Ladies, have you ever considered freezing eggs to minimize waste? I stumbled upon this ingenious kitchen hack recently, and it’s revolutionized my cooking! Just the other day, I found myself with an excess of eggs after baking a cake.
Instead of letting them spoil, I decided to experiment with freezing them. The results were astonishing!
Nutritional Breakdown of Eggs
Whole Eggs: Each egg approximately contains 70 calories, 6g protein, 5g fats (including 1.6g saturated fat), and 186mg cholesterol. They’re rich in vitamins D, B12, and A, as well as iron and zinc.
Egg Whites: Known for their high riboflavin and selenium content, egg whites have no cholesterol or fats and about 4g protein, amounting to roughly 17 calories per egg white.
Egg Yolks: Each yolk offers around 55 calories, 2.7g protein, 4.5g fats (including 1.6g saturated fat), and 186mg cholesterol. They’re a good source of vitamins A, D, E, B12, iron, and choline.
Vitamins and Minerals in Eggs: Their Benefits and Risks
Vitamin D:
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One of my favorite recipes to make of all time! Always a big hit!
