How do dietary eggs differ from canteens?

A dietary egg is an egg that has been stored from laying for no more than 7 days, and a table egg is an egg that has been stored for no more than 25 days from laying at a temperature of 0 ° C to 20 ° C, and at a temperature from minus 2 ° C to 0 ° C was stored for no more than 90 days. In addition, a dietary egg must have a clean, undamaged shell of normal shape with an air chamber height of no more than 4 mm at the time of packaging. A table egg must have a clean, undamaged shell of normal shape with an air chamber height at the time of packing no more than 7 mm for an egg stored at a temperature of 0 ° C to 20 ° C and no more than 9 mm for an egg stored at a temperature of minus 2 ° C to 0 ° C