Consumers
Massgrown

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 Food and Agriculture. 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.

Eggs are one of the best buys at the market. There may be considerable range in price per dozen between sizes, however. A general rule to follow is if there is less than a 7 cent spread between the cost of a dozen eggs of one size and the next smaller size, the larger size is a better buy.

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.