Grades/Freshness

When the freshest, highest grade egg (grade AA) is cracked onto a flat surface, its white will hold its shape and will spread very little. Similarly, its yolk will have a strong membrane that will prevent it from breaking easily. When a standard fresh egg found in the grocery store (grade A) is cracked on the same surface, it will be a little less firm and well formed than grade AA but will, nevertheless, be perfectly acceptable for all egg preparations. Grade B eggs are not available at grocery stores. These eggs end up being processed into liquid, frozen, and powdered form.