Eggs · Buyer profile
Bulk and wholesale table eggs: grades, weight classes and specs
U.S. shell egg standards distinguish quality grades AA, A, and B from weight classes.[3]
EU Class A and Class B eggs are regulated under Delegated Regulation (EU) 2023/2465, which repealed Regulation (EC) 589/2008.[1]
Free for buyers. One reviewed request; our team approaches suitable independent suppliers and returns comparable proposals — you never deal with a supplier directly, and suppliers cannot pay for placement. Assisted sourcing applies to programmes of USD 250,000 or more per year or season.
Educational profile, not an offer. Facts are general and come from the numbered sources; guidance boxes are our own buyer advice. No verified supplier offer for this item is on file — origin, grade, certification, packing and timing are confirmed per offer, with evidence, during sourcing.
At a glance
Short answers to the questions buyers ask first. Each answer comes from the numbered sources below.
- How is quality graded?
- U.S. minimum net weights per dozen are 30 ounces for Jumbo, 27 for Extra Large, and 24 for Large.[3]
- What do the sources say about seasons?
- FSIS describes the hen’s ovulation-to-laying cycle as about 25 hours; this is not a shipment-season calendar.[2]
- How is it stored and shipped?
- U.S. consumer guidance is to refrigerate eggs at 40°F or below.[2]
- What makes it premium?
- U.S. Grade AA is a defined quality grade with firmer-white criteria than Grade A.[3]
What table eggs are
Recognized types and varieties
How the types buyers name in requests differ, as described by the sources. Pick one to carry it into your request.
US Grade AA
- AA quality has a firm white and a yolk outline only slightly defined when candled.[3]
US Grade A
- A quality permits a reasonably firm white.[3]
US Grade B
- B quality permits a weak, watery white.[3]
EU Class A
- Class A eggs have a normal, clean, undamaged shell and cuticle.[1]
EU Class B
- Eggs not meeting Class A quality characteristics are classified as Class B.[1]
Commercial formats, classes and grades
- U.S. minimum net weights per dozen are 30 ounces for Jumbo, 27 for Extra Large, and 24 for Large.[3]
- U.S. minimum net weights per dozen are 21 ounces for Medium, 18 for Small, and 15 for Peewee.[3]
- U.S. size classes are based on weight, not shell dimensions.[3]
- EU XL eggs weigh at least 73 g; L eggs weigh at least 63 g and less than 73 g.[1]
- EU M eggs weigh at least 53 g and less than 63 g; S eggs weigh less than 53 g.[1]
- EU Class A packs identify the farming method.[1]
- The EU producer-code farming-method digits are 0 for organic, 1 for free range, 2 for barn, and 3 for cages.[1]
Typical uses and buyer profiles
- Grade AA and A eggs are suitable for frying and poaching where appearance matters.[2]
- Grade B eggs are generally used for liquid, frozen, and dried egg products.[2]
Who typically specifies this — general guidance
- For your buying team, identify the intended end use before selecting a specification.
- Ask your technical team to approve a representative sample before contracting.
Seasonality and sourcing considerations
Season windows are shown as the sources state them; confirm packing or harvest weeks with each supplier for the season you buy.
- FSIS describes the hen’s ovulation-to-laying cycle as about 25 hours; this is not a shipment-season calendar.[2]
Storage, handling and logistics
- U.S. consumer guidance is to refrigerate eggs at 40°F or below.[2]
- Keep refrigerated eggs in their carton in the refrigerator rather than in the door.[2]
- FSIS advises using refrigerated raw shell eggs within three to five weeks.[2]
- EU Class A eggs generally must not be chilled below 5°C before sale; transport of up to 24 hours and retail storage of up to 72 hours are exceptions to the chilled classification.[1]
- EU Class A packs advise consumers to keep eggs chilled after purchase.[1]
- The EU best-before date is no more than 28 days after laying.[1]
Strengths, trade-offs and best fit
Strengths
- Official weight classes provide a separate specification from interior quality.[3]
Best fit when… — general guidance
- Match the specification to your process and destination requirements.
What to state in your request
- State destination country and delivery point.
- Specify product type and intended use.
- Name the grade standard and edition.
- Set measurable acceptance limits and test methods.
- Request lot identification and traceability documents.
- Specify packaging, net weight, and labeling.
- State shipment windows and annual or seasonal volume.
- Agree sampling, inspection, and rejection procedures.
Start your request with these requirements
Fill in what you already know; it is carried into the request form, where you add your programme value and contact details. Nothing is sent until you submit the form.
Free for buyers. One reviewed request; our team approaches suitable independent suppliers and returns comparable proposals — you never deal with a supplier directly, and suppliers cannot pay for placement. Assisted sourcing applies to programmes of USD 250,000 or more per year or season.
Often requested with table eggs
Starter kits group products that buyers commonly source in one programme. The notes explain how the lines depend on each other — they are our general guidance; the product facts stay on each sourced profile.
Retail eggs and poultry programme
For retail and food-service buyers who source table eggs and chicken meat on one recurring programme.
Our guidance: State the grading system you buy to — US grades and EU classes are different systems, so name one per line.
Compliance, documents and who is responsible
- Requirements for table eggs depend on the product and on the origin and destination countries — check them for your own market before you commit.
- The producer or exporter is responsible for the product and shipment requirements; the buyer or importer for import permissions, local rules and its own due diligence.
- Certificates (for example GLOBALG.A.P., BRCGS, ASC, BAP, organic or halal) are requested per offer and checked against the issuing body or official register. Global B2B Group does not manufacture, export or certify products and does not give legal advice.
Frequently asked questions
Related guides and tools
Farm, plant or input projects
Production projects behind this product — farms, hatcheries, processing or growing systems — are handled by our specialist platform.
HatchMatchSources
Numbers in the text point to these sources. Dates are those shown on each source, or the date we checked an undated page.
- 1.Commission Delegated Regulation (EU) 2023/2465 (opens in a new tab) — European Commission / EUR-Lex, 2023-11-08
- 2.Shell Eggs from Farm to Table (opens in a new tab) — USDA FSIS, page checked 2026-10-25
- 3.United States Standards, Grades, and Weight Classes for Shell Eggs (opens in a new tab) — USDA AMS, 2000-07-20
Profile last reviewed 2026-10-25. Report a correction via contact.
Global B2B Group is committed to conducting its own activities in accordance with applicable law. It facilitates sourcing and RFQs and does not itself produce, manufacture, export or sell the listed products, or approve them on behalf of any authority. Suppliers are responsible for the products and shipments they offer and supply meeting the requirements of the origin and destination countries — for example safety, quality, labelling, traceability, sanitary or phytosanitary certificates and export documents, where relevant. Buyers remain responsible for their own import permissions, local requirements and due diligence. Requirements differ by product and country; this is not legal advice. Compliance & responsibilities · Terms