Egg Types and Packaging

DEFINING EGG TYPES & LABELS

Questions about egg labels? AEB has created a useful fact sheet that addresses common egg types, defines frequently used seals and terms on egg cartons, and explains egg freshness. A printable version is also available to download here

 

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Clint Hickman

Clint Hickman

3rd Generation Egg Farmer
Hickman’s Family Farms, Buckeye, AZ

 

Hickman’s Family Farms is Arizona’s largest – and only – egg producer. The third-generation operation that began on Grandma Hickman’s backyard porch has been family-owned and operated in Arizona since 1944 and now houses more than four million hens.

 


 

In addition to their commitment to providing fresh eggs for a good price, Hickman’s Family Farms utilizes stringent methods of conservation and recycling to remain as environmentally-friendly as possible. Always a “good egg” and supporter of the community, Clint and the Hickman family contribute to a variety of charitable efforts and causes year-round in Arizona.

 

 

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This quiche is comfort food at it’s finest – rich and delicious, but also nutritious and satisfying. Serve as part of weekend brunch with family or friends, or prep ahead and enjoy for breakfast during the week. If you’re eating gluten-free or prefer frittatas, just leave out the crust and add ingredients directly into a sprayed pie dish.

 

This recipe was reprinted with permission from Jessica Ivey, RD

Bacon, Spinach and Sweet Onion Quiche

Bacon, Spinach and Sweet Onion Quiche

This quiche is comfort food at it’s finest – rich and delicious, but also nutritious and satisfying. Serve as part of weekend brunch with family or friends, or prep ahead and enjoy for breakfast during the week. If you’re eating gluten-free or prefer frittatas, just leave out the crust and add ingredients directly into a sprayed pie dish.

 

This recipe was reprinted with permission from Jessica Ivey, RD

Yield:

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    18408

    Avocado and eggs – the perfect pair! Top avocado halves with scrambled eggs for a breakfast that’s equally nutritious and delicious – not to mention, beautiful!

    This recipe was reprinted with permission from Tawnie Kroll, RDN

    Avocado Topped with Cheesy Scrambled Eggs

    Avocado Topped with Cheesy Scrambled Eggs

    Avocado and eggs – the perfect pair! Top avocado halves with scrambled eggs for a breakfast that’s equally nutritious and delicious – not to mention, beautiful!

    This recipe was reprinted with permission from Tawnie Kroll, RDN

    Yield:

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      Avocados contain a flavor compound that mimics the smoky flavor in bacon, which makes avocados a perfect flavor pairing for eggs. This recipe can be made is less than 20 minutes, making it a great weeknight “breakfast for dinner” option or a weekend brunch dish you’ll make week after week.

      Avocado & Potato Hash with Sunny Side Eggs

      Avocado & Potato Hash with Sunny Side Eggs

      Avocados contain a flavor compound that mimics the smoky flavor in bacon, which makes avocados a perfect flavor pairing for eggs. This recipe can be made is less than 20 minutes, making it a great weeknight “breakfast for dinner” option or a weekend brunch dish you’ll make week after week.

      Yield:

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        This next-level egg casserole will be the star of your next brunch party. Simply prep the night before, refrigerate overnight, then pop it in the oven in the morning and serve. Delicious and fuss-free!

        This recipe was reprinted with permission from Tawnie Kroll, RDN

        Asparagus Egg Strata

        Asparagus Egg Strata

        This next-level egg casserole will be the star of your next brunch party. Simply prep the night before, refrigerate overnight, then pop it in the oven in the morning and serve. Delicious and fuss-free!

        This recipe was reprinted with permission from Tawnie Kroll, RDN

        Yield:

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          When & Why to Use Room Temperature Eggs

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          When & Why to Use Room Temperature Eggs

          Some recipes specify that the eggs or egg whites be at room temperature when added. However, for recipes that don’t specify room temperature eggs, use eggs straight from the refrigerator.

          In the case of cheesecakes and other batters with a high fat content, adding cold eggs could re-harden the fat, making the batter appear curdled or lumpy, possibly affecting the texture of the baked product. To avoid this, make sure you use room temperature eggs for baking. Remove the eggs from the refrigerator about 30 minutes before use, or put them in a bowl of warm water while assembling the other ingredients.

          Recipes that involve beating eggs or egg whites, with or without sugar, into a stable foam – soufflés, meringues, angel and sponge cakes – also specify room temperature eggs. That’s because eggs whip up to a greater volume when they’ve had a chance to warm up a bit, 20 to 30 minutes.  Because it’s easiest to separate whites from yolks cleanly when they are refrigerator-cold, this should be done when starting the recipe. Then let the whites stand at room temperature while you prepare the baking pan, equipment and other ingredients.