Section II. STANDARDS FOR QUALITY
a. The US Standards for Quality of Individual Shell Eggs are applicable only to
eggs of the domesticated chicken that are in the shell. Interior egg quality standards
are based on the apparent condition of the interior contents of the egg as it is twirled
before the candling light. You may use any type or make of candling light that will
enable you to make accurate determination of the interior quality of shell eggs. It is
desirable to break out an occasional egg and compare the broken-out appearance with
the candled appearance. For a summary of egg quality factors that have been
discussed in Section I, see figure 3-7.
Covers a small
Covers a wide
White is thick
White is reason
Small amount of
and stands high
ably thick, stands
thick white; chalaza
fairly high, chalaza
small or absent.
Yolk is firm,
Yolk is firm and
Yolk is somewhat
round and high.
stands fairly high.
Approximates usual shape; generally
clean,* unbroken; ridges/rough spots
some slight stained
that do not affect the shell strength
thin spots permitted.
Ideal for any use, but are especially
Good for scram-
desirable for poaching, frying, and
bling, baking, and
cooking in shell.
use as an ingredient
in other foods.
*An egg may be considered clean if it has only very small specks, stains, or cage marks.
Figure 3-7. Overview of egg quality factors.
b. The shell egg grading regulations make provisions for "origin" and
"destination" grades for consumer and wholesale grades. "Origin grading" is defined as
a grading which is performed other than where eggs are retailed or consumed.
Summaries of origin and destination grade requirements for consumer grades are
shown in figures 3-8, 3-9, and 3-10. United States Standards for Quality of Individual
Shell Eggs are quoted in the following paragraphs.