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Cook'n with Betty Crocker 
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Cook'n with a Taste of Home 
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Cook's Note: Purchasing Eggs |
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Print this Recipe As a rule, the larger the egg, the higher the price. However, size has no relation to quality. The recipes in this cookbook, like most others today, have been developed and tested with large eggs. You may buy small, medium or extra-large to match the appetites in your household, but for recipes use those labeled "large." The color of the shell--white or brown--has no effect on flavor or quality and is important only if you plan to dye or decorate the shells. Grades AA and A, the grades usually available in stores, are both fine for home use. The differences have to do with appearance, not freshness, and the nutritive value is equal. The yolk is somewhat plumper in Grade AA. The yolk is also more symmetrically centered in the white, and the white is somewhat thicker. These differences might matter if you’re planning to serve a plate of sunny-side-up eggs for guests but will make virtually no difference in the recipe. Eggs should be sold in a refrigerated case. Open the carton and make sure the eggs look clean and that none of the shells is cracked or broken. Move each egg slightly with your finger to make sure it is not stuck to the carton by a bit of leaking egg. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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