Look at this picture closely. The egg on the left is a Grade AA (freshest) and the one in the middle is Grade A. The egg on the far right is a Grade B (oldest) and won't be seen in stores. The freshness of an egg can be determined by looking at the albumen or egg white around the yolk. The fresher the egg, the more solid the egg white will be. If you could see a cross-section, you would see that the yolk and whites are piled higher too. Grandma Brandt taught us today that you can grade eggs without breaking them open by checking the size of the air cell inside the shell during the candling process. Older eggs have a larger air cell.
Isn't this exciting??? We love hands-on learning!
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