Eggs are graded using letters – AA, A and B. The quality of the egg – interior as well as exterior determines – the grade an egg receives. Nutritionally, there is no difference between the grades.

In the grading process, eggs are examined and sorted according to weight (size). Grade quality and size are not related to one another.

Grade AA

Grade AA eggs will stand up tall. The yolk is firm; the white area is small with a large proportion of thick white to thin white.

Because production and marketing methods are so efficient, there is very little difference in quality between Grades AA and A.

Grade A

Grade A eggs covers a relatively small area. The yolk is round and upstanding. The thick white is large in proportion to the thin white and stands fairly well around the yolk.

Grade B

Grade B eggs spread out more. The yolk is flattened with about as much (or more) thin white as thick white. Grade B eggs rate lower in appearance but are just as wholesome to eat.

The USDA provides a grading service for shell eggs in many plants. Its official grade shield certifies that the eggs have been graded according to USDA standards and regulations.