Definition:
A hard-shelled reproductive body made by birds. There are many different types of eggs, but chicken eggs are the ones that are used most commonly in cooking. Domestic chicken eggs have white or brown shells. The color of the shell does not affect the flavor or nutritional value of the egg.
Grades and Sizes
Eggs are sold by both grade and size. Grade primarily measures an egg's appearance once it is broken out of the shell. Most eggs sold are Grade AA or A. Grade AA eggs spread less and have a slightly higher, firmer yolk and white than Grade A eggs. Grade B eggs spread more than the other two grades and usually are sold only for use by food manufacturers.
The sizes of eggs include jumbo, extra large, large, medium, small, and peewee. Price differences are based largely on egg size, with larger sizes costing more per dozen than smaller sizes. There is about a 3-ounce difference in weight per dozen between sizes.
Selecting
Select clean, fresh eggs from refrigerated display cases. Don't use dirty, cracked, or leaking eggs. They may have become contaminated with harmful bacteria.
Storage
Fresh eggs can be refrigerated for up to 5 weeks after the packing date (a number stamped on the carton from 1 to 365, with 1 representing January 1 and 365 representing December 31).
To store raw egg whites, refrigerate them in a tightly covered container for up to 4 days. Refrigerate raw yolks, covered with water, in a tightly covered container for up to 2 days. Refrigerate hard-cooked eggs in their shells in their cartons for up to 7 days.
Raw whole eggs, whites, and yolks can be frozen to use in recipes. Eggs cannot be frozen in their shells.
To freeze whole eggs, break them into a bowl and beat just until blended before freezing in a freezer container. If freezing several eggs in one container, indicate the number of eggs on the label.
To freeze raw egg yolks, add one-eighth teaspoon salt or 1/2 teaspoons sugar or corn syrup per 4 yolks. The salt or sugar will help prevent gelling. Freeze the yolks in a freezer container.
When freezing raw egg whites, place each one in a different compartment of an ice-cube tray. Cover tightly with plastic wrap and freeze until solid. Transfer the egg white cubes to a freezer container and freeze.
Thaw the eggs in the refrigerator overnight and use yolks or whole eggs immediately after thawing. Egg whites can sit at room temperature for 30 minutes after thawing. Allowing them to stand will give them better volume when beating. Be sure to thoroughly cook eggs that have been frozen.
Safety Tips
When cracking eggs, avoid getting any eggshell in with the raw eggs.
When separating eggs, don't pass the yolk from shell half to shell half. Instead, use an egg separator, or pass the egg through clean, slightly separated fingers, so that if bacteria are present on the shell, it won't contaminate either the yolk or white.
Be sure to wash your hands, utensils, and countertops after working with eggs.
Serve hot egg dishes as soon as they're cooked. Refrigerate cold egg dishes immediately. Chill leftovers promptly and reheat thoroughly before serving.
Eating uncooked or slightly cooked eggs may be harmful because of possible bacterial contamination. The individuals most susceptible include the elderly, infants, pregnant women, and .those who are already ill. Check with your doctor to see if you are at risk. If you are, you probably should avoid eating foods that contain raw or partially cooked eggs.
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