Egg Codes
All Class A eggs have to be marked with a code showing the type of farming system, country of origin and production unit. In addition, British Lion eggs have a best-before date on the shell and carry the Lion logo.
Egg Sizes
Got a recipe with egg numbers instead of sizes? Our handy guide will help you convert them.
Eggs are now sold in four different sizes: Small, Medium, Large and Very Large (these replace the old sizes 0 to 7)
| New Size | Weight | Old Size |
|---|---|---|
| Very Large | 73g +over | Size 0 Size 1 |
| Large | 63 - 73g | Size 1 Size 2 Size 3 |
| Medium | 53 - 63g | Size 3 Size 4 Size 5 |
| Small | 53g + under | Size 5 Size 6 Size 7 |
Recipe advice
The British Egg Information Service recommends using Large eggs in recipes that specify the old size 3 egg, for example, scrambled eggs, pancake mixture, cakes, soufflés and meringues. However, recipes often vary, so some trial and error may be required for certain dishes.
Egg Quality
Under European law there are two classes of egg quality: A & B.
Grade A eggs are the highest grade. They are naturally clean, fresh eggs, internally perfect with shells intact and the air sac not exceeding 6mm in depth. The yolk must not move away from the centre of the egg on rotation. Grade A eggs are sold as shell eggs.
Grade B eggs are broken out and pasteurised.
In addition, there is another class of eggs called industrial eggs which are for non-food use only and are used in products such as shampoo and soap.