Egg Grading

Supplement for CEV Video #528

 Egg Grading
Supplement for CEV Video #528

Goal:
The student learns the techniques used in effective egg grading.

Objectives:

1. to grade the interior of an egg

2. to grade the exterior of an egg

3. to grade a carton of eggs

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 Egg Grading
Supplement for CEV Video #528
Introduction
Egg grading is used in the egg industry to reduce waste, as well as customer confusion
regarding egg quality. Using official standards for grading allows egg producers to
conduct business and marketing through a common language, and ensures consumers
of a consistent quality product. Egg grading is also important for poultry competitions.
This supplement focuses on instruction, criteria and tips for grading eggs during poultry
contests. Mastering these skills will provide anyone involved in FFA poultry contests with
a challenge. As should be expected, students who gain experience in egg grading
through competitions should have a competitive edge when looking for career entry into
the egg production industry.

Egg grading is the grouping of eggs into lots according to similar characteristics in quality
and weight. This supplement may be used as a separate study resource, but its intended
use is as a supplement for the videotape Egg Grading, hosted by Dr. W. F. Kruegar.

Dr. Krueger is Professor of Poultry Science at Texas A&M University, and has also taught
at Mississippi State University and University of Missouri. In the video, Dr. Kruegar
provides instruction in egg grading. He illustrates the techniques used to grade eggs on
interior and exterior qualities, along with methods for scoring and placing cartoned eggs.

The supplement and the video are designed to help viewers reach the following
objectives:
Know the parts of an egg

Be able to correctly candle an egg.

Use the candling method to assign interior quality according to criteria

established by the USDA for Grade AA, Grade A, Grade B and Loss.

Evaluate exterior egg quality using USDA criteria for A, B or Dirty eggs.

Be able to use correct methods for grading cartoned eggs.

 Eggciting Fact: California, Indiana, Pennsylvania, Georgia, Ohio, Arkansas and Texas
are the leading egg-producing states.

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Parts of an Egg

The protective covering, called the shell, is composed primarily of calcium carbonate. The
air cell, located in the large end of the egg, is formed when the cooling egg contracts and
pulls the inner and outer shell membranes apart. The yolk is held in the center of the egg
by the chalaza. The vitelline membrane surrounds the yolk. The germinal disc is located
on the surface of the yolk.

In essence, the four basic parts of the egg, from the center out, includes:
Yolk
Albumen
Membranes
Shell

The yolk is composed of the latebra, the light yolk layer, the dark yolk layer, the vitelline
membrane and the germinal disc. Surrounding the yolk is the albumen. It is made up of
the chalaziferous, the inner thin layer, the firm layer, the outer thin layer and the chalaza.

The albumen is separated from the shell by the inner shell membrane, the air cell and the
outer shell membrane. The shell is composed of the mammillary layer, the spongy
(calcareous) layer and the cuticle. The cuticle is the hard outer part.

During candling, student judges will mainly be looking at the air cell, yolk and evaluating
the white by observing its movement within the egg.

Parts of an Egg

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Interior Quality
Although automatic equipment and scanning devices have, for all practical purposes,
replaced manual “candling” of eggs, successful egg producers still possess the basic
knowledge needed to know their eggs. Student judges in competitions may need much
hands-on training to develop the eye needed for fast and accurate candling.

The United States Department of Agriculture (USDA) has established the following four
grades for interior egg quality: AA, A, B, and LOSS.

Student judges should systematically evaluate and assign a tentative grade (AA, A, B or
Loss) for each area (air cell, yolk and white) using USDA criteria. The final grade is based
on the lowest grade given to any individual area. Thus if two areas are evaluated at
Grade AA and one area is judged to reach only B grade, the egg must be assigned a final
quality score of B.

A candling light is used to view the major factors and grade the eggs. A freshly laid egg
has no air cell or only a slight one. As the egg cools from 105 degrees to room
temperature, the inside liquids pull slightly away from the inner shell membrane. After
initial contraction, the air cell further enlarges due to water loss as it ages. The yolk’s
appearance is determined by the condition of the albumin. A fresh egg’s yolk is round
and firm; as the yolk ages, it absorbs water from the albumen, increases in size and, due
to weakened vitelline membrane, begins to flatten and become out-of-round.

Grade AA Criteria
An air cell of no more than 1/8 inch.

The yolk stands up well and is very round.

The egg has considerable, thick albumen, casting the yolk in an indistinct outline.

Grade A Criteria
An air cell of no more than 3/16 inch.

The yolk is enlarged, flatter and has a more distinct outline than the Grade AA
egg.

The albumen is not as thick.

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Grade B Criteria

An air cell greater than 3/16 inch.

The yolk is flat and large, with a weakened membrane line.

The yolk is mottled due to age.

