What is considered the highest quality grade of eggs?

The highest quality grade of eggs is grade AA. This grading system, established by the USDA, evaluates eggs based on several criteria including the condition of the shell, the air cell size, the clarity of the egg white, and the firmness of the yolk. Eggs graded AA have a clean, unbroken shell and feature a firm, high yolk that stands tall above the white, which is thick and clear. This quality makes grade AA eggs ideal for frying and poaching, where visual appearance and texture are particularly important.

Other grades, such as A and B, are of lower quality. Grade A eggs have a slightly less firm white and a yolk that is not quite as high as grade AA, while grade B eggs, often used for baking or processed egg products, may have compromised freshness and appearance. "Extra A" is not a recognized grading level within the USDA system, which further clarifies that grade AA is indeed the top tier for egg quality.