4-H POULTRY JUDGING EVENT
JUDGING INTERIOR EGG QUALITY
BY BROKEN-OUT QUALITY
Eggs broken out for this class will be Grades AA, A, B and inedible.
Eggs with spots (blood and meat) more than 1/8 inch in diameter will be classified as inedible.
Eggs with spots less than 1/8 inch will be classified as Grade B.
If the albumen is tinted with blood, than the egg is classified as inedible.
That is, there is blood in the albumen although it does not appear as a blood spot.
In 2000 the USDA terminology for "inedible" was officially changed to "loss"
The only other criteria that should be used to grade broken-out eggs is the height of the thick albumen relative to the size of the egg.
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There are, however, ranges of interior quality that fit within each of the grades: