On Tuesday, January 12, 2016 at 2:46:16 PM UTC-10, Janet B wrote:
> 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

They only sell AA eggs here in the stores. OTOH, I've had eggs with watery albumen and an unproud yolk. I'll typically crack open an egg, hold it slightly open over the pan to precook that watery part first before dumping the rest of the egg in an effort to get a little better shape. Oddly enough, that doesn't work too great.

The giant gorilla in the room is how do they grade an egg without cracking it open?