Eggs are the universal standard for perfection of protein, cheap, pre-portioned in a biodegradable container, low in calories, versatile, easily digestible, yummy and convenient, nutrient dense, satisfying, quick (always thawed out) and you didn’t have to kill the chicken to get them.
The grading of eggs is done by government-established standards; grade AA is the highest quality, with an air cell about the size of a dime. (This assumes that other factors such as cleanliness, shape, cracks, blood spots are considered). Grade A eggs will have an air cell about the size of a nickel and grade B’s air cell could be the size of a quarter. You can see the size of the air cell by wrapping a flashlight with a heavy paper to pinpoint the beam of light, and examining the large end of the egg in a dark room; a more scientific way of further judging egg quality requires the egg to be broken on a glass table and the albumen (thick white) is measured for height.
A young hen – in good health and fed the optimum diet – usually lays eggs with very thick egg white, with a strong membrane around the yolk, making it appear like a perky round ping pong ball when the egg is cracked open. That feature diminishes as she gets older, i.e. you could have a very fresh egg from an over-the-hill hen, and the quality would be lessened considerably.
When offered at retail, all eggs are subject to the same standards. Popular opinion seems to be that fresher is better; however it’s a fact that super fresh eggs are very hard to peel when hardboiled, whereas an older egg (more air inside the shell, not just at the top) is easier.
Disease control is a huge concern in the commercial industry, and the inspectors at the Poultry Health Program of the Missouri Department of Agriculture’s State Vet’s office are valued professionals in monitoring poultry breeders, hatcheries, and investigating outbreaks.
Any egg producer in the U.S. with more than 75,000 hens is required to pay a check-off to the American Egg Board. With those monies, the Incredible Edible Egg is promoted in dozens of ways including radio, magazines, foodservice, culinary schools and of course a vitally important one is in research about nutrition.
Jo Manhart is the Executive Secretary with the Missouri Egg Council based in Columbia, Mo.
