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Delicious on their own, eggs are also employed as a leavener for baked goods, a base for dressings, a thickener for sauces and a coating for breaded foods.
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Used both as an ingredient and a main dish, eggs are a food product produced by poultry. Though there are many types of eggs available for food preparation (duck, goose, quail, turkey, ostrich), hen, or chicken eggs, are the most commonly eaten.
A Little Bite of History
The Hebrews, Egyptians, Greeks and other ancients regarded the egg as a symbol of the universe. The outer shell represented the sky and the inner skin, the air. The egg white represented water, and the yolk, the earth. Eggs were presented as offerings to their gods and used on occasions of ceremonial celebration.
Varieties
Types of chicken eggs include :
Standard eggs are commercially produced, commonly found in food stores and used more often than any other type. Most standard eggs have white shells, but sometimes eggs with brown shells are available. The shell color is determined by the breed of the hen and there are no differences in taste or nutritional value.
Fertile eggs contain a small amount of male hormone, and though they were once thought to be more nutritious than standard eggs, they are not. Fertile eggs are more expensive due to higher production costs. They also spoil more quickly.
Organic eggs are produced by hens that have been given feed made without fertilizers, pesticides or herbicides. They are equal in nutritional value to other eggs, but they are more expensive.
Free-range eggs are produced by hens that have been raised with daily access to the outdoors instead of confined pens. Again, the nutrient content is the same, but the price is higher.
Buying Tips
Chicken eggs are typically classified and sold in four standard sizes: medium, large, extra large and jumbo. Unless otherwise specified, most recipes use large eggs.
They are also categorized into grades AA, A and B according to USDA standards for quality. Always choose AA or A eggs—these have a well-formed yolk surrounded by a firm-textured white. Lower grade eggs will have thin whites that spread when cracked open. They will also not be as fresh.
Be sure to open the carton at the store to check that none of the eggs are cracked. Slightly move each one with your finger to see that they aren't stuck to the bottom of the carton, which indicates they have leaked. Also check the "sell by" date.
Storage Tips
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Always store eggs in their original carton. Transferring them to refrigerator compartments exposes them to odor and damage.
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Eggs should always be refrigerated in the carton in which they came. This helps keep them from losing moisture and absorbing odors from other foods. Storing eggs large-end-up will also help retain freshness, keeping the yolks centered.
Eggs are best in flavor when used within one week of purchase, however they may be refrigerated for four to five weeks without significant loss of quality.
Usage Tips
• Eggs are easier to separate when they're cold.
• Room temperature eggs cook more evenly. Let them sit on the countertop for 30 minutes or soak in a bowl of warm water for five to 10 minutes.
• To create the fluffiest whites, beat them in a copper bowl. You can also try a stainless steel or glass bowl with a touch of lemon juice, vinegar or cream of tartar. Never use aluminum, plastic or wood bowls.
• Use vegetable oil or unsalted butter when cooking eggs on the stovetop and use slow, gentle heat.
• For rich and creamy scrambled eggs, add two tablespoons of sour cream for every two eggs.
Substitution Tips
• Liquid eggs are sold in the refrigerated section of most supermarkets. These cartons contain whole mixed eggs that have undergone pasteurization to eliminate potential bacteria. They can be used in all your raw-egg preparations such as pancakes, omelets, baked goods and homemade mayonnaise.
• Egg substitutes, another liquid product, are made from about 80% egg white mixed with other ingredients like nonfat milk, tofu, vegetable oils and stabilizers. They are cholesterol-free and can be used for much of your cooking and baking.
• To use pasteurized liquid eggs or egg substitutes, use 1/4 cup for each large egg in your recipe.
Try one of our favorite egg recipes:
Deviled Eggs
Broccoli, Mushroom and Double Cheese Quiche
Classic Creme Brulee
