Common myths about eggs

There are many myths about eggs that are not true. Here are some of them:

– Egg yolks are unhealthy. If you’ve been restricting your breakfast options to an egg-white omelet, you may be suffering needlessly. The yolk contains most of the egg’s good stuff, including the bulk of its iron, folate, and vitamins.
– All eggs need to be refrigerated. This is not true. In the United States, eggs are washed to remove the natural protective coating that helps keep them fresh. This is why they must be refrigerated.
– Brown eggs are healthier and more natural. The color of an eggshell has nothing to do with its nutritional value or flavor.
– Every egg is a baby chicken. This is not true. Eggs that you purchase at the grocery store are not fertilized and will never become chickens.
– For chickens to lay eggs, you need a rooster.
– Fertilized eggs are healthier than unfertilized eggs.
– An egg that floats is a bad egg and not safe to eat.
– Brown chickens lay brown eggs. The color of the egg is related to the color of the chicken—just not its feathers. Brown eggs tend to come from chickens with red earlobes (yes! Earlobes!).
– One of the most common myths about eggs is that they are harmful to cardiovascular health because of their high cholesterol content. However, studies have found that dietary cholesterol does not raise blood cholesterol levels as once believed. Furthermore, egg yolks contain fats that raise both LDL (bad) and HDL (good) cholesterol levels.