Fact: Varying the diet of hens has produced a variety of nutrient-enhanced eggs. For example, some eggs on the market contain reduced levels of fat, lower cholesterol, and increased levels of vitamins and/ or Omega-3 fatty acids. These specialty eggs are found under various brand names, and, due to increased production costs, are usually sold at a higher retail price.
Fiction: Added hormones are used to increase egg production.
Fact: Added hormones are not fed to poultry in United States.
Fiction: An egg that floats in a glass of salt-water is not fresh.
Fact: This test has no relationship to the freshness of table eggs. While eggs do take in air as they age, the size of the air cell varies from egg to egg when they are laid. Consequently, a freshly-laid egg and an older egg might react very similarly.
Fiction: Egg freshness is difficult to determine.
Fact: The best way to judge freshness is to check the 3-number code on the small side of the carton. It's the Julian date with 001 representing January 1 and 365 standing for December 31. This is the day the eggs were packed, and they'll keep in your refrigerator at least 4 to 5 weeks after this date without significant quality loss. If you can't find a Julian date, plan to use eggs within about 3 weeks or so of purchase to allow for the possibility that the retailer may have temporarily stored them before you purchase them. However properly handled and stored, eggs rarely "spoil."
http://www.incredibleegg.org/
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