4-H POULTRY JUDGING EVENT
JUDGING INTERIOR EGG QUALITY
Each egg is graded on its individual merits of quality according to the
The grades are AA, A, B, and inedible.
In the state contest, the only factor used for separating grades AA, A, and B is air cell size.
Eggs with blood spots are classified as inedible.
(More recently, classification referred to as 'loss')
In a contest, the following are not considered as quality factors when candling eggs for interior quality:
Loose, bubbly or out-of-position air cell
Exterior stains or dirt
Faulty egg shell shape or texture
How to candle an egg:
Hold the large end of an egg up to the candling light in a slanting position.
You can see the air cell, the yolk and the white.
The air cell is nearly always in the large end of the shell.
Hold the egg between your thumb and first two fingers.
By turning your wrist quickly, you can cause the inside of the egg to whirl.
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When you are learning to candle eggs for interior quality, you will find it helpful to break and observe any eggs you are in doubt about. This is especially important in detecting inedible eggs. Many contestants believe they see blood spots that are not actually present. They confuse the yolk of a Grade B egg, or the chalaza of any egg, for a blood spot.