What Are the Different Sizes of Eggs?

Six Egg Sizes

Shown below are egg samples from large, extra-large and jumbo egg cartons. We attempted to choose the smallest egg in each carton on the left and the largest egg on the right within each category to show that size can vary within a carton of eggs. The appearance variance between the two large eggs was actually greater than jumping to the next category on either side. This can happen because egg size is measured in total carton weight per dozen, with only three ounces variance between each size category. For this reason, eggs may appear to be of various sizes within the same carton.

Weights listed below are the minimum weight requirements set by the USDA for one dozen of eggs.
PeeWee – 15 ounces (about 1.2 ounce per egg)
Small – 18 ounces (about 1.5 ounce per egg)
Medium – 21 ounces (about 1.7 ounce per egg)
Large – 24 ounces (about 2.0 ounces per egg)
Extra Large – 27 ounces (about 2.2 ounces per egg)
Jumbo – 30 ounces (about 2.5 ounces per egg)

What is the most common size of eggs?
Even though there are six sizes, most supermarkets will sell only the mid-range sizes (medium, large and extra-large eggs). Smaller grocery stores may carry different sizes of eggs, but usually only two to three of the different sizes.

When a recipe calls for eggs, what size should be used?
Unless otherwise stated, baking and other food recipes usually expect and call for large eggs. Use the proper size of eggs in order to achieve the correct recipe results. Nutrition facts listed for recipes are based on the serving size of one egg.

Remember when purchasing shell eggs to shop for both egg grade and size. Look for the USDA Shield to ensure that the eggs were certified for quality, sanitation and checked for weight (size) under USDA supervision. [2].

Food Rescue

More Ways to Save Food from the Landfill

There is at least something, whether large or small, that everyone can feel comfortable about doing to help the cause of diminishing food waste. These are not food banks that store food. This food is all ready to eat, healthy and quite perishable. It needs to be received and used ASAP! We’re going to mention a few programs that are making a difference, but not to worry if you don’t live in one of these areas, there are plenty more in other areas and opportunities to begin new programs where they are missing (which we’ll provide help with further down).

In the San Francisco Bay area, where large corporate cafeterias and conferences are the norm, there is an organization that rescues excess food and delivers it to non-profit organizations that can then redistribute this leftover food. The group is the Peninsula Food Runners. Volunteers visit corporations with cafeterias such as Facebook, Google and LinkedIn and then carry their healthy perishable foods to non-profit groups such as the Sunnyvale Cold Shelter and the Salvation Army. In 2018, this organization moved 2.1 million pounds of quality food.

In college, another spot with large cafeterias, students created the Food Recovery Network that recovers foods that were previously trashed. Check if your university is involved and if not, encourage them to join the program.

In Michigan, Food Rescue of Michigan has partnered with Goodwill to provide free, same day delivery of donated foods to places in need. They have their own trucks & drivers to stop at stores, but can always use more hands to ride along and help.

In Denver, there is a program that gathers perishables and creates no cost grocery stores for families in need to come and shop for free.

In Pittsburg, 412 Food Rescue is a growing digital network that uses volunteers to shuttle surplus food directly from retailers to needy nonprofits. They launched in 2015 and have already redirected about 4 million pounds of food. They plan to be in 20 cities by 2020.

In Boston and New York City, there’s an app that tells which local restaurant has too much food left over near closing time. If you live in either of these areas, then check it out. This app allows you to order food for at least 50% off menu prices and then have it waiting for pick up. This food would otherwise be tossed into the trash. Yet another extremely painless way to help. A late dinner for a deep discount sounds quite appetizing to us after a late busy day!

There are also programs that deal with freshly grown product that doesn’t get purchased.
In Boulder, CO there is the Community Fruit Rescue that takes surplus from orchards and trees and distributes it to shelters.

Anywhere (Online) – Hungry Harvest recovers produce on the east coast that is either excess or imperfect and then ships it to both subscribers and charities.

The above listed programs are just a sampling of the different organizations available that are putting a dent in the food waste problem using the food rescue and redistribution solution. The U.S. Environmental Protection Agency (EPA) has compiled a list of programs by region that is hopefully ever growing to include all areas.

Most existing food rescue networks use phone apps to let volunteers know where excess food is located and where it is needed. To research different apps that are useful with helping with the food waste cause, here is a list.

Think about joining this cause, whether in a big city where an existing organization can be joined or in a small town where excess could be searched out and then redistributed to a local place in need. To get involved, check the EPA list mentioned above to see if there’s a local spot that needs help. If nothing exists in your area then think about what you can do on a smaller scale in your neighborhood. Maybe offer to stop at the local bakery after work and deliver their leftovers to your local church or non-profit for distribution. There is still plenty of opportunity out there.

If you are a grocer, or have any influence at a store that sells groceries, be sure that they are aware of the Grocery rescue program developed by Second Harvest Food Bank. This program helps recover healthy foods from local stores, especially those that carry “use-by” dates making them a little more time critical to distribute. This program helps redistribute foods such as: Meat, Dairy, Deli, Produce, Frozen and Refrigerated foods (and, of course, they will also take all those shelf stable items that all food banks need). So, if you are a grocery retailer that could benefit from tax advantages and reduced disposal costs while also helping the community, please call 408-266-8866 ext. 102 or email fooddonor@shfb.org. [1].

