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Eggs are an essential part of most people’s kitchens; however, there are numerous myths surrounding eggs that impact how we buy, store, and cook with them. Whether it’s the misconception that brown eggs are more nutritious, that they have to be refrigerated, or that the addition of milk will make scrambled eggs light and fluffy, these myths can all lead to misunderstandings about egg quality and nutrition. With accurate, expert-based research debunking these myths, you will be able to make educated decisions about how to use eggs, reduce wasted eggs, and improve your food preparation techniques using facts instead of folklore.

Dark yellow or orange yolks mean healthier eggs

A darker-colored yolk doesn't necessarily mean the egg came from a healthier hen or is nutritionally superior to a white-colored yolk. The colour of an egg yolk is based almost entirely upon what the hen eats, particularly if she consumes a food source with carotenoids (natural colouring agents), such as corn, marigolds, or alfalfa. While some large commercial egg producers may use pigment additives in the feed in order to produce darker-colored yolks, causing the consumer to believe the yolk is a more vibrant or healthy colour, it could very well indicate a type of selective feeding program instead of natural or more humane production methods.

Brown eggs come from brown chickens

There is a widely held belief that eggshell colour directly correlates with the feather colour of the hen. The truth is, as experts in agriculture will verify, when looking at hens from the outside, the most accurate way to determine the colour of the eggshell is by observing the hen's earlobe. Hens with red earlobes will typically lay brown eggs, while hens with white earlobes will typically lay white eggs. In addition, both USDA and feeding studies have demonstrated that there is no difference in flavour, nutritional content, or quality between white eggs and brown eggs; the price difference can generally be attributed to the size of the hen that laid the eggs, as hens that lay brown eggs tend to eat more than hens that lay white eggs.

All eggs need to be refrigerated

The degree to which refrigeration is required depends on the specific methods of egg processing in a given country. In the US, the commercial processing of eggs involves washing and sanitising so that bacteria will be prevented from remaining on egg shells by removing this natural protective coating (bloom). Once this coating is missing, refrigeration becomes necessary for safekeeping. In much of Europe, however, eggs are not washed so that the bloom will remain intact while the eggs can be stored at room temperature without any risk of health issues. Egg sourcing and processing status must always be verified before deciding how to store your eggs.

Egg labels are straightforward

Consumers are often confused about numerous marketing terms because of their ambiguity as they relate to shell eggs sold in stores. ‘Cage-free’ birds may still be kept indoors. ‘Pasture-raised’ claims are often made by producers who provide only minimal access outside of a building. This inconsistency of regulation means there are no clearly defined terms available for consumers who are trying to purchase based on ethical animal welfare standards.

Eggs raise heart disease risk

As a result of eggs containing large amounts of cholesterol for many years, people were advised not to eat eggs. However, recent nutrition studies have shown that there is no significant association between the cholesterol found in eggs and the increased risk of cardiovascular disease in healthy adults. The American Heart Association has changed its stance regarding eggs, indicating that eating eggs has very little effect on the cardiovascular risk of most individuals and instead, eggs are now considered nutrient-dense foods that provide high-quality protein and choline, which are essential for proper brain function as well as helping to regulate memory and mood. Thus, including eggs in a balanced diet is safe and healthy.

The date on the egg carton tells you when eggs go bad

The date stamp on the egg carton is an indicator of quality, not an indicator of safety. The sell-by date is primarily the date that the retailer uses to manage its inventory, while the best-by date is the date that the eggs will be at their best quality, but may still be safe for consumption after that date. When stored properly in a refrigerator, shell eggs typically remain safe and will remain safe to eat for approximately four to five weeks after purchase. If you are unsure of the age of the egg, you can use the float test to determine whether the egg is older or younger; an older egg will float when dropped into a glass of water due to the air cell growing larger over time.

You need milk for fluffy scrambled eggs

The common misconception that milk contributes to the creamy texture of the eggs actually can result in a denser texture. The best way to create a light and fluffy egg is by adding water instead of milk. The addition of water to the egg mixture produces steam when the eggs are cooked, causing them to puff gently. A few chefs recommend using soda water instead of regular water because the carbonation from the soda water creates thousands of tiny air bubbles that will make the eggs even more fluffy. While milk gives the eggs a different kind of richness, it does not help with the lifting of the proteins in the egg curds while they are cooking.