In the American Family Cookbook put out by the Culinary Arts Institute, they say, “the egg is so versatile that few foods can match it!” Today, I learned about “grading” eggs.

U.S. grades refer to interior quality; sizes refer to weight per dozen. 

  • Grade AA and A eggs are top quality. They have a large amount of thick white and a high, firm yolk. Good for all uses, they are the best choice for poaching, frying, or cooking in the shell.
  • Grade B and C eggs have thinner whites and somewhat flatter yolks which may break easily. Offering the same food values as top-grade eggs, these less expensive eggs are a practical buy for scrambling, thickening sauces, making salad dressings, and combining with other foods.

Whether the color of the egg shell is brown or white makes no difference in the qaulity or food value of the egg, though in some localities it does influence price. Eggs with brown shells have yolks of a deeper yellow color than those with white shells.

Coming up next … What does the size of an egg mean?


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