What are grade B and C eggs used for?

Grade B and C eggs are typically used in processed foods and commercial baking rather than for direct consumer sale. Grade B eggs may have some minor defects, such as a slightly misshapen shell or a less appealing appearance, while Grade C eggs are often used for products like liquid egg mixes, mayonnaise, and baked goods where the appearance of the egg is not critical. These grades are valued for their functional properties rather than their aesthetic quality.