Looking for ways to make an eco-friendlier and healthier Easter? Click here to find farms selling fresh, local Massachusetts eggs, and, for an even greener Easter, click here to check out these natural dye recipes!
DAR’s Megan Megrath says eggs are graded by measuring the interior quality of the egg by passing it before a candling light. The depth of the air cell (as seen on the top of the egg in the picture) along with the mobility of the yolk when the egg is spun before the light determines the interior grade. Larger air cells and greater mobility of the yolk indicate a lower quality grade. Grade A eggs should have an air cell no bigger than 3/16” in depth with little or no yolk movement. An egg cartoon with the USDA A shield signifies that those eggs were graded in a processing plant under the supervision of a USDA Poultry Products grader.
Eggs are sized in categories: jumbo, extra large, large, medium, and small. One large egg weighs 2 ounces. Eggs not weighed or candled are sold as ungraded and unsized or “nest run.” Click here for more information about how eggs are graded.
Eggs are high in protein and a great snack food to take along for all of your Great Outdoors adventures. Click here to check out some great egg recipes at the American Egg Boards website.