Take Eggs to Heart

Eggs are part of the Heart and Stroke Foundation’s Health Check™ program, designed to help consumers make wise food choices.


It is well known that eggs contain dietary cholesterol, however the debate continues as to whether this means that eggs should be severely limited. Foods that contain cholesterol do not automatically become blood cholesterol, in fact most of the cholesterol in your body is made by your liver rather than obtained through food. (Bringing Facts into Focus, CEMA)


Eliminating eggs from the diet could limit the availability of other important nutrients.


Cardiologists from the Mayo Clinic say that although eating too many eggs can increase your cholesterol, eating four egg yolks or fewer on a weekly basis hasn't been found to increase your risk of heart disease.


If you are healthy, it's recommended that you limit your dietary cholesterol to less than 300 mg per day. If you have cardiovascular disease, diabetes, or a high low-density lipoprotein (LDL, or "bad") blood cholesterol level, you should limit your dietary cholesterol to less than 200 mg a day.


One large egg has about 186 mg of cholesterol - all of which is found in the yolk. Therefore, if you eat an egg on a given day, it's recommended to limit other sources of cholesterol for the rest of that day. Recent research clearly indicates that when eggs are consumed as part of a low-fat eating pattern, they are unlikely to alter food lipid levels.


How to Store Eggs

Eggs should be stored in their original carton, designed to protect the eggs and prevent them from absorbing strong odours and flavours of other foods in the fridge through the tiny pores in the eggshell.


Eggs should be stored in the main body of the refrigerator but not in the refrigerator door. This will ensure that they keep a consistent and cool temperature.


Store raw egg whites and yolks in airtight containers and store in the refrigerator immediately. Cover eggs with a little cold water to prevent yolks from drying out. Drain water before using.


Hard-cooked eggs can create a sulpherous odour in the refrigerator. This odour is caused by hydrogen sulphide, which forms when eggs are cooked. It is harmless and usually dissipates in a few hours.


Egg Facts...

Farm Fresh Eggs in Calgary

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