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Standard for Egg Grading and Egg Storage
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 egg 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 centered,
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 center 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
centered; 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 centered; 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.
|
CLASSIFICATION |
MIN Wt./EGG |
|
JUMBO |
30 OZ / 70 gm |
|
EXTRA LARGE |
27 OZ / 63 gm |
|
LARGE |
24 OZ / 56 gm |
|
MEDIUM |
21 OZ / 49 gm |
|
SMALL |
18 OZ / 42 gm |
|
PEE WEE |
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 odors’. The eggs are best stored in the case to prevent
moisture loss. Eggs 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 odors’ 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.
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