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Storage
Eggs must be refrigerated. An egg can age more in one day at room temperature than in one
week in the refrigerator. The best place for the egg is in its carton on an inside
refrigerator shelf. Whether foam or pulp, the carton's sponginess insulates the egg from
jolts which can cause cracks. The carton also helps prevent the loss of moisture and
carbon dioxide to maintain quality. It also works to help maintain the proper egg
temperature, and keep the egg from absorbing undesirable refrigerator odors and food
flavors. The egg-sized spaces on some refrigerator doors subject the eggs to frequent
changes in temperature as the refrigerator is opened and closed and, if the door is
slammed, breakage could result.
Egg Equivalency
Any size egg can be used for frying, scrambling, cooking in the shell or poaching. But
most recipes for baked dishes such as custards, cakes and other formula items are based
on the use of Large eggs. To substitute another size for Large, refer to the following
chart.
You can also figure how many eggs of which size to use by
cup measurement.
Egg Size Substitutions
Size is determined by the weight per dozen. In descending order, egg sizes are Jumbo,
Extra Large, Large, Medium, Small and Peewee. Medium, Large and Extra Large are the
sizes most commonly available because these are the sizes hens most often lay.
Egg size standards are established by the U.S. Department of Agriculture. Size is
determined by the weight per dozen. Sizes are classified according to minimum net
weight expressed in ounces per dozen, individual eggs may vary in size within a dozen.
Automatic weighing equipment is programmed to provide at least the minimum weight or
more.
Some consumers feel that eggs are smaller today. Egg "size" is based on weight and
weight classifications have been the same for decades. The perceived size difference
could be due to the freshness of the egg and the fact that it stands up high and covers
little surface area when broken out.
Blood Spots
Blood or meat spots, occasionally found on an egg yolk, are merely an error on the part of
the hen. They do not indicate a fertilized egg but, instead, are caused by the rupture of
a blood vessel on the yolk surface during formation or by a similar accident in the wall
of the oviduct.
Candling methods reveal most eggs with blood spots and those eggs are removed but, even
with candling it is impossible to catch all of them. Both chemically and nutritionally,
eggs with blood spots are fit to eat. The spot can be removed with the tip of a knife, if
you wish.
Chef Hat Legend
The most widely circulated legend about the toque or chef's hat appears to be one
concerning why Master Chefs wear hats with 100 pleats. Ruth Edwards in her book 'A
Pageant of Hats, Ancient and Modern said "It was regarded as natural that any chef,
worthy of the name, could cook an egg at least one hundred ways. The most-renowned
chefs often boasted that they could serve their royal masters a different egg dish
every day in the year, some of them so cleverly prepared, that aside from being
highly palatable they had flavors as widely different as completely diverse kinds of
foods. Today, noted chefs are seldom called upon to prove their prowess in this manner."
Nutritional Value
Big Nutrition in a Little Package
All "Egg Fact" information is supplied by the American Egg Board.
Eggs are nutritional powerhouses. An excellent source of high quality protein, they provide significant
amounts of several vitamins and minerals. In addition to the nutritional value of eggs, they are inexpensive,
convenient, easy to prepare and have round-the-clock popularity. According to the latest dietary
guidelines from the American Heart Association, "An egg-a-day is OK."
Listed are resources that can be of assistance to keep informed of the most current nutritional information:
http://www.mypyramid.gov
http://www.americanheart.org
http://www.healthierus.gov/dietaryguidelines
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