Thursday 101: Egg-ceptional Tips

We all know that eggs are good for you: they're a great source of protein and good cholesterol.  But when buying eggs at the grocery store, I get so overwhelmed by all the choices of eggs: organic vs. not; medium, large, or extra large; grade A; brown vs. white; and then there are egg substitutes... you get the idea.  

Well how do you make a choice?  A recent Cooking Light article answered just that - and just in time for a little 101 lesson on eggs.

The Incredible, Edible Egg: 

Save money and buy the best eggs.

1. Real eggs vs. Egg substitutes

Winner: Real eggs

Apparently, egg substitutes are basically egg whites with added food color.  Egg subs are more expensive than whites from whole eggs (nearly 2x the price!).  Plus, once you open the container, you better be ready to use them quickly because they'll spoil quickly.  But a dozen eggs can last up to 1 1/2 months in the fridge!

2. Brown eggs vs. White eggs

Winner: Tie

Brown eggs typically cost about 40% more than white eggs, but brown eggs are identical to white eggs in terms of taste and nutrition.  So what makes a brown egg, well, brown?  Brown hens lay brown eggs--simple as that!  Hens that lay brown eggs are bigger, which means they have to eat more--therefore it costs the farmer more to produce brown eggs and the cost is passed down to the consumer.

3. Store brand vs. Name brand

Winner: Store brand

Once again, store brands win out.  Store brand eggs have the same quality as name brand eggs, but they're almost always less expensive.  Go figure.

photo from here

4. Famer's market vs. Supermarket

Winner: Supermarket

Many consumers assume that farmer's market eggs are fresher, and they sometimes are.  But farmer's market eggs aren't subject to the same regulations as commercially-produced eggs.  Translation: you don't know where those farmer's market eggs have been--have they been washed and cleaned?  Have they been refrigerated?  Eggs sold at the grocery store have to be inspected and certified by the USDA (United States Department of Agriculture)--meaning they're inspected, washed, transported in refrigerated trucks, and shipped to the supermarket within 36-48 hours of being laid.  

all images are from Cooking Light unless otherwise noted