"Janet B" > wrote in message
...
> On Wed, 13 Jan 2016 10:22:46 -0800 (PST), dsi1 >
> wrote:
>
>>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?
>
> I was wondering that as well
>
> Janet US

Candling. In the old days they literally sat in a dark room and held the
eggs up one by one to a candle flame to see through it. I imagine it has
changed now.