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**Cracking the Truth: 5 Common Egg Myths European Experts Want You to Forget**
When it comes to nutrition, few foods are as misunderstood—and hotly debated—as the humble egg. Once demonized for cholesterol content, eggs have since earned praise for being a compact powerhouse of nutrients. Yet, myths persist. European nutritionists and food safety experts are keen to set the record straight. Here are five egg myths that deserve to be cracked once and for all.
### **Myth 1: Brown Eggs Are Healthier Than White Eggs**
**The truth:** Shell color doesn’t affect nutritional value.
This myth has lingered for decades, but the color of an eggshell simply reflects the breed of the hen that laid it. Brown eggs often cost more, not because they’re superior, but because the hens that lay them are larger and eat more. According to food scientists across Europe, both brown and white eggs offer the same levels of protein, fat, and vitamins—so go with your preference (or your wallet).
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### **Myth 2: You Should Avoid Eggs Because of Cholesterol**
**The truth:** Dietary cholesterol doesn’t raise blood cholesterol in most people.
Yes, eggs contain cholesterol, but numerous studies—endorsed by the European Food Safety Authority (EFSA)—have shown that for the vast majority of people, eating eggs does not significantly impact blood cholesterol levels. In fact, eggs are rich in HDL (“good”) cholesterol and other heart-healthy nutrients like choline and omega-3s.
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### **Myth 3: You Must Refrigerate Eggs Immediately**
**The truth:** It depends on where you live—and how your eggs are processed.
In many European countries, eggs are not washed before packaging, which preserves their natural protective coating. This allows them to be stored safely at room temperature. However, in countries like the U.S., eggs are washed and must be refrigerated to prevent bacterial contamination. European food experts stress that both methods are safe—just stick to the norms of your local food system.
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