Eggs should be refrigerated at 45 degrees F.
Do not eat raw eggs, or you may get sick.
One egg contains about 245 mg cholesterol. - 193
Egg candling consists of viewing the individual egg before a light.
This makes it possible to observe the condition and behavior of the interior contents (yolk, white, and air cell) and soundness and cleanliness of the shell. This makes it possible to classify each egg according to quality factors. - 194
First eggs are inspected and classified according to weight (or size) expressed in ounces per dozen.
Egg grading, then, is the grouping of eggs into lots having similar characteristics as to quality and
weight. - 195
The normal egg has an oval shape with one end larger than the other, and it tapers toward the
smaller end. These ends of an egg are commonly called the large end (air cell end) and the
small end.
An egg shell that approximates the usual shape and that is of good even
texture and strength and free from rough areas or thin spots. Slight ridges and rough areas that do not
materially affect the shape, texture, and strength of the shell are permitted. - 196
The egg white should be clean and firm and no blood spots. - 197
