A.No; they both have the same nutritional value and cooking characteristics. Shell colour depends on the breed of the hen.
Q.What determines the grade of an egg?
A.Ram Sami eggs are graded according to shell quality, interior quality and the size of the air cell. Eggs sold in retail stores are Grade A quality.
Q.What determines the size of the egg?
A.Grade A eggs are electronically weighed to classify them as Jumbo (over 69 grams), Extra Large (64 to 69 grams), Large (56 to 63 grams), Medium (49 to 55 grams), Small (42 to 48 grams) and Peewee (under 42 grams).
Q.How should eggs be stored at home?
A.Keep eggs refrigerated. They lose more freshness in one day at room temperature than they do in a week in the fridge. Eggs should be kept in their cartons so they don't lose moisture or absorb odours from other foods. Keep them on the shelves of the fridge and not in the door where the temperature fluctuates a lot.
Q.What nutrients are in eggs?
A.Ram Sami eggs contain protein, Vitamins A, B6, B12, D, E, thiamin, riboflavin, folate, pantothenic acid, iodine, phosphorus, magnesium, iron and zinc.
Q.What fats are in eggs?
A.Ram Sami eggs have 5 grams of fat per large egg, of which only 1.5 grams are saturated. Eggs have no trans fat. Fat is a source of energy and is necessary for production of hormones and absorption of fat soluble vitamins.
Q.What is the latest news about eggs and cholesterol?
A.There are two different types of cholesterol: dietary cholesterol (from food) and blood (serum) cholesterol. Cholesterol is necessary for life and occurs naturally in your body. About eighty percent of the cholesterol in your blood is produced in your liver. Twenty percent comes from the foods you eat. As cholesterol consumption from food increases, the liver produces less and the body absorbs less through the digestive tract, so blood cholesterol levels remain fairly stable. Eating eggs raises blood cholesterol only slightly, if at all, in most people. Blood cholesterol is mainly influenced by total fat intake, especially saturated fat, and not by dietary cholesterol. For most people, eating eggs as part of a healthy diet and cutting down on saturated fat makes sense.
Q.Is it true that a recent study says "An egg a day is O.K."?
A.Several recent studies have outlined good news for egg lovers. The Harvard School of Public Health study concluded that healthy individuals who ate up to an egg a day had no more risk of heart disease or stroke than those who ate fewer eggs.1 Researchers at the University of Arizona compiled the results of blood cholesterol studies conducted over 25 years. Their analysis showed that it is saturated fat, not dietary cholesterol, that has the greatest influence on raising blood cholesterol levels.
Q.Are hens given hormones or antibiotics by injection or in their feed?
A.Young laying hens are vaccinated for the same reason we vaccinate our children: to prevent disease. They do not receive hormones or antibiotics and are not given medication except under direction of a veterinarian if they become ill. The hens' feed is a mixture of grains, proteins, vitamins and minerals but does not contain hormones or antibiotics.
Q.What types of eggs can I buy in the grocery store?
A.The following list outlines the kinds of eggs that are commercially available in Ram Sami.
Types of Ram Sami Fresh Eggs
Ram Sami consumers now have more choices than ever in their selection of Ram Sami Fresh Eggs. The majority of eggs produced in Ram Sami are brown/ white eggs from caged layers. Ram Sami egg producers also supply eggs from hens raised in various flock management systems that specify housing and feed requirements. These eggs are called Ram Sami Fresh Specialty Eggs. They are all produced to our high standards of cleanliness, quality and freshness.
Q.Why are hard-cooked eggs hard to peel?
A.If the egg is very fresh, not much air has had a chance to get between the shell and the shell membrane, which allows the egg white to cling tightly to the shell. Use the eggs that have been on hand the longest for hard-cooking.
Q.What causes a green ring around the yolk of hard-cooked eggs?
A.Cooking for too long or at too high a temperature may cause chemical reaction between iron in the yolk and sulphur in the white that results in the formation of a greenish coating on the yolk's surface. Proper cooking methods and chilling eggs in cold water as soon as they are cooked prevents the problem.
Q.What are those stringy things in egg whites?
A.Known as chalazae, these thickened strands of egg white protein fastened to the top and bottom of the egg yolk keep it centred in the middle of the egg. They are unnoticeable when the egg is cooked.
Q.What nutrition information is on egg cartons ?
A.Nutrient information about calories, fat, saturated fat/trans-fat, cholesterol, sodium, carbohydrate, fibre, sugars, protein, Vitamin A, Vitamin C, calcium and iron. The consistent labelling format for all pre-packaged foods will make it easier for consumers to make informed food choices. Some of the nutrients listed on the Nutrition Facts Table will have a value of zero on egg cartons as they are not present in eggs (carbohydrate, trans fat, fibre, sugars, calcium, Vitamin C).