Page 135 - How to Be a Conscious Eater - Making Food Choices That Are Good for You

what else might you factor into the decision to eat them or
not? Two main things: First, on the bright side, eggs score
high for providing a heavy dose of protein while leaving only a
light footprint on the planet, according to the World Resources
Institute’s Protein Scorecard. Second, on the dark side, beware
of animal welfare concerns when buying eggs, because differ-
ent producers treat egg-laying hens differently, and the status
quo isn’t pretty.

IN CASE YOU’RE WONDERING . . .
3 BOTTOM LINES ON 3 OTHER
EGGS-ISTENTIAL QUESTIONS

1 Brown eggs are no better for you than white ones. The
shell color, along with the size, reflects the breed of
chicken the egg came from.
2 For most people’s health, it doesn’t matter if you eat eggs
whole or just the whites, unless you’re watching calories.

3 In Europe and elsewhere, or if you raise chickens yourself
or get them from a farmers’ market, eggs don’t need
refrigeration. This is because eggs have a naturally
protective outer layer. Commercially produced eggs in
the United States need refrigerating because that layer is
power-washed off. This occurs because of USDA concerns
about eliminating any dirt on the shell that could pose
a food safety risk. Except this practice actually makes
the porous shell vulnerable to contamination. Seems
ludicrous, if you ask me.

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