Found this info in my May issue of “Good Housekeeping” Magazine and thought it would be a good article to share…
Know Your Type
• Brown: Eggshell color is determined by breed — brown hens lay brown eggs; white hens, white eggs — and has no effect on an egg’s flavor or nutrition. Brown may be slightly pricier because the dark hens tend to be larger and eat more, and so cost more to feed.
• Certified organic eggs are produced according to national USDA standards by hens fed an organic diet (free of conventional pesticides, fungicides, herbicides, or commercial fertilizers). They have no proven additional nutritional benefit. And, no matter what a label says, all eggs are hormone free, as the USDA does not permit the use of hormones in poultry.
• Free-range eggs are produced by hens that have daily access to the outdoors or are raised outdoors (commercial hens are housed in cages within large laying facilities). The eggs cost more due to their low volume and high production costs.
• Cage-free eggs are laid by hens that roam in barns, not outside. The term is not regulated by the USDA.
• Fertile eggs come from hens that have mated with a rooster. You’re most likely to see them sold at rural farm stands, because country growers may not separate females from males.
• Nutrient-enhanced eggs have extra omega-3 fatty acids, vitamins, or minerals, or fewer saturated fats, thanks to hens’ enriched diets. At more than $4 a dozen, they’re a pricey way to get a minuscule nutritional boost.
• Pasteurized eggs are flash-heated to destroy salmonella bacteria. The process does not cook the eggs or affect the nutritional value. They are a good choice for those with compromised immune systems. Cook regular eggs until set (not runny) or until yolks are opaque to kill salmonella.
Get Good Grades
When eggs are packed, the USDA grades them AA, A, or B based on exterior and interior quality. (Grade B eggs are rarely sold at retail.)
Externally, eggs must be clean, free of cracks, smooth shelled, and oval shaped, with one end larger than the other. Interior qualities that determine the grade include the clarity and firmness of the albumen (a.k.a. egg white), the size and shape of the yolk, and the size of the air cell in the egg. Grade AA eggs will have a thicker, firmer white surrounding a round yolk, and a smaller air cell than Grade A eggs.
Store Smart
- The best place for eggs is in a refrigerator in their original carton — not in the egg holders on the fridge door. The carton keeps them from picking up odors and flavors from other foods and also helps prevent moisture loss. Fresh, refrigerated eggs can last up to five weeks (sometimes longer) and rarely spoil, though they can dry up. If you’re worried that your eggs might be past their prime, crack one in a bowl to give it a sniff test before adding to your recipe — you’ll be able to smell a rotten egg immediately.
- Cover and refrigerate raw yolks and use within two days. Raw whites can be refrigerated, covered, up to four days. Whites freeze well in a tightly sealed container for up to three months, but yolks become gelatinous (and almost impossible to use) unless mixed with something else, such as salt or sugar (1/8 teaspoon salt or 1 1/2 teaspoons sugar per 1/4 cup yolks).
See Red? Don’t Worry
When the yolk forms, occasionally a blood vessel ruptures, causing a blood spot. These eggs are perfectly safe to eat. You can leave the red dot on the yolk or carefully remove it with the tip of a knife.
Size It Up
Eggs are divided into six categories: jumbo, extra-large, large, medium, small, and peewee. Their size is determined by the weight per dozen. Any egg can be used for everyday cooking such as frying, scrambling, and hard cooking, but most baking recipes are based on large eggs.
