How to Buy Eggs are easy to prepare in a variety of ways. They are key ingredients in many recipes, they go well with other foods, and they are economical. The United States Department of Agriculture (USDA) prohibits discrimination in its programs on the basis of race, color, national origin, sex, religion, age, disability, political beliefs, and marital or familial status. (Not all prohibited bases apply to all programs.) Persons with disabilities who require alternative means for communication of program information (braille, large print, audiotape, etc.) should contact the USDA Office of Communications at (202) 720-5881 (voice) or (202) 720-7808 (TDD). To file a complaint, write Agriculture, Washington, (202) 720-1127 (TDD). artment of ice) or nity employer. Points to Consider Wholesomeness...grade...size...nutritive value...cost and convenience should be considered when buying eggs. Wholesomeness Packers who use USDA's voluntary shell egg grading service have their facilities and procedures federally approved and monitored to ensure that they meet USDA's rigid sanitary requirements. Other packers operate according to State laws. Nutritive Value Eggs provide protein, vitamin A, riboflavin, and other vitamins and minerals. The yolk contains all the fat, saturated fat, and cholesterol in an egg. In 1 large egg, the yolk contains 5 grams total fat, 2 grams saturated fatty acids, 213 milligrams cholesterol, and 60 calories. The egg white contains 15 calories. Use the Nutrition Facts panel on each individual product label to learn about the nutrient content of that food and how it fits into an overall daily diet. Choose a diet low in fat, saturated fat, and cholesterol to help reduce the risk of getting certain diseases and to help maintain a healthy weight. The Dietary Guidelines for Americans suggest choosing a diet containing 30 percent or less of calories from fat, and less than 10 percent of calories from saturated fatty acids. Also, some health authorities suggest that dietary cholesterol be limited to an average of 300 milligrams or less per day. The Food Guide Pyramid (see inside back cover) suggests 2 to 3 servings each day of food from the meat group, the equivalent of 5 to 7 ounces of cooked lean meat, poultry, or fish. Because egg protein is of high quality, eggs are an alternative to lean meat, poultry, and fish. Count one whole egg as 1/3 serving, and remember that egg yolks should be limited to four per week. Tips: Substitute 2 egg whites for each whole egg in muffins, cookies, puddings, and pie fillings. Some specialty egg products are available, such as liquid whole eggs that are lower in fat and cholesterol, liquid products made without yolks, and dried whites for cake decorators. When you choose a whole egg, balance your cholesterol intake by choosing other foods that are low in cholesterol. Quality and Weight (Size) Assurance Most eggs are packed according to official U.S. quality grade standards and weight (size) classes. The grade and weight (size) are printed on the egg carton. The USDA grade shield on the carton means that the eggs were graded for quality and checked for weight (size) under the supervision of a technically trained USDA grader. USDA's grading service is voluntary; egg packers who request it, pay for it. Compliance with grade, weight (size), and sanitary requirements is monitored by USDA. Egg packers who do not use the USDA grading service will put terms such as "Grade A❞ on their egg cartons without the shield. Their compliance with grade, weight (size), and other requirements is monitored by State agencies. Select by Weight (Size) (U.S. Weight Class) Size tells you the minimum required net weight per dozen eggs. It does not refer to the dimensions of an egg or how big it looks. Eggs of any weight (size) class may differ in quality. Most published recipes are based on large-size eggs. |