Which grade of eggs is recognized as the highest quality?

C, Grade AA, is recognized as the highest quality of eggs. This classification is determined by several factors that reflect the egg's freshness and overall quality. Grade AA eggs have thick and firm whites that hold their shape well when broken, which is indicative of their freshness. The yolks of Grade AA eggs are round and high, with a vibrant color, contributing to both their visual appeal and culinary performance.

In addition, the shell of Grade AA eggs is clean, unbroken, and free from any noticeable defects, further signifying their premium status. These attributes make Grade AA eggs the best choice for various culinary applications, particularly when presentation and texture are essential, such as in poaching or frying.

In contrast, lower grades such as Grade A, Grade B, and Grade C display varying degrees of quality, with Grade B being less desirable due to thinner egg whites and potentially more defects in the shell. Grade C eggs are generally used for processed egg products and are considered the least fresh and lowest in quality. Understanding these distinctions helps chefs and culinary professionals select the right ingredients for their dishes, ensuring optimal results.