9 Eye-Opening Inaccuracies You Probably Believe About Eating Eggs

Are eggs healthy or not? Do they fight disease or cause it? Remember a few years ago when we thought we were only allowed to eat egg whites? Where do we stand on that advice now? No doubt about it: Our egg knowledge has been ever-evolving, to say the least.

Here's what we know for sure: Eggs are a nutritional powerhouse. A single egg has six grams of high-quality protein, iron, vitamins, minerals, and carotenoids. They're also rich in disease-fighting nutrients like lutein and choline. But the best part about eggs is their outstanding versatility. You can prepare them hundreds of ways (and they're delicious when served in both sweet or savory dishes), plus they're easy to make and super affordable.

And yet the misinformation about eggs continues. So we thought we'd take a moment to right some wrongs. Here are nine flawed egg myths that may surprise you with a few fun facts following each.

Brown eggs are more nutritious than white.

Nope. The color of an eggshell simply depends on what type of hen laid them. For example, White Leghorn chickens lay white eggs, while Plymouth Rocks and Rhode Island Reds lay brown eggs. Some chicken breeds, such as the Ameraucana and Lushi, even lay blue or green eggs. This is not an indication of how nutritious the egg is; it's simply genetics.

There's no way to tell if eggs are old if you lost the carton.

Believe it or not, you can test if an egg is old or expired by observing its buoyancy in water. Place an egg in water—if it sinks to the bottom, it's very fresh. If the egg floats, however, it's gone off. This happens because over time air passes through the eggshell into the egg (they're very porous).

The shell is meaningless.

You can actually tell a lot from a shell's thickness, as it's a good indicator of egg quality. A calcium-rich diet leads to a healthier hen, a more nutritious egg—and a thicker shell. (Fun fact: Shells of smaller eggs are thicker than the shells of larger eggs. This makes them easier to peel when they're hard-boiled.)

The built-in tray on your fridge door is the best place to store eggs.

False! Egg cartons are specifically designed to prevent breaks and bumps, and they're the best tool for preventing odors from your fridge from getting into your precious eggs. The built-in tray on your fridge door, on the other hand, is not the place for keeping eggs fresh and tasty. The opening and closing of the door results in quick and frequent temperature shifts, which negatively impacts the egg's freshness.

Cage-free labels mean hens are happily roaming outdoors.

Cage-free hens may still have been raised in confined living conditions without access to outdoor space. Look for organic, free-range eggs instead.

Egg yolks are always the same color.

Next time you crack one, pay attention to the color of your egg's yolk. A darker, richly golden yolk is one indicator that the egg came from a free-range hen and is subsequently more nutritious. Free-range hens have a more varied diet and typically lead healthier lives.

You should always remove the yolk, because of cholesterol.

We're over this myth! The yolk contains valuable vitamins, minerals, and Omega-3s, so it simply shouldn't be overlooked. It's also protein-rich and low in saturated fat. Though it contains cholesterol, recent research notes that cholesterol found in eggs does not raise blood cholesterol levels as we previously thought.

You should limit yourself to three eggs per week.

Incorporating eggs into your daily diet is part of a healthy lifestyle, according to the American Heart Association. When eaten for breakfast, they help keep you full throughout the morning and offer lasting energy.

Eggs aren't convenient.

Hard-boiled eggs are the epitome of a convenient protein source. Boiling eggs at the beginning of the week for grab-and-go breakfasts and snacks simplifies the planning process. And you can even buy them already hard-boiled!