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FAQ

Egg Questions:

 

Since we sell so many eggs we are bound to receive questions about the product. We trust that the following information and web links will answer your questions… and more.

Q1: Is there a difference between brown and white shelled eggs?

Q2: How long will eggs keep?

Q3: What is the best way to store eggs?

Q4: Is it safe to eat raw eggs?

Q5: What are the stringy white pieces in egg whites?

Q6: Are eggs an economical food?

Q7: Are fertile eggs more nutritious?

Q8: Why are some hard-cooked eggs difficult to peel?

Q9: Why is an egg white sometimes cloudy or has a yellow or greenish cast to it?

Q10: What are egg equivalents in cooking or baking?

Q11: What causes blood spots?

Q12: Why do some hard-cooked eggs have a greenish ring around the yolk?

Q1: IS THERE A DIFFERENCE BETWEEN BROWN AND WHITE SHELLED EGGS?

A: No. Shell color is determined by the breed of hen and is not related to quality, nutrients, flavor or cooking characteristics. Since brown egg layers are slightly larger birds and require more food, brown eggs are usually more expensive than white.

Q2: HOW LONG WILL EGGS KEEP?

A: Fresh shell eggs can be kept refrigerated in their carton for at least 4 – 5 weeks beyond the pack date. Quality losses should be insignificant if the eggs are refrigerated as soon as possible after purchase from a refrigerated case. Hard cooked eggs should be kept in the refrigerator for up to one week.

Q3: WHAT IS THE BEST WAY TO STORE EGGS?

A: Store eggs in their carton because eggs can absorb refrigerator odors.

Q4: IS IT SAFE TO EAT RAW EGGS?

A: The risk of food poisoning from eggs is highest with raw and lightly-cooked dishes. It’s best not to serve raw or lightly-cooked dishes made with eggs.

Q5: WHAT ARE THE STRINGY WHITE PIECES IN EGG WHITES?

A: These rope-like strands of egg white, called chalazae (ka-LAY-zee) are not imperfections or beginning embryos but a natural, edible part of the egg. They keep the yolk centered in the thick white.

Q6: ARE EGGS AN ECONOMICAL FOOD?

A: Eggs are one of today’s best food buys. A dozen Large eggs weighs 1 _ pounds so at 90¢ a dozen, eggs are only 60¢ per pound. Eggs supply high-quality protein and a variety of important vitamins and minerals at a very low price.

Q7: ARE FERTILE EGGS MORE NUTRITIOUS?

A: Fertile eggs are not more nutritious than nonfertile eggs. They do not keep as well as nonfertile eggs and are more expensive to produce.

Q8: WHY ARE SOME HARD-COOKED EGGS DIFFICULT TO PEEL?

A: Fresh eggs may be difficult to peel. Those which have been stored for a week to 10 days before cooking will usually peel more easily.

Q9: WHY IS AN EGG WHITE SOMETIMES CLOUDY OR HAS A YELLOW OR GREENISH CAST TO IT?

A: Cloudiness of raw white is due to the presence of carbon dioxide which has not had time to escape through the shell and is an indication of a very fresh egg. A slight yellow or greenish cast in raw white may indicate the presence of riboflavin.

Q10: Q10: WHAT ARE EGG EQUIVALENTS IN COOKING OR BAKING?

Size Equivalents
LARGE JUMBO X-LARGE MEDUIM SMALL
1 1 1 1 1
2 2 2 2 3
3 2 3 3 4
4 3 4 5 5
5 4 4 6 7
6 5 5 7 8
To Make 1 Cup
EGG SIZE WHOLE WHITES YOLKS
Jumbo 4 5 11
X-Large 4 6 12
Large 5 7 14
Medium 5 8 16
Small 6 9 18

* Material was found on American Egg Boards web site.

Q11: WHAT CAUSES BLOOD SPOTS?

A: Small spots of blood (sometimes called “meat” spots) are occasionally found in an egg yolk. These do not indicate a fertile egg; they are caused by the rupture of a blood vessel on the yolk surface during formation of the egg. Most eggs with blood spots are removed during the grading process but a few may escape detection. As an egg ages, water moves from the albumen into the yolk, diluting the blood spot. Thus, a visible blood spot actually indicates a fresh egg. Such eggs are suitable for consumption. The spot can be removed with the tip of a knife, if you wish.

Q12: WHY DO SOME HARD-COOKED EGGS HAVE A GREENISH RING AROUND
THE YOLK?

A: The harmless greenish ring is due to an iron and sulfur compound which forms when eggs are overcooked or not cooled quickly.

Egg Trivia^Back to Top

 

  • A hen requires 24 to 26 hours to produce an egg. Thirty minutes later, she starts all over again.
  • The egg shell may have as many as 17,000 tiny pores over its surface. Through them, the egg can absorb flavors and odors. Storing them in their cartons helps keep them fresh.
  • Eggs age more in one day at room temperature than in one week in the refrigerator.
  • About 240 million laying hens produce approximately 5.5 billion dozen eggs per year in the United States.
  • White shelled eggs are produced by hens with white feathers and ear lobes. Brown shelled eggs are produced by hens with red feathers and red ear lobes.
  • To tell if an egg is raw or hard-cooked, spin it! If the egg spins easily, it is hard-cooked but if it wobbles, it is raw.
  • If an egg is accidentally dropped on the floor, sprinkle it heavily with salt for easy clean up.
  • During the spring (vernal) equinox (about March 21), it is said that an egg will stand on its small end. Although some people have reported success, it is not known whether such results were due to the equinox or to the peculiarities of that particular egg.
  • Egg yolks are one of the few foods that naturally contain Vitamin D.
  • Yolk color depends on the diet of the hen. Natural yellow-orange substances such as marigold petals may be added to light-colored feeds to enhance colors. Artificial color additives are not permitted.
  • Occasionally, a hen will produce double-yolked eggs throughout her egg-laying career. It is rare, but not unusual, for a young hen to produce an egg with no yolk at all.

 

Egg Links:^Back to Top

 

www.aeb.org – American Egg Board.

www.eggland.com – Egglands Best

Cheese Questions:^Back to Top

 

HOW IT IS MADE:

Dutch Farms, Inc. is proud of our variety of cheeses made in the Midwest, primarily Wisconsin. So how is it made you might ask? Click here for a virtual tour.

TYPES OF CHEESES:

With such a wide variety of cheeses to choose from click here for an interactive cheese chart or click here for a Cheesecyclopedia

HOW TO SERVE:

When you prepare cheese samplers, present different cheese varieties in different shapes. It helps your guests, customers or staff identify the different varieties.

  • It is best to cut cheese while it is still chilled. This helps keep cut lines clean and makes it easier to handle.
  • A chef’s knife works well for most cheeses. However, hard cheeses, such as Parmesan, cut better when brought to room temperature.
  • Score the wax or rind before you begin.

 

SERVING TIPS:

  • Fresh cheese may be served slightly chilled.
  • For other varieties, allow about 30 minutes for the cheese to warm up for the best flavor and aroma.
  • Make sure each cheese has its own knife to keep the flavors distinct.
  • Keep mild cheeses away from strong ones on the serving tray as they may pick up competing aromas and flavors.

 

HANDLING TIPS:

  • Keep cheese and everything it touches clean, cold and covered.
  • Because cheese absorbs other flavors, store away from other aromatic foods.
  • Cheese loses flavor and moisture if exposed to air.
  • Store cut cheese in the refrigerator, tightly wrapped, from 34-38º F.
Cheese Links:^Back to Top

 

www.wmmb.com – Wisconsin Milk Market Board