Milford chronicle., 1963-05-10
Consider Qualify, Size
When Buying Eggs

care you paying more for eggs
than you need topay?" asks Janet
COblentz, extension food and nu-
triton specialist at the Uni
versity Of Delaware.
Eggs are sold In a wide range
of sizes and quality grades, but
some are more economical than
others, and little thought
In selecting them can save you
money, Miss Coblentz says.
Most eggs sold In grocery
stores carry U. S. Department
of Agriculture shield mark list
ing size and quality grade. The
most common sizes are large,
medium and small, although oc-
casionally jumbo, extra large
and peewee sizes are available.
Quality grades are listed as AA,
A, B, and c. Quality and size
are not related, Miss Coblentz
notes, and each grade is sold in
several sizes.
To decide which grade of eggs
to buy, Miss Coblentz offers this
guide.
U. S. Grade AA indicates that,
regardless of size, the eggs will
not spread widely when brok-
en- and will have thick, high
white and a firm, high yolk.
Grade A eggs have a slightly
wider spread when broken and a
less thick, high white. Both
grades are very good for frying,
|poaching and harAd-cooking. Be-
cause of the very small air cell
in grades AA and A eggs, they
are more attractive when hard
cooked than are the lower grades.
Grade B eggs have rather
wide spread, thinner white and
a rather flat, enlarged yolk.
Grade c eggs spread greatly when
broken and have a thin, watery
white and flat, easily broken
yolk. Both grades are suitable
for scrambling anduse in cooking
and both are just as good and just
as nutritious as Grades A and AA.
Egg sizes are determined by
weight per dozen, regardless Of
grade. Large eggs must weigh at
least "a ounces per dozen; med
ium, at least 81 ounces per doz-
en-; and small, at least l8 ounces
per dozen. The less plentiful
jumbo size must weigh a mini
mum of 80 ounces per dozen
and are usually sold In larger
than-usual cartons. Extra large
indicates that the eggs weigh at
least 81 ounces per dozen; and
peewee size, sold In smaller
than-usual cartons, must weigh
a minimum of IS ounces per
dozen.
In order to decide which size
to buy in any one quality grade,
check the prices, Miss Coblentz
advises. Buy the small size If
you can save Is cents or more a
dozen over the large size. If
there is only penny or two diff
ference between sizes In the same
grade, you will get more for your
money by buying larger eggs.
If you are buying eggs mainly
for use as recipe ingredients,
you can save money by buying
Grade B or c, saving the higher
grades for use when shape and at
tractiveness is important.
Eggs should be purchased only
from a refrigerated case and
should be kept under refrigera-
tion at all times. Unrefrigerated
eggs marked grade A are actually |
grade B If they've been stored
this way for 2 days. Eggs should |
be stored small end down and |
covered lightly to prevent alb
sorption of flavors from food |
stored nearby.
To get best results when beat
ing egg whites, separate whites
from yolks and let the whites
come to room temperature be-
fore beating. Cover the yolks
with cold water and return them
to the refrigerator to keep them
cold.
Shell color depends on the
breed of hen, Miss Coblentz
points out. Brown eggs and white
eggs come in the same sizes and
qualities, and both have the same
value.