Health Beat with Dr. Alicia Arnold: Mastering Eggs

Published: Apr. 10, 2017 at 12:41 PM CDT
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Easter is coming up this Sunday and many people's holiday celebrations include Easter eggs. Dr. Alicia Arnold joined Tyler Mickelson to talk a little about egg nutrition and safety. Their question and answer can be found below, and you can watch the video above for more info!

Let's talk about some of the "egg-cellent" health benefits of eggs.

Dr. Alicia Arnold, "One egg has 13 vitamins and minerals and only 70 calories. Good source of protein and inexpensive. Eggs are higher in cholesterol but relatively lower in saturated fat."

Sometimes eggs get a bad rap for cholesterol.

Dr. Alicia Arnold, "Sometimes people remove egg yolks or buy egg whites. Egg yolk has most of the calories, fat, and cholesterol, but the yolk also contributes most of the vitamins and minerals. One option is to remove one egg yolk and leave one if you are cooking with eggs. Doing it this way is also cheaper than buying egg whites."

People may be wondering if there is a difference in nutrition in brown vs white eggs?

Dr. Alicia Arnold, "The color of the eggs depends on the breed of the hen. There's no difference in nutrition or cooking characteristics."

Tell us about the risk of food poisoning from eggs.

Dr. Alicia Arnold, "Eggs may contain a bacteria called Salmonella which can give you severe diarrhea and fever. These eggs look normal on the outside."

How to stay safe?

Dr. Alicia Arnold, "Keep eggs refrigerated at 40 degrees at all times. Discard cracked eggs. Wash items that come in contact with raw eggs, like counters and utensils. Scrambled eggs should be cooked until there's no visible liquid egg. Egg casseroles and sauces should be cooked to 160 degrees.

Pasteurized eggs are also available."

Tips for people dyeing and hiding Easter eggs?

Dr. Alicia Arnold, "If you are hiding hard boiled Easter eggs and plan to eat them, the total time they should be out is less than 2 hours. Discard any whose shells have cracked because then bacteria can enter the egg. Hard boiled eggs also spoil faster than fresh eggs because the shell's protective coating has been washed off. They should be stored in the refrigerator and eaten within a week."

 Dr. Alicia Arnold, "One egg has 13 vitamins and minerals and only 70 calories.  Good source of protein and inexpensive.  Eggs are higher in cholesterol but relatively lower in saturated fat." 

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