Farm eggs (size L)

Description

Farm eggs (size L) have a creamy-yellow, often intense yolk color and a firm, smooth white mass; the taste is rich, slightly sweet, and more "eggy" than that of industrial varieties, making them an attractive visual and flavor addition. They are perfect for frying, scrambled eggs, omelets, baking cakes, preparing mayonnaise, creams, and dishes using whole eggs or just yolks or whites. Eggs provide high-quality protein, vitamins (A, D, B12, riboflavin, folates), choline, and minerals such as selenium and iron; they also contain lutein and zeaxanthin, which are beneficial for vision. In moderation, they are part of a balanced diet, although individuals with cholesterol recommendations should consult their intake. It is best to store them in the refrigerator in their original carton, pointed end down, away from strong odors; fresh eggs maintain quality for about 3–5 weeks.