Why Do Older Eggs Make Better Hard Boiled Eggs?

The thing with product dates, as we’ve said many times before, is that they can be used for guidance in deciding when to use certain products. Most everything goes through change with time and becomes slightly altered in some way, whether large or small, as time goes on. Proper storage can help to delay these changes, but most are inevitable at some point. Eggs are an example of a product where the printed date can be used to advantage for deciding when and, more importantly, where to use eggs.

What Changes Occur With Egg Storage?

As eggs age they slowly lose carbon dioxide and moisture, which is initially contained in the white of the egg (the albumen) and accounts for the cloudy appearance of fresh egg whites. This loss of CO2 takes place through their slightly porous shells. When the albumen loses this CO2, the structure changes and the pH level becomes more basic making the whites become clearer. The result of all this is a thinner albumen and a larger air pocket at the top of the egg.

Because of these changes, fresher eggs will perform better at some tasks while older eggs are better suited to other tasks. Older eggs make great hard boiled eggs that are easier to peel. The higher pH level of the albumen in an older egg is what makes it easier to remove the shell once cooked.

How to tell if an egg is ready to be boiled?

Check the carton date. If there is a sell-by date and a USDA grade shield, the date cannot be more than 30 days from the date that the eggs were packed. [1] If more than 23 days remain from the current date to the “sell-by” date on the carton, then they are considered very fresh eggs and therefore not good candidates for boiling. It is best to wait until the eggs are at least a week old before using them for the purpose of making hard boiled eggs.

If the carton bears a USDA grade shield and not a sell-by date, because remember that those dates are state regulated, then the required “pack date” (the day the eggs were washed, graded, and placed into the carton) can be used to determine the age of the eggs. This is a three-digit number starting with January 1 as 001 and ending with December 31 as 365 that can be used to do the math.

Why do Fresh Eggs Make Better Poached Eggs?

Another question: Why do fresher eggs make better poached eggs and fried eggs?
This one is aesthetic, but the reason is the same as above. The albumen is thicker when fresh and thus better at holding the yolk in the center of the egg. Thus, fresh eggs will look prettier when fried or poached because the yolk will stand taller when still centered and protected by a thick white. Eggs hold their shape much better when they are fresh. To make a poached or fried egg, where the egg will take center stage on the plate, it should be as perfectly shaped as possible. An older egg will usually produce a larger area of white as it runs to fill the pan, leaving an uncentered and flatter yolk.

Why Do Older Eggs Make Better Hard Boiled Eggs?

Additional Information

To find out how long eggs last, see our egg page.

To find out how long hard boiled eggs last, see our hard boiled egg page.

Wondering how long to boil eggs? Then see our post on timing hard boiled eggs.

For more on egg grading, see our post on egg grading.

For the absolute easiest hard boiled eggs to peel, try steaming the eggs instead of actually boiling.

Ready to make poached eggs? Then first check out our post on how to make poached eggs.

Scoring Ham

How to Score a Ham

1. To score a ham grab a very sharp knife and place the ham on a pan with the fatty side up.


2. With the knife, carefully cut down through the fatty outside layer of the ham, stopping just before reaching the actual meat.


3. Cut in clean even slices from one side of the ham toward the other.


4. Once sliced from one side to the other, turn the ham clockwise a half turn and begin slicing again from one side to the other. A diamond pattern will begin to form on the top pf the ham.


5. Reach the other side, and the ham has been scored – goal!

There is no need to flip the ham over, only the fatty side of the ham is typically scored.

How and Why are Eggs Graded?

Why Are Eggs Graded?

All eggs are inspected before they are labeled and sold in stores. If an egg producer pays the USDA for the additional quality and sanitation inspection, then they will receive a grade. They can then display this shield, as shown below, but with the appropriate grade filled into the blank space. This shield can be displayed on their carton.

What are the Possible Grades for Eggs?

Which grade is the best choice?
That depends. For everyday use, and the most likely choice contained on the grocery display, the best choice is grade A. If the egg is the center attraction on the plate, especially for a fine dining experience, then the best choice would be the grade AA egg. These eggs will carry a higher price tag, but not necessarily a greater value.

Peanut Butter S'More Dip

Easy Peanut Butter S'Mores Recipe

This simple recipe requires three easy ingredients in any amount available. There’s no need for any appliances, measuring cups or even spatulas. It is one of the easiest, quickest and tastiest warm desserts that anyone could possibly make. Trust us.

Ingredients for Simple Peanut Butter S’Mores:
Mini Marshmallows
Peanut Butter Cups
Graham Crackers

Simple Peanut Butter S’more Recipe:
As promised, there is no measuring, no mixing and no utensils involved.

1) Just pre-heat the oven or, better yet, toaster oven if available to 400°F.

