Can you replace your Grade AA eggs with Grade A?
When purchasing eggs for your restaurant, you want to ensure you’re making the most cost-effective choice for your menus.
While many operations by default often order Grade AA eggs for name recognition, we looked into some of the key differences between the different egg grades for your consideration.
Grade A Vs. AA Eggs
Grade AA Eggs
- Egg content covers a small area
- Egg white is firm, has much thick white surrounding the yolk and a small amount of think white
- The yolk is round and upstanding
Grade A Eggs
- Egg content covers a moderate area
- Egg white is reasonably firm and has a considerable amount of thick white and a medium amount of thin white.
- The yolk is round and upstanding
Grade B Eggs
- Egg content covers a very wide area
- Egg white is weak and watery, has no thick white and a large amount of thin white is thinly spread.
- The yolk is enlarged and flattened
Difference Between A and AA Eggs
Physical Differences
The primary difference between A and AA Eggs is that the egg whites and content coverage area. Grade AA Eggs contents cover a smaller area and have a firmer egg while when compared to Grade A Eggs.
Purchase Differences
Grade A eggs are most commonly sold in supermarkets in the U.S.
Health Differences
There are no health differences between Grade A and Grade AA eggs.
Price Differences
Purchasing Grade A eggs is a good option for saving money since the cost difference is about $0.15 – $0.30 per dozen more for Grade AA eggs.
