Now that you're equipped with a variety of new egg recipes, today's Please Explain will answer all of your egg-buying questions! Omega-3, Free Range, Cage Free, Organic… What do these labels mean? Why do eggs come in different colors? Why don’t you have to put farmers market eggs in the fridge? 

Here to answer all these questions and more is Cathy Erway, Serious Eats contributor and author of The Art of Eating In: How I Learned to Stop Spending and Love the Stove. She also blogs at Not Eating Out In New York and has a podcast called Eat Your Words on Heritage Radio. She wrote this article about egg labeling.

We'll also be joined by Mary Carpenter, owner and operator of Violet Hill Farm in West Winfield, NY. She keeps poultry and supplies a wide variety of eggs to the Union Square and McCaren Park greenmarkets. Matt Kaplan, who works at the Violet Hill greenmarket stalls, will stop by our studio and bring some eggs for show and tell!