Consumer Standards, Grades and Weight Classes For Shell Eggs

1. (a) With clean unbroken shells:

   1. (1) AA quality. The shell shall be clean, unbroken and practically normal. The air cell shall not exceed one-eighth inch in depth and be practically regular. The white shall be clear and firm so that the yolk appears well centered and its outline only slightly defined when the egg is twirled before the candling light. The yolk shall be free from apparent defects.
   2. (2) A quality. The shell shall be clean, unbroken and practically normal. The air cell shall not exceed two-eighths inch in depth and shall be practically regular. The white shall be clear and at least reasonably firm so that the yolk appears at least fairly well centered and its outline only fairly well defined when the egg is twirled before the candling light. The yolk shall be practically free from apparent defects.
   3. (3) B quality. The shell shall be clean, unbroken and may be slightly abnormal. The air cell shall not exceed three-sixths inch in depth and may show total movement not in excess of three-eighths inch. However, an air cell not over two-eighths inch in depth may be free. The white shall be clear, but may be slightly weak so that the yolk may appear off center with its outline well defined when the egg is twirled before the candling light. The yolk may appear slightly enlarged and slightly flattened and may show other definite but not serious defects.
   4. (4) C quality. The shell shall be clean and unbroken and may be abnormal. The air cell may be over three-eighths inch in depth and may be bubbly or free. The white may be weak and watery so that the yolk may appear off center and its outline plainly visible when the egg is twirled before the candling light. The yolk may appear dark, enlarged and flattened and may show clearly visible germ development but no blood due to such development. It may show other serious defects that do not render the egg inedible. Small blood clots or spots may be present.

2. (b) With dirty unbroken shells:

   1. (1) Stained. Individual egg that has no adhering dirt and no more than a combined total of one-eighth of the shell surface stained or soiled.
   2. (2) Dirty. Individual egg that has adhering dirt or more than a combined total of one-eighth of the shell surface stained or soiled.
   3. (3) Check. Individual egg that has a broken shell or crack in the shell but with no leakage of the contents.
3. (c) With checked or cracked shells: Leaker. Individual egg that has a broken shell or crack in the shell and shell membranes with the contents exuding or free to exude through the shell. (See 1961 Supp. § 22-41.)