JUDGING INTERIOR EGG QUALITY BY CANDLING
USDA
STANDARDS
|
Quality |
AA Quality |
A Quality |
B Quality |
Inedible/loss |
|
1/8" of less in depth |
3/16" or less in depth |
more than 3/16" in depth |
doesn't apply |
|
|
Egg white |
clear, firm |
clear, may be reasonably firm |
clear, may be weak & watery |
doesn't apply |
|
Yolk |
outline slightly defined |
outline may be fairly well defined |
outline clearly visible |
doesn't apply |
|
none |
none |
blood or meat spots aggregating less than 1/8" in diameter |
blood or meat spots aggregating more than 1/8" in diameter |
In the
state poultry contest, the only factor used for separately grades AA, A, and B
is the air cell size.
|
Yolk. The yolk of a fresh, high quality egg will be
surrounded by a rather dense layer of albumen (egg white). As a result, it moves only slightly away
from the center of the egg when it is twirled before the candler. Because of this, yolk outline is only
slightly defined or partially visible.
As the egg ages or deteriorates in quality, the albumen thins and the
yolk tends to move freely and approaches the shell more closely. The yolk then becomes more visible when
candled. Egg white.
The character and condition of the egg white is determined largely by
the behavior of the yolk of the egg when the egg is candled. When the egg is twirled, if the yolk retains
its position in the center of the egg, the white is usually firm and thick. |