U.S. Grade B eggs have whites that may be thinner and yolks that may be wider and flatter than eggs of higher grades. paraffin or white oil) may be applied with a manual pressure spray (similar to that used to mist plants) to help preserve them. effect on nutritive value. A little older and it stands on its pointy end. As eggs age, the yolk absorbs water from the white and becomes larger and flatter. By this time the egg might also have developed a stale odour and flavour. Blood spots in the albumen do not change the flavor or nutritive value, although they are unsightly and repulsive. Buy your eggs from supermarkets or shops which store them in the refrigerator or at least in a cool area of the store. I brought you some fresh eggs, 15 of them. 100 % pure fresh eggs are produced daily on the most highest technological standards and are permanently quality controlled. Egg Characteristics, . Any egg nogs, mayonnaises, desserts etc containing raw eggs must be kept in the refrigerator until just before they are eaten. The problem can be overcome by lightly beating the yolks or whole eggs then adding one tablespoon of sugar or one teaspoon of salt to every six yolks or whole eggs before freezing. They can still be used if stored for longer periods but the quality will begin to deteriorate. //-->,