The albumen is watery, allowing the yolk outline to be clearly visible as a dark
shadow.

Loss Criteria
Blood spots or germ development may be present

The albumen is very watery or may have a bloody color (in newly-laid eggs).

Specifications for Interior Egg Grading

Following are tips and guidelines to use when judging interior quality of an egg.

Use clean eggs when candling.

Look at the air cell first, as it is often the determining factor in assigning quality.
The size of the air cell is correlated with the age of the egg. The air cell increases
in size as moisture leaves the interior of the egg; therefore, the older the egg, the
larger the air cell.

The yolk’s appearance will be affected by the condition of the albumen. Look at
the yolk’s outline. A fresh albumen is thick and will make the yolk appear less
distinct. The yolk will be more buoyant in older, lower quality eggs. During
candling, look for blemishes and spots in the yolk, which show up as dark
shadows.

Estimate the grade of the egg before you use the air cell gauge.
Measure the size of the air cell with an air cell gauge.
Air cells 0 to 1/8 inch in depth are USDA Grade AA.
Air cells 1/8 to 3/16 inch are USDA Grade A.
Air cells 3/16 inch or larger are USDA Grade B.

 Judging Tip: Always measure the air cell from the top of the meniscus.

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Techniques for Candling Eggs
Successful egg grading contestants use proven methods of candling. The following
techniques will allow you to see clearly the interior of the egg.

Hold the egg against the candler at a 45-degree angle and rotate the egg. Check
for any blemishes or blood spots.

The air cell appears small in a Grade AA egg and the yolk is inconspicuous and
well-centered. Grade A eggs have a larger air cell than Grade AA eggs.

A Grade B egg will have a yolk that forms a long rectangle.

Blood albumen is a sign of a poor quality egg. Any egg with a stuck yolk is a
Grade LOSS egg. An addled egg, one in which the yolk has broken, is also a
Grade LOSS egg. Additional LOSS egg defects include: blood spot, meat spot,
mold, stuck yolk, addled egg and embryonic growth.

Exterior Quality

The main factors to consider in grading exterior surfaces are stains and foreign materials.
The three grades for exterior egg quality are A, B, and Dirty

Grade A Criteria

For exterior grading purposes, USDA Grade AA and Grade A eggs are combined. The
Grade A egg is in excellent condition; it is almost perfect.

The shell must be free from readily visible stains or discoloration. The shell surface
may be considered clean if it contains only very small specks, stains or cage
marks and if they are not of sufficient number or intensity to detract from the
generally clean appearance of the egg. Shell surfaces showing traces of
processing oil are considered clean unless otherwise soiled. The shell surface
must be free of adhering dirt or foreign material.

Grade B Criteria

Grade B eggs can have slight blemishes on the shell, even small calcium deposits.
Remember, slight defects do not really detract from the overall appearance of an egg.

The shell surface may contain slight stains if they do not appreciably detract from
the appearance of the egg. Stains can be acceptable if they run from only 1/32 (for
a localized stain) to 1/16 (if the stain is scattered) of the egg surface. However, the
shell surface must be free of adhering dirt or foreign matter.

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Grade Dirty Criteria

For anything more than a small blemish as described above (for Grade A), the egg is
classified as Dirty.

The shell may contain prominent stains, moderate stains covering more than 1/32
(if localized) or more than 1/16 (if scattered) of the shell surface. Adhering dirt or
foreign material may be found on the shell surface.

 Eggciting Fact: Although color is not a factor in U.S. standards and grades, eggs are
usually sorted and sold as “whites” or “browns.” Only white or white-tint eggs are used in
poultry judging contests.

Techniques for Grading Exterior Quality

Because it may be difficulty to visualize the approximate areas of surface stains or to
judge whether or not dirt actually adheres to the egg’s surface, inexperienced egg
graders may find it helpful to use the following techniques:

1. If the egg has only one stain then use the 1/32 rule.
If the stain covers more than 1/32 of the egg it is considered Dirty.

2. If the egg has two or more stains then use the 1/16 rule.
If the egg has more than one stain consider them all together (as an
aggregate) and apply the 1/16 rule. One-sixteenth of an egg’s surface is
approximately ¾ inch x ¾ inch.

3. Stain or dirt
Ask yourself, “Can I scratch the material off the egg?” If the answer is “yes,”
then it should not count against the exterior grade.

4. Appearance: shape, texture, soundness

Specific areas to observe include spots or stains on the egg, thickness of
the shell, blemishes, shape, calcium deposits, ridges or cage marks on the
shell. Eggshells may also be sound (unbroken), check or cracked, or
leaking. Obviously leaking eggs will not be used for contests, so report any
that are unsound.

