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The AA egg will stand up tall. The yolk is firm and the area cover by the white is small. There is a large proportion of thick white to thin white.
The A egg cover a relatively small area. The yolk is round and upstanding. The thick white is large in proportion to the thin white and stands fairly will around the yolk.
The B egg spreads out more. The yolk is flattened and there is about as much or more thin white as thick white.
A: Click the hyperlink to view a PDF outlining the state licensing requirements for poultry processing.
A: Eggs sizes are Jumbo, Extra Large, Large, Medium, Small and Peewee. Medium, Large and Extra Large are the most common eggs.
A: Sizes are classified according to minimum net weight expressed in ounces per dozen.
A: Egg cartons from USDA-inspected plants must display a Julian date - the date the eggs were packed. Though not required, they may also carry an expiration date beyond which the eggs should not be sold. IN USDA-inspected plants, this date can not exceed 30 days after the pack date. It may be less through choice of the packer or quantity purchaser such as your local supermarket chain. Plants not under USDA inspection are governed by laws of their states.
A: Starting with January 1 as number 1 and ending with December 31 as 365, these numbers represent the consecutive days of the year. This numbering system is sometimes used on egg cartons to denote the day the eggs are packed. Fresh shell eggs can be stored in their cartons in the refrigerator for 4 to 5 weeks beyond this date with insignificant quality loss.
A: As an egg ages, the white becomes thinner and the yolk becomes flatter. These changes do not have any great effect on the nutritional quality of the egg or its functional cooking properties in recipes. Appearance may be affected though. When poached or fried, the fresher the egg, the more it will hold its shape rather than spread out in the pan. On the other hand, if you hard cook eggs that are at least a week old, you'll find them easier to peel after cooking and cooling than fresher eggs.
A: It is best to store eggs on an inside shelf in the refrigerator. The carton keeps the eggs from picking up odors and flavors from other foods and helps prevent moisture loss. Fresh uncooked eggs can be kept in the carton for at least 4 to 5 weeks beyond the pack date.
A: You can contact our office for more information or the American Egg Board website.