The Grading of eggs is based on a number of factors. There are four grades of eggs which the cook and baker are concerned with AA, A, B and C. The age and handling of the gg are the primary determinants of quality. As an egg age, the white becomes thin and the air cell between the membrane and the shell enlarges. The yolk membrane becomes thinner as the egg ages. This results in a yolk which spreads more and breaks easily.
Appearance is not the only thing that affected as the egg ages. When white thins the albumin protein has lost part of its ability to build and maintain the structure. It will not develop as great a volume when beaten. The stability of the beaten white will be less. The thickening and emulsifying power of the yolk are also reduced significantly.
The best grade (AA) has a firm yolk and white that stand up high when broken onto a flat surface and do not spread over a large area. In the shell, the yolk is well centred, and the air sac is small. As eggs age, they lose density. The thin part of the white becomes larger, and the egg spreads over a larger area when broken. Also, the air sac becomes larger as the egg loses moisture through the shell. In any case, slow deterioration in quality goes as long as eggs are stored, SO PROMT USE IS THE BEST USE and always follow the FIFO method.
Standard Egg Description:
1. AA Grade Egg:
Grade AA eggs, when broken, have only a small amount of spread and the yolk will be in the centre of the white. The white is thick and stands high. The Chalazae is prominent in the white. The yolk is firm, round and high.
They are suitable for any type of use. They are definitely preferred for poaching, frying and cooking the shell.
Shell: Clean; unbroken, practically normal.
Air cell: 1/8 inch or less in depth; practically regular.
White: Clear, firm, \”upright\”.
Yolk: Well centred; outline slightly defined; free from defects.
2. A Grade Egg:
Grade A eggs, when broken have a moderate amount of spread. The white is reasonably thick and stands fairly high. The Chalazae are prominent in the white and the yolk is firm and stands fairly high. This is the most commonly used grade of egg and the same is suitable for all types of use.
Shell: Clean; unbroken, practically normal
Air cell: 2/8 inch or less in depth; practically regular
White: Clear, may be reasonably firm
Yolk: Maybe fairly well centred; outline fairly well defined; practically free from defects
3. B Grade Egg:
Grade B, when broken spread greatly, having only a small of thick white. The white, in general, appear weak and watery. The chalazae are small or completely absent and the yolk is flat and board.
These grade of eggs are normally purchased already broken in a variety of forms. They are suitable for scrambling or baking and as an ingredient with other foods and shouldn\’t be used when the egg is used to provide a high level of structure in the food item.
Shell: clean to slightly stained; unbroken, may be slightly abnormal.
Air cell: 3/8 inch or less in depth, may be free but not bubbly.
White: clear, maybe slightly weak.
Yolk: may be off centre, outline well defined, maybe slightly enlarged and fattened, and may show definite but not serious defects.
4. C Grade Egg:
Grade C, eggs have a cracked and/or stained shell, or a flattened yolk, or a watery white. These eggs are only used in the production of processed egg products.
Shell: clean to moderately stained, unbroken, may be abnormal.
Air cell: may be over 3/8 inch in depth, may be free or bubbly.
White: may be weak and watery, small blood clots or spots may be present.
Yolk: may be off centre, enlarged and flattened, may show clearly visible germ development but no blood; may show other serious defects; outline may be plainly visible.
|30 OZ / 70 gm
|27 OZ / 63 gm
|24 OZ / 56 gm
|21 OZ / 49 gm
|18 OZ / 42 gm
|15 OZ / 35 gm
Storage and Handling of Egg:
The Protection of the egg is of great importance. When improperly handled, its properties as an ingredient and independent food item are impaired. Remember that eggs lose quality quickly at the room temperature and they should be always stored at 36 degrees F to 46 degrees F.
And because eggs have porous shells, which allow air to enter the shell. They should be stored away from foods that may pass on undesirable odours. The eggs are best stored in the case to prevent moisture loss. Egss should only be frozen out of the shell and when not needed immediately.
The egg should be stored in the refrigerator in their cartoon to maintain maximum freshness and to avoid absorbing other food odours through their porous shells with the pointed end down. Cool place 0-5 C (32-41 F) Away from possible contaminants such as raw meat. Always follow the First in first out method. Hands should be washed before and after handling Eggs.