What is a grade C egg? Understanding the grading process

December 4, 2025 •

3 min read

In many countries, eggs are sorted into different categories based on strict quality standards. A grade C egg represents the lowest quality grade and is not sold directly to consumers in retail stores, unlike the more common Grade A and AA eggs. These eggs have certain defects in their shell or interior quality that make them unsuitable for direct sale, but they are still safe for consumption after proper processing.

Quick Summary

A grade C egg is the lowest quality classification for eggs, designated for processing into liquid, frozen, or dried egg products rather than for direct retail sale. Key characteristics include cosmetic and structural imperfections like stained or cracked shells, and interior deficiencies such as watery whites and flattened yolks. Despite these flaws, proper processing ensures these eggs are perfectly safe for consumption.

Key Points

Not for Retail: Grade C eggs are not sold directly to consumers in grocery stores due to quality and aesthetic flaws.
Used in Processed Products: These eggs are primarily used by commercial processors to create liquid, frozen, and dried egg products.
Characterized by Imperfections: Grade C eggs typically have cracked or stained shells, watery whites, and flattened yolks.
Nutritionally Equivalent: Despite their lower grade, Grade C eggs are nutritionally equal to higher grades once processed.
Pasteurization Ensures Safety: The processing of Grade C eggs includes pasteurization, which makes them perfectly safe for consumption.
Part of the Grading System: The grade is determined through a process called 'candling,' which inspects both the shell and interior quality.
Economical for Manufacturing: Using Grade C eggs for processed products is a cost-effective practice for the food manufacturing industry.

Deciphering the Egg Grading System

Understanding the egg grading system is key to knowing what you're buying at the store. The grade of an egg is determined by both its interior and exterior quality, a process often involving a technique called 'candling,' where a bright light is used to inspect the egg's contents. This voluntary service, overseen by regulatory bodies like the USDA in the United States, sorts eggs into categories based on specific criteria. The hierarchy moves from the highest quality Grade AA, to the very high quality Grade A, and finally to Grade B and the lowest quality Grade C.

Why You Don't See Grade C Eggs in the Supermarket

Eggs designated as Grade C are intentionally kept off supermarket shelves for direct consumer purchase. This is not a matter of safety, but rather of aesthetic and quality standards. Consumers expect eggs to have a perfect, unblemished appearance, and Grade C eggs simply don't meet that expectation. Instead, they are channeled into the processed egg market, a crucial part of the food industry that utilizes eggs for other purposes. These eggs are not waste; they are simply not for individual cracking into a pan. After undergoing pasteurization and other processing methods, they are converted into liquid, frozen, or powdered egg products.

The Defining Features of a Grade C Egg

Several key characteristics distinguish a Grade C egg from its higher-quality counterparts. These are primarily visible during the candling process or once the egg is broken. The shell, for instance, may be cracked or stained, which immediately disqualifies it from higher grades. When broken, the internal characteristics are also markedly different. A Grade C egg typically features a thin, watery egg white that spreads out rather than holding a compact shape. The yolk is often flattened, lacking the firm, round profile of a high-grade egg, and may be off-center or have defects. While these attributes affect the egg's appearance and texture, they do not impact its nutritional value. A Grade C egg offers the same protein and nutrients as a Grade A egg; the difference is purely cosmetic and textural.

The Journey of a Grade C Egg: From Farm to Processing Plant

Once an egg is graded as C, it follows a different path than a cartoned Grade A egg. Instead of being packaged for retail, it is collected and sent to a processing facility. Here, the eggs are cracked, and the liquid egg is pasteurized to eliminate any bacteria, such as Salmonella. This step is critical for ensuring the product's safety. The pasteurized egg is then further processed into various forms, which are used as ingredients in a wide range of food products.

Common Uses for Processed Grade C Eggs:

Commercial Baking: Used in large-scale production of cakes, pastries, and bread.
Food Service: Restaurants and cafeterias use liquid eggs for scrambled eggs and other dishes.
Prepared Foods: Ingredients in mayonnaise, salad dressings, and certain pre-packaged meals.
Food Manufacturing: Used in pasta, ice cream, and other products that require eggs as a component.

Comparison Table: Grade AA, Grade A, and Grade C Eggs


Feature	Grade AA Egg	Grade A Egg	Grade C Egg
Availability	Retail (Highest Quality)	Retail (Commonly Sold)	Processed Products (Not Retail)
Shell	Clean, uncracked, and smooth	Clean, uncracked, and smooth	Cracked, stained, or abnormal
White	Thick and firm; stands up well	Reasonably firm; spreads slightly	Thin, watery; spreads significantly
Yolk	High, round, and centered	High, round, and centered	Flattened, off-center, or defective
Air Cell	Smallest air cell	Small air cell	Large and prominent air cell
Primary Use	Poaching, frying, table eggs	All general egg uses	Liquid, frozen, dried egg products

Conclusion

While a grade C egg may not meet the cosmetic standards for retail sale, it plays a vital role in the food industry. Its journey from the grading station to the processing plant ensures that these eggs, despite their exterior or interior imperfections, are safely and effectively repurposed. By understanding what is a grade C egg, consumers can appreciate the rigorous quality control that goes into egg production and the resourcefulness of the food industry. The next time you enjoy a baked good or a packaged meal, there's a good chance it contains processed eggs derived from this lowest quality grade.

For more information on the official egg grading standards, visit the USDA website.

Frequently Asked Questions

No, you cannot buy grade C eggs at a grocery store. These eggs do not meet the aesthetic and quality standards for retail sale and are directed toward commercial processors instead.

Yes, grade C eggs are safe to eat, but only after they have been properly processed. They are pasteurized to eliminate any potential bacteria, ensuring their safety for use in processed egg products.

The primary difference lies in quality and appearance. Grade A eggs have clean, uncracked shells, firm whites, and round yolks. Grade C eggs have shells that may be cracked or stained, watery whites, and flattened yolks.

Grade C eggs are used to make a variety of processed products, including liquid eggs for baking, powdered egg mixes, mayonnaise, and other food items where eggs are an ingredient.

An egg receives a grade C rating due to specific flaws, such as a cracked or stained shell, a watery egg white, a flattened yolk, or an enlarged air cell.

No, the nutritional value of a grade C egg is generally the same as a higher-graded egg. The grading system is based on appearance and physical quality, not nutritional content.

Eggs are graded through a process called 'candling.' A grader shines a bright light through the egg to examine its interior quality, including the condition of the shell, yolk, and white.

Yes, many restaurants and food service operations use processed liquid egg products that are often made from Grade C eggs for economic reasons and convenience.