Egg Sizing. Sizing is not related to grading in any way. Eggs are sold in cartons by various sizes determined by a minimum weight for a dozen eggs in their shell. Unless otherwise designated, recipes are based on the use of large eggs. The contents of one large egg are equivalent to approximately 1/4 cup. Read more »

Eggs Grading

Once eggs pass inspection, a producer can pay the USDA to have them graded for quality. The best quality eggs are graded USDA Grade AA, followed by USDA Grade A. USDA Grade B, the lowest grade, is available to food service establishments and not sold directly to consumers. Grade AA and A eggs are the grades sold at supermarkets. Read more »

Nutrient Content in Eggs

Eggs are an excellent source of many nutrients – protein, fat, vitamins, minerals, and water – although they contain very little carbohydrate or fiber. An average large egg provides about 75 calories (kcal), primarily from fat and protein. Read more »

Various Composition of Eggs

Structure. The egg has five major components: the yolk, albumen (egg white), shell membranes, air cell, and shell. Each of these plays an important role in the egg’s unique attributes that make it invaluable in food preparation. Read more »

About Bird Eggs

Bird eggs, long honored as symbols of fertility and life, have been part of our diet for thousands of years. All bird eggs are edible and highly nutritious, and neatly packaged in their own shells. An egg contains everything needed to sustain the life of a new chick. Read more »

Storage of Cheese

Cheese must be stored properly to prevent deterioration. Most cheeses should be refrigerated; some can be frozen; and processed cheese products can be stored in a cool, preferably dark, cupboard until ready for use, though refrigeration retains desirable qualities more effectively. Read more »

Cheese Cooking Temperatures

Cooking temperatures for cheeses should be kept low and heating times short. High heat or prolonged cooking toughens cheese proteins and causes the fat to separate out, creating an oily, stringy, and inferior product. When using a microwave, it is best to use lower power settings – between 30 and 70 percent – for melting cheese. Read more »

Selecting Cheese

The chemical composition of a cheese determines its functional properties, which dictate how it will be used in food preparation. Some of these functional properties are shredability, meltability, oiling off, blistering, browing, and stretchability. Read more »

Cheese is most often used as an ingredient to add flavor, color, and texture in a variety of ways – on pizza, as a taco topping, and in cheese souffles, sandwiches, casseroles, quiches, and sauces. Mozzarella, Parmesan, and ricotta cheeses are often found in Italian dishes Read more »

Not all cheeses are graded according to the USDA-defined U.S. Grades AA, A, B and C, but those that are graded are evaluated based on their variety, flavor, texture, finish, color, and appearance. Exceptions to these criteria are Colby cheese, in which color is not considered, and Swiss cheese, which is graded additionally for its salt level and eyes (holes). Read more »