A:  The USDA categorizes eggs into three grades: AA, A and B. The grade is determined by the internal and external quality of the egg. Grade AA and Grade A eggs are typically found in grocery stores. USDA Grade A eggs are at least 87% A quality or better. Grade AA eggs are the highest quality eggs.  

A:  The terms “pasture-raised” and “free-range” refer to the environment that the chickens were raised in. Pasture-raised eggs tend to have the most varied diet and access to outdoor space. There are not substantial difference in nutritional value.  

A:  Here are a few quick and easy ways to tell if an egg has gone bad:  

• Check the sell-by date on the packaging.
• Fill a bowl with cold water and place the egg in. If the egg sinks, that is an indicator that it is fresh.  
• Inspect the outside of the shell and make sure that it is not cracked, slimy or powdery.    
• The easiest way to tell if an egg is bad is to smell it. If it gives off a foul odor (when it is still in the shell or cooked) it is bad and should be thrown out.  

A:  The average egg contains about 6-7 grams of protein. However, this can vary depending on the size of the egg.

A: Eggs can be a healthy option for breakfast, lunch and dinner. They are a good source of protein, contain vitamin D, choline and other nutrients. You can also choose to eat just the egg white, which provides protein without the cholesterol from the yolk.  

A:  Yes, raw eggs can be frozen. The best way to freeze whole eggs is to crack them into a bowl and whisk until the yolks and whites are combined. Pour into a freezer-safe container to store. You can label the container with the date it was frozen and number of eggs it contains. They can be frozen for about 12 months.