The food lab better home cooking through science ( PDFDrive ) 95
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Any carton of eggs that displays the United States
DepartmentofAgriculture(USDA)shieldonitwaspacked
according to USDA weight standards, which define six
differentclasses,asshowninthechartbelow.
WEIGHT
CLASS
MINIMUM
WEIGHTPER
EGG
Jumbo
2.5ounces
Extralarge
2.25ounces
Large
2ounces
Medium
1.75ounces
Small
1.5ounces
Peewee
1.25ounces
Inreality,you’reunlikelytoseesmallorpeeweeeggsat
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 do like to
have jumbo eggs on hand in my fridge, though, for those
post-night-outmorningswhenIcanreallyusethatextrahalf
ounceoffriedeggtofillmeup.You’realsomorelikelyto
findoneofthecoveteddoubleyolksinalargeregg.
Q:Whataboutthoselettergradesonthesideofthe
carton?AreGradeAeggsbetterthanGradeB?
Likesizing,gradingofeggsisavoluntaryactionthatmost
manufacturers choose to comply with in order to get the
USDA stamp of approval on their boxes. USDA grading
expertsexaminesampleeggsfromeachbatchtodetermine
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 anAA 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
carryforconsumers.Asfarascookingqualitygoes,afirm
white and yolk are important for things like poached eggs
andfriedeggswhereanice,tightappearanceisdesired,but
inmostcookingorbakingapplication,anygrade’lldo—it’s
acosmeticdifferencealone.
EggFreshness
Q:Youmentionedthatlower-gradedeggshavewatery
whitesandsowilltendtospreadoutmorethanhighergradedones.Butdoesn’tfreshnessplayaroleinthistoo?
Indeed it does. Very fresh eggs have tighter yolks and
