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By Doris Daugherty
You can’t tell an egg by Its shell. You have toknowwhat’s inside and you can’t look until you’ve bought them. However, Federal-State graders can tell what’s inside an egg. Their impartial ratings, which include candling for quality, take the guesswork out of buying eggs. You simply buy by their grade ratings. The grades are Fresh Fancy or AA, A, and B. These grades are applied to jeggs
of all sizes, and colors. | The best eggs have a small spread when broken out. The white is thick and high; the yolk is firm and high. These bear a U. S. Fresh Fancy or Grade AA label. f An egg that rates U. S. jprade A has a little more “spread and a white that’s noi rquite so thick and high, i Grade B eggs have a widei ly spreading white and a rather !f 1 at, enlarged yolk. , The grade you choose will depend on what you want to do with them. Fresh Fancy, AA, and A are ideal for any purpose, but are especially good for frying, poaching and boiling where appearance is important. Grade B eggs are fine for general cooking and baking. The color of an egg’s shell makes no difference. White or beige, - an egg is an egg. Brown and white eggs come
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