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Use only
properly refrigerated, clean,
sound shelled, fresh, grade AA or
A eggs.
Buy eggs from refrigerated
cases. Always refrigerate eggs at
home.
Store eggs in the carton
on a shelf in the refrigerator to
ensure freshness.
Egg shell and yolk color
may vary, but color has nothing
to do with egg quality, flavor,
nutritive value, cooking
characteristics or shell
thickness.
Poach eggs instead of
frying to cut back on fat, or use
non-stick pans or non-stick
vegetable pan spray to reduce fat
when preparing eggs.
Prepare and serve eggs
with low fat foods such as
vegetables, fruits, whole grain
breads, and low fat or skim milk
cheeses.
Serve egg dishes promptly
or keep them refrigerated.
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