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Grading, Sizing, and Packaging of Eggs

Appears in
The Fundamental Techniques of Classic Pastry Arts
The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

  • About
In the grading process, eggs are judged on both their interior and exterior quality and are sorted according to weight. Grade and size are not related to each other. In descending order of quality, standard grades are AA, A, and B. The nutritional value of the different grades of eggs is the same.
Grade AA Grade A Grade B
Breakout appearance Covers a small area Covers a moderate area Covers a wide area
Albumen appearance Thick and stands high; chalazae prominent Reasonably thick, stands fairly high; chalazae prominent Small amount of thick white; chalazae small or absent; appears weak
Yolk appearance Firm, round, high Firm and fairly high Somewhat flattened and enlarged
Shell appearance Approximates usual shape; generally clean; ridges or rough spots that do not affect strength are permitted Same as for AA Abnormal shape; some slight stained areas permitted; unbroken; ridges and thin spots permitted
Usage Ideal for any use but especially desirable for poaching, frying, and cooking in shell Same as for AA Good for scrambling and baking, and in recipes
'Brilliant app for foodies'
'Spotify of cookbooks'

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