Which factor is NOT typically considered when grading eggs?

When grading eggs, certain factors are systematically evaluated to ensure quality and consistency. Among these, shell integrity is assessed to determine if the eggs are free from cracks or abnormalities, which can affect freshness and safety. Yolk color is also an essential criterion, as it can indicate the diet of the hens and the overall quality of the eggs. Weight is another important factor considered during grading, as it helps classify eggs into different sizes, impacting their marketability and pricing.

However, the time of day the eggs were laid is not a standard consideration in the grading process. Grading focuses on physical attributes and quality indicators that directly affect an egg's healthiness, safety, and consumer preferences rather than the time of laying, which does not impact the egg's characteristics or quality. This distinction is crucial for anyone studying or involved in the grading and marketing of eggs.