Other Buying Guides. It is easily seen
from Table XX that a dozen eggs is not al¬
ways just a dozen eggs. When it is not pos¬
sible to purchase eggs by the U.S. grade label
indicating the size designation, they should
be purchased by weight, that is, by the pound
rather than by the dozen. Some producers,
wholesalers, and retail dealers use brand
names to designate the quality of their eggs.
Branded eggs should carry the grade designa¬
tions.
It is helpful to the consumer to have the
date of grading on the carton. It is best to
purchase shell eggs from dealers who keep
them under refrigeration, since this prevents
their deterioration.
The final test of the egg is its flavor and
food value. While it is impossible to apply
these tests in grading eggs, or at the market
when buying them, palatability tests are
used as a check of grades and to show the in¬
fluence of production practices, conditions of
storage, and methods of preservation on
quality.
Other Market Eggs. Eggs other than
fresh eggs are available on the market. Va¬
rious methods are used for preserving eggs.
No medium has been found more satisfactory
for preserving shell eggs than cold air. For
eggs out of the shell, both freezing and drying
are very satisfactory.
Cold-Storage Eggs. During periods of
high production a large supply of eggs is
placed in cold storage to be used during sea¬
sons of low production. Production is sea¬
sonal, nearly one half of the total supply in
the United States being produced during
[99]
March, April, May, and June. The seasonal
variation, however, is not so great as it was
formerly. Through better breeding and
management practices, production has been
extended throughout the year. Only about
four per cent of the total production now
goes into storage in the shell. When eggs are
taken out of storage, graded, and labeled,
they appear on the market without any in¬
dication of source, except in a few states that
require the word "Storage” on the label. For
all practical purposes they can be used in the
same manner as fresh eggs. Their flavor is
usually good. Storage eggs are better than
poorly handled "fresh” eggs. The nutritive
value of storage eggs is comparable to that of
fresh ones.
Frozen Eggs. About four per cent of
the total production of eggs now goes into
frozen storage. Frozen storage for eggs out
of the shell is economical. Space is saved and
spoilage eliminated so long as the eggs are
kept frozen. Such eggs are desirable for use
in bakery, hotel, and restaurant kitchens.
They will become available for home use as
facilities for storing frozen foods increase in
the retail market and in the home.
Frozen eggs, like other frozen foods,
must be kept frozen until needed for use.
One of the best methods of defrosting is to
Reading the Label • The wise consumer checks
the date of grading, as well as the grade and
size. She buys from dealers who keep eggs
under refrigeration
o
1 a
1
ti IS
1|
place the can of frozen eggs in a pan of run¬
ning tap water. When defrosted they should
be used at once and not refrozen. One
pound of frozen eggs is equivalent to about
ten medium-sized fresh eggs.
Page 91
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Other Buying Guides. It is easily seen from Table XX that a dozen eggs is not always just a dozen eggs. When it is not possible to purchase eggs by the U.S. grade label indicating the size designation, they should be purchased by weight, that is, by the pound rather than by the dozen. Some producers, wholesalers, and retail dealers use brand names to designate the quality of their eggs. Branded eggs should carry the grade designations.
It is helpful to the consumer to have the date of grading on the carton. It is best to purchase shell eggs from dealers who keep them under refrigeration, since this prevents their deterioration.
The final test of the egg is its flavor and food value. While it is impossible to apply these tests in grading eggs, or at the market when buying them, palatability tests are used as a check of grades and to show the influence of production practices, conditions of storage, and methods of preservation on quality.
Other Market Eggs. Eggs other than fresh eggs are available on the market. Va¬ rious methods are used for preserving eggs. No medium has been found more satisfactory for preserving shell eggs than cold air. For eggs out of the shell, both freezing and drying are very satisfactory.
Cold-Storage Eggs. During periods of high production a large supply of eggs is placed in cold storage to be used during seasons of low production. Production is sea¬ sonal, nearly one half of the total supply in the United States being produced during
[99]
March, April, May, and June. The seasonal variation, however, is not so great as it was formerly. Through better breeding and management practices, production has been extended throughout the year. Only about four per cent of the total production now goes into storage in the shell. When eggs are taken out of storage, graded, and labeled, they appear on the market without any indication of source, except in a few states that require the word "Storage” on the label. For all practical purposes they can be used in the same manner as fresh eggs. Their flavor is usually good. Storage eggs are better than poorly handled "fresh” eggs. The nutritive value of storage eggs is comparable to that of fresh ones.
Frozen Eggs. About four per cent of the total production of eggs now goes into frozen storage. Frozen storage for eggs out of the shell is economical. Space is saved and spoilage eliminated so long as the eggs are kept frozen. Such eggs are desirable for use in bakery, hotel, and restaurant kitchens. They will become available for home use as facilities for storing frozen foods increase in the retail market and in the home.
Frozen eggs, like other frozen foods, must be kept frozen until needed for use. One of the best methods of defrosting is to
Reading the Label • The wise consumer checks the date of grading, as well as the grade and size. She buys from dealers who keep eggs under refrigeration
o
1 a
ti IS
1|
place the can of frozen eggs in a pan of run¬ ning tap water. When defrosted they should be used at once and not refrozen. One pound of frozen eggs is equivalent to about ten medium-sized fresh eggs.