Guess what I learned today from the show The Kitchen on the Food
Network?
The following is clipped from
http://www.ehow.com/info_7976709_do-...mean-eggs.html

Grade B

Grade B eggs are the lowest quality of eggs available for purchase.
Grade B eggs are rarely sold in stores and are commonly used for
commercial liquid and powdered egg products. The white of a grade B
egg is thin and watery. The yolk is wide and flat, holding a far less
uniform shape than the yolks of grade AA and A eggs. The shells of
grade B eggs must be unbroken, but they commonly have stains and
noticeable defects. Grade B eggs are best used in baked goods, rather
than fried, scrambled or poached eggs.
Read more : http://www.ehow.com/info_7976709_do-...mean-eggs.html

Perhaps this was the problem with my breakfast egg the other day
Janet US