Modern egg grading equipment uses bright lights, sensors, weighing systems and acoustic resonance analysis to determine the quality of the egg. Only first quality eggs make it into a carton and go to market, and the remaining second quality eggs are used to make pasteurised products like liquid and powdered egg.
Modern egg grading equipment uses bright lights to inspect the internal quality of the egg. This process is called 'candling' as the light makes the eggshell transparent so the farmer can analyse what's inside.
The grade is determined by the interior quality of the egg and the appearance and condition of the egg shell. Eggs of any quality grade may differ in weight (size). U.S. Grade AA eggs have whites that are thick and firm; yolks that are high, round, and practically free from defects; and clean, unbroken shells.
Eggs are graded based on the quality and age of the eggs. If you are just a homestead size producer selling under a certain amount of eggs (again, this is at least true for Minnesota!) you can grade your own eggs. If you've cleaned and and candled your eggs and the shell is a good quality, we next look at age.
The possible quality ratings for eggs are AA, A or B. An egg can only be graded based on the factor that earns the lowest rating, so even if the yolk and white quality are AA-worthy, the egg will still be graded a B if its exterior has certain flaws that earn it a B grade.
In the grading process, eggs are examined for both interior and exterior quality and are sorted according to weight (size). Grade quality and size are not related to one another. In descending order of quality, grades are AA, A and B. There is no difference in nutritive value between the different grades.
How are eggs graded? There are three USDA-approved grademark shields for eggs, and each grade is defined by the eggs' appearance, outer shells and the quality of their yolks: Grade AA: These are the highest grade with the most nutritional value.
Here's What Fresh Eggs Daily Tells Us:
By law, an egg can be sold for up to 30 days after the date it was put in the carton. And farmers have up to 30 days to go from when the egg is laid to the carton. That means those supermarket eggs can be two months old by the time you buy them.
Eggs may be refrigerated three to five weeks from the day they are placed in the refrigerator. The "Sell-By" date will usually expire during that length of time, but the eggs will be perfectly safe to use.
Wash eggs in warm water.
The warm tap water will draw out any dirt and bacteria from the shell; cold water can cause bacteria to go below the surface of the eggshell. Avoid any cleaning agents such as bleach, soap, or detergent. Eggshells are porous, so any chemicals will pass through the shell pores into the eggs. 2.
“Although eggshells seem as if they are not penetrable, they do in fact have small pores that allow for bacteria to enter and exit,” says Johane Filemon, RD. “The recommendation remains to not wash eggs as washing will increase the likelihood of bacteria entering the through the shells.”
Grade of eggs, AA, A, or B, is determined by the interior quality of the egg and the appearance/condition of the shell. Eggs can be brown or white eggs. Egg sizes are jumbo, large, medium, and small. Egg types include conventional, cage-free, free-range, organic, and enriched.
Grade A eggs are the next highest-quality egg. They share many of the same qualities as Grade AA, but they have a slightly larger air cell or pocket (more on this below), and their whites are not quite as thick. Don't worry, these eggs are perfectly safe to cook and eat, they just aren't quite as perfect as a Grade AA.
However, you do need to 'notify' the Food Authority with your business details and food activities, such as selling your eggs. Even if you're only selling your eggs from your farm gate or at the local markets, you are required to 'notify' your flock. There are also labelling and egg stamping requirements.
According to eggs.org.au (best domain name ever), the cartons we see on the shelves of Australian supermarkets contain eggs that were laid up to 42 days ago. That's six weeks. All we have to go by, traditionally, is the 'use-by' date. Or the even more confusing 'best before'.
If that's the case, then why are eggs not stored in fridges at the supermarket? Well, there's a simple explanation for that. It's apparently because store temperatures are kept below 20ºC, so refrigeration is unnecessary. 'This also prevents significant temperature fluctuations.
In short, you can eat eggs two months out of date. It'll be fine. If you eat an outright bad egg, that's a different story. Eggs pretty exclusively spoil from contamination, and the signs and symptoms are pretty clear if you consume an egg that's been harboring salmonella.
Because they haven't been washed, the protective coating on the shell (also called the "bloom" or "cuticle") is still intact. This coating helps to keep air and bacteria out of the egg, resulting in an egg that will last longer. An unwashed egg will last for 6 months or more in the refrigerator.
According to the USDA Food Safety and Inspection Service (FSIS), you can freeze eggs for up to one year. When you're ready to use frozen eggs, thaw them overnight in the refrigerator or under running cold water. Use egg yolks or whole eggs as soon as they're thawed.
Farm eggs taste better and are better for you.
Not only do farm eggs have less saturated fat and cholesterol but they are higher in omega-3 fatty acids which are essential for your day-to-day functioning.
The color of the shell does not affect the nutrient content. There is no nutritional difference between a white and a brown egg. The breed of the hen determines the color of her eggs. Chickens such as the Leghorn, White Rock and Cornish, lay white eggs.
Place an egg in a bowl of water. Older eggs will float because a large pocket of air forms in the base, but fresh eggs will sink. This is one of the simplest ways to test for freshness. An egg will immediately smell bad if it is off.
The bottom line is that the healthiest eggs to buy are pasture-raised eggs with a Grade AA rating and a USDA Organic label as well as the Certified Humane Raised & Handled certification. These standards cover a lot of bases and indicate that you're getting the best eggs.