Eggs are protein-rich foods of animal origin that are used as ingredients in many recipes and as favorite breakfast foods. These are classified in different ways, which allows defining their prices and destinations.
In the following article, we will delve into the categories and parameters that allow us to define them , in addition to the types of eggs with their names that exist in the market in general.
What are the types of eggs?
The classification of eggs is estimated through the traceability of the process and its origin, so learning to understand and recognize it will allow us to know what we are consuming.
In broad strokes, there are 4 types of eggs in markets and food establishments, which will be mentioned and explained below:
1. According to the size
The classification of the eggs is defined through sizes that are determined by their weight . We mention below the different types of eggs by size that are presented:
size S
“S” size eggs are defined as small , since they weigh less than 53 grams . They are characterized by having a lower concentration of water in their composition.
M size
Size M is basically average and usually comes from young hens. These eggs weigh between 53 and 63 grams and are also known as medium.
L size
Eggs of size L are, together with M, the most consumed and the most laid by the hens. They weigh from 63 to 73 grams and are the easiest to find on the market.
Size XL
XL eggs weigh more than 73 grams and are the eggs that are obtained occasionally, influenced by different factors such as the hen’s diet or the breed, which are characterized by their high water content.
2. According to the quality
The categorization of the eggs according to the quality will allow us to refer to their freshness, feeding and environment of raising the hens. We mention below the different kinds of eggs:
A class
Class A eggs are those that are considered to be of high quality and are extremely fresh . They do not present defects, but they have not been subjected to treatments for their conservation either.
Clase B
Class B eggs are fresh, but with lower quality than the previous category. They have usually been processed and subjected to cleaning.
Class C
Class C eggs are those that must be subjected to industrial processes, in order to be considered suitable for consumption and conservation over time. They are little sold and we usually find them refrigerated .
3. According to the origin
The origin also influences the quality of the eggs , in addition to the decision of its consumers. The different categories will be mentioned and described below:
Ecological production
Organic or organically produced eggs are those that come from hens raised outdoors and that have been adequately fed and of organic origin as well.
Note: These types of eggs are healthy and are characterized by the fact that the hens were not subjected to stress. (1)
free range chickens
These chickens are also raised in the wild, on farms. They even have four square meters for each of them and are characterized by laying between 200 and 250 eggs a year. (two)
Free-range chickens
These chickens don’t live in cages, but they also don’t have access to the outdoors. They are bred in many cases, on floors or levels to separate and have a space, often adequate with nests for their eggs. (3)
Chickens raised in cages
Chickens raised in cages can be conventional or conditioned and require at least 6 square meters. They have a nest and space to peck, but they can live, in many cases, more than one in each cage. (4)
4. According to the color
Eggs have different colors in their shell due to genetic factors, so they are egg types by biology or even by embryology. Their pigmentation and why, will be mentioned and described below:
Brown
The brown egg is recognized as a natural and nutritious egg, considered organic and contains a pigment that is released in the oviduct (part of the reproductive tract of the hen).
To highlight: The color of the hen also influences and commercially they are achieved being much more expensive than whites.
Blanco
White eggs originate from white hens , but they do not really present a morphological or nutritional difference with brown eggs. They are the ones with the highest production in the world and naturally depend on the commercialization that has been given to them.
Verde
The green eggs come from an enzyme that is secreted in the oviduct and gives it this characteristic color. They come from chickens of Chilean and Chinese breeds such as the Araucanian and Lushi.
You should know: Green eggs have a higher amount of antioxidants and their yolk percentage is higher.
Azul
They originate from Chile and were caused by a genetic mutation, due to the presence of a retrovirus (virus that contains RNA ribonucleic acid, instead of DNA deoxyribonucleic acid, as genetic material) .
Note: It has a thicker and more resistant shell, although its flavor is the same as the traditional one. It also contains a high level of protein and glucose.
What kind of egg is better?
The color of the shell or the size of the egg has shown that it does not influence its quality or its nutritional composition , so it is important to take into account when choosing, the freshness and healthiness of their production.
In this sense, eggs are delicate foods and highly prone to carrying diseases , so proper cooking and the acquisition of eggs in good condition will be the key to taking care of our health and eating correctly.
Important: Eggs should not be washed , as they lose a protective membrane that prevents the entry of microorganisms through their porous shell.
Key Findings
- Chicken eggs are widely consumed foods that are classified based on different factors such as their origin, size, quality, and color.
- From the size they are classified into four types of chicken eggs , which depend on their weight.
- Organically produced eggs are characterized by having hens in open-air parks, which are not subjected to stress to obtain and collect their eggs.
- Eggs classified by color do not have a significant nutritional variation, so only genetic factors influence
University Professional in the area of Human Resources, Postgraduate in Occupational Health and Hygiene of the Work Environment, 14 years of experience in the area of health. Interested in topics of Psychology, Occupational Health, and General Medicine.