d. The ability to quickly rotate two eggs in each hand makes for more rapid
work. You should practice until reasonable dexterity is acquired. In manipulating eggs
before the candling light, it is important that the rotation of eggs in each hand and the
twirling motion before the light become mechanical.
e. Dexterity in this rotation operation permits you to concentrate entirely on
placing the egg before the light rather than on changing its position or rotating the two
eggs and frees you from concern over dropping the eggs. It also helps you to develop a
rhythm that improves uniform timing of judgment, thereby making possible greater
f. In order to properly view the egg while candling, you must have the contents
spinning within the shell at the time of viewing. You can achieve this in one smooth
motion when you are rotating the two eggs in the one hand and moving your hand
toward the aperture in the candling light. The contents of the egg will be set in motion
by a movement of hand and wrist in an arc of about 180 degrees.
g. Stop the hand motion at the end of the arc without moving the arm or body to
spin the contents within the shell. The long axis of the egg should be at about a 45o
angle to the candling aperture. Your thumb and index finger should be on opposite
sides of the shell without obstructing your view (figure 3-3). After gaining some
experience in the candling operation, you will learn to have the egg content spinning at
the exact instant the egg is placed before the candling aperture.
3-12. THE FACTOR OF JUDGMENT
a. Even under the most favorable conditions, egg quality is relatively unstable.
The interior quality of the egg deteriorates from the time it is laid until it is consumed.
Sometimes quality changes render eggs useless for food before they reach consumers.
However, when eggs are properly cared for, the quality decline can be minimized and
the period of time between original high quality and uselessness can be lengthened
b. In grading eggs and more specifically in classifying them according to internal
quality, the grader is merely trying to group the eggs according to where each is located
on "quality hill." On the basis of internal quality, edible eggs are divided into 3 groups.
The highest quality class is AA. The next quality (intermediate quality) is A. The lower
quality class is B. Eggs not on "quality hill" are inedible and classified as Loss eggs.
c. To become skilled in judging egg quality, it is helpful to break the
classification down into steps and consider separately the various quality factors--shell,
air cell, yolk condition, and condition of the white. You can concentrate with greater
ease when you consider each factor separately. Later, consider all factors in