All About Eggs



Are Eggs bad for me because of their high cholesterol content?


  • Fact: Eggs are high in cholesterol. A large Alim Udo egg has approximately 211 mg of cholesterol, equivalent to 70% of the recommended daily value.
  • Fact: For most people, only a small amount of cholesterol consumed in eggs actually goes into the bloodstream. As such, it has very little impact on your blood cholesterol level.
  • Fact: There is no scientific evidence that links the consumption of eggs to an increased risk of heart disease.
  • Fact: Saturated fats are the primary cause of heart disease, as they cause the body to produce LDL (the bad kind of cholesterol) and thus increase blood cholesterol levels.
  • Fact: Eggs are low in saturated fats.
  • Fact: To reduce blood cholesterol levels, reduce the intake of foods high in saturated fats such as butter and the fatty parts of meat (e.g. chicken skin).
  • Fact: Eggs are good for you so feel free to enjoy an egg a day without worrying about any negative effects. That said, we encourage eating foods in moderation for a healthy lifestyle as such, if you’d like to eat more eggs, mix eggs with yolks with as many egg whites as you want :-)!


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How long can an egg last for before it goes bad?


  • Fact: A refrigerated egg can be stored for 3-5 weeks after it was laid (roughly 2-4 weeks after purchase).
  • Fact: After a hen lays an egg, the white and yolk lose quality over time.
  • Fact: Refrigeration slows the loss of quality over time.
  • Fact: A non-refrigerated egg may be stored for 1-2 weeks after purchasing, if kept in a relatively cool environment.
  • Fact: An egg is still ok to eat, even if the albumen (egg white) has lost some of its firmness.
  • Fact: A rotten egg gives off an offensive odor, which is noticeable. Do not eat eggs that give off an offensive odor!
  • Fact: Proper storage conditions affect the freshness of an egg. If you do not have constant electricity, it is better to purchase smaller quantities of eggs, so you can enjoy fresh eggs as part of your diet.
  • Fact: Kamsi delivers fresh eggs to stores weekly, so you are always guaranteed a source of fresh eggs.


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What are the blood spots that I find on the yolk when I crack an egg open?


  • Fact: This is a natural phenomenon, which occurs as a result of the rupture of a blood vessel on the yolk surface, during the formation of the egg.
  • Fact: These are not unfertilized eggs!
  • Fact: The eggs with blood spots are perfectly safe to eat; the blood spots can be removed prior to cooking.


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What are the white strands I sometimes see in eggs?


  • Fact: These strands are called chalazae. They are the little miracles that anchor the yolk in the center of the thick white, during the formation of the egg.
  • Fact: They are composed of nutritious egg albumen and are perfectly safe to eat
  • Fact: They usually disappear when cooked
  • Fact: They are actually more noticeable in fresher eggs as they deteriorate as the egg becomes older


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What is the difference between brown and white eggs?


  • Fact: The color of the egg is determined by the “ethnicity” of its mother!
  • Fact: White hens lay white eggs, while brown and black hens lay brown eggs.
  • Fact: White egg layers are actually more productive than their brown counterparts, as such in many developed economies, white eggs are predominant in the supermarkets.
  • Fact: Apart from their shell colors and difference in productivity of their mothers, brown eggs and white eggs are exactly the same, exhibiting the same nutritional content.
  • Fact: Given that white eggs are more productive, by purchasing white eggs you are helping to improve the profitability of local farmers and giving them a little more wherewithal, with which to serve you better :-).


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How can I prevent a green-ish ring from forming around the yolk of my boiled egg?


  • Fact: This occurs when you boil an egg for too long!
  • Fact: You can prevent this by cooking an egg for no longer than 5 minutes after it has started boiling. See below for proper method to cook eggs
    • Place egg in saucepan
    • Fill saucepan with water until egg is just fully covered
    • Put the saucepan on the fire and wait for the water to boil
    • Once the water starts boiling, set the timer for 5 minutes
    • Once the timer goes off, take the saucepan off the stovetop and drain the water from the saucepan
    • Fill the saucepan with cold water and let the egg sit in the water for 2 minutes
    • Take the egg out of the cool water and peel it
    • The egg is ready to eat with no greenish ring around the yolk!


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