What classification of eggs would typically be considered best for baking?

Grade AA eggs are considered the best choice for baking due to their quality and freshness. These eggs have thick, firm whites and high, round yolks, which create the ideal consistency for many baking applications. When whipping whites for meringues or soufflés, the strong structure of the Grade AA whites leads to better volume and stability. Similarly, when creating cake batters or other baked goods, the richness and quality of the yolks contribute to moisture and flavor.

While Grade A eggs are still good for baking and are commonly available, they do not generally match the superior quality of Grade AA eggs. Grade B and Grade C eggs are typically used for processing and are not ideal for baking purposes because they may lack firmness in the whites and have lower overall freshness, impacting the final texture and appearance of baked products.