Interesting. What determines if an egg makes the A grade?
Grading is a form of quality control used to divide a variable commodity or product into a number of classes. The United States Department of Agriculture (USDA) standards for quality of individual shell eggs were developed on the basis of both interior and exterior quality factors. Commercially, eggs are graded simultaneously for exterior and interior quality. When determining the grade of an egg, the factor with the lowest grade will determine the overall grade of the egg. In the United States, egg grades include AA quality, A quality, B quality, and dirty. Only AA and A quality eggs are normally sold for supermarkets.
There are also "checks" and "loss".
BUT, in each carton or each 30 dozen case, there is an allowable percentage of lower grade eggs than the stamped grade.
Large = 24 oz/dozen Xl 27; Jumbo 30, so if the price is less than 10% more for the next size, it is cheaper/oz to get the larger size. Not any more eggs, but more actual weight of edible product.