EXAMINING THE EGGS
When you first pick up a tray of eggs, you should visually check their
appearance. First, select eggs that are Stained, Dirty, Checks, Leakers, or obviously
Underweight. The light from the base glass of the candler should shine directly on the
a. Identify Underweight Eggs in Sample.
(1) Visually examine the eggs in the tray or carton in order to identify the
smallest egg. The smallest egg is then weighed. If it is found not to be underweight,
then more eggs may not have to be weighed. If the egg is underweight, then additional
egg(s) must be selected and weighed. The additional egg(s) is(are) the next smallest
egg(s) in the tray/carton. This must be continued until the smallest remaining egg is
found to be of an acceptable weight (that is, not underweight).
(2) Each tray or carton must be inspected for underweight eggs before the
eggs in the tray or carton are graded.
(3) Eggs are inspected for being underweight before belling and candling
are begun, but any egg that feels light when it is picked up will be weighed on the
individual egg scale. See paragraph 1-14 for use of the individual egg scale.
(4) Place the egg in the cup, with the small end down, and release the egg.
If the knob rests on the knob support, the egg is underweight. If the cup rests on the
platform or is balanced, the egg is not underweight.
(5) If the egg is found to be underweight, adjust the beam range weights so
that the scale is set for the next lower weight class. If the egg is still underweight at this
setting, it is "underweight by more than one weight class."
(6) If an egg is found to be underweight, it is represented by placing an egg
(either an egg in the sample or an egg which has been graded and found to be
satisfactory) in the UNDERWEIGHT column of the egg tallying trays. Underweight and
underweight-by-more-than-one-weight-class groups are kept separate.
(7) Underweight is not a grading classification. Any underweight egg must
still go through the grade classification process.
b. Bell Eggs. Pick up two eggs in each hand, holding the small ends together in
your palm and bell the eggs as you lift them. To bell eggs, gently tap them together.
Checks give a dead sound; eggs that are not Checks give a clear, bell-like sound.
Belling is particularly important in detecting blind Checks.