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Eggs are a good source of high-quality protein, vitamins, and minerals. They contain all nine essential amino acids and are rich in vitamins A, D, E, B12, and folate.

Eggs can be a healthy part of a weight-loss diet as they are low in calories and high in protein, which can help you feel full and satisfied.

Eggs should be stored in the refrigerator at a temperature below 40°F (4°C) to prevent bacterial growth. They should be kept in their original carton to protect them from absorbing odors.

The FDA advises against consuming raw or lightly cooked eggs due to the risk of salmonella infection.

Eggs are not considered vegetarian by strict definition, but lacto-ovo vegetarians (those who consume dairy and eggs) can include eggs in their diet.

You can test the freshness of an egg by placing it in a bowl of water. If it sinks, it is fresh. If it floats, it is best to discard as it may be spoiled.

Egg allergies are common, especially in children. It is important to consult with a healthcare professional if you suspect an egg allergy.

Yes, eggs are a source of dietary cholesterol. However, research shows that dietary cholesterol has less impact on blood cholesterol levels than saturated and trans fats.

A large egg contains about 70-80 calories.

Eggs are high in cholesterol, but research suggests that consuming eggs in moderation does not significantly affect blood cholesterol levels in most people.

Fresh eggs can be stored in the refrigerator for up to four to five weeks.

The color of the eggshell does not affect its nutritional value. The difference in color is simply due to the breed of the hen.

Yes, eggs can be frozen. However, it is best to remove them from the shell and store them in airtight containers or freezer bags.

Eggs are usually safe to eat for 2-3 weeks after the expiration date, as long as they are stored properly.

The yolk of the egg contains most of the nutrients, including vitamins, minerals, and healthy fats.