What is the standard minimum handling grade for table eggs?

The standard minimum handling grade for table eggs is Grade A. This grade indicates that the eggs are of high quality, with no significant defects in the shell, the egg white should be firm, and the yolk should have a clean and well-defined appearance. Grade A eggs are typically the ones sold at retail stores for consumption, as they meet the standards for freshness and visual quality that consumers expect.

Grade B eggs, while still usable, do not meet the same high standards for quality and are often used for processing rather than direct sale. Grade AA represents the highest quality, involving eggs that are exceptionally fresh and feature a particularly thick albumen. Grade C is the lowest and would typically be used for processed products, as they do not meet the required quality standards for direct consumer sale. Thus, Grade A is identified as the minimum acceptable grade for table eggs, making it the correct choice in this context.