Consumer Grades for Eggs
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Varieties

There are 4 grades assigned to U.S. eggs.

U.S. Grade AA eggs have small air cells, whites that are thick and firm; yolks that are high, round, and practically free from defects; and clean, unbroken shells.

U.S. Grade A eggs have characteristics of Grade AA eggs except that the whites are "reasonably" firm. This is the quality most often sold in stores.

U.S. Grade B eggs have whites that may be thinner and yolks that may be wider and flatter than eggs of higher grades. The shells must be unbroken, but may show slight stains. This quality is seldom found in retail stores because they are usually used to make liquid, frozen, and dried egg products.

U.S. Grade Inedible eggs are not fit to be consumed.