The United States Department of Agriculture (USDA) provides criteria for grading the quality of chicken eggs.
Parameters:
(1) shell
(2) air cell
(3) egg white
(4) yolk
|
Shell |
Air Cell |
Egg White |
Yolk |
Grade |
|
clean, unbroken, normal or near normal |
<= 0.125 inch; unlimited movement; free or bubbly |
clear, thick and firm |
outline slightly defined; no or minor defects |
AA |
|
clean, unbroken, normal or near normal |
0.126 to 0.1875 inch; unlimited movement; free or bubbly |
clear, reasonably firm |
outline fairly well defined; no or minor defects |
A |
|
clean to slightly stained, unbroken, abnormal |
> 0.1875 inch in depth; unlimited movement; free or bubbly |
weak, thin and watery; blood spots present |
outline plainly visible; enlarged and flattened; germ development; other serous defects |
B |
|
dirty and unbroken |
NA |
NA |
NA |
dirty |
|
broken or cracked but membrane intact |
NA |
NA |
NA |
check |
Breakout parameters (broken egg on a flat surface):
(1) area covered
(2) standing
(3) egg white
(4) yolk
|
Area |
Standing |
Egg White |
Yolk |
Grade |
|
small |
high |
thick and firm |
high and round |
AA |
|
moderate |
moderate |
reasonably firm |
high |
A |
|
large |
low |
watery |
low and flat |
B |
