(2) Check (CK). An egg is graded as a Check if it has a broken or cracked
shell, but its shell membrane is intact and its contents do not leak. Blind Check, the
most common type, has a very fine, hairlike crack. Dented Check has a plainly visible
break, with a depression of the shell.
(3) Leaker. A Leaker is an egg with a crack or a break in the shell and shell
membrane so that the contents are exuding or free to exude through the shell.
(4) Smashed. This break is more extensive than that of a Leaker; it is
usually impossible to remove the egg from the case without its collapsing. At
destination, inspectors record such an egg as a Leaker.
b. Checks may range from a very fine, hairlike Check (blind Check) that is
discernible only before the candling light or by "belling," to plainly visible dented Checks.
"Blind Checks" are the most common and frequently the most difficult to detect in rapid
candling. Such eggs will not keep well or stand even moderately rough handling;
hence, they should be diverted to immediate use.
c. "Belling" is the practice of tapping two eggs together gently to assist in the
detection of "blind Checks" by sound. Candlers follow this practice by candling the eggs
in order to verify and complete the findings arrived at by sound.
d. With the use of automatic equipment, the belling procedure generally is not
used in examining the eggs for Checks. The candler must be attentive, especially when
machine-mass candling and automatic packaging equipment is being used, so that all
Checks are removed prior to packaging.
e. The method of removing Leakers and dented Checks need not be
emphasized, except to mention that it is necessary to remove such eggs from the lot
carefully to avoid doing further damage to them and to prevent dripping liquid from the
Leakers onto clean eggs, onto the packaging material, or into the mechanism of the
candling equipment. This is not only for good housekeeping and appearance of the
packaged product, but is necessary in the use of automatic weighing equipment for
keeping the mechanisms in proper adjustment.
a. In segregating eggs for shell cleanliness, the grader should make a
preliminary examination of the general appearance of the layer of eggs to be candled at
the time the covering tray is removed, the egg carton is opened, or the eggs in a tray
are exposed to view. Eggs with only very small specks or stains may be considered
clean if such eggs are not present in sufficient number to detract appreciably from the
appearance of the eggs. While the eggs are still in trays, the eggs with stained or dirty
shells should be removed and candled. The remaining eggs that appear clean from a