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Many are feeling the pinch as the wining and dining and elaborate giftgiving expenses of the holidays are hitting home, says Lisa Lafoon, marketing specialist, Virginia Department of Argriculture and Consumer Services. But put a smile back on your face, Virginia eggs are here to the rescue. Not only are they high in nutritive value, but they are extremely versatile in cooking.
When purchasing eggs, make sure the shells are clean and whole. If one happens to crack before you can get it home, use it as quickly as possible. Eggs lose quality very rapidly at room temperature, so buy them only from refrigerated cases.
The U. S. Department of Agriculture established the grade and size that you will notice marked on the top of the carton. The grades refer to the interior quality of th egg and consist of AA, A, B. The AA graded eggs have a large proportion of thick white which stands up well around a firm, high yolk. Therefore, these are especially good for recipes where the appearance of the product is important. The sizes of Jumbo, Extra Large, Large, Medium, Small and Peewee are determined merely by the minimum weight in ounces per dozen. However, the size has nothing to do with the quality of the eee.
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