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The three grades of eggs when packed are AA, A, or B, (designated by the USDA, and based on the eggs interior and exterior qualities). NOTE: Grade B eggs are rarely sold at retail. The exterior qualities of eggs that determine the grade include the following: eggs must be clean, no cracks, smooth shelled, oval shaped, and one end must be larger than the other.

The interior qualities that determine grading include the clarity and the firmness of the albuman (egg white), shape and size of the yolk, and the size of the egg's air cell. Grade AA eggs have thicker, firmer, white surrounding a round yolk, and a smaller air cell in the egg than Grade A eggs do.

Recognized as nature's perfect food, what do you really need to know about the incredible edible egg except for all this: there are seven types, three grades, red on yolks okay, and there are six size categories.

The six size categories for eggs are jumbo, extra large, large, medium, small, and pee wee. Egg sizes are determined by weight per dozen. All egg sizes can be used for cooking, frying, scrambling, and/or hard cooking, however, most baking recipes are based on using large eggs.

Eggs with red spots on the yolk are safe to eat. That red spot is nothing more than a blood spot caused by a ruptured vessel when the yolk formed.

Almost every refrigerator has egg holders on their door, however, the best place to store eggs is in the original carton they came in. Why? The egg carton keps eggs from picking up odors or flavors from other foods in the refrigerator and helps prevent moisture loss by the eggs.

Fresh and refrigerated eggs can last up to five weeks and rarely spoil, however, they may dry up. Raw yolks should be covered, refrigerated, and used within two days. Raw whites, covered, refrigerated, and used within four days. Whites can be frozen in a tightly sealed container up to three months. Yolks do not freeze well usually becoming gelatineous unless mixed with salt or sugar(1/8 teaspoon salt, or 1-1/2 teaspoon sugar, per 1/4 cup yolks).

Brown eggs are laid by brown hens. There is no effect on the flavor or nutrition. Brown eggs may be pricier because brown hens tend to be larger, eat more, and cost more to feed, so that may increase the price of brown eggs.

Free-range eggs are laid by hens who have daily free access outside or are raised outside. These eggs tend to cost more because of low volume and high production costs. Certified Organic eggs are laid by hens fed Organic diets and have no additional nutritional benefits that have been proven. (NOTE: All eggs are hormone free because the USDA does not permit the use of hormones in poultry).

Fertile eggs are laid by hens mated with roosters and are most likely sold at rural farm stands where Country growers may not separate males from females. Cage-free eggs are laid by hens roaming barns. Nutrient-enhanced eggs are laid by hens and have extra Omega-3 fatty acids, vitamins, minerals, or fewer saturated fats because of the hen's enriched diets. Pasteurized eggs are flash-heated to destroy salmonella bacteria. (To kill salmonella in eggs cook them until set, not runny, or until yolks are opaque).

One final thought about the versatility of eggs is that their yolks provide carotenoids for vision protection, eggs are protein-rich, and a top source of cholines which is an essential element for brain function that most diets lack in providing enough of.

Now that we have learned all about eggs, Nature's perfect incredible edible, here is a recipe as easy as eggs, in fact, it is so simple, it has no-adults-required assembly.

Lil Rickie's Open-Faced Huervos Rancheros

Ingredients:

1 tablespoon canola oil, 1 medium, finely chopped, onion, 2 cloves crushed garlic, 1 tablespoon chipotle sauce, 1 teaspoon ground cumin, 1 can (28 ounces) tomatoes, in juice, drained and chopped, 1 can (15 ounces) rinsed and drained black beans, 1/4 cup loosely packed, fresh, chopped, cilantro leaves, 1 tablespoon butter, 4 Grade A large eggs, 4 (6-inch) warmed corn tortillas

Preparation:

In 4-quart saucepan heat oil on medium heat, add onion and garlic, cook 8 minutes till beginning to brown, stir in chipotle sauce and cumin, cook 30 seconds stirring as needed, add tomatoes, cover, cook 3 minutes stirring occasionally, stir in beans, half of cilantro, and 1/4 teaspoon salt, heat 3 minutes stirring occasionally.

In 12-inch non-stick cast iron skillet melt butter on medium, crack eggs, drop into skillet, cover skillet, cook eggs 4 to 5 minutes until whites are set and yolks thicken.

Place tortillas on 4 dinner plates, top with some tomato mixture and one egg, sprinkle with remaining cilantro.

SERVES: 4