HIGH LONESOME RANCH, INC

Jim & Marcy Lilly     hlrinc@yahoo.com

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Want your own fresh eggs? Urban Chicken Coops for sale - Check them out on High Lonesome's Creations page. We will even sell a few pullets to get you started - no rooster, no crowing, just fresh eggs!

HEALTHIER EGGS  EGG SAFETY TIPS

These are eggs in our nestbox - Americana and Black Sex-link chickens

Recent research has found that men and women who ate 2 eggs for breakfast as a part of their low calorie diet lost 65% more weight and had a 61% greater reduction in BMI. Eggs keep people more satisfied until their next meal.

Want more nutritious eggs in your diet? Find out what the hen was fed.

In fact, research has proven that better chicken feed results in better eggs.
** Free-range hens allowed to forage on barnyard plant food produce eggs that are lower in cholesterol than commercially-fed caged hens.

Studies comparing eggs from the average hen-laying factory with those of free-range chickens fed diets high in essential fatty acids showed the chicken on a healthier diet produced eggs higher in the heart-healthy omega-3 fatty acids.

NUTRITIP:
Eat Your Eggs

Because eggs are high in cholesterol, they have been lumped together with meat as nutritional no-nos. Wrong!  Most nutrition experts suggest that one egg three times a week can be part of a healthful diet.

An egg contains only two grams of saturated fat and 75 calories versus seven grams of saturated fat and 268 calories in a small (3.5 ounce), lean hamburger patty. Even though a hamburger may contain only 100 grams of cholesterol as compared with 210 grams in one large egg, most quarter-pound hamburgers contain four times as much saturated fat as the innocent egg. Eggs actually qualify for the "low in saturated fat" label.
 

EGG-SAFETY TIPS

To protect your family from food poisoning, follow these egg-safety tips:

~ Give each egg a check-up before purchasing. Examine the egg for cracks. Turn the egg over in the carton. If any eggs are stuck to the bottom of the carton, suspect cracks.
~ Don't wash eggs before storing them. Hens give their eggs what is called "bloom" - washing may remove that invisible protective coating (bloom) surrounding the shell, allowing bacteria to enter.
~ Wash hands (and utensils) thoroughly after handling raw eggs.
~ Cook eggs thoroughly. To kill the bacteria, fry an egg for three minutes per side, five minutes total for a poached egg, and seven minutes for a boiled egg. Cook until both yolk and egg white are firm. Scramble eggs until they're no longer runny. Sunny-side up eggs with runny yolks are risky. When Mariann was in Peru, their breakfast consisted of eggs with runny whites!
~ Commercial egg products, such as eggnog, have been pasteurized and are therefore, at least theoretically, safe. Don't use raw eggs in recipes made at home.

~ Store eggs in the refrigerator in their original carton. This not only keeps the eggs from absorbing the aroma of other foods, it also keeps them out of those convenient little egg holders on the refrigerator door, where they don't belong. Door storage is too warm. (It works for butter, but not for eggs.) Storing them in the carton also keeps the eggs from absorbing the aroma of other foods.
~ Keep eggs and egg-containing foods refrigerated and avoid letting them set at room temperature for more than an hour.
~ If you're mixing raw eggs into recipes, such as cookie dough, avoid the temptation to let your child lick the bowl.

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