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Eggs

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About
Eggs are Graded By the Usda based on appearance and freshness. The top grade, AA, indicates a very fresh egg (if they have been properly stored and recently purchased) with a white that will not spread unduly once the egg is broken and a yolk that rides high on the white’s surface.
Eggs come in a number of sizes: jumbo, extra-large, large, medium, small, and peewee. Large or extra-large eggs are used in most baking formulas.
Rotate stock as necessary to ensure that only fresh eggs are used. Upon delivery, look for shells that are clean and free of cracks. Discard any eggs with broken shells; they are at a high risk for contamination.

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