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Homework Help: Home Economics: Cooking: Eggs
Buying eggs:
Two factors you need to know is the grade and size of the egg you are going to purchase.
GRADE: refers to the quality of both the egg and its shell at the time the egg is packed. Grades are AA, A, B, and C. Grades B and C are most often processed unto dried or other egg products. Here is a brief definition of each grade:
Grade AA: A grade AA egg will stand up tall. The yolk is firm and the area covered by the white is small. There is a large proportion of thick white. In some areas, these are called "Fresh Fancy."
Grade A: A Grade A egg covers a relatively small area. The yolk is round and upstanding. The thick white is large in proportion to the thin white and stands fairly well around the yolk.
Grade B: A Grade B egg spreads out more. The yolk is flattened and there is about as much (or more) thin white as thick white.
There is no difference in the nutritive value among the graders.
Size is based on the minimum net weight per dozen.
| Size |
oz. per dozen |
| Jumbo |
30 |
| Extra Large |
27 |
| Large |
24 |
| Medium |
21 |
| Small |
18 |
| Peewee |
15 |
Other factors to look for are that the eggs are clean and whole. If an egg cracks between the market and home, use it as soon as possible in a fully cooked dish.
Shell color has no bearing on egg quality or flavor.
Eggs are marketed according to grade and size standards established by the U.S. Department of Agriculture.
Storage of Eggs:
Important factors in maintaining egg quality are proper handling and refrigeration. Eggs lose quality very rapidly at room temperature so buy them only from refrigerated cases, get home quickly and refrigerate them immediately.
Fresh shell eggs can be stored in their carton in the refrigerator for at least 4 to 5 weeks. It's best to store eggs in their cartons because eggs can absorb refrigerator odors. Hard cooked eggs should be stored in the refrigerator as soon as they are cooled and should be used within a week.
Raw whole eggs, whites and yolks and hard-cooked yolks can be frozen successfully.
Uses and Cooking Eggs
Eggs can be fried, scrambled, poached, baked, or cooked in their shells. They are often combined with other ingredients to form egg dishes such as omelets, sourflies, and custards.
Eggs should be cooked at low temperature.
Eggs are used in may ways in cooking.
- thicken mixtures such as custards
- help bind together mixtures like meat loaves
- are often used to add flavor and nutritive value to such foods as pudding
- act as leaveners in dishes such as chiffon cake
- are used to keep oil evenly distributed throughout a mixture, such as mayonnaise, or salad dressings.
Nutritional Value
Eggs contain all the vitamins, except vitamin C. Egg protein is extremely high that it is often used as the standard by which all other protein is measured. This is why eggs are classified with meat in the food groups and why egg protein is called complete
One large egg contains about 260 mg cholesterol. While cholesterol is important to health, it is not an essential component in the diet since the body can readily manufacture its own.
Homework Help: Home Economics: Cooking
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