How are eggs sized and graded?

Answer 1

Eggs are graded on size, shape, color of shell and yolk.

Consumer demand dictates the egg be uniform in size and the yolks color be bright yellow. Eggs that do not meet with certain criteria are used for other purposes such as liquid eggs and institutional cooking.

Most eggs sold are Grade A large white. A quick glance in a grocery store cooler will show that there are several other categories of eggs available including small, medium, extra large and jumbo in both white and brown.

Answer 2

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 larger
• The YOLK becomes flatter, larger and breaks more easily
• The 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 white
• Round, well centered yolk
• Small 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 eggs

• This 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 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.

Answer 3

Eggs are sized based on their weight, with the most common sizes being small, medium, large, extra large, and jumbo. Grading of eggs is done by candling, where eggs are passed over a bright light to check for quality factors such as yolk size, shell integrity, and cleanliness. The grading process also includes checking for any potential defects or irregularities in the eggs.

Answer 4

Eggs are candled and it depends on the size of the yolk and the air sack.

Answer 5

quality