2) Unwrap the peanut butter cups and place them into ramekins or any other oven safe dish with fairly low sides.
A pie plate works great too, depending on how many hands will be dipping into the pan – because we can pretty much guarantee that there will be a lot of hands is why we suggest using ramekins and making one per person.

3) Sprinkle the marshmallows on top.

4) Bake for 2 to 5 minutes depending on the size of the pans being used – ramekins for about 2 minutes and pie plates for about 4 minutes.
Do not overcook, the chocolate will burn quickly and become inedible.

5) Turn the oven on low broil and leave it for another minute or two..
Again, it will quickly burn so don’t over broil either.

Make it quickly just for yourself, as shown above, or just as quickly for the enjoyment of a whole table full of friends. With the graham crackers broken into quarters, there is no need for double dipping. Although, we did notice a few people turning the graham cracker pieces sideways before dipping to maximize the dipping surface – smart!

It’s easy cleanup on this one too, just throw the pan in the dishwasher. Although, it will be scraped pretty clean with graham crackers prior to that!

Monday's Drink - Boba Tea

With a best by date of 1/24/2017, these little tapioca balls are just over two years older than the recommended manufacturer date (sorry I ripped the package through the date while opening). The ingredients of tapioca balls are tapioca and water, but then they are completely dried before packaging.

These balls cooked up pretty and were ready to go within minutes.

We added some chopped fresh strawberries into our tea and milk and then poured it over some of the freshly made boba.

Now that the tapioca balls are moist, the chance of spoilage is far greater and they will dry out quickly. The shelf life of tapioca balls is short and sweet… most bob tea places recommend that the shelf life of boba is only 8 to 10 hours. They make them each morning and then use them by end of the day. They are usually covered in sugar or a simple sugar syrup to keep them moist for the day.
They should not be refrigerated or they will harden and become unpleasant to eat.
They can be frozen if they are suspended in a sugar syrup. If frozen, they must then again be given a quick boil to soften them again before using.

Monday's Drink - Boba Tea

Additional Info

To find out how long tea lasts, see our tea page.

Safety Precautions When Purchasing Salvaged Goods

People often ask if salvage stores are safe.
Salvage and discount grocery stores are safe as they are inspected and regulated like regular stores. Most salvage stores get their merchandise from reclamation centers that contain items that the regular stores won’t or can’t sell. These centers discard dangerous merchandise such as cracked glass or leaking plastic. Regardless, the buyer should always beware and being knowledgable of the following information is important to know before shopping surplus stores.

First, check that the store looks and smells clean. Although bacteria can still grow in a clean yet un-sanitized environment, cleanliness can be an indication of their food handling policies. If dirt and bugs are visible, it’s best to move on.
Then, avoid purchasing any of the items on the upcoming list.

Foods to Avoid Buying

Surplus Store Shopping

Additional Information

To find out how long canned goods last, see our canned goods page.

For a list of safe thawing methods, click here.

To find out the ideal fridge temperature, see our fridge temp post.

Safe Thawing Methods

Ways to Safely Defrost

According to the USFDA, these are the only three safe thawing methods. [1]
Safe thawing can happen in the refrigerator, in cold water, or in the microwave.

1) The preferred method for defrosting is in the refrigerator.
Place the frozen item into the refrigerator and generally it will be defrosted by the next day or the day after that, depending on the size of the item. A few items, for instance a turkey, may take even longer to thaw (see additional info section below). This is the preferred method because it allows the item to defrost slowly, while remaining at a safe temperature that will thwart the growth of bacteria the whole time. Items that have been thawed in the refrigerator as safe to consume, cook or even re-freeze once thawed. Re-freezing foods that were thawed in this manner are safe to re-freeze, although they may suffer a loss in quality.

2) The second most commonly accepted thawing method is to place the item in cold water to defrost.
This method remains safe as long as the water stays cold enough to safely maintain the item. The advice here is to change the water every 30 minutes to ensure that it remains cold. If that is done, the item should be safe to do anything with once thawed. There are a couple of concerns here, one being that the water temperature is not consistent and the other is that it is almost impossible to submerge most items. This leaves part of the item sticking out into the open air, which is an un-safe way to thaw. Because of these concerns, it is recommended to use items thawed in this manner within that same day. Since this is a quicker thaw than in the refrigerator, it is generally used for a same day solution. Foods thawed in this manner should not be re-frozen unless they are cooked first.

3) Thawing in the microwave is now recognized as the third acceptable thawing method.
But, there is an asterisk by this method. Microwave thawing is fine, but only if the food will be cooked immediately after thawing. The problem with this method is that it actually begins to cook the food. The thinner edges of proteins will often begin to look cooked after a microwave defrost. Foods defrosted in this manner should be completely cooked after removing them from the microwave defrost cycle. Additionally, foods thawed in the microwave should not be re-frozen (unless they are then fully cooked before placing them back into the freezer).

Notes:
1) Thawing on the counter, or anywhere else besides the three above listed places, is considered un-safe.
2) It is safe to cook foods from their frozen state. Note that we said safe, not the best nor the quickest.

What is Muscovado Sugar?

The Characteristics of Muscovado Sugar