Quality and size of eggs
Eggs have various of qualities and sizes
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Qualities as defined in the EU are as follows:
Class ΑΑ΄ or ΄΄Fresh Eggs΄΄ | Class Α΄or ΄΄Second Quality” | |
Shell (pod) and membrane |
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Air-cell |
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Egg white |
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Yolk |
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Sperm |
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Smell |
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Class Β΄: | These eggs are of low quality and not sold, but used in the food industry |
The egg retains fully rich ingredients and freshness for 28 days from the day of production. Standardization rules of the European Union require every package of eggs following data:
-Category A or fresh eggs -Number of eggs in the package -Egg weight -By date -Number of the center of candling which checked the eggs -Name of packing center/ Address / Phone -Advice for keeping refrigerated after purchase.
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The classification of eggs according to their weight is: