Cracked eggs are always removed from production, but some may be broken on their trip to the store. Because of the safety factor, it is best not to use any egg if it is cracked or leaking. Eggs stored in the refrigerator for about 10 days will peel more easily after cooking than very fresh eggs. In the grocery store the only grades you will see are AA and A. Grades B and C are used in institutional and food service situations for making such things as cakes, pudding mixes, pasta, ice cream, mayonnaise, candies, and bakery goods. There is no difference in the nutritive value among the different grades of eggs.
Eggs come in several size - jumbo, extra large, large, medium, small, peewee.
The size of an egg depends on several factors, the major one being the age of the hen. As the hen ages, the eggs increase in size. The breed of hen from which an egg comes is a second factor. Environmental factors such as heat and poor nutrition also effects the size of eggs. The size of an egg is determined by a minimum weight.