Egg Facts

WATER BATH

Also known as a bain marie. Some delicate dishes such as custard are cooked in the oven in a water bath. The baking dish or pan is placed in a larger baking pan and very hot water is added to within 1/2 inch of the top of the custard. The water promotes even cooking ~see Custard, baked

WATER GLASS

A solution of sodium silicate formerly used to preserve eggs. ~see Preservation

WEEPING

~see Curdling, Meringue, soft meringue

WEIGHT

~see Buying, Grading, Size

WELL BEATEN

~see Cooking Terms

WHICH SIZE TO BUY

Although most of the eggs sold in supermarkets are Large, there are occasionally specials on other sizes and it helps to have a chart to find which size is the best buy.

To compare the price of Large eggs to the price of Medium eggs, for example, run your finger down the columns to the figures closest to the prices per dozen for Large and Medium eggs. Then, go across to the price per pound for each size. The one selling for the lower price per pound is the better buy. Always compare the same grade of eggs for an accurate price comparison. ~see Grading, Size Equivalents

PRICE PER DOZEN EGGS

Small (18 oz.)	Medium (21oz.)	Large (24 oz.)	X-Large (27 oz.)	Jumbo (30 oz.)	¢/lb (16 oz.)
$.41	$.48	$.55	$.62	$.68	.36 ½
.45	.53	.60	.68	.75	.40
.48	.56	.65	.73	.81	.43
.52	.61	.70	.78	.87	.46 ½
.56	.66	.75	.84	.94	.50
.60	.70	.80	.89	.99	.53
.64	.74	.85	95	1.06	.56 ½
.68	.79	.90	1.01	1.13	.60
.71	.83	.95	1.06	1.18	.63
.75	.87	1.00	1.12	1.25	.66 ½
.79	.92	1.05	1.18	1.31	.70
.82	.96	1.10	1.23	1.37	.73
.86	1.00	1.15	1.29	1.43	.76 ½
.90	1.05	1.20	1.35	1.50	.80
.93	1.09	1.25	1.40	1.56	.83
.97	1.14	1.30	1.46	1.62	.86 ½
1.01	1.18	1.35	1.52	1.69	.90
1.05	1.22	1.40	1.57	1.74	.93
1.09	1.27	1.45	1.63	1.81	.96 ½
1.13	1.31	1.50	1.69	1.88	1.00

WHITE

~see Albumen, Color, white, Composition, Foam

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