What grade must shell eggs have?

Shell eggs are classified and graded based on their quality, with the highest quality being Grade A. For shell eggs to be sold to consumers and used in food service, they are required to be of at least Grade A quality. Grade A eggs have clean, unbroken shells, are firm, and have a high-quality appearance, and their egg white is thick and firm, which helps maintain their shape when cooked.

Grade B eggs, while still edible, are typically used in processing rather than direct consumer sales due to their slightly lower quality characteristics, such as being more susceptible to defects. Grade C and D eggs fall even below this standard, mainly being unsuitable for consumption unless processed.

Therefore, the correct grading requirement for shell eggs sold for direct consumer use is Grade A, ensuring the highest quality and safety standards for eggs available in the marketplace.