Tag: Grade b eggs

According to the USDA, eggs are graded based on interior and exterior quality, not nutritional value. This critical fact refutes the common misconception that higher egg grades, such as Grade AA, are nutritionally superior to lower grades, impacting your purchasing decisions.

According to the USDA, egg grading is a voluntary service that classifies eggs into grades AA, A, and B based on internal and external quality. But with cartons full of options, figuring out what's the best grade of eggs to buy can be confusing. The answer largely depends on your intended culinary use and personal preference, as all grades are safe to eat.

While Grade A eggs dominate supermarket shelves, Grade B eggs are still perfectly safe and nutritious for consumption. Their primary difference lies in appearance and interior quality, with Grade B eggs having weaker whites and flatter yolks. This means that knowing what can a grade B egg be used for can open up possibilities for frugal cooking and baking.

While egg cartons prominently display grades like A and B, a surprising fact for many consumers is that this grading system does not reflect the nutritional content of the eggs inside. The primary difference relates to the egg's physical quality and appearance, not its health benefits, addressing whether **is grade A or grade B eggs better** for nutritional purposes.