How grading works
Eggs are sorted into weight bands by optical grading, so every carton in a grade presents uniformly. Consistent grading is what keeps retail shelves tidy and kitchen yields predictable. Our full table is on grades and specifications.
Which grade for which buyer
Large is the workhorse of retail and bakery and the highest-demand grade. Medium covers everyday retail and food service. Small is efficient for processing and institutional catering where cost per unit matters. Extra-large and Jumbo command premiums in hospitality and specialist retail.
Grade and interior quality
Weight is only half the story. Interior quality — measured by the Haugh unit, which we ship at 78–90 at dispatch — determines how the egg performs in the kitchen. See quality and process.