Advanced food prep tip: use an egg shell to fish egg shell out of pooled eggs. Eggs are graded for freshness not size so a AA egg is very fresh, good for frying over easy and poaching. If making hard boiled eggs, use A eggs because fresh eggs are too difficult to peel. Egg tips courtesy of chef/instructor Chris LaLonde who, by the way, was featured in a story on sauteing that ran in today's Dallas Morning News.
6/10/04 I got a terrific comment from Gary who says, "Eggs are sold two main ways, size and freshness with AA fresher. Small, medium, large, extra-large and jumbo are the sizes."
I didn't know that about eggs (grade is size dependent). Thanks for the info.
Love, M
Posted by: Love, M | June 03, 2004 at 02:31 PM
Eggs are sold two main ways, size and freshness with AA fresher. Small, medium, large, extra-large and jumbo are the sizes.
Posted by: Gary | June 06, 2004 at 02:42 AM
Good info on the fish. I found it quite interesting. Later, love, M
Posted by: Love, M | June 25, 2004 at 07:52 AM