Grade AA and Grade A eggs are best for frying and poaching where appearance is important, and for any other purpose. This grade is usually used to make liquid, frozen, and dried egg products. But the basic facts are these: Buy Grade AA eggs if you plan to put them in an art show, but if you're gonna crack and cook 'em, Grade B will do just fine. Grade AA eggs are great for frying and poaching, and any other preparations in which appearance is important (like eggs benedict). Now let's take a look at the true meanings of some terms you'll see on egg cartons, plus nutrition information, cooking ideas, egg recipes, freshness tests, and more. U.S. Grade A eggs have characteristics of Grade AA eggs except that the whites are reasonably firm. So we've covered grades. The egg whites (albumen) are thick and firm, the yolks are high and round, and the shells are clean and unbroken. This is the quality most often sold in stores. A Grade AA egg is the highest quality egg you can buy. Size does not refer to the dimensions of an egg or how big it looks but tells you the minimum required net weight per dozen eggs.
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