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Hmm, I dunno. The whole grading thing is something Im shaky on. I do know that they should weigh a minimum according to their size, like this:
30 oz. per dozen for Jumbo - 2.5 oz/egg
27 oz. " for Extra large - 2.25oz/egg
24 oz for Large - 2.0 oz./egg
21 oz for Medium - 1.75 oz./egg
18 oz for Small - 1.5 oz./egg
15 oz for Peewee - 1.25 oz./egg
Eggs, being a natural product, cannot all be the same size, so there is a tolerance allowed. An individual egg can be lower than the allowed minimum as long as the total for 12 doesn't go below the allowed minimum for the class.
The 16-30 scale places the egg into it's class mentioned above. The Peewee scale is probably so little seen in the consumer market that it is, for all intents, defunct. I've only seen it referred to in textbooks; that is why your scale doesn't go below 16. This 16-30 "classing scale" is really based on the weight, but makes the conversion for you.
The .70 - 1.10 oz. scale is for eggs smaller than chicken eggs, I suppose. I've read that quail, chukkar, pigeon, pheasant and even guinea eggs used to be seen at market, back in the day.
INTERESTING HISTORICAL NOTE: There used to be a gourmet market for guinea fowl and these others, mostly in the restaurant trade. You've probably heard of "Pheasant Under Glass" or "Squab" (pigeon)? Well, guinea was a prized table bird at one time.
The points per dozen thing? Don't know.
