Log in

Grading Eggs

Eggs must be kept 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 eggs age:

The AIR CELL becomes larger

The YOLK becomes flatter, larger and breaks more easily

The THICK WHITE becomes thin and watery.

Download Brochure

Last modified onThursday, 02 April 2015 17:20

Leave a comment

Make sure you enter the (*) required information where indicated. HTML code is not allowed.

Banner 468 x 60 px