Grading Eggs

Grading Eggs

Changes in Quality over Time

Eggs must be refrigerated to maintain Grade A quality. Eggs kept at room temperature deteriorate as much in a day as they do in a week under refrigeration.

As an egg ages:

• The AIR CELL becomes larger
• The YOLK becomes flatter, larger and breaks more easily
• The THICK WHITE becomes thin and watery

Advantages of grading eggs

• Impartial official grading that eliminates the need for personal inspection of the eggs by sellers, buyers and other interested persons.
• Pooling of lots of comparable quality
• Development of improves quality at producer level through “buying on grade” programmes.
• Market price reporting in terms understood by all interested parties
• Negotiating of loans on generally accepted quality specifications
• A basis for settling disputes involving quality
• A basis for paying damage claims
• A basis for developing advertisements
• A uniform basis for establishing brand names
• Establishment of buying guides for consumers.