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All Eggs Aren't Equal

Is there really a difference between the different grades of eggs?

Is there really a difference between the different grades of eggs?

The USDA labels eggs either AA, A, or B according to their shell appearance and the quality of the egg inside. A misshapen or thin shell typically merits the lowest B grade, and such eggs are usually used commercially. To distinguish AA from A, graders use a method called candling: Each egg is held up to a bright light in a dark room to check the interior quality. Grade AA eggs have whites that are so thick that the firm yolk is hard to see; grade AA eggs are rare (and more expensive) in supermarkets. Grade A eggs have slightly looser whites and softer yolks; this grade accounts for most of the eggs sold in supermarkets across the country. Both are acceptable in any application.

Depending on the chicken’s size, eggs can vary from about one to three ounces (see chart below). In the test kitchen, we typically use large eggs, but other sizes can be substituted according to weight.

EGG WEIGHT CHART

Size                              Weight (in ounces)

Medium                          1.5

Large                             2.00

Extra-Large                    2.25

Jumbo                            2.50

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