A Guide to Grades, Shell Color, and Beyond

Choosing a carton of eggs at the grocery store can be a surprisingly overwhelming task. Whether you’re mulling over egg grades or terms like “organic” and “pasture-raised,” it’s hard to know just what you’re looking at. Prices vary dramatically, too, which can cause even seasoned shoppers to wonder if they’re purchasing the best quality and value eggs.  

While some of the language surrounding eggs was dreamt up by marketers, other designations actually mean something — and can ultimately influence the price of your eggs. Here’s how to navigate the egg aisle with confidence, according to experts. 

What’s the difference between egg grades?

Consumer eggs in the U.S. have three grades: Grade AA, A, and B, according to the United States Department of Agriculture (USDA). “Nearly all of the eggs you’ll find in the store are grade AA or A eggs,” says Marc Dresner, director of integrated communications at the American Egg Board. 

AA eggs are considered the highest quality, based on the thickness and firmness of the white, and the height and roundness of the yolk, Dresner says. They also have no abnormalities or exterior blemishes on the shell. “A are only slightly less high in quality,” Dresner says. While there’s generally not a major difference between the two, you might choose to use grade AA eggs if the appearance of your eggs is important for a dish like Shakshuka or Deviled Eggs. 

“Grade B eggs may not always be the best looking — and they’re not commonly sold in stores — but these are good eggs and they’re often used as an ingredient in other foods,” Dresner says. (Grade B eggs are usually used to make liquid, frozen, and dried egg products, according to the USDA.)

Brown vs. white eggs

Color is one of the main decisions you’ll face when choosing a carton of eggs. “Much of the information you’ll find about the difference between brown and white eggs relates to the breed of the hens that lay them,” says Sisavath Keovilay, PhD, chef and university department chair at the Keiser University Center for Culinary Arts. “In the U.S., most egg farmers raise either brown-feathered or white-feathered hens, which is why both brown and white eggs are common.” (And yes, white-feathered hens usually lay white eggs while brown-feathered hens lay brown eggs.)

“Also, brown eggs that are lighter in color are due to the age of the chicken,” says Keiry Palma, chef and instructor of Pastry & Baking Arts at the Institute of Culinary Education’s New York City campus. “The older they are, the lighter the eggs will be.” 

But, aside from that, Palma says that “there is no difference in a brown or white egg, besides the shell.”

Does ‘organic’ mean anything?

Organic is a term that comes up a lot to describe produce and grains, but it’s also slapped on some egg cartons. These eggs are certified under the USDA’s National Organic Program to come from hens raised under specific guidelines. “Organic eggs come from hens that are not caged and are fed a 100% organic, vegetarian-based diet,” Keovilay says. “Farmers are required to provide feed that is free from synthetic fertilizers, pesticides, herbicides, and hormones to meet organic certification standards.”

Organic eggs also come from hens that must have space to roam and outdoor access. However, an organic certification doesn’t mean there are requirements or regulations about the type of outdoor access the hens have, Palma says. “Contrary to popular opinion, not all brown eggs are organic,” Dresner adds.

What about ‘no added hormones’?

File this under marketing slang; it doesn’t make a difference. “America’s egg farmers never give hormones to their hens or chicks,” Dresner says. “The U.S. Food and Drug Administration (FDA) explicitly prohibits hormone use in all U.S. egg-laying hens and chicks.” 

Cage-free vs. pasture-raised vs. free-range

These labels address how the egg-laying chickens are raised, Palma explains. “Eggs labeled ‘cage-free’ or ‘from free-roaming hens’ are laid by hens that roam an open area or room, usually a barn or a poultry house,” she says. “Overall, these chickens tend to have a better quality of life compared to those that live in cages, especially battery cages where they are crowded together and stacked on top of each other.” 

Eggs that are labeled “free-range” are laid by hens who live in open indoor spaces, outdoors, or have continuous access to the outdoors, per Palma. “They may include a diet with wild plants and insects,” she says. “Essentially, they are cage-free with the additional requirement of outdoor access.” 

The Certified Humane labeling requirement for “free-range” is two square feet per bird, Dresner says.

“Pasture-raised eggs are laid by hens that are raised outdoors on a maintained pasture area that usually has a mobile shelter for nesting,” Dresner says. “The hens must be outdoors year-round, with mobile or fixed housing where the hens can go inside at night, or for up to two weeks out of the year, due only to very inclement weather.” Certified Humane pasture-raised hens must have no more than 1,000 hens per 2.5 acres, and the fields they enjoy need to be rotated. 

In short, the difference between free-range and pasture-raised is that free-range chickens are raised in a barn with access to the outdoors, while pasture-raised hens are raised on an open pasture with access to a shelter. 

What are natural eggs?

This is another marketing term. “All eggs meet the criteria for 100% natural, which means nothing artificial was added to the egg,” Dresner says. But there are no requirements for what the hens eat or where they live. “There is no clear meaning as to what ‘natural’ eggs are,” Palma says. “Technically, all eggs are natural and from farms.”

How do eggs get a kosher label?

At baseline, kosher eggs must adhere to the dietary laws of Judaism called Kashrut, Palma explains. “These laws specify which foods and animals are considered kosher and include how they must be prepared,” she says. “All healthy hens are kosher by default, and any hen with an injury is not considered kosher.” 

These eggs need to be free of blood spots and have a rounded side and a flat side, Palma adds. “Certification for these types of eggs is usually sought out by farmers and administered by a reputable Jewish organization that oversees the standards of Kashrut laws,” she says. 

So, which eggs should I buy?

With all the above information in mind, it’s best to select eggs that are organic, pasture-raised or free-range, and AA or A grade. But if you stray from those labels, there’s no need to stress — when it comes to your health, at least.

“It’s important to know that every egg — no matter what color the shell is or how the hen that laid it was raised — has almost identical nutritional content,” Dresner says.