Where I got my eggs up north they weren't washed, and not refrigerated. They also weren't "large/medium/jumbo/extra large." They were "a dozen of whatever we got from the chickens within the last couple of days." They had a variety of hens, so the eggs (after washing) might be any of a number of colors/shades/hues. Including the really nifty (but small) blue egg.
She also sold duck eggs, which are big, more yolk to white than chicken eggs, have better nutritional value, and will produce better baked goods as long as you get the proportions right. (If a recipe calls for 3 medium or large eggs, you use 2 duck eggs).
|