The seven terms used to describe the white of the egg are:
When candling eggs, if you see meat spots over 1/8 inch in diameter floating in
the egg white, you should classify the egg as:
b. A Quality or better.
d. B* Quality.
In exercises 17 through 23, determine the applicable quality, according to the
quality factors for shell eggs.
Shell is clean and not broken. Air cell is 3/16 inch in depth. White is clear and
firm. Yolk outline is slightly defined.