What would be classified as an inedible egg?

Inedible eggs are classified based on certain characteristics that render them unsuitable for consumption. A stuck yolk is an example where the yolk adheres to the shell or inner membrane, causing it to be damaged or unfit for consumption. This condition can result from various factors during the laying process or storage, ultimately leading to contamination or spoilage. Therefore, since a stuck yolk compromises the egg's quality and safety, it is designated as inedible.

In contrast, discolored eggs, while they might have visual imperfections, are not inherently inedible. The classification of free-range eggs and organic certified eggs relates to their production methods rather than their edibility. These eggs can be perfectly safe for consumption despite their labeling, focusing more on how the chickens were raised or fed rather than their quality state. Thus, the characteristics of each option clarify why a stuck yolk is specifically recognized as an inedible egg.