Grades and

One glance at Figure 24.2 will show you why Grade AA is the best to use for fried or poached eggs. Lower grades spread out too much to produce a high-quality product.

For hard-cooked eggs, use either Grade A eggs or Grade AA that have been held a few days in the refrigerator.Very fresh eggs are difficult to peel when cooked in the shell.

Grade B eggs are suitable for use in baking. If you are certain they have developed no strong flavors, they may be used for scrambled eggs, where the firmness of the whole egg is less important.

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