ABSTRACT
Egg quality standards are based on shell cleanliness, soundness, texture, and shape; relative viscosity of the white and freedom from foreign matter; and the shape, firmness, and freedom from defects of the yolk. The concentric layers of light and dark yolk are visible white and yellow bands of color resulting from secretion of different amounts of pigment by the hen during yolk formation. Light layers of yolk indicate periods when less pigment was available. The latebra keeps the germinal disc floating upright. An individual egg that has a broken shell or crack in the shell but with its shell membranes intact and its contents do not leak. A "check" is considered to be lower in quality than a dirty. Consumer grades are determined by inspection of all eggs individually under a candling light. The grades are AA, A, and B quality.
