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When you crack a grade AA egg and a grade A egg in separate bowls why does the grade AA egg spread out more than the grade A egg scientifically or don't say its because its a different type of egg?
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 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.
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.
Eggs sold at grocery stores and food markets must adhere to strict standards. Only certain quality eggs can be sold to the consumer. Eggs must be checked for interior quality …by candling, which is a process where eggs are passed over a strong light to show the shell and interior. Eggs must be stored in a refrigerator to maintain a Grade A quality. Eggs kept at room temperature can deteriorate as much in a day as they do in a week under refrigeration. The AIR CELL becomes largerThe YOLK becomes flatter, larger and breaks more easilyThe THICK WHITE becomes thin and watery Grade A Eggs sold at grocery stores in North America are primarily Grade A eggs. When examined at the grading station, Grade A eggs must meet the following requirements: Thick whiteRound, well centered yolkSmall air cell less than 5mm Clean, un-cracked shell with normal shape Jumbo | At least 70 grams / Extra Large | At least 64 grams / Large | At least 56 grams / Medium | At least 49 grams / Small | At least 42 grams / Pee Wee | Less than 42 grams Grade B eggsThis grade of eggs is used 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 un-cracked and may have a rough texture; and be slightly soiled and stained. Grade CThe 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.
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.
yes, this is usallualy done by eighth graders who build a box out of different materials and drop them from their school bleachers, then they unwrap their boxes to see i…f their egg survived.
Eggs are candled and it depends on the size of the yolk and the air sack.
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.
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
A small size like the dozen ones at the the store and you can buy them form winn dixie. --- Grade AA is simply the quality of the egg, not the size. It covers the interior… and exterior quality of the egg, like size of yoke, colour of shell, quality of shell etc. They come in small, medium, large and extra large and in some areas jumbo.
U.S. Grade AA. U.S. Grade AA butter conforms to the following: Possesses a fine and highly pleasing butter flavor. May possess a slight feed and a definite cooked flavor. It i…s made from sweet cream of low natural acid to which a culture (starter) may or may not have been added. The permitted total disratings in body, color, and salt characteristics are limited to one- half (1⁄2). U.S. Grade A. U.S. Grade A butter conforms to the following: Possesses a pleasing and desirable butter flavor. May possess any of the following flavors to a slight degree: Acid, aged, bitter, coarse, flat, smothered, and storage. May possess feed flavor to a definite degree. The permitted total disratings in body, color, and salt characteristics are limited to one-half (1⁄2), except, when the flavor classification is AA, a disrating total of one (1) is permitted. U.S. Grade B. U.S. Grade B butter conforms to the following: Possesses a fairly pleasing butter flavor. May possess any of the following flavors to a slight degree: Malty, musty, neutralizer, scorched, utensil, weed, and whey. May possess any of the following flavors to a definite degree: Acid, aged, bitter, smothered, storage, and old cream; feed flavor to a pronounced degree. The permitted total disratings in body, color, and salt characteristics are limited to one-half (1⁄2), except, when the flavor classification is AA, a disrating total of one and one-half (11⁄2) is permitted and when the flavor classification is A, a disrating total on one (1) is permitted General. Butter of all U.S. grades shall be free of foreign materials and visible mold. Butter possessing a flavor rating of AA and workmanship disratings in excess of one and one-half (11⁄2) shall be given a flavor rating only; butter possessing a flavor rating of A and workmanship disratings in excess of one (1) shall be given a flavor rating only; and butter possessing a flavor rating of B and workmanship disratings in excess of one-half (1⁄2) shall be given a flavor rating
A large egg weighs about 63-73 grams.
U.S Grade B eggs are usually used to make liquid, frozen, and dried egg products, as well as other egg-containing products. Generally you do not see Grade B eggs sold on t…he retail market as fresh eggs.