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.

Contest setup

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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AA Quality Egg content covers a small area. White is firm, has much thick white surrounding the yolk and small amount of thin white. Yolk is round and upstanding.
A Quality Egg content covers a moderate area. White is reasonably firm, has considerable thick white and medium amount of thin white. Yolk is round and upstanding.
B Quality Egg content covers a very wide area. White is weak and watery, has no thick white, large amount of thin white is thinly spread. Yolk is enlarged and flattened.

There are, however, ranges of interior quality that fit within each of the grades:

High GRADE AA	Average GRADE AA	Low GRADE AA

High GRADE A	Average GRADE A	Low GRADE A

High GRADE B	Average GRADE B	Low GRADE B

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