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Egg Grading Classification determined by interior and exterior quality and designated by letters AA, A and B. In many egg packing plants, the USDA provides a grading service for shell eggs. Its official grade shield certifies that the eggs have been graded under federal supervision according to USDA standards and regulations. The grading service is not mandatory. Other eggs are packed under state regulations which must meet or exceed federal standards. In the grading process, eggs are examined for both interior and exterior quality and are sorted according to weight (size). Grade quality and size are not related to one another. In descending order of quality, grades are AA, A and B. There is no difference in nutritive value between the different grades. Because production and marketing methods have become very efficient, eggs move so rapidly from laying house to market that you will find very little difference in quality between Grades AA and A. Although grade B eggs are just as wholesome to eat, they rate lower in appearance when broken out. Almost no Grade Bs find their way to the retail supermarket. Some go to institutional egg users such as bakeries or foodservice operations, but most go to egg breakers for use in egg products. Grade AA - A 'Grade AA' egg will stand up tall. The yolk is firm and the area covered by the white is small. There is a large proportion of thick white to thin white. Grade A- A 'Grade A' egg covers a relatively small area. The yolk is round and upstanding. The thick white is large in proportion to the thin white and stands fairly well around the yolk. Grade B - A 'Grade B' egg spreads out more. The yolk is flattened and there is about as much (or more) thin white as thick white. Source: American Egg Board |
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