On Wed, 13 Jan 2016 10:22:46 -0800 (PST), dsi1 >
wrote:

>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?

I do that with the brains of people in this newsgroup all the time.

--
Bruce