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Determines grade; smaller in AA (<1/8 inch), moderate in A (<3/16 inch), large in B (up to 3/8 inch).

Quality judged by the distinctness of the outline and absence of defects; should be well-centered in higher grades.

Should be clean, unbroken, and with normal shape; higher grades have no stains or ridges.

High quality, with reasonably firm albumen, clean and unbroken shell, and yolk slightly off-center is acceptable.

These are quality defects; should not be present in AA or A grade eggs but are allowed in small amounts in B grade.

Does not affect the grade; eggs can be white or brown depending on the breed of the hen.

Does not affect the grade directly but is used for classification: Jumbo, Extra Large, Large, Medium, Small, and Peewee.

Highest quality, with firm and thick albumen, clean and unbroken shell, and centered yolk with small air cell.

No standard measurement, but shells must be sufficiently thick to prevent cracks and protect contents.

A measure of albumen quality related to freshness; calculated from egg weight and albumen height.

United States Department of Agriculture sets the standards and certifies egg grading practices.

Quality check method where light is used to observe internal egg structures and defects such as blood spots and air cell size.

Reflected by small air cell, high Haugh unit score, firm albumen, and yolk slightly above center with a round, intact shape.

Used to measure the concentration of dissolved substances in egg albumen, an indication of quality.

The date of packaging expressed as the number of days since the beginning of the calendar year, indicating egg freshness.

Eggs should be stored at temperatures below 45°F to maintain quality and safety.

Judged by clearness and viscosity; higher grades have clearer and thicker albumen.

Moderate quality, with looser albumen, shell may have slight stains, and larger air cell, suitable for processing.

Outermost coating of eggshell that helps prevent bacterial entry; should be intact in higher grades.