BUYING Look for shells that are clean and whole. Cracked eggs are always removed from production lines but some may be broken in handling. Do not use an egg if it is cracked or leaking.
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 them home quickly and refrigerate them immediately. At temperatures of 35 degrees to 45 degrees F (3 degrees to 7 degrees C.), eggs will maintain high quality for several weeks.
Eggs are marketed according to grade and size standards established by the U.S. Department of Agriculture or by state departments of agriculture. The USDA shield on the egg carton means that the eggs have been federally inspected.
Some egg packers may follow state standards which meet or exceed USDA Standards. Some states may have state seal programs which indicate that the eggs are produced within that state and are subject to continuing state quality checks. All eggs sold at the retail level must meet the standards for Grade B or better.
Size and grade are two entirely different factors bearing no relationship to one another. Grade is determined by the interior and exterior quality of the egg at file time the egg is packed. Size is determined by the average weight per dozen.
GRADES Grades are called AA, A and B. There is no difference in nutritive value between the different grades.
Because production and marketing methods have become very efficient, eggs move so rapidly from laying house to market that you will find very little difference in quality between Grades AA and A. Although Grade B eggs are just as wholesome to eat, they rate lower in appearance when broken out. Almost no Grade B's find their way to the retail supermarket. Some go to institutional egg users such as bakeries or foodservice operations, but most go to egg breakers for use in egg products. -see Breakers, Breakout, Egg Products
SIZES Egg sizes are Jumbo, Extra Large, Large, Medium, Small, and Peewee. Medium, Large, and Extra Large are the sizes most commonly available.
Sizes are classified according to minimum net weight expressed in ounces per dozen.
| EGG SIZE |
Oz. Per Dozen |
| Jumbo |
30 |
| Extra Large |
27 |
| Large |
24 |
| Medium |
21 |
| Small |
18 |
| Peewee |
15 |
To substitute one size egg for another in recipes see Size Equivalents.
WHICH SIZE TO BUY Although most of' the eggs sold in supermarkets are Large, there are occasionally specials on other sizes and it helps to have a chart to find which size is the best buy.
To compare the price of Large eggs to the price of medium eggs, for example, run your finger down the columns to the figures closest to the prices per dozen for Large and Medium eggs. Then, go across to the price per pound for each size. The one selling for the lower price per pound is the better buy. Always compare the same grade of eggs for an accurate price comparison –see Grading
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PRICE PER DOZEN EGGS
|
|
Small
(18 oz.) |
Medium
(21 oz.) |
Large
(24 oz.) |
X-Large
(27 oz.) |
Jumbo
(30 oz) |
|
cents/Lb.
(16 oz.)
|
|
| $.41 |
$.48 |
$.55 |
$.62 |
$.68 |
|
.3650 |
| .45 |
.53 |
.60 |
.68 |
.75 |
|
.40 |
| .48 |
.56 |
.65 |
.73 |
.81 |
|
.43 |
| .52 |
.61 |
.70 |
.78 |
.87 |
|
.4650 |
| .56 |
.66 |
.75 |
.84 |
.94 |
|
.50 |
|
| .60 |
.70 |
.80 |
.89 |
.99 |
|
.53 |
| .64 |
.74 |
.85 |
.95 |
1.06 |
|
.5650 |
| .68 |
.79 |
.90 |
1.01 |
1.13 |
|
.60 |
| .71 |
.83 |
.95 |
1.06 |
1.18 |
|
.63 |
| .75 |
.87 |
1.00 |
1.12 |
1.25 |
|
.6650 |
|
| .79 |
.92 |
1.05 |
1.18 |
1.31 |
|
.70 |
| .82 |
.96 |
1.10 |
1.23 |
1.37 |
|
.73 |
| .86 |
1.00 |
1.15 |
1.29 |
1.43 |
|
.7650 |
| .90 |
1.05 |
1.20 |
1.35 |
1.50 |
|
.80 |
| .93 |
1.09 |
1.25 |
1.40 |
1.56 |
|
.83 |
|
| .97 |
1.14 |
1.30 |
1.46 |
1.62 |
|
.8650 |
| 1.01 |
1.18 |
1.35 |
1.52 |
1.69 |
|
.90 |
| 1.05 |
1.22 |
1.40 |
1.57 |
1.74 |
|
.93 |
| 1.09 |
1.27 |
1.45 |
1.63 |
1.81 |
|
.9650 |
| 1.13 |
1.31 |
1.50 |
1.69 |
1.88 |
|
1.00 |
|
INEXPENSIVE EGG PROTEIN Protein is an essential part of a nutritious diet but, for many people, foods that supply protein are some of the most expensive items on their grocery list. Fortunately, protein supplied by eggs is both high in quality and low in cost. In a USDA study comparing the cost of different sources of protein, eggs and beef liver were rated as two of the best protein buys.*
It's easy to compare the price of eggs to the price of other protein foods. A dozen Large eggs weighs 1.5 pounds, so the price per pound of Large eggs = 2/3 of the price per dozen. For example, if the Large eggs cost .90 per dozen, they would be .60 per pound. At $1.20 per dozen, they're only .80 per pound.
Another helpful formula is 1 egg = 1 ounce of lean meat, fish or poultry.
This means that you can use 2 eggs as a substitute for other protein foods its your main dish at it meal or you use, eggs to "stretch" more expensive protein foods. For instance, you might use I chopped hard-cooked egg per serving along with half the usual amount per serving of an expensive seafood in a casserole. -see Meat Replacement, Protein
*USDA, Human Nutrition Information Service. Costs of Meats and Meat Alternates. Washington, D.C. (December, 1984) U.S. Government Printing Office.
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