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Selecting Eggs: Some Tips Look for shells that are clean and whole. Cracked eggs are always removed from production lines but some may be broken in handling. Do not use an egg if it is cracked or leaking. Important factors in maintaining egg quality are proper handling and refrigeration. Eggs lose quality very rapidly at room temperature, so buy them only from refrigerated cases, get them home quickly and refrigerate them immediately. At temperatures of 35º to 45ºF. (3º to 7ºC), eggs will maintain high quality for several weeks. Eggs are marketed according to grade and size standards established by the U.S. Department of Agriculture or by state departments of agriculture. The USDA shield on the egg carton means that the eggs have been federally inspected. Some egg pacers may follow state standards which meet or exceed USDA standards. Some states may have state seal programs which indicate that the eggs are produced within that state and are subject to continuing state quality checks. All eggs sold at the retail level must meet the standards for Grade B or better. Size and grade are two entirely different factors bearing no relationship to one another. Grade is determined by the interior and exterior quality of the egg at the time the egg is packed. Size is determined by the average weight per dozen. Source: American Egg Board |
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