"Janet B" > wrote in message
news
>
> 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

Don't you check the grade before you buy? I was astounded to find that I
never saw any AA eggs when we lived in NY. A was the best that I saw.
Here, almost all eggs are AA. You can sometimes find A. But you'll rarely
find B.