I usually refrigerate eggs (and butter) not because they need it, but just because I have to keep them somewhere, and the fridge is about as convenient a place as any. Actually, the same is true for most things I (or other Americans) keep in the fridge.
Large. Most baking recipes call for them, and they fit nicely on a brioche bun for a sandwich.
Large, which is 60+ g here in Switzerland.
I think the ones I buy at the farm store are 55g, so closer to the local medium.
Looking at the wiki page, I should be buying medium when baking. Oops.
It sounds like you should be fine. Just don’t take them back out of the fridge and keep them on the shelf for storage afterwards. (I used to keep my eggs in the fridge for a good while when I lived in Hungary until somebody explained to me it wasn’t necessary and I stopped the practice.)
I was back at the Polish grocery today. Having remembered this thread, I made a point to check the eggs. They had a whopping 17 varieties! Seventeen! Here’s a photo, the eggs stop at the jars of herring with the blue lids:
I bought a dozen large brown cage free ‘Amish.’
You are truly blessed. 17? Hallelujah! So cool. I’d be tempted to buy many dozens. Quiche week.
I’ll have to count next time I’m out, but, yeah, that seems like a lot to me. I don’t think my Polish grocery has quite that many. However, when it comes to butters and different kinds of farmers/fresh cheeses, creams, and just milk-product dairy in general, there’s a mind-boggling amount of variety. (Looks like yours is similarly well-stocked.)
Rich’s Food & Liquor, Harwood Heights.
My local supermarket may have that many, although they don’t take up that much shelf space. Regular white eggs in medium, large, xlarge, and jumbo. Regular brown eggs in a couple of sizes. Organic eggs. Cage free eggs (each in a couple of brands). Pastured egg. Eggs that are supposed to be high in some fatty acid. Eggs that have been pasteurized.
I usually buy the cheapest eggs from pastured chickens. They have yellower yolks and taste more “eggy” than the regular eggs. And I feel like I’m supporting farmers who don’t torture their chickens.
Looked st my local Pete’s Market, and if we’re counting all the different sizes, it was over 25 types (including quail eggs.)
I buy large to jumbo
My uncle sold hatching eggs to the local hatchery. Double yolks were rejected for hatching. Our family ate the double and triple yolk eggs for breakfast.
I usually buy Large eggs. I’ll buy extra large for baking cakes. They seem to rise better with the bigger eggs.
Wow, Thats a lot of eggs. I didn’t expect my 17 to get leaf frogged so badly.
I didn’t either. I never realized how many different eggs we had. I could swear it wasn’t always that many, but all I do is look for the cheap brand (Hamilton), large, and move on. I actually counted 30, but I subtracted a couple in case I double counted some, and then there were maybe three brands that had 12- and 18-counts on one of the egg sizes, so I subtracted the 18-count if it was otherwise the same as the dozen.
Same here, the egg diversity is new.
The farm near us got new hens, that are a bit young. Before they only offered 55g eggs. Now they have 40g, 55g and were even offering 70g. As they only had 1 each of the larger sizes, I bought 6 of the 40g. They look so tiny compared to the normal ones.
(40g = 40-54g, 55g = 55-69g)
Was at my generic middle-class Winn-Dixie yesterday. Between package sizes, egg sizes, egg colors, and organic / cage-free / Omega-whatever / ordinary we had 17 kinds. No quail, duck, or small-farmer eggs though.