How to Grade Eggs
Egg grading ensures the quality of eggs. Both the interior and exterior quality should be taken into consideration when grading eggs.
External grading of an egg should include the quality of the eggshell; ensuring it is clean, smooth and also oval in shape. At this stage, if an egg is cracked, broken or damaged in any way, it should be disregarded.
A process referred to as ‘candling’ is how the interior quality of an egg is determined. This will examine the air cell, the egg yolk, the white and spots.
Air cell: this is the empty space between the egg white and the shell. As an egg ages, the size of the air cell grows, and the eggs quality lessens due to the evaporation of water and escape of gas.
Yolk: during the candling process when the egg is rotated, the shadow of the yolk will cast onto the eggshell. However, as it ages, the egg white will become thinner, and this leads to the yolk being able to spin more freely and appear clearer. The clearer the egg yolk, the lower the quality of the egg.
White: the egg white is also known as the albumen. The quality is determined by the clarity and thickness. It should be clear in colour without any discolorations.
Spots: in the candling process, spots can be identified; both blood and meat spots can be revealed. Any large spots which are found will downgrade the egg.
Once the candling process is completed, an egg grading machine; whether it is a manual egg grader or automatic egg grader can be used to sort eggs by weight. There are many different grading machines available to purchase on the market to cater to all size farms and needs. Reid’s Equipment sells a range of new and used egg farming machinery. Contact us today on 01789 720 027.