Here's What to Know About All the Different Types of Eggs (2024)

Eggs might just be the ultimate kitchen workhorse. They can be cooked any which way—scrambled, fried, baked, poached, or boiled—and they make for egg-cellent TikTok sensations, too, like Chicken Fried Eggs and Pesto Eggs. They're also the key to special treats like meringues, and healthy breakfast recipes, too. (Psst—if you're getting hungry, we've got information on how to boil eggs and how to poach eggs!)

But what's up with all the different types of eggs at the grocery story? Does it really matter what you buy?

First things first: Let's clarify that we're talking about types of chicken eggs here. There are many other kinds of eggs you can seek out, like quail eggs and duck eggs, but if you're staring at the refrigerator case at your supermarket, you're likely looking at cartons and cartons of chicken eggs. Even with that piece of information, though, you might still find yourself scratching your head as you try to decide what to buy. Why not just grab the closest carton within reach and run, right?

Well, it turns out that decoding the labels and grades bestowed upon the humble egg is a really good idea—and it's actually pretty easy, too, once you learn a few basics. Read on for our guide to all the different types of eggs out there—then get cooking!

What are the six classifications of eggs?

It all comes down to size. According to the USDA, there are six different weight classes for chicken eggs, so the size labels on a carton are determined by "net weight per dozen eggs"—not by the egg’s dimensions or how big it looks.

• Jumbo: 30 ounces (63 grams). Jumbo eggs, which are somewhat rare, can be more than 20% larger than "large" eggs.
• Extra-large: 27 ounces (56 grams). Slightly bigger than large eggs, extra-large eggs may be called for in some ingredient lists.
• Large: 24 ounces (50 grams). Large eggs are the most common—when recipes don’t specify size, it’s safe to assume this is the size to be used.
• Medium: 21 ounces (44 grams). These are likely the smallest size you'll find at the grocery store. They also have thicker shells, making them a good option for hard-boiling and peeling.
• Small: 18 ounces (38 grams). Small eggs come from young hens and are not readily available in most grocery stores.
• Peewee: 15 ounces (32 grams). Peewee eggs, aka pullet eggs, also come from young hens, and are not readily available in most grocery stores.

What are the different grades of eggs?

The egg grades you see on a carton of eggs (AA, A and B) are based on official USDA standards to specify the quality of the eggs—that is, their texture, appearance, and behavior when cooked.

• Grade AA: These are the highest quality eggs, as they have an almost perfect appearance. When cracked open, they cover a small area; the egg white is thick and the yolk is firm and round. These eggs are ideal for any use, but particularly for poaching, frying, and cooking in the shell.
• Grade A: These eggs are of high quality. When cracked open, they cover a moderate area; the white is reasonably thick and the yolk is firm. Like Grade AA eggs, these are great for poaching, frying, and cooking in the shell. They are the grade most commonly sold in stores.
• Grade B: When cracked open, these eggs cover a wide area; they have a small amount of white, which appears weak and watery, and the yolk is somewhat flattened. They would be suitable for scrambling or for using in a dish made with other ingredients.

Why are there different kinds of eggs?

There are different kinds of eggs because there are different kinds of chickens! If you're wondering about egg colors, they can range from snow-white and soft brown to blue, green, chocolate brown, and even pink, with the color being determined by the chicken’s breed. The most common supermarket egg varieties are white and brown, and generally speaking, white eggs come from hens with white feathers and brown eggs from hens with reddish-brown feathers. Nutritionally, white and brown eggs are the same.

If you're wondering about the names and labels on an egg carton, these are used to designate how the hens were raised and fed. If you don’t see any of these labels, that means you have a carton of conventional eggs (those laid by hens in enclosures/small cages that also serve as nesting space).

• Cage-free: These eggs are laid by hens free to roam in a building, room or open area that includes nest space and perches.
• Free-range: These eggs are the same as cage-free, but the hens must have access to the outdoors.
• Pasture-raised: These eggs are laid by hens who roam and forage on a maintained pasture area.
• Certified Humane: These eggs come from facilities that meet specific standards for farm animal treatment according to the Humane Farm Animal Care Organization.
• American Humane Certified: These eggs come from facilities that have passed a third-party audit/certification program from the American Humane Association supporting the humane treatment of animals.
• Certified Organic: These eggs are laid by cage-free or free-range hens that are raised on feed that is certified organic.
• Pasteurized: These eggs are heated to a specific temperature to destroy pathogens.
• Omega-3 Enriched: These eggs are laid by hens fed a special diet rich in omega-3s.
• Vegetarian-fed: These eggs are laid by hens fed a vegetarian diet.

What are the ways to cook an egg?

The possibilities are endless! The most common methods are scrambling, frying, baking, poaching, and boiling. Within these categories there are dozens of options—it's all just a matter of preference.