Americans spent more than $21 billion on organic foods in 2008, according to the U.S. Department of Agriculture. That volume of spending indicates a large demand for organically produced foods. Because of that demand, you're more likely to find organic eggs at your local supermarket now than you were just a decade ago.
Egg Nutrition Facts
Whether the hens that produced them were raised conventionally or organically, eggs provide 6 grams of protein for a modest 70 calories per large egg. The protein in eggs contains all of the essential amino acids your body requires, making it a complete protein. While eggs do contain fat -- about 5 grams of it in a large egg -- it's confined to the yolk, so removing it leaves only nonfat, protein-rich whites. You may also see specialty eggs on the market that contain additional omega-3 fatty acids; these eggs come from chickens fed special feed.
Organic Definitions
The USDA's definitions of organically produced foods requires that the food be produced without "synthetic fertilizers, sewage sludge, irradiation, and genetic engineering." The chickens that produce organic eggs, the feed they eat and the processing of the eggs after laying must all meet this definition of organic production. The guidelines also stipulate that organically produced meats, poultry and eggs come from animals that have been treated humanely. Any food bearing the label "organic" must meet these rules. Terms such as "free-range" and "cage-free" are not synonymous with organically produced eggs, although they do address the animals' treatment. If you want organic eggs, you must look for the USDA organic certification.
Organic Vs. Conventionally Produced Eggs
Organically produced eggs must follow USDA regulations, but the USDA makes no claims about increased safety or nutrition from organic foods. The "American Journal of Clinical Nutrition" studied the nutritional quality of organic foods and concluded that there is "no evidence of a difference in nutrient quality" between conventional and organic foods. Although they're nutritionally equivalent, you may feel more comfortable eating eggs from organic sources due to their processing without antibiotics or hormones. You'll typically pay slightly more for organic eggs at the supermarket because of the more time-intensive methods of producing the eggs.
Eggs and Food Safety
Eggs, including organically produced ones, may contain salmonella bacteria, one of the organisms responsible for food-borne illnesses. Unlike mammals, birds have a single orifice through which both eggs and waste travel. No matter how thoroughly they're washed, eggs can contain bacteria within them and thus require thorough cooking for safety. While conventional eggs sometimes undergo irradiation to kill bacteria, organic eggs do not, making it vital to cook organic eggs to 160 degrees Fahrenheit.
References
- U.S. Department of Agriculture Economic Bulletin: Marketing U.S. Organic Foods - Recent Trends from Farms to Consumers
- Denver Post: Organic Eggs Best? Separating Myth From Fact
- U.S. Department of Agriculture: National Organic Program
- American Journal of Clinical Nutrition: Nutritional Quality of Organic Foods -- a Systematic Review
- EggSafety.org: Egg Food Safety Frequently Asked Questions
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