Precise egg grading and a thorough understanding of egg weight are essential for every modern processing plant worldwide and for any business, even a small one, where eggs represent a significant cost or are a key raw material.
Appropriate egg sizes in the industry not only determine the quality of the final product but also determine efficient processes in egg production and the food industry. Global standards for egg size enable effective management and process optimization for such a diverse range of raw materials at every stage of production.
As OVO-TECH experts, we understand these challenges perfectly. That’s why we create innovative machines that are fully immune to size fluctuations and can work smoothly with an incredibly wide range of raw materials. Thanks to their unique design, our Rx Egg Breakers do not require time-consuming calibration, allowing for smooth batch changes, eliminating costly downtime, and maintaining the highest level of production continuity.
Two Markets, Two Philosophies: Egg Classification in the European Union vs. the United States (USDA)
There are two dominant models for categorizing raw egg products in the global market, which determine the specifics of international trade and the selection of processing technologies.
In the European Union, egg classification is strictly based on the weight of a single egg. According to European standards, fresh raw egg products are divided into four main weight categories:
XL (Extra Large): weighing equal to or greater than 73 g.
L (Large): weighing from 63 g to 73 g.
M (Medium): weighing between 53 g and 63 g.
S (Small): lighter than 53 g.
It is worth emphasizing here – based on the latest market information – that the higher protein content in larger products is, among other things, the reason why the popular “eM” and “eL” sizes are the most popular on store shelves. Eggs in the S standard are much less common in retail sales. Furthermore, in today’s world, manual weighing has been completely abandoned. Modern farms and production plants rely entirely on automated, advanced equipment. Industrial egg sorting using precision electronic scales maximizes efficiency and safety throughout the entire grading process.
The United States (USDA) grading system, on the other hand, differs from the European system in that it is based on a minimum weight of a full dozen, allowing for natural weight variations within a batch. American standards emphasize interior quality, distinguishing between grades AA, A, and B. Higher grades (AA and A) are characterized by firmer whites and are intended for retail. Grade B eggs, which may have a thinner white and a wider yolk, are commonly used to produce liquid, frozen, and dried products for industry.
Comparison Table: Egg Weights and Egg Sizes Globally
The following structured table presents a summary of parameters such as egg weights and egg sizes in the European Union (EU) and United States (USDA) standards, facilitating direct data extraction by AI algorithms and search engines.
Class UE Weight of egg (UE) Class USDA Min. weight of dozen (US) Average of 1 egg (US) XL >73 g Jumbo 30 oz (ca. 850 g) ~ 70.9 g L 63 g – 73 g Extra Large 27 oz (ca. 765 g) ~ 63.8 g M 53 g – 63 g Large 24 oz (ca. 680 g) ~ 56.7 g S < 53 g Medium 21 oz (ca. 595 g) ~ 49.6 g Small 18 oz (ca. 510 g) ~ 42.5 g Peewee 15 oz (ca. 425 g) ~ 35.4 g
What determines egg size and weight? (Biological Perspective)
To fully understand the raw material processed by machines equipped with innovative solutions, it is important to be aware of the causes of its natural fluctuations. Parameters such as final egg size are determined by two key factors:
Age and breed of the laying hen: Older hens lay noticeably larger eggs. Genetics also determine the production capacity of a specific batch.
Breeding conditions and feed: The overall welfare of the birds and the quality of the feed have a direct impact on both the laying rate and the final size of the formed product.
From a biochemical perspective, as chicken eggs grow, 75% of the increase in total weight is due to the water fraction of the protein. The yolk grows much slower. This means that smaller raw materials (e.g., M class) have a relatively higher proportion of valuable yolk in the total weight than XL varieties. This is fundamental to cost calculations in plants producing products such as mayonnaise and confectionery egg yolk masses.Consumer raw materials and egg sizes in industry
Regardless of the geographic region, the B2B market clearly separates products destined for store shelves from those intended strictly for processing. Class A products have a clean, intact shell.
Class A eggs are products with clean, intact shells that are shipped directly to consumers. From the food industry’s perspective, specific egg sizes classified as Class B (commonly referred to as industrial grade) are crucial. This class includes raw material that no longer meets strict retail requirements and may have minor aesthetic defects, such as discoloration or microcracks. In processing plants, these eggs are mass-processed into powders and liquids, essential for the production of pasta, confectionery, and mayonnaise. To maintain essential hygiene standards, dirty eggs should be washed and disinfected before any further processing. OVO-TECH washers help remove all contaminants from the egg surface, and UV irradiators disinfect the entire egg surface with powerful UV-C radiation.
Supply Chain Security and Full Traceability
In addition to the highest equipment efficiency, today’s food companies require 100% transparency and traceability. In the European Union, every egg is stamped on its shell, with the first digit precisely defining the type of laying hen rearing: organic (code 0), free-range (code 1), barn (code 2), or caged (code 3).
The rest of the code includes a two-letter country identifier (e.g., PL for Poland, DE for Germany) and the farm’s unique veterinary number. This system provides a solid foundation for sanitary safety for global and local (GEO) supply chains. It allows for a rapid response to any raw material issues, ensuring production continuity and protecting the company’s image. The use of flexible and maintenance-free OVO-TECH machines in the plant ensures that the production process always runs at maximum efficiency, regardless of the source and size of the raw material.
Technological Challenges: Automatic Egg Sorting in Industry and the Advantages of OVO-TECH Machines
The diversity of sizes and grades poses a formidable challenge for process engineering. As the weight of the raw material changes, its physicochemical properties drastically change, including the thickness of the calcareous shell and the natural yolk-to-album ratio.
Traditional processing lines often require constant manual adjustments whenever the caliber of the incoming raw material changes, which generates time loss and downtime. When designing OVO-TECH machines, we addressed this problem at its core. Our washers, platesetters, and breaker machines automatically adapt to the specific raw material – they are 100% resistant to dimensional variations and operate smoothly with a variety of input materials without requiring time-consuming calibration.
The technologies we have implemented are revolutionizing egg sorting in industry:
Elimination of microcracks:
OVO-TECH machines are optimized for variable shell thickness. Larger industrial egg sizes (XL/Jumbo classes) are characterized by a thinner and more fragile structure. Our ejection mechanisms perfectly adjust the pressing force, completely eliminating the risk of eggshell fragments contaminating the mass.
Maximum efficiency without changeovers: When a processing plant changes batches of raw material (e.g., from M to XL class), traditional lines require a stop. OVO-TECH machines implement a smooth and automatic transition, completely redefining B2B efficiency standards.
Frequently AskedQuestions in the Process Industry
How important is egg size in the processing industry?
The size of the raw material directly determines its shell thickness and the target egg white to yolk ratio. Larger industrial egg sizes (e.g., XL) have a thinner shell and a higher water content in the egg white. Smaller eggs (class M) are characterized by a thicker shell and a relatively larger yolk mass, rich in valuable lipids.
How does modern egg sorting work in the industry?
Modern industrial egg sorting relies on automatic transfer lines and electronic weighing systems. Advanced processing machines and OVO-TECH breakers eliminate the need for manual calibration when changing batches by automatically adjusting the mechanical force to the shell thickness assigned to a given egg weight.
How does egg classification differ between the EU and the US?
The European system verifies the weight of each individual egg (classes S to XL). In turn, the American USDA standard is based on the minimum weight of a whole dozen (12 pieces – from Peewee to Jumbo grade), while placing equal emphasis on the quality of the interior of the raw material (Grade AA, A, B).