For The Press | In The 'Nac | Advertise | About Us | Contact Us | Newsletter | Upload Photos to the Fridge
Farmers Almanac Home
sign up to become a member
and receive our free newsletter
and receive our free newsletter
Recipe Article Archives
Did you know that eggs are sold according to size, grade and color?
The standards are established by the U.S. Department of Agriculture.
Size: Eggs are available as jumbo, extra large, large, medium, and small.
Grade: In the grading process, eggs are examined for both interior and exterior quality, and are sorted according to weight (size). Grade quality and size are not related to one another.
In descending order of quality, grades are AA, A and B. There is no difference in nutritive value. In many egg-packing plants, the USDA provides a grading service for shell eggs. Its official grade shield certifies that the eggs have been graded under federal supervision, according to USDA standards and regulations. The grading service is not mandatory.
Other eggs are packed under state regulations that must meet or exceed federal standards.
Because production and marketing methods have become very efficient, eggs now move so rapidly from laying house to market that you will find very little difference in quality between
Color: Eggshell color is white or brown, yolk color is pale or deep yellow. White eggs are the most in demand, but the flavor is the same no matter what color the egg is.
Free-Range Eggs: You may see some eggs labeled as free-range. Since the US department of Agriculture has no standards for free-range eggs, many producers use the term loosely. Ultimately, free-range means that the birds are permitted to roam freely within the farmyard and only kept in sheds or henhouses at night.
Nutritional value
Eggs not only contain the highest quality protein available, but they also contain almost every essential vitamin and mineral needed by humans (except vitamin C). The big concern about eggs was the link between their cholesterol content and heart disease. Yet, recent studies reveal that one large egg contains about 70 calories, 1 gram of carbohydrates, 4.5 grams of fat (with only 1.5 of the grams being saturated “bad” fat), 6 grams of protein, and 213 milligrams of cholesterol, 22 percent less than previously thought based on a 1989 study.
Tasty salmon
Pat dry a filet of salmon. Squeez one...
How much do you know about eggs?
Did you know that eggs are sold according to size, grade and color?The standards are established by the U.S. Department of Agriculture.
Size: Eggs are available as jumbo, extra large, large, medium, and small.
Grade: In the grading process, eggs are examined for both interior and exterior quality, and are sorted according to weight (size). Grade quality and size are not related to one another.
In descending order of quality, grades are AA, A and B. There is no difference in nutritive value. In many egg-packing plants, the USDA provides a grading service for shell eggs. Its official grade shield certifies that the eggs have been graded under federal supervision, according to USDA standards and regulations. The grading service is not mandatory.
Other eggs are packed under state regulations that must meet or exceed federal standards.
Because production and marketing methods have become very efficient, eggs now move so rapidly from laying house to market that you will find very little difference in quality between
Color: Eggshell color is white or brown, yolk color is pale or deep yellow. White eggs are the most in demand, but the flavor is the same no matter what color the egg is.
Free-Range Eggs: You may see some eggs labeled as free-range. Since the US department of Agriculture has no standards for free-range eggs, many producers use the term loosely. Ultimately, free-range means that the birds are permitted to roam freely within the farmyard and only kept in sheds or henhouses at night.
Nutritional value
Eggs not only contain the highest quality protein available, but they also contain almost every essential vitamin and mineral needed by humans (except vitamin C). The big concern about eggs was the link between their cholesterol content and heart disease. Yet, recent studies reveal that one large egg contains about 70 calories, 1 gram of carbohydrates, 4.5 grams of fat (with only 1.5 of the grams being saturated “bad” fat), 6 grams of protein, and 213 milligrams of cholesterol, 22 percent less than previously thought based on a 1989 study.
