All About: Eggs

Handling Eggs Tips Yields Substitution Nutrition

Chicken eggs were one of the most expensive foods in the United States until 1934, when John Kimber began breeding chickens specifically for egg laying. This revolutionized the egg industry by making eggs affordable to everyone. Even now, eggs are an incredible value when you consider that they are the best source of complete protein. Americans consume about 250 eggs per person each year.

You will find both white and brown eggs in the supermarket. What's the difference? White eggs are white, and brown eggs are brown, but that's it. One is no better for you than the other. They simply come from two different breeds of chickens. Brown eggs, however, are more expensive because the chickens that lay them eat more than those that lay white eggs.

Eggs are sized by the average weight of a dozen. Jumbo eggs weigh 30 ounces or more, extra large between 27 and 30, large between 24 and 27, medium between 21 and 24, small between 18 and 21, and peewee between 15 and 18. Most recipes are written for large eggs, unless otherwise specified.

Eggs are also graded by physical condition, with the more viscous yolks graded the highest (AA). Sample eggs are broken on a level surface, and then the grader measures the height of the white, the condition of the yolk, and the weight. Grade AA stands tall, with a firm, thick yolk and a small area of white (almost all of which is white). Grade A stands shorter, with a round yolk and a fairly sizable white, which is more thick than thin. Grade B has a flattened yolk and has a white that spreads out, and the white is more thin than thick.

Buy only Grade AA or A eggs that are refrigerated, and be sure to check the expiration date on the carton. And always open the carton and move each egg to check for cracks or breakage.

Handling Eggs

How to Store

As soon as you get home, put the eggs in the refrigerator. Store them in their original carton to protect them from breakage. This also helps to keep them from absorbing odors and moisture. Make sure that the eggs are in the carton large end up, to keep the yolks centered and help them to stay fresh longer. Eggs refrigerated in this manner will keep 3 to 4 weeks (as long as the shells are not cracked or broken) after the date on the carton.

How to Cook

Eggs can be baked, poached, boiled, microwaved, or pan-cooked (fried and scrambled).

To pan-cook eggs, use about 1 teaspoon Crisco Pure Canola oil for each egg. Cook over gentle-medium heat. High heat will cause the yolks to toughen and the whites to become rubbery. Overcooking will also cause the same problem.

Nonstick pans are great for cooking eggs. Spray the pan with Crisco No-Stick Cooking Spray or Crisco Butter Flavor No-Stick Cooking Spray.

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Tips

  • For lighter and fluffier scrambled eggs, add 1 tablespoon of water per egg while beating them.
  • Eggs age more in one day at room temperature than in one week in the refrigerator.
  • Not sure which of your eggs are the freshest? Drop them in water. A fresh egg will sink, while an older one will float. Air space in the shell increases as an egg ages, causing it to float.
  • When poaching eggs, add a little vinegar (1 tablespoon to every pint of water) to the cooking water. This will help keep the whites from spreading during cooking.

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Yield

For Large Eggs:
5 whole eggs, 7 whites, or 14 yolks = 1 cup
1 yolk = about 1 tablespoon
1 white = about 2 tablespoons

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Substitution

  • Frozen eggs are available in cartons. Egg yolks and eggs whites are also available frozen.
  • Noncholesterol egg substitutes are also available.
  • Pasteurized whole eggs are available for use in recipes calling for raw eggs.

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Nutrition

One large egg contains about 6.25 grams of very high-quality complete protein, 5 grams of fat, 213 milligrams of cholesterol, 0.6 grams of carbohydrate, and 75 calories. Eggs also contain vitamins A, B6, B12, D, E, and other vitamins (sorry, no vitamin C). They also contain many minerals, including iron, phosphorus, and zinc.

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