash an extra-large egg before storing it; washing can remove the shell’s natural protective coating. If it needs cleaning, wash it just before use and wash your hands afterward.

Yes, but crack an extra-large egg out of its shell before freezing it. Freeze the whites and yolks together after beating, or freeze them separately in a sealed container; thaw in the refrigerator and cook thoroughly.

An extra-large egg may crack when it hits the pot or is exposed to a sudden temperature change. Lower it gently into the water, or start it in cool water and heat both together to reduce cracking.

You can, but raw extra-large egg may carry Salmonella, which can cause food poisoning. Choose pasteurized egg for recipes that stay uncooked, such as some dressings or desserts, and cook ordinary eggs until both white and yolk are firm.

There is no single daily amount of extra-large egg that suits everyone; it depends in part on your overall eating pattern and health. If you have been given cholesterol or heart-health guidance, ask your clinician or dietitian how eggs fit it.