The interior quality of the egg deteriorates from the time it is laid to until it is consumed. With proper care, however, this decline in quality can be minimized.
In India, eggs are graded according to the weight into 4 grades. Extra large-more than 60g, large- 53-59 g, medium- 45-52 g, small- 38-42 g. Clean eggs with unbroken shell are graded on quality depending upon depth of the air cell. Centering of the yolk and free defects are given grade A and B in India.
Egg grades
Eggs sold at grocery stores in Alberta are primarily Grade A eggs. When examined at the grading station, Grade A eggs must meet the following requirements:
Grade A:
Thick white
Round, well centered yolk
Small air cell (less than 5 mm deep)
Clean, uncracked shell with normal shape
Grade B:
These eggs are mostly 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 uncracked and may have a rough texture; and/or 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.
