Test Kitchen Tips for Any Egg Dish
These tips will help ensure great results with any egg dish.
The contents of a chicken egg can vary widely depending on the size of the bird. Bigger hens lay bigger eggs. In the test kitchen, we typically use “large” eggs. These have about 2 ounces of contents—egg and yolk—by weight, according to U.S. Department of Agriculture (USDA) guidelines and our own scales. Eggs labeled “medium” weigh about 1.75 ounces, “extra large” come in at 2.25 ounces, and “jumbo” eggs weigh 2.5 ounces—sometimes more. (“Small” and “peewee” eggs, at 1.5 ounces and 1.25 ounces, respectively, are rarely found in stores.)
Does “Sell By” Mean “Use By”?
All egg cartons are marked with a sell-by date, which is the legal limit until which eggs may be sold. According to the USDA, eggs are still fit for consumption for an additional three to five weeks past the sell-by date if they’re refrigerated. Store eggs in their carton on a shelf in your fridge—not on the door, where temperatures can climb well over the recommended 40 degrees. In addition to blocking off-flavors (which can be an issue because eggshells are porous), the carton also helps maintain humidity, which slows down evaporation of the eggs’ contents. Use your discretion, though: If the eggs smell odd or display discoloration, pitch them.