If you’re like me, you grab the same carton of eggs from the grocery store week after week without a second thought. In the United States alone, the average person consumes hundreds of eggs each year, making them a staple in many households. But, many shoppers are unsure about the differences between egg types, sizes, etc. Understanding how eggs are graded, sized, and produced can help, so let’s get to it!

Eggs are one of the most versatile, affordable, and nutritious foods available. They come in a variety of shell colors, most commonly white and brown, but also blue and green in some specialty varieties. The color of an eggshell depends on the breed of the hen, not the egg’s quality, taste, or nutritional value.

🥚Egg Sizes

Egg sizes are based on the total weight of a dozen eggs, not the size of a single egg. As hens age, they tend to lay larger eggs, which is why there’s a range of sizes available in stores.

Let’s take a look at the most common sizes you see in grocery stores as described by eggsunlimited.com.

Medium: (21 ounces): Likely the smallest size you’ll find at the grocery store. They have thicker shells, making them a good option for hard-boiling and peeling.
Large (24 ounces): The most commonly sold and purchased. When recipes don’t specify egg size, it’s safe to assume this is the size to be used.
Extra-large (27 ounces): Slightly bigger than large eggs, these may be called for in some ingredient lists.

This standardized sizing helps ensure consistency, especially when following recipes.

Why are large eggs used in most recipes?

– Large eggs are the most commonly sold and purchased in the United States.
– Most recipes are developed using large eggs as the standard.
– They offer a reliable balance of size, cost, and consistency in cooking and baking.

If you substitute a different size, it can slightly affect the outcome, especially in baking.

🥚Egg Grades

Egg cartons often include a USDA grade, which reflects quality, not nutrition.

There are three consumer grades for eggs from the USDA; U.S. Grade AA, A and B. The grade is determined by the interior quality of the egg and the appearance and condition of the eggshell. Eggs of any quality grade may differ in weight (size).

U.S. Grade AA eggs have thick, firm whites; high, round yolks that are practically free from defects; and clean, unbroken shells. Grade AA and Grade A eggs are best for frying and poaching where appearance is important.

U.S. Grade A eggs have characteristics of Grade AA eggs except that the whites are “reasonably” firm. This is the quality most often sold in stores.

U.S. Grade B eggs have whites that may be thinner and yolks that may be wider and flatter than eggs of higher grades. This quality is seldom found in retail stores because they are usually used to make liquid, frozen and dried egg products.

All grades have similar nutritional value, the difference is mainly in appearance and texture.

🥚Egg Labels

There are more options than ever in grocery stores when it comes to eggs, here’s what those labels mean according to incredibleegg.org.

Conventional Eggs: The standard eggs you find on the grocery shelf, from hens typically raised indoors in cages.
Cage-Free Eggs: Eggs from hens in cage-free environments indoors where they can roam (no access to the outdoors).
Free-Range Eggs: Eggs from hens in cage-free environments with access to the outdoors.
Pasture-Raised Eggs: Generally, pasture-raised eggs are laid by hens who roam and forage on a maintained pasture area that usually has a mobile shelter for nesting.

These labels often reflect differences in farming practices rather than major nutritional changes.

🛒NCP Panel members: Please remember to scan all your egg purchases, and anything you buy along with them!

Whether you’re cooking breakfast, baking a cake, or preparing a quick dinner, eggs are a reliable staple in the kitchen. By understanding egg sizes, grades, and production methods, you can shop with more confidence and choose the eggs that best fit your needs.

Regards,

Taylor

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