Egg sizes are based on the minimum weight per dozen.
- Jumbo 30 oz.
- Extra Large 27 oz.
- Large 24 oz.
- Medium 21 oz.
- Small 18 oz.
- Pee Wee 15 oz.
The size of the egg is determined by the age of the laying hen, the younger the hen the smaller the egg.
Large is the most common size used as a measure 2 oz. p/egg.
Purchasing: There are liquid eggs available in your grocery store. These are yolk and white mixed,
pasteurized, with citric acid added. This extends the shelf life usually up to 12 weeks. Egg
Substitutes can be egg free or egg whites with dairy or vegetable products added in place of
the yolk. A Fresh Egg is at its heaviest weight. As the egg ages the porous shell allows
evaporation of the water around the inner part of the egg. The older the egg the more weight
that is lost. The air pocket grows as the egg ages and the water evaporates.
Storage: Eggs should be kept under refrigeration. When not refrigerated for one day, the quality of an
egg depreciates by the equivalent of a week left in the refrigerator. They should be left in the
carton, which protects the porous egg shell from odors. Eggs are best if used within 1 week
but can be stored for up to one month. Store them with the large end up. Leftover yolks can
be covered in cold water and stored up to 3 days. They can be frozen by adding 1/8 tsp 1.5 tsp
sugar or corn syrup per ¼ cup yolk. Egg yolks are made of protein, fat and lecithin which is a
natural emulsifier. Egg whites can be stored up to 4 days. They can be frozen up to 6 months.
Freeze the whites in ¼ to ½ cup measurements so that they can be easily used. Egg whites
are made almost entirely of protein.
Experiment: to test for freshness submerge an egg in 12% salt water solution. If the egg sinks to the
bottom it is fresh, if it is a few days old it floats in the liquid, if bad it floats to the top.
Uses: Eggs are used in so many things from omelet’s and other breakfast feasts to cookies and cakes,
meatloaf,and sauces to, soufflés, cream broule and ice-cream, even hors d ‘oeuvres.