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the grade A egg should spread out more then a grade AA egg not the other way around. perhaps the grade AA egg you used was older then the A grade egg.If you bot a grade AA egg now, in a week it will be a grade A egg. the older they get the softer the yolk gets. if the eggs where classed at the same time then The grade A egg should spreads out more, the classification of eggs is by exterior and interior quality, in a AA egg the yolk and white is firmer then an A grade, and an A grade is firmer then a B grade. this can be because of the age of the egg, the health and age of the chicken, the temperature the egg has been exposed to. the grade of eggs is determent by lights, cameras and sonic instruments at the sorting plant. Because it is a different type of egg.
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The average egg weight is 58 grams, long circumference is 15.7cm, short circumference is 13.5cm and surface area is 68cm2.
Eggs are candled and it depends on the size of the yolk and the air sack.
The main difference between "Grade A" and "Grade AA" is the diameter of the air cell. "Grade AA" eggs have an air cell that measures less than 1/8 of an inch. The shells… must be smooth and oval. "Grade A" eggs have air cell up to 3/16". To let it be know also that "Jumbo's" are never AA
The grading of eggs is done by "candling" in which a light is shown through the egg to determine the quality of the contents. If the yolk is unbroken and round then it …is considered "A" grade and suitable for retail or home use. A grade of AA is given to fresh eggs with a strong shell that can be cooked, unbroken, and made into hard or soft boiled eggs. So, yes, AA is slightly better than a simple A.
They do have Grade B eggs, they're just not as good (well formed) as Grade A eggs and so not sold in most supermarkets.
Mostly, age. Eggs will only be AA for about two weeks after laying, then they become A. In the very fresh eggs, the white is thicker and not so runny and the yolk sits h…igher in the white.
graded or grated?
It is the determination of the size, appearance and quality of an egg, as established in the US by the American Egg Board. Grade AA is the best quality, best used for frying… or poaching. Grade A is the general all-purpose egg. Grade B is is the lowest food grade egg, used for baking and recipes where appearance isn't required. see link below for a more in-depth description.
Grade A Thick white Round, well centered yolk Small air cell (less than 5 mm deep) Clean, uncracked shell with normal shape Grade B These eggs are mostly us…ed for commercial baking or go to hospitals, restaurants, etc. Very few are sold at retail stores. Yolk is slightly flattened; white is thinner. Shell is uncracked and may have a rough texture; and/or be slightly soiled and stained. Grade C The lowest egg grade, these are used in the production of processed egg products only. They are not sold in grocery stores. Yolk is flattened and may be oblong in shape; white is thin and watery. Shell may be cracked and/or stained.
In eggs: Grade A eggs must have a thick white, a round yolk in the center, little air, and an uncracked, clean shell. Grade B eggs have a flatter yolk, thinner white, and the …shell might be slightly dirty or discolored. Grade C eggs have a much flatter yolk, a very thin white, and the shell might be cracked and/or discolored. These grades are determined when they are examined at the grading station. The eggs are put under a strong light that helps the examiners see through the shell. In meat: Meat is graded by the amount of marbling in the meat. (Marbling is the amount of fat in the meat) Prime- lots of marbling. Choice- some marbling. Select- a little bit of marbling. Standard- hardly, if any marbling.
what kind of question is are u like a chicken creeper freak en weirdo wat the heck maybe i am you dont know besides eggs r good so are chickens
the grades of eggs are like the rating of the eggs. Grade A eggs are the best grade B eggs are the second best grade C eggs are okay grade D eggs aren't very good and so on.