Farming Today Midwest December 2017

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Farming Today Midwest December 2017 42
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Iowa Fresh Eggs
Iowa's egg farmers care for nearly 59 million laying hens that provide nearly
16 billion eggs each year, the most of any state in the nation. You’ll find Iowa
eggs topping Casey’s breakfast pizza and on store shelves like your local
Hy-Vee.
Most eggs reach the supermarket shelves within a few days of leaving the
laying house. Properly handled and stored, eggs rarely spoil and can keep
for at least four to five weeks beyond the pack date on the carton. Tasty tip:
Keep eggs in their original carton and stored on the inside shelf in your
refrigerator. The carton helps keep them from picking up odors and flavors
from other foods and prevent moisture loss.
Freshness doesn’t have any great effect on nutritional quality of the egg or its
functional cooking properties in recipes. Appearance can change a bit as
fresher eggs hold their shape while poaching or frying while older eggs tend
to spread out. However, if you want easy-to-peel hardboiled eggs, use eggs
that are at least a week old.
Cook ‘Em Right
Proper cooking and handling are essential to enjoying the health benefits of
eggs. They should be cooked until the whites are set (completely coagulated
and firm) and the yolks begin to thicken (no longer runny, but not hard).
Cook scrambled eggs and omelets until firm throughout with no visible
liquid egg remaining. For egg-containing dishes (like sauces, casseroles, etc.),
cook until an internal temperature of 160° F or above has been reached.
Tasty tip: Add a few spoonsful of cottage cheese to your egg scramble for a
delightful dash of low-fat creaminess.
BUILDING SOLUTIONS...
On budget, on schedule, on farm
Farmers and ranchers trust Varco Pruden builders for energy-efficient
structures for dairy, grain, arenas, livestock and crop barns. Custom
sizes from 20’ to 250’ wide and 30’ to 750’ long. Find
a builder at This free brochure is available at
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