Under European law there are two classes of egg quality: A & B.

Grade A eggs are the highest grade. They are naturally clean, fresh eggs, internally perfect with shells intact and the air sac not exceeding 6mm in depth. The yolk must not move away from the centre of the egg on rotation. Grade A eggs are sold as shell eggs.

Grade B eggs are broken out and pasteurised.

In addition, there is another class of eggs called industrial eggs which are for non-food use only and are used in products such as shampoo and soap.

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