Key Ingredient
The egg has long been symbolic of spring, fertility and new life, and thus its association with Easter dating back centuries. According to the American Egg Board, an estimated 192 million dozen eggs will be sold nationally in the weeks leading up to Easter. Eggs in the frying pan
The basics: The egg has been called nature's perfect package -- a small, nutrient-rich product containing essential protein, fats, vitamins and minerals. It has also been condemned for its high-cholesterol yolk, but nutritionists still believe that eggs play a key role in a well-balanced diet.
Selection: Eggs are graded by quality, size and color. Grades AA and A are the two top classifications under the USDA's system for monitoring quality. They indicate that the yolks are round and high-standing and surrounded by thick, firm whites.
Sizes range from medium to extra large, with large being most commonly sold today and the size generally called for in recipes. Brown and white eggs have no real difference other than color, which is determined by the breed of hen that laid the egg.
Storing: Fresh eggs need to be refrigerated and can be stored four to five weeks beyond the pack date, which is sometimes listed on the side of the carton. An unrefrigerated egg will lose more quality in one day than a refrigerated egg will in a week. Eggs are best stored in their cartons on an inside shelf rather than on the refrigerator door, where the temperature is warmer. Keep eggs away from pungent, highly spiced foods.
Use: Eggs have endless uses in and of themselves or as a binding agent in meats and doughs, as a thickener in sauces and custards or to lighten baked goods. We would not have mayonnaise were it not for eggs. For Easter, however, hard-boiled is the way to go. Cover eggs in about an inch of water in a single layer. Slowly simmer for 12 to 15 minutes. This will prevent eggs from cracking.
Where to buy: Eggs are abundant and cheap now. An 18-count large grade-A carton is a popular item, ranging from $1.95 to $2.29. A dozen grade-A large eggs should run $1.39 to $1.59.
Food Stuffs: Morsels
Contact Eleanor Nakama-Mitsunaga
online at features@starbulletin.com
Asterisk (*) after nutritional analyses
indicates calculations by
Joannie Dobbs of Exploring New Concepts,
a nutritional consulting firm.
