What is the classification of an egg with a stuck yolk?

An egg with a stuck yolk is classified as inedible because this condition typically indicates that the egg has deteriorated to the point where it may not be safe for consumption. When the yolk is stuck to the shell or membrane, it suggests that the egg is old or has experienced some form of damage or spoilage.

In culinary practices and safety standards, eggs should be fresh and intact for consumption. Stuck yolks can also imply compromised quality, which can potentially lead to foodborne illnesses if consumed. Thus, classifying it as inedible emphasizes the safety concerns associated with consuming eggs that have such defects.

In contrast, options that suggest the egg is still fit for consumption, such as edible or Grade B, do not accurately reflect the serious concerns that come with a stuck yolk. Grade B might refer to eggs that are of lesser quality but still considered safe; however, the specific issue of a stuck yolk goes beyond just grading and raises safety red flags.