Grades

In the United States, eggs are graded for quality by the U.S. Department of Agriculture. The three grades are AA, A,and B.

The best grade (AA) has a firm yolk and white that stand up high when broken onto a flat surface and do not spread over a large area. In the shell, the yolk is well centered, and the air sac is small.

As eggs age, they lose density. The thin part of the white becomes larger, and the egg spreads over a larger area when broken. Also, the air sac becomes larger as the egg loses moisture through the shell. Figure 24.2 shows the differences among grades AA, A, and B.

Figure 24.2

Egg grades. Courtesy of the USDA

Figure 24.2

Egg grades. Courtesy of the USDA

(a) Grade AA, (b) Grade A, and (c) Grade B eggs, as seen from the top and side.

Note how the white and yolk lose thickness and spread more in the lower grades.

(a) Grade AA, (b) Grade A, and (c) Grade B eggs, as seen from the top and side.

Note how the white and yolk lose thickness and spread more in the lower grades.

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