Massachusetts

Egg information

• Selection and storage
• Nutrition
• Recipes

The shell color of eggs, which varies from deep brown to white, is determined by the breed of hen. Here in New England, home of the Rhode Island Red, brown eggs are still most prevalent, though some local eggs are white.

Look for the Massachusetts produced and fresher label on egg cartons and inquire about where the eggs you buy are produced.

Massachusetts eggs are inspected by the State Department of Agricultural Resources. Eggs with the "Massachusetts produced" label must meet standards which exceed even USDA egg grading. So, as with other Mass-achusetts farm products, they are top quality.

In Massachusetts, there are almost 1 million laying hens, producing some 24 million dozen eggs annually.

Storage

Store eggs with large end up in the refrigerator and use within a few weeks. Because eggs are porous, they lose flavor and moisture and can pick up strong odors if left uncovered. Cover leftover yolks with cold water and keep refrigerated for 2 to 3 days. Leftover whites can be stored refrigerated in a tightly covered container for a week.

Nutrition

Nutritionally, two eggs provide 30 percent of the U.S. Recommended Daily Allowance (RDA) for protein. And it's a high quality protein, containing eight essential amino acids that our bodies cannot produce. Two eggs are equivalent in protein to a serving of meat, poultry, fish or beans.

There are about 160 calories per serving of two eggs. Eggs are considered to be a "nutrient dense" food since they provide a variety of vitamins, minerals, and protein in proportion to the calories. Twenty percent of the U.S. RDA of riboflavin and phosphorus are in a serving of eggs, plus varying amounts of all the vitamins, except Vitamin C, and an assortment of minerals.

Recipes

Egg dishes vary from the simple poached or hard cooked to imaginative souffles, elegant crepes and fluffy filled omelets. A versatile food, eggs can be used in hundreds of dishes and can also help stretch the food dollar.

EGG'N CHEESE STRATA

• 6 slices bread
• 3 tablespoons butter, softened
• 1 cup shredded Cheddar cheese
• 6 eggs, slightly beaten
• 1-1/2 cups milk
• 1 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Butter bread; cut in small cubes. Alternate layers of bread cubes and cheese in buttered 2-quart casserole. Blend together eggs, milk, and seasonings; pour over bread-cheese mixture. Cover; refrigerate several hours or over-night. Bake in preheated 350 degree oven 70 minutes or until golden brown. Makes 4 to 6 servings.

HERB OMELET

• 3 eggs
• 3 tablespoons water
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 teaspoon basil, thyme,
• oregano, or parsley flakes
• 1 tablespoon butter or margarine

Mix eggs, water, salt, pepper and desired herb with a fork. Heat butter in skillet or omelet pan (approx 8-inch) just hot enough to sizzle a drop of water. Pour in egg mixture. It should set at edges at once. Reduce heat slightly, but cook eggs quickly. With a spatula, carefully draw cooked portion at edges toward center, so that the uncooked portions flow to the bottom. Tilt skillet as it is necessary to hasten flow of uncooked eggs. Shake skillet to keep omelet sliding freely. Keep mixture as level as possible. When eggs are set and surface is still moist, increase heat to brown bottom quickly. Roll or fold omelet and slide onto serving plate. Makes one or two servings.