Final answer:
An egg with a clear and thick white, a firm and round yolk, and a well-shaped shell is indicative of the highest quality egg grade, which is Grade AA.
Step-by-step explanation:
When assessing the quality of an egg, certain characteristics such as a clear and thick egg white, a firm and round yolk, and a well-shaped shell are key indicators of its grade. The egg being described has features that align with the highest standard of quality set by egg grading systems.
These traits signify a freshly laid egg with a yolk that stands up well and a viscous albumen that exhibits little spreading when the egg is cracked open. A well-formed shell ensures the egg is well-protected until it's time to be used.
The albumin, which is the major protein found in egg whites, maintains a compact structure due to hydrogen bonds. It's this structure that gives the egg white its clear and thick appearance. When eggs are cooked, such as in boiling, energy is applied to break these bonds, and the egg whites change from a liquid to a solid, a process that involves a clear thermodynamic transition.
In conclusion, an egg with a clear and thick white, a firm and round yolk, and a well-shaped shell indicates it's of the highest quality. Therefore, the correct option in correspondence to these characteristics is Grade AA, which is option (c).