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Mother Earth News performed a comparative experiment in 1977 to test the different "old school" methods of egg preservation alongside refrigerating eggs. Their observations on each method appear below.
An egg that is not subjected to some form of preservation, whether refrigeration or one of the room-temperature methods below, can last fresh longer than you may think. One of the important determinants of longevity is whether the egg has been washed or not. Eggs are coated with a natural "bloom" which protects them against air and bacteria. In nature, this is to allow the eggs to develop into chicks successfully. Washing the egg strips it of its natural bloom and leaves it vulnerable to the elements.
The Mother Earth News study found that homestead eggs that retained their natural bloom stayed fresh for more than three months on average without refrigeration although the quality and texture began to decline after about two months. Commercial eggs that had been washed lasted a far shorter time.
* 1/3 less cholesterol * 1/4 less saturated fat * 2/3 more vitamin A * Two times more omega-3 fatty acids * Three times more vitamin E * Seven times more beta carotene
Eggs are one of a small list of foods that are naturally rich in vitamin D. The USDA says supermarket eggs contain an average of 34 International Units per 100 grams. Our tests of eggs from four pastured farms in Texas, Kansas, Kentucky and Pennsylvania found that their eggs contained three to six times as much vitamin D as typical supermarket eggs.
In fact, the slew of nutrients in an egg yolk is so comprehensive that a few a day would offer better insurance than a multi-vitamin. Most importantly, the yolk contains most of the nutrients in an egg.
Egg Nutrition: Yolk vs. White
Egg yolks are indeed full of cholesterol. Like most cholesterol-rich foods, they are jam-packed full of important nutrients, especially the fat-soluble vitamins and essential fatty acids.