Featured Product: Massachusetts Eggs

In Massachusetts, there are almost 1 million laying hens, producing some 24 million dozen eggs annually. Massachusetts eggs are inspected by the State Department of Agricultural Resources. Eggs with the "Massachusetts produced" label must meet standards which exceed even USDA egg grading, assuring top quality.
 
Selection

The shell color of eggs, which varies from deep brown to white, is determined by the breed of hen. Here in New England, home of the Rhode Island Red, brown eggs are still most prevalent, though some local eggs are white.
Store eggs with large end up in the refrigerator and use within a few weeks. Because eggs are porous, they lose flavor and moisture and can pick up strong odors if left uncovered. Cover leftover yolks with cold water and keep refrigerated for 2 to 3 days. Leftover whites can be stored refrigerated in a tightly covered container for a week.
 
Nutrition

Nutritionally, two eggs provide 30 percent of the U.S. Recommended Daily Allowance (RDA) for protein. And it's a high quality protein, containing eight essential amino acids that our bodies cannot produce. Two eggs are equivalent in protein to a serving of meat, poultry, fish or beans.
 
There are about 160 calories per serving of two eggs. Eggs are considered to be a "nutrient dense" food since they provide a variety of vitamins, minerals, and protein in proportion to the calories. Twenty percent of the U.S. RDA of riboflavin and phosphorus are in a serving of eggs, plus varying amounts of all the vitamins, except Vitamin C, and an assortment of minerals.

Find farm fresh eggs in Massachusetts: