Grading, Sizing, and Packaging of Eggs

Appears in
The Fundamental Techniques of Classic Bread Baking

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. There is no difference in nutritive value among the different grades.
Several factors influence the size of an egg, including the breed of chicken, the age and weight of the laying bird, and the environmental conditions in which the hen was raised. Obviously, a healthy, drug-free, well-adjusted bird raised in a natural setting will produce more and better-quality eggs than one raised in less-than-desirable conditions. And, in general, the older the hen, the larger the egg.