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    Home / Articles / G-Free Foodie Guides

    Guide to Egg Labeling - An Egg Education

    Posted On Jun 27, 2013 · Updated On Jun 27, 2013

    Guide to Egg Labeling - An Egg Education
    G-Free Foodie Guides

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    Chickens with white earlobes produce white eggs; those with red earlobes produce brown eggs. Are we joking? Somehow, no. Here’s what your carton is telling you. by Modern Farmer

    • GRADE AA: The golden standard. Whites are thick and firm; yokes are high and round; shells are sturdy and clean.
    • GRADE A: The same as Grade AA, except egg whites are slightly less firm.
    • GRADE B: Generally used for commercial baking.
    • JUMBO: 2.5 ounces per egg
    • EXTRA LARGE: 2.25 ounces per egg
    • LARGE: 2 ounces per egg
    • MEDIUM: 1.75 ounces per egg
    • SMALL: 1.5 ounces per egg
    • PEEWEE: 1.25 ounces per egg
    • ORGANIC: Chickens consume organic (GMO- and synthetic fertilizer-free) feed; are not confined to cages; have access (unspecified amount) to the outdoors; beaks can be cut and molting can be forced
    • FREE-RANGE OR FREE-ROAMING: Typically uncaged, and have access to the outdoors (although the amount of access is, again, unspecified); beak cutting and forced molting are permissible
    • CAGE-FREE: Uncaged but, in most cases, have no access to the outdoors
    • NATURAL: Virtually meaningless regarding animal welfare standards
    • OMEGA-3 ENRICHED: Again, virtually meaningless
      Living without eggs at your house? Check out our Guide to Egg Substitution

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    K.C. the G-Free Foodie

    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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