So I needed to pick up some eggs at the store and felt relieved that there are not too many varieties (e.g., “hot n’ spicy” or “double yolk” or “with ridges.”) They’re just eggs; can’t do too much with them. But my glee was premature as I had to decide between Grade A, Grade AA, and Large or Extra Large. I just want regular eggs, no frills, with at least a passing grade; I don’t need the valedictorian egg.
And what is with the sizes? There are no Small, no Medium. It’s like the egg naming committee was sensitive to small egg farmers. “If it’s bigger than a marble, we’ll call it Large. Everyone feels good. Every egg is special.” By the way, how do you get that job? Egg carton editor? Talk about cushy. I don’t think the guy has lifted a finger in 50 years. No, that’s not fair. He had an epiphany with the word “Premium” back in ’72 and then nothing until the late 80s when “Farm Fresh” just came to him. This did put a lot of pressure on the egg buyers.
Buyer: So, are these eggs Premium?
Farmer: They’re just eggs.
Buyer: Oh, our carton says Premium.
Farmer: If you want, I can charge you a premium.
Buyer: Deal. But wait, I need farm fresh too. Dang marketing.
1 comment:
I once used a dozen eggs to make breakfast for my family and everyone of them had a double yolk. It grossed me out and I went hungry.
Post a Comment