Myth: Eggs stored on the benchtop make better cakes
Fact: Refrigerating eggs not only keeps them fresh longer but also minimizes the risk of Salmonella growing. If desired, air eggs for several hours immediately prior to making a cake.
Myth: You should wash eggs to remove dirt from the shell
Fact: Egg shell becomes more porous when wet, making it easier for bacteria to get inside the egg. You should never wash dirty eggs. To prevent the risk of salmonella you should only use dirty eggs for fully cooked meals, not ice-cream or such.
Myth: Brown and white shelled eggs are nutritionally different.
Fact: No, the content of the egg is only determined by the feed of the hens. The color of the eggshell depends on the breed of the hen. In general, white hens produce white eggs and brown hens brown eggs, but some crossings exist.
Myth: Dates on the egg carton reflect food safety.
Fact: The expiration or sell-by dates on egg cartons are a guideline for food quality, i.e., when the eggs are at their best, not food safety.
Myth: Raw eggs are the same risk as cooked eggs
Fact: Uncooked food that contains raw egg, such as ice-cream, egg mayonnaise, custard and so on, are a higher risk of food poisoning than thoroughly cooked foods. Cooking kills most bacteria like Salmonella. For raw food use pasteurized eggs.
Myth: Raw eggs have better protein
Fact: There is no evidence to suggest that cooking reduces protein content.
Myth: Eggs are high in cholesterol so clog up your arteries?
Fact: Earlier it was believed that high amounts of cholesterol in your diet led to high cholesterol levels in your bloodstream, contributing to furred arteries and the risk of a heart attack. Recent studies show that dietary cholesterol is not a major cause of high blood cholesterol levels. It is the level of saturated fat in your diet, rather than the cholesterol, that has a greater impact on raising your blood cholesterol levels. Eggs are actually very low in saturated fat.
Myth: All the protein is found in the egg white.
Fact: Although the egg white does contain a nice amount of protein, don’t count out the yolk. 60 percent of the protein is in the egg white and 40 percent in the yolk.
Myth: Eggs should be eaten rarely–or at most, a few times a week.
Fact: Many people are stuck on the old-school guidelines that said to eat a maximum of three eggs per week. The latest scientific research finds that one egg per day should be fine.
Myth: It's healthier to toss the egg yolks.
Fact: No. Besides having a relatively good amount of protein, the yolk also contains heart-healthy unsaturated fat, including omega-3 fats. Egg yolks are also brimming with many good-for-you nutrients, such as riboflavin, vitamin D and vitamin B-12. Plus, the yolk is home to nutrients such as choline, selenium, zeaxanthin and lutein. Choline plays a role in fetal brain development, making choline-rich food (like eggs) a preferable choice for pregnant women. The antioxidant selenium is a trace mineral and is involved in the immune system and hormone balance and may also help protect against certain forms of cancer. The antioxidants zeaxanthin and lutein have been shown to play a role in eye health and may help reduce the risk of macular degeneration, a leading cause of vision loss that happens as we age.
(source: Danish Agriculture and Food Counsil)