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 the name recognition, we looked into some of the key differences between the different egg grades for your consideration.
Grade AA Eggs
- Egg content covers a small area
- 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
- 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
- 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
Grade A eggs have the same characteristics as Grade AA, except whites are”reasonably firm.”
Grade A eggs are most commonly sold in supermarkets in the U.S.
There are no health differences between Grade A and Grade AA eggs.
