To ensure food safety, whole eggs should be cooked until the white and yolk are firm. Egg-containing dishes, including quiches and casseroles, should be cooked to an internal temperature of 160° F. Scrambled eggs need to be cooked until firm throughout with no visible liquid egg remaining. Egg white coagulates between 144° F and 149° F and the yolk between 149° F and 158° F. Therefore, it is not necessary to cook eggs until rubbery in order to kill any bacteria that may be present.
Packed with protein, eggs are a fantastic superfood that can be cooked in a number of ways for breakfast, lunch or dinner.
SAHA Omega 3 Eggs come from Chicken fed on a diet that’s high in good fatty acids, such as flax-seed, marine algae and special oils. This increases the Omega 3 fatty acid contents in the eggs. Omega 3 is naturally low in cholesterol