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News Hard-Boiled: National Egg Salad Week no yolk

While you’re still vacuuming the Easter grass out of the carpet and trying to keep a straight face because you know who hid the rest of the Reese’s peanut butter eggs, you’re also thinking about that bowl of colored eggs in the fridge.

As you’d imagine, American Egg Board, home of the Incredible Edible Egg®,  just loves Easter time because they get to tell you all about eggs.

What to do, what to do, what to do with all the leftover eggs?!

Ta-da! This is National Egg Salad Week.


Because, like you, so many Americans have so many leftover eggs.


Never made egg salad? Read the list for an easy recipe.

But what do you know about eggs really?

As you’d imagine, American Egg Board, home of the Incredible Edible Egg®, just loves Easter time because they get to tell you all about eggs.

More about that in a minute.

What you won’t find at the AEB is historical info about the origins fo egg salad.

Here’s the skinny:

Egg salad became possible only after mayonnaise was invented in the early 1800s by chef Marie-Antoine Carême.

Sandwiches had already been invented in 1762, so perhaps one can say that the consequent development of egg salad represents a sort of English-French détente at a time when their militaries battled cross Europe.

At any rate, egg salad became popular in the United States in the 1900s, served over bed of fresh greens.

Some time later, it made its way into sandwiches, and the rest is history.

Yes, the eggies still pack a buttload of cholesterol

In fact, the Egg Nutrition Center, supported by the American Egg Board, is more than happy to tell you how much:

186 mg per large egg

The RDA daily target for cholesterol is 300 mg max, so you need to save up to enjoy more than a spoonful of egg salad.

Still, when you study the nutrients in an egg, the high cholesterol is a pretty good trade off. On average one large egg contains:

  • Energy – 72 calories
  • Protein – 6.3 grams
  • Carbohydrate – 0.4 grams
  • Total Fat 4.8 – grams
  • Monounsaturated Fat – 1.8 grams
  • Polyunsaturated Fat – 1 grams
  • Saturated Fat 1.6– grams
  • Iron – 0.9 milligrams
  • Calcium – 28 milligrams
  • Sodium – 71 milligrams
  • Potassium – 69 milligrams
  • Zinc – 0.7milligrams
  • Choline 126 – milligrams
  • Riboflavin 0.2 – milligrams
  • Vitamin B12 – 0.5 micrograms
  • Folate – 24 micrograms
  • Vitamin D – 41 International Units
  • Vitamin A – 270 International Units
  • Vitamin B6 – 0.1 milligrams
  • Vitamin E – 0.5milligrams

Eggs are a cheap source of protein, relatively easy to store, and as foodstuffs very versatile.

That must be why Americans eat so many eggs.

As of 2012, the most current numbers available, the US egg consumer buys three dozen eggs month.

That’s over 400 eggs a year times 300 million good citizens.

In short, the US hens lay a whole lotta huevos, about 10% of the world’s total egg production.

Bar trivia for eggheads

What’s a feast without a little trivia?

Study up, then go drink in the bars where they sell the pickled eggs at the cash register. Should you need to settle a dispute, consult the Eggcyclopedia, your hand reference for all things eggy.

  • There’s nearly one laying hen per American. Some 280 million hens in the U.S. produce from 250 to 300 eggs a year per bird. In total, the U.S. produces about 75 billion eggs a year.
  • It’s easy to compare the price of eggs to the price of other protein-dense foods. A dozen large eggs weigh 1.5 pounds, so the price per pound of large eggs is two-thirds of the price per dozen. If a dozen large eggs cost 90¢, then their their cost per pound is 60¢. So at $1.20 per dozen, large eggs are only 80¢ per pound.
  • In modern henhouses, computers control the lighting, which triggers egg laying. A hen requires about 24-26 hours to produce an egg. After the egg is laid, the hen starts all over again about 30 minutes later.
  • There are 7,000-17,000 tiny pores on the shell surface, a greater number at the large end. As the egg ages, these tiny holes permit moisture and carbon dioxide to move out and air to move in to form the air cell.
  • The eggshell accounts for about 9-12% of an egg’s total weight. The hen uses about the same amount of calcium carbonate and other minerals to make a shell, no matter how big the egg.
  • The white of a large egg measures about 2 tablespoons’ worth of liquid, the yolk about 1 tablespoon and the whole egg about 3 tablespoons.
  • Egg size and grade are not related to one another. Size is determined by weight per dozen. Grade refers to the quality of the shell, white and yolk and the size of the air cell.
  • Yolk color depends on the plant pigments in the hens’ feed. Natural yellow-orange substances, such as marigold petals, are often added to light-colored feed to enhance color.
  • Eggs can and do absorb refrigerator odors through the pores, so refrigerate eggs in their cartons.
  • You can keep fresh, uncooked eggs in the shell refrigerated in their cartons for at least three weeks after you bring them home.
  • As an egg ages, the white becomes thinner, the yolk becomes flatter and the yolk membrane becomes weaker, making it more likely that the yolk may break inadvertently. These changes don’t have any great effect on the nutritional quality.

About the American Egg Board

The American Egg Board (AEB) mission’s is to increase demand for egg and egg products on behalf of U.S. egg producers and to promote the value of the incredible egg to consumers. AEB is funded by a national legislative checkoff on all egg production from companies with more than 75,000 layers. The board is appointed by the U.S. Secretary of Agriculture and consists of 18 members and 18 alternates from all regions of the country who are egg producers nominated by certified state and regional organizations representing egg producers.


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OFFICIAL BIO: K Truitt is a second-generation, native Floridian born in Jacksonville. Truitt worked in public higher education for 25 years and knows newspaper publishing, printing and graphic design. Contact:

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