Like most products, eggs undergo tests before being shipped to the consumer. Based on factors such as the exterior (how smooth the shell is, cracks, chips, the shape of the egg) and the interior (done through a process called "candling," to avoid cracking), eggs receive one of three grades: AA, A, and B.

Grade AA eggs have flawless shells, bright yolks, and thick egg whites, which lead to them being considered the best of all grades. While suitable for most purposes, they're usually reserved for frying or poaching, as they have a near-perfect appearance, making them an attractive sight at any breakfast table.

The only problem is that this grade is harder to find than the most common Grade A eggs you see in your local grocery store. While some might luck into finding Grade AA eggs at a grocery store, or by sourcing a farmer or other wholesale egg dealer, there is absolutely nothing wrong with Grade A eggs either.