SC - Babies have taste buds

Jeanne Stapleton apiskp at yahoo.com
Thu Mar 23 12:38:14 PST 2000


This is a MIME message. If you are reading this text, you may want to 
consider changing to a mail reader or gateway that understands how to 
properly handle MIME multipart messages.

- --=_ABF24455.3F5E32F5
Content-Type: text/plain; charset=US-ASCII
Content-Transfer-Encoding: quoted-printable


  Eggs today are sold in grades. The lower the grade, the lower the =
clarity=20
of the whites. ( the grade is determined by the size and if the white =
has=20
those little stringies in them ) Since they would have no such system =
in=20
period, my guess is the reason is to separate the stringies.
=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=
=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=
=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=
=3D

What I learned on Good Eats with Alton Brown is that grading is done by =
computer mostly today, and is based on the consistancy of the albumin (the =
whites).  They showed a really cool shot of a man grading eggs be hand by =
spinning the egg and holding it up to a light to see if the yolk keeps =
rolling around or stops fairly quickly.  The longer the yolk sloshes =
around, the less viscous the white, the less fresh and the lower the =
grade. =20

The difference in the grades is usually age.  The USDA guy recommended =
that lower grade eggs are quite edible as long as handled safely, but low =
grade eggs may best be used in baking rather than frying since they will =
run all over the place eventually.

niccolo difrancesco

- --=_ABF24455.3F5E32F5
Content-Type: TEXT/HTML
Content-Transfer-Encoding: base64
Content-Disposition: attachment; filename="TEXT.htm"
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- --=_ABF24455.3F5E32F5--


More information about the Sca-cooks mailing list