Grade B Eggs

kimmerroze

Anyone Bought them?

They have a huge egg section at my store and all the eggs are Grade A eggs except for this tiny little itty bitty section of about 5 12 count carton of eggs well while the grade A eggs are $2.00 or more the grade B eggs are $1.49 alll the time. So my husband and I decided to try them we have NO idea what grade "B" eggs were, to see if they were any good.

Up until today we had just used them in things, in corn muffins, baking, stuff like that, and we didn't notice anything different WELL! I boiled some last night for breakfast this morning, I bit into my soft boiled egg this morning, and they tasted something between rotton milk and dirt.It wasn't an over powering taste, just one that kinda sits on your tongue and lingers. BLECK!

I was just curious if anyone else buys them and if these eggs might just be a fluke, or if all Grade B eggs taste a little off, (for lack of a better word).

Perhaps this is why they are called Grade "B" eggs. The "B" stands for Bleck or Bad! lol

Barneystinson

From the USDA:

GRADING

Classification determined by the interior and exterior quality of the egg at the time it is packed. In some egg-packing plants, the U.S. Department of Agriculture (USDA) provides a grading service for shell eggs. The official USDA grade shield on an egg carton certifies that the eggs have been processed, packaged and certified under federal supervision according to the U.S. Standards, Grades and Weight Classes for Shell Eggs established by USDA. Plant processing equipment, facilities, sanitation and operating procedures are continuously monitored by the USDA grader.

Although the USDA grading service is not mandatory, the U.S. Standards have been
incorporated into state egg laws and the regulations affecting the marketing of eggs. All states have laws regulating the sales of eggs that must comply with the U.S. Standards; however, some states impose additional requirements.

Some egg packers follow state standards, which must meet or exceed USDA standards. Some states have state seal programs which indicate that the eggs are produced within the state and are subject to continuing state quality checks.

In the grading process, eggs are examined for both interior and exterior quality before they’re sorted according to weight (size). Grade quality and size are not related to one another. In descending order of quality, grades are designated AA, A and B.

Exterior
The first step in egg grading is to examine the shell for cleanliness, soundness, texture and shape. Shell color isn’t a factor in judging quality.

All eggs must be clean to pass grading requirements, but a small amount of staining is permitted in Grade B. All eggs must have sound, unbroken shells. Eggshells with cracks or markedly unsound shells are classified as restricted eggs.

The ideal eggshell shape is oval with one end larger than the other. Abnormal shells, permitted for Grade-B eggs, may be decidedly misshapen or faulty in texture with ridges, thin spots or rough areas.

Interior
The next step in grading is examination of the interior of the egg. This is done by candling or by the breakout method using the Haugh unit system to evaluate the albumen, yolk and air cell.

Albumen is judged on the basis of clarity and firmness or thickness. A clear albumen is free from discolorations or from any floating foreign bodies.

When an egg is rotated over the candling light, its yolk swings toward the shell. The distinctness of the yolk outline depends on how close to the shell the yolk moves, which is influenced by the thickness of the surrounding albumen. Thick albumen permits limited yolk movement while thin albumen permits greater movement – the less movement, the thicker the white and the higher the grade.

Factors determining yolk quality are distinctness of outline, size and shape and absence of such defects as blemishes or mottling, germ development or blood spots.

Higher-grade eggs have shallower air cells. In Grade-AA eggs, the air cell may not exceed 1/8 inch in depth and is about the size of a dime. Grade-A eggs may have air cells over 3/16 inch in depth. There is no limit on air cell size for Grade-B eggs.

While air-cell size is considered in grading and eggs take in air as they age, the size of the air cell does not necessarily relate to freshness because size varies from the moment contraction occurs after laying. To judge freshness, use carton dates.

a_freeman

Wow - Now I know a lot more about egg grading. I'm sticking with grade A

Barneystinson

Wow - Now I know a lot more about egg grading. I'm sticking with grade A

Or Grade AA, the Gold Standard of the egg world :laugh:

kimmerroze

Interesting, thanks!

I think this is the last time I will buy grade B eggs.

ronda_gettinghealthy

hmmmm I raise chickens and have seen eggs that range for AA to B or even less maybe- no difference in taste for me-- I think you got some bad eggs. I dont blame you for not buying again-but I would doubt all taste that way. Not being rude, but how long in your fridge??? non fertile eggs dont have as long a shelf life as fertile eggs, maybe they were on the cusp and were going bad???

kimmerroze

hmmmm I raise chickens and have seen eggs that range for AA to B or even less maybe- no difference in taste for me-- I think you got some bad eggs. I dont blame you for not buying again-but I would doubt all taste that way. Not being rude, but how long in your fridge??? non fertile eggs dont have as long a shelf life as fertile eggs, maybe they were on the cusp and were going bad???

only maybe a week at the most... and perhaps that was the reason. I have no idea. I just know they tasted funky. lol