In my opinion, the eggs grade do not depend on protein contain. This is because, it depends on the albumen, spread, yolk, shell, and use. The classification determined by interior and exterior quality and designated by letters as AA, A and B. Grade AA eggs have thick, firm whites and high, round yolks. Their shells are clean and unbroken. Grade A eggs are like Grade AA, but their whites are reasonably firm. Grade A is usually sold in stores. Grade B eggs have thin whites and wider yolks. The shells are unbroken, but might show slight stains.
Egg Quality
| | Grade AA | Grade A | Grade B |
| Break Out Appearance | Covers a small area. | Covers a moderate area. | Covers a wide area. |
| Albumen Appearance | White is thick and stands high; chalaza prominent. | White is reasonably thick, stands fairly high; chalaza prominent. | Small amount of thick white; chalaza small or absent. Appears weak and watery. |
| Yolk Appearance | Yolk is firm, round and high. | Yolk is firm and stands fairly high. | Yolk is somewhat flattened and enlarged. |
| Shell Appearance | Approximates usual shape; generally clean,* unbroken; ridges/rough spots that do not affect the shell strength are permitted. | Abnormal shape; some slight stained areas permitted; unbroken; pronounced ridges/thin spots permitted. | |
| Usage | Ideal for any use, but are especially desirable for poaching, frying and cooking in shell. | Ideal for any use, but are especially desirable for poaching, frying and cooking in shell. | Good for scrambling, baking, and as an ingredient in other foods. |
*An egg may be considered clean if it has only very small specks, stains or cage marks. Source: USDA
So, we can determine concentration of protein by using the Lowry Assay experiment. The higher the density of protein, so the absorbance also higher.
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