The food lab better home cooking through science ( PDFDrive ) 95

Any carton of eggs that displays the United States Department of Agriculture (USDA) shield on it was packed according to USDA weight standards, which define six different classes, as shown in the chart below WEIGHT CLASS MINIMUM WEIGHT PER EGG Jumbo 2.5 ounces Extra large 2.25 ounces Large 2 ounces Medium 1.75 ounces Small 1.5 ounces Peewee 1.25 ounces In reality, you’re unlikely to see small or peewee eggs at the supermarket—chickens these days are bred to produce eggs medium-size and up Large eggs are the standard in most recipes, including the ones in this book I like to have jumbo eggs on hand in my fridge, though, for those post-night-out mornings when I can really use that extra half ounce of fried egg to fill me up You’re also more likely to find one of the coveted double yolks in a larger egg Q: What about those letter grades on the side of the carton? Are Grade A eggs better than Grade B? Like sizing, grading of eggs is a voluntary action that most manufacturers choose to comply with in order to get the USDA stamp of approval on their boxes USDA grading experts examine sample eggs from each batch to determine the grade based on the quality of the whites, yolks, and shells Eggs with the firmest whites, tallest-standing yolks, and cleanest shells will get an AA stamp, while eggs with watery whites, flat yolks, and stained shells receive a B Grade A lies in the middle and is what most retail stores carry for consumers As far as cooking quality goes, a firm white and yolk are important for things like poached eggs and fried eggs where a nice, tight appearance is desired, but in most cooking or baking application, any grade’ll do—it’s a cosmetic difference alone Egg Freshness Q: You mentioned that lower-graded eggs have watery whites and so will tend to spread out more than highergraded ones But doesn’t freshness play a role in this too? Indeed it does Very fresh eggs have tighter yolks and ... get the USDA stamp of approval on their boxes USDA grading experts examine sample eggs from each batch to determine the grade based on the quality of the whites, yolks, and shells Eggs with the. .. You’re also more likely to find one of the coveted double yolks in a larger egg Q: What about those letter grades on the side of the carton? Are Grade A eggs better than Grade B? Like sizing, grading of eggs is a voluntary action that most.. .the supermarket—chickens these days are bred to produce eggs medium-size and up Large eggs are the standard in most recipes, including the ones in this book I like