Lucerne
Lucerne Grade AA Large Eggs
What it is
These are large chicken eggs that have been graded AA. This grading system indicates the quality of the egg, focusing on the condition of the shell, the yolk, and the white. Grade AA eggs are known for their firm whites and well-centered yolks, making them ideal for many culinary applications. They are a common staple in kitchens worldwide.
How people cook with it
Eggs are incredibly versatile and can be used in countless dishes, both sweet and savory.
- Breakfast scrambles
- Baking cakes and cookies
- Binding ingredients
- Sauce emulsification
Eggs can be cooked in many ways. They can be fried, scrambled, poached, or boiled. For baking, they contribute richness, structure, and leavening. When whisked, the proteins in the egg white coagulate and trap air, which helps cakes and meringues rise. The fat in the yolk adds moisture and tenderness to baked goods. They are also essential for creating emulsions like mayonnaise and hollandaise sauce, where the lecithin in the yolk helps to bind oil and water.
How it differs from similar foods
Grade AA eggs are distinguished by their exceptionally firm whites and high, round yolks. This contrasts with lower grades where the whites may be thinner and spread more, and the yolks flatter. This difference in structure affects how they hold their shape when cooked and their performance in baking.
Who it is for
Home cooks and professional chefs alike rely on these eggs for consistent results.
How to keep the rest
To maintain freshness, store uncooked eggs in their original carton in the refrigerator. Keep them on a shelf, not in the door, as temperature fluctuations can affect quality. Use them within the recommended timeframe for best flavor and texture.