When you crack a grade AA egg and A in separate bowls why does the spread out more than scientifically or say its because different type of egg?

The difference in spread between a Grade AA egg and a Grade A egg when cracked is likely due to the age of the egg. Here's why:

* Albumen (Egg White) Quality: The albumen, or egg white, is the primary factor determining the spread.

* Fresh eggs: Have a thick, viscous albumen that holds its shape well, resulting in a smaller spread.

* Older eggs: The albumen thins out and becomes more watery over time, causing it to spread out more when cracked.

* Grade System: The USDA egg grading system focuses on the interior quality of the egg, which is related to its age:

* Grade AA: Represents the freshest eggs with the thickest albumen.

* Grade A: Eggs are still fresh but may have a slightly thinner albumen.

* Grade B: Older eggs with even thinner albumen and may have other quality issues.

In summary: The spread you see is a good indicator of the egg's freshness. A Grade AA egg will spread less than a Grade A egg because its albumen is thicker due to its younger age.