Which of the following is classified as inedible?

Cracked eggs are classified as inedible primarily due to the increased risk of bacterial contamination that may occur when the integrity of the eggshell is compromised. A cracked shell allows pathogens, such as Salmonella, to enter the interior of the egg more easily, posing a health hazard if consumed.

In a regulatory context, food safety standards dictate that any food product that may compromise consumer health must be classified accordingly. Thus, cracked eggs fail to meet the necessary safety standards for consumption and are discarded or classified as inedible.

The other options, such as stuck yolks, dirty eggs, and small eggs, do not inherently carry the same level of risk. Stuck yolks can sometimes be considered misleading rather than dangerous, and dirty eggs can often be cleaned before further processing or use. Small eggs, while they may not be desirable for consumers, do not present the same health risks and can still be safe for consumption provided they meet general quality standards.