Egg Quality Grade
The interior and exterior quality of an egg, referred to as the grade (AA, A, B), is determined by a process called candling. The candling light allows the user to grade the interior quality of the egg.
The following combination of factors is used to determine the grade of an egg:
- Distinctness of the yolk shadow outline. The shadow of the yolk outline cast on the shell, when the egg is twirled in the candling process is one of the best indicators of interior quality. As the egg ages the whites lose carbon dioxide and moisture causing them to become thinner, allowing the yolk to spin more freely in the egg. This creates a more clearly defined shadow of the yolk, when the egg is candled.
- Air Cell. The size of the air cell is another factor used to determine the grade of the egg. When an egg is first laid, it has a very small air cell or none at all. As the internal temperature of the egg drops, the liquids contract more than the shell. As a result of this contraction, the inner membrane separates from the outer to form an air space. As the egg ages this air cell becomes bigger due to the escape of gas and evaporation of water from the egg.
- Blood and Meat Spots can also be detected by the candling light. The presence of large spots will downgrade an egg.
- Surface cracks on the shell are also easier to detect when candling.
Egg Weights
The weight standards are as follows:
- A dozen Jumbo eggs should weigh approximately 30 oz. or more
- A dozen Extra Large eggs should weigh approximately 27 oz. or more
- A dozen Large eggs should weigh approximately 24 oz. or more
- A dozen Medium eggs should weigh approximately 21 oz. or more
If you have any questions or suspect that eggs you have purchased do not meet the grade and size requirements, please call 617-626-1798 for more information.
Egg Quality Grade
The interior and exterior quality of an egg, referred to as the grade (AA, A, B), is determined by a process called candling. The candling light allows the user to grade the interior quality of the egg.
The following combination of factors is used to determine the grade of an egg:
- Distinctness of the yolk shadow outline.The shadow of the yolk outline cast on the shell, when the egg is twirled in the candling process is one of the best indicators of interior quality. As the egg ages the whites lose carbon dioxide and moisture causing them to become thinner, allowing the yolk to spin more freely in the egg. This creates a more clearly defined shadow of the yolk, when the egg is candled.
- Air Cell.The size of the air cell is another factor used to determine the grade of the egg. When an egg is first laid, it has a very small air cell or none at all. As the internal temperature of the egg drops, the liquids contract more than the shell. As a result of this contraction, the inner membrane separates from the outer to form an air space. As the egg ages this air cell becomes bigger due to the escape of gas and evaporation of water from the egg.
- Blood and Meat Spots can also be detected by the candling light. The presence of large spots will downgrade an egg.
- Surface cracks on the shell are also easier to detect when candling.
Egg Weights
The weight standards are as follows:
- A dozen Jumbo eggs should weigh approximately 30 oz. or more
- A dozen Extra Large eggs should weigh approximately 27 oz. or more
- A dozen Large eggs should weigh approximately 24 oz. or more
- A dozen Medium eggs should weigh approximately 21 oz. or more
If you have any questions or suspect that eggs you have purchased do not meet the grade and size requirements, please call 617-626-1796 for more information.