Shape of Practically Normal egg: Keep in mind the “ideal” egg shape when
you compare those you are grading. A “practically normal” shell is very
close to the ideal shape, of good texture and strength, free of thin spots.
Any ridges or rough areas do not detract from or materially affect the shape,
texture and strength of the shell.

Shape of Slightly Abnormal egg: The shell is somewhat unusual in shape

and faulty in texture and strength. The shell may exhibit pronounced ridges
(body checks), thin spots, pimpling, heavy calcium deposits or rough areas.
Such eggs lack consumer appeal and may be the result of improper
nutrition, disease or poor physical condition of the hen.
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Â Judging Tip: Remember that you may NOT handle eggs during the exterior egg
grading portion of the contest! Evaluate only the visible part of the egg.

Cartons of Eggs

In cartoned egg contests, usually four-dozen eggs are scored and placed. Observable
criteria to be considered include eggshell soundness, eggshell cleanness and uniformity
of eggs in the carton. They are scored according to the following:

Deduct 5 points for each critical factor.

Deduct 3 points for each major factor.
Deduct 1 point for each minor factor.

Critical Factors
cracked or check egg
adhering dirt or foreign material
prominent stains

Major Factors
body checks
off-colored eggs
size difference

Minor Factors
slight ridges
light stains
calcium deposits

 Judging Tip: Remember that you may NOT handle eggs during the carton egg portion
of the contest!

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 Sample Scorecards for Egg Cartons
There are 100 points possible for each carton. Points are deducted for failure to meet the
established criteria. As mentioned, the deductions are five points for critical factors, three
points for major factors, and one point for minor factors. Two sample scorecards are
provided.

Carton 1 Carton2 Carton 3 Carton 4

Soundness Checked or Cracked Shell
Irregular Shape
Calcium Deposits
Body Check
Definite Ridges
Cleanness Adhering Dirt
Prominent Stain

Carton 1 Carton2 Carton 3 Carton 4

Soundness Checked or Cracked Shell
Irregular Shape
Calcium Deposits
Body Check
Definite Ridges
Cleanness Adhering Dirt
Prominent Stain

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 Egg Grading
Video Quiz
True or False

___1. Albumen is another term for the yolk.

___2. The yolk in a USDA Grade AA egg is flat and wide.

___3. The pink coloring in the albumen is caused by blood.

___4. A larger air cell size indicates a new egg.

___5. Before estimating the grade of the egg, students should use the air cell gauge.

___6. Rotate the egg at a 90º angle to the candler.

___7. A well-centered yolk is inconspicuous.

___8. A low-quality egg will have a yolk that forms a long rectangle.

___9. Eggs with blood spots are inedible.

___10. An addled egg forms when the yolk breaks.

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Short Answer
11. List three defects that result in egg loss.

12. List the USDA grades for exterior egg quality.

13. Why does Dr. Kreuger advise students against 'nosing' the eggs?

14. Is it acceptable to handle the eggs in a judging contest?

15. Which rule applies when there are multiple stains on the exterior of the egg?

16. What is the difference between a stain and adhering dirt?

17. Are calcium deposits on the shell grounds for downgrading the egg?

18. When judging cartons of eggs, how many points should the student deduct for
each critical factor?

19. List two examples of major factors.

20. Give one example of a minor factor.

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 Egg Grading
Answer Key for CEV Video #528

True or False
F 1. Albumen is another term for the yolk.
ovum is another term for the yolk

F 2. The yolk in a USDA Grade AA egg is flat and wide.

the yolk is round and stands up

T 3. The pink coloring in the albumen is caused by blood.

F 4. A larger air cell size indicates a new egg.

an older egg

F 5. Before estimating the grade of the egg, students should use the air cell gauge.
students should estimate the grade first

F 6. Rotate the egg at a 90º angle to the candler.

a 45º angle

T 7. A well-centered yolk is inconspicuous.

T 8. A low-quality egg will have a yolk that forms a long rectangle.

T 9. Eggs with blood spots are inedible.

T 10. An addled egg forms when the yolk breaks.

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Short Answer
11. List three defects that result in egg loss.
blood spots, meat spots, mold, addled eggs, stuck yolks, and
embryonic growth

12. List the USDA grades for exterior egg quality.

A, B, and Dirty

13. Why does Dr. Kreuger advise students against 'nosing' the eggs?
because the student's first impression is usually right

14. Is it acceptable to handle the eggs in a judging contest?

no

15. Which rule applies when there are multiple stains on the exterior of the egg?
the 1/16th rule

16. What is the difference between a stain and adhering dirt?

you can scratch off adhering dirt

17. Are calcium deposits on the shell grounds for downgrading the egg?
yes

18. When judging cartons of eggs, how many points should the student deduct for
each critical factor?
five points

19. List two examples of major factors.

body checks, off colored eggs, size differences

20. Give one example of a minor factor.

slight ridges, light stains, calcium deposits