Normally, eggs are graded according to the size and weight. They range from 500 g to 800 g cartons. The largest carton contains 12 eggs weighing approximately 67 g each. The smallest carton contain eggs weighing approximately 42 g each. The largest eggs are good for breakfast dishes, sponges and souffles. Small eggs are good for glazing and pastry making.
White or brown shells make no difference. The color merely depends on the breed of the hen that has laid the egg.
