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Author: Sherry Frewerd<\/strong><\/span><\/span><\/p>\n Despite the bad press eggs received in the past, these days they have been deemed a healthy food choice after all. Eggs have many uses for cooking, and are the main ingredient for nutritious and easy main dish recipes.<\/p>\n Even though it would seem like common information, there are some egg facts that may help you choose, store and prepare eggs. The following are a few simple egg facts and recipes:<\/p>\n We\u2019re all familiar with the different grades and sizes that eggs come in, at least from experience in the grocery store. The USDA has standards in place to help select the different grades based on appearance.<\/p>\n Egg sizes range from jumbo and extra large, large and medium to small based on weight per carton.<\/p>\n The color of the shell or yolk has no affect on the quality of the egg. Color of both the shell and the yolk depend on the kind of hen that produced the egg and the diet she ate.<\/p>\n Store eggs in the refrigerator away from strong-smelling foods as the smell could penetrate the shell.<\/p>\n To check for freshness, break an egg into a bowl and smell it. A fresh egg will smell clean and a little sweet; often there will be no odor at all.<\/p>\n Tell a hard boiled from a raw egg by placing the egg on its side and spinning it. If the egg spins quickly and evenly it is hard boiled; if it spins slowly and awkwardly, then it\u2019s raw.<\/p>\n <\/p>\n <\/p>\n Recipe for Country Eggs<\/strong><\/p>\n \u00bc cup finely chopped onion Saut\u00e9 onion and green pepper in butter in a large skillet until tender. Combine eggs, milk, salt and pepper; mix well. Pour egg mixture into hot skillet, and cook slowly, stirring often. Remove from heat. Sprinkle with cheese; cover and let stand about 1 minute before serving. Serves 4.<\/p>\n <\/p>\n <\/p>\n
\n\u00bc cup finely chopped green pepper
\n1 tbsp butter, melted
\n6 eggs
\n\u00bc cup milk
\n\u00bc tsp salt
\n\u00bc tsp pepper
\n\u00bd cup shredded Cheddar cheese<\/p>\n