Making the Grade

A Grade A egg has a clean, uncracked shell, a round and centered yolk, a firm white, and a small air cell. It is sold in retail stores for all Canadians to enjoy.

A Grade B egg has an uncracked shell that might have a rough texture. The yolk is slightly flattened with a watery white. It is sold for commercial baking or for further processing into foods such as mayonnaise, noodles, or baked goods.

A Grade C egg is the lowest grade. The shell may be cracked, the yolk loose, and the white thin and watery. It is not sold to consumers but to commercial processors for further processing.

Egg Anatomy

Roll your mouse over the egg to learn all about the different parts of an egg!

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