Answer:
*he yolk is small and rounded and stands high in a thick, gel-like egg white which tends to stay compact rather than spread out over a wide area.
*The thick egg white becomes thin and runny.
Explanation:
According to the U.S. Poultry and Egg Association: “Eggs are graded based on their quality and appearance. Grade AA eggs have thick, firm whites and high, round yolks. Their shells are clean and unbroken. Grade A eggs are like Grade AA, but their whites are “reasonably” firm. Grade A eggs are usually sold in stores.
