Grades and Use from Professional Cooking: 10th Edition by Wayne Gisslen

One glance at Figure 25.2 will show you why Grade AA is the best to use for fried or poached eggs. Lower grades spread too much to produce a high-quality product.

**FIGURE 25.2** Egg grades.

Courtesy of U.S. Department of Agriculture (USDA)/Public Domain.

**(a)** Grade AA.

**(c)** Grade B eggs, as seen from the top and side. Note how the white and yolk lose thickness and spread more in the lower grades.

For hard-cooked eggs, use either Grade A eggs or Grade AA eggs that have been held a few days in the refrigerator. Very fresh eggs are difficult to peel when cooked in the shell.