• Albumen (egg white) in raw eggs is opalescent
• Cloudiness indicates the presence of carbon dioxide that has not yet escaped through the shell; this indicates a very fresh egg
• A yellow or greenish cast in raw whites may indicate presence of riboflavin (Vitamin B2)

• Yolk color depends on the diet of the hen
• No artificial color additives are permitted
• Natural yellow-orange substances such as marigold petals may be added to light-colored feeds to enhance colors

• Occasionally found on yolks; caused by a rupture of a blood vessel on the egg yolk surface during formation of the egg
• Spot presence does NOT indicate a fertile egg
• As an egg ages, the yolk takes up water from the albumen to dilute the spot; therefore, a spot indicates a fresh egg
• Eggs with a spot is chemically and nutritionally fit to eat

Egg Grading:

Grade Comparison of Egg Quality
Characteristics	Grade AA	Grade A
Break out appearance	Covers a small area	Covers a moderate area
Albumen appearance	White is thick and stands high; chalaza prominent	White is reasonably thick, stands fairly high; chalaza prominent
Yolk appearance	Yolk is firm, round, and high	Yolk is firm and stands fairly high
Shell appearance	Approximates usual shape; generally clean, unbroken; ridges/rough spots that do not affect the shell strength are permitted
Usage	Ideal for any use, but are especially desirable for poaching, frying, and cooking in shell	Ideal for any use

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Organic Eggs:

• Eggs from hens fed rations having ingredients that were grown without pesticides, fungicides, herbicides or commercial fertilizers
• No commercial laying hen feed ever contains hormones

• True free-range eggs are those produced by hens raised outdoors or that have access to outdoors
• Due to seasonal conditions, few hens are raised outdoors
• Nutrient value unaffected (and NO better)

• Eggs which can be incubated and developed into chicks
• Not more nutritious, do NOT keep as well, and are more expensive to produce

• As hens age, egg sizes increase
• Environmental factors that lower egg weight: heat, stress, overcrowding, poor nutrition
• Egg sizes: Jumbo, Extra Large, Large, Medium, Small, Peewee
• Sizes are classified according to minimum net weight in ounces per dozen (oz/dz)

Egg Freshness: (Influencing Factors)

• How recently an egg was laid
• Temperatures at which eggs are held - Ideal temperatures < 40°F
• Humidity - Ideal humidity 70% - 80%
• Handling
• Ideal
• Most commercially produced eggs reach supermarkets within a few days of leaving the laying house
• Egg freshness CANNOT be measured by placing it in salt water
• As eggs age, appearance is about all that is affected; nutritional value and cooking properties remain relatively unaffected
• Carton date:
  • Egg cartons from USDA-inspected plants display date packed
  • May contain expiration dates, usually < 31 days after the date packed