Fresh Eggs

These are most often used for

breakfast cookery
 FROZEN
EGGS
More high quality
Scramble eggs, omelet, French toast,
baking
Purchased in 30 pound (13.6kg)
2 days to thaw at the refrigerator
DRIED EGGS
Primarily used for baking
Not shelf stable
Must be kept refrigerated or
frozen, slightly sealed
Eggs keep for weeks if held at 36 F (2 C)
In fact they can lose quality in one day at
a warm kitchen temperature
There is no point in paying for Grade AA
eggs if they are Grade B by the time you
use them
Store eggs away from foods that might
pass undesirable flavors or odors
We should refrigerate them because as the egg ages:
The air cell becomes larger
The yolk becomes flatter, larger, ad breaks more
easily
The thick white becomes thin and watery
oEggs should be stored in cool clean condition
oIdeal storage is at 2 to 5 C with 85% away
from humidity
oEggs required for cooking should be allowed
to slowly reach a temperature of 20 C
oFor pastry work, avoid using eggs directly
from refrigerator