ABOUT EGGS

Q: Is the pack date on eggs the same as the expiration date?
A: No. The expiration date will say exp and a date. The "pack date" means what it says, the pack date. Example; January 13 would be the numbers 013 somewhere on the carton representing the 13th day of the year. February 13 would be 113, March 13 will be 213. etc. The American Egg Board recommends refrigerator storage of up to 4-5 weeks beyond the pack date. In other words up to 28-35 days beyond the pack date is recommended. For eggs marked 013, throw the eggs out after February 10-17.

Raw egg whites will keep one week in the refrigerator and 12 months in the freezer. Egg yolks will keep 3 days in the refrigerator and 12 months in the freezer, but the yolks will thicken when frozen

Salmonella won't grow in the refrigerator or the freezer. Once out of the refrigerator is when you need to be careful because bacteria grow rapidly at room temperature.

*According to the University of Illinois

Select eggs by U.S. Grade (Quality)

There are three consumer grades for eggs: U.S. Grade AA, A, and B. The grade is determined by the interior quality of the egg and the appearance and condition of the egg shell. Eggs of any quality grade may differ in weight (size).

U.S. Grade AA eggs have whites that are thick and firm; yolks that are high, round, and practically free from defects; and clean, unbroken shells.

U.S. Grade A eggs have whites that are reasonably firm; yolks that are high, round, and practically free from defects; and clean, unbroken shells. This is the quality most often sold in stores.

U.S. Grade B eggs have whites that may be thinner and yolks that may be wider and flatter than eggs of the higher grades; the shells must be unbroken, but may show slight stains. This quality is seldom found in retail stores.

U.S. Grade AA and A eggs are good for all purposes, but especially for poaching and frying where appearance is important. U.S. Grade B eggs, if available, are fine for general cooking and baking.

How to tell if an egg is boiled or raw?
If a raw egg is spun, abruptly stopped and then quickly released, it will start to spin again as the liquid inside continues to rotate. This technique can be used to reliably determine whether an egg is raw or already boiled – a solid egg will remain stationary once halted.


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