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BestsellerShell: Light brown to reddish-brown, usually stronger-looking but not necessarily nutritionally superior. Inside: Clear egg white with a yellow/orange yolk. Taste: Mild and creamy; freshness and hen feed have more influence on taste than shell color. Best use: Boiled, scrambled, omelettes, curries, baking, etc.
Clean, intact shell without cracks. No unpleasant or sulfur-like smell. Thick, firm egg white that holds its shape. A rounded, relatively firm yolk that doesn't spread excessively. Proper refrigeration is recommended, especially after purchase if the eggs have been refrigerated. Simple freshness check: Crack the egg into a separate bowl. If it has a strong bad smell, unusual discoloration, or an abnormal appearance, discard it.
Nutrient Approx. amount Calories 70–75 kcal Protein 6–6.5 g Fat 4.5–5 g Saturated fat 1.5–1.6 g Carbohydrates <1 g Cholesterol ~185–190 mg Vitamin B12 ~0.5 µg Vitamin D ~1 µg Selenium ~15–16 µg Choline ~140–150 mg
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