North Carolina ranks around eighth or ninth in the country for egg production, with approximately four billion eggs produced each year. Eggs are the state’s seventh highest agricultural commodity by total cash receipts.

How many eggs do you eat in a year? The average North Carolinian eats more than 250 eggs annually. That’s partly because eggs are so versatile. They’re a common breakfast staple, but they also play an important role in baked goods.

When you walk through the grocery store, it can be overwhelming to see the number of labels, choices, and price differences. What do all of these labels mean? Why might labels be different at local markets? Consumers have different priorities when making purchasing decisions. For some, supporting local farmers may be most important. Others may prioritize price, animal welfare, nutrition, or a combination of these factors.

Egg Grades: According to the NC Egg Law, eggs must be graded and containers must be labeled with grade and size if selling more than 30 dozen a week. All egg labels that bear the USDA shield require pre-approval to ensure truth in labeling prior to their use. Eggs are graded by the USDA based on quality standards, you may see eggs labeled Grade A, AA, or B. Egg grades consider the quality of the shell, yolk, and egg white, as well as the processing and handling practices at the packing facility. In North Carolina, you may also see eggs labeled “ungraded” or “mixed size” at local markets. These eggs come from small farms selling fewer than 30 dozen eggs per week and they are not processed at a USDA facility.

Shell Color: Shell color is largely determined by the breed and genetics of the hen laying the eggs. Research comparing white and brown eggs has found that shell color does not significantly affect the egg’s flavor or nutritional value. In other words, when it comes to nutrition and taste, an egg is an egg, regardless of shell color.

Safety: Salmonella can be picked up from soil or contaminated feed and can live in a hen’s intestinal tract without making her sick. Salmonella contamination is relatively uncommon in the United States, but it remains an important food safety concern. Estimates place overall egg contamination at approximately 0.005%, or about 1 in every 20,000 eggs. Proper cooking helps reduce the risk of illness. Cook eggs to 145°F, or until the whites are completely set and no longer translucent.

Housing & Production: How hens are raised can affect the way eggs are labeled and their price. Some common terms you may see include:

• Conventional: Conventional eggs generally come from hens housed in cages, these housing systems and cage configurations can vary. Traditional cage systems allow producers to efficiently manage hens, collect eggs, and maintain sanitation.
• Organic: Organic is one of the most highly regulated egg claims, with standards overseen through the USDA National Organic Program. Organic hens must be raised according to USDA organic standards, including being fed 100% certified organic feed, with limited exceptions for certain vitamins and minerals. They must also have year-round access to the outdoors, and outdoor areas must meet organic production standards. Producers cannot use prohibited substances, including antibiotics, on hens whose eggs will be sold as organic. If a hen is treated with a prohibited substance, that hen and her eggs can no longer be sold or represented as organic.
• Cage-Free: Cage-free is a USDA-regulated claim. It means hens are not housed in cages and are allowed to roam freely indoors. Only eggs that have been officially graded and certified by the USDA as sourced from cage-free flocks are eligible for the "Certified Cage Free" design.
• Free-Range: Free-range is also a USDA-regulated claim. These hens must have access to the outdoors, but the label does not mean that the hens necessarily spend time outdoors.
• Pasture-Raised: Pasture-raised is not a single federally regulated term for shell eggs and does not have a formal USDA definition. The term is generally intended to indicate that hens spend substantial time outdoors with access to pasture, but production practices can vary. Some producers use third-party certifications to verify their pasture-raising practices. If this claim is important to you, look for information about who verifies the claim and what standards they use.
• Antibiotic-Free: All eggs sold in the United States must meet FDA requirements for drug residues, whether or not the carton makes an antibiotic-related claim. When drugs are used to treat food-producing animals, producers must follow the appropriate withdrawal period before eggs from treated hens can enter the food supply.
• Third Party Verified: Some animal-welfare claims are not defined by USDA but are instead based on standards developed and verified by independent organizations. Examples include American Humane Certified, Certified Humane, and Animal Welfare Approved. Standards can differ among programs, so consumers interested in animal welfare can review what each certification requires and how compliance is verified.

Nutrition: Eggs are a nutrient-dense food, providing 13 essential vitamins and minerals, about 6 grams of high-quality protein per egg, and all nine essential amino acids. The exact nutrient composition can vary somewhat depending on how hens are raised and fed, which can also influence the color of the yolk.

Some egg cartons highlight Omega-3 content. These eggs typically come from hens fed ingredients such as flaxseed, algae, or fish oil to increase the amount of Omega-3 fatty acids in the eggs. While this does result in eggs with higher levels of Omega-3s, there are other foods that provide greater amounts of Omega-3s and may be better sources to include regularly as part of a balanced diet.

Storage: Freshly laid eggs have a natural protective coating, called the bloom or cuticle, that helps prevent bacteria from entering through the porous shell. Commercial eggs in the U.S. are washed before reaching the market, which largely removes this protective coating and makes refrigeration essential. Unwashed eggs from a backyard flock or farm may retain their natural protective coating and can have different storage practices. Once an unwashed egg is washed, it should be refrigerated. While unwashed eggs can be safely stored for a couple of weeks under appropriate conditions, they will last longer when refrigerated.

For best quality, refrigerated eggs can generally be kept for 3 to 5 weeks after purchase. Keep eggs in their original carton and store them in the main part of the refrigerator rather than the door, where temperatures fluctuate more.

Eggs can also be frozen, but do not freeze them in the shell. Crack the eggs into a freezer-safe container or bag, gently scramble them, and freeze. Thaw frozen eggs in the refrigerator and use them promptly. For best quality, use frozen eggs within about 1 year.

Hopefully, this article helps you better understand the label claims you see in the egg aisle and make informed decisions that fit your household priorities and budget. Below are additional resources used as references for this article: