Eggs

Go organic

Organic eggs come from chickens that are free-range and fed organic feed, while everyday commercial eggs come from chickens that are caged and may be fed growth enhancers, hormones, and antibiotics. “I always buy organic eggs in the supermarket,” says cooking author Sally Schneider. “They are creamier, richer, and have a fuller egg flavor.” Organic eggs also have a thicker texture than regular commercial eggs, which tend to be more watery. The fact that they are free-range is important, says Schneider, because “when chickens are able to walk around and do what chickens do, the eggs will be healthier and taste better as a result.” When buying organic eggs, always look for the “USDA organic” seal. “All natural” is a generic term that doesn’t mean anything, says Schneider: “Just because it says ‘natural’ doesn’t mean it’s organic.”

Shop at your local farmer's market

If you have access to a farmers’ market, seek out eggs there, Schneider says. “There are farmers raising great eggs that aren’t necessarily certified organic, and there’s a vast difference in flavor between farm-fresh eggs and supermarket eggs, even organic supermarket eggs,” she says.

Keep them fresh

Eggs are best when used within a week, but they can be refrigerated up to 1 month. Besides an obvious rotten odor, you can tell an egg is past its prime if the white becomes watery and the yolk is flat. “Fresh eggs have thick whites and yolks that stand up high,” Schneider says. The best way to keep them fresh, she says, is to store them in their original carton in the refrigerator, in an isolated area, since eggs can absorb odors of other foods.

Recipe

Spaghetti with Fried Eggs and Parmigiano-Reggiano