Food Safety
Egg Safety—Grading Eggs
1 min read
Eggs are graded based on United States Department of Agriculture (USDA) standards. These standards use certain specifications to determine the grade of an egg.
Table 1. USDA Quality Standards for Grading Eggs
| Quality Factor | AA Quality | A Quality | B Quality | Inedible |
|---|---|---|---|---|
| Shell | Clean | Clean | Clean to slightly stained | Dirty |
| Shell | Unbroken; practically normal | Unbroken; practically normal | Unbroken; abnormal | Broken, cracked, and/or leaking |
| Air Cell | 1/8 inch or less in depth | 3/16 inch or less in depth | More than 3/16 inch in depth | Doesn’t apply |
| White | Clear, film | Clear, reasonably firm | Weak and watery | |
| Yolk | Outline slightly defined | Outline fairly well defined | Outline clearly visible | Doesn’t apply |
| Spots (blood or meat) | None | None | Blood or meat spots aggregating not more than 1/8 inch in diameter | Blood or meat spots aggregating more than 1/8 inch in diameter |