EGGS

Eggs are one of the most important items in cooking! All eggs should be free of cracks leaks or holes. Eggs are graded by quality and size with grade AA A and B. Eggs are sized by weight per dozen Ex. Large 27 oz. Large 24 oz. Medium 21 oz. Small 18 oz. Peewee 15 oz. Very fresh high quality eggs stand up more when cooked while older eggs spread out more. The color of the yolk depends on the hen's diet. The egg color white or brown depends on the breed of the hen it has nothing to do with nutritional value or taste. Eggs must always be refrigerated. Pasteurized liquid eggs (easy eggs) are beaten together and heated up without cooking to kill any bacteria and then packaged for sale.