Eggs 

Exhibition Eggs

Origin: Worldwide

Category: Any Domestic Breed

Egg Colour: White, Cream, Brown, Green, Blue

Features: Judged on externals and / or internals

The exhibition of eggs is something that may be seen at agricultural or club shows in Australia.

Egg judging has its roots in commercial farming. Fowls have been selected by breeders on the basis of egg-production, as judged from an examination of their external characteristics for hundreds of years. Some of these judgements have been based on the numbers of eggs laid but others have been based on body characteristics that are known to be correlated with egg-production. Not only is the number of eggs produced of importance, but also the quality and consistency of those eggs. Eventually egg standards were constructed to help judges evaluate the eggs themselves and these are used by adjudicators at shows in current times.

EXTERNAL CHARACTERISTICS

SHAPE

The shape of the egg is of prime importance to the judge. The normal egg has an oval shape with one end larger than the other, and it tapers toward the smaller end. These ends of an egg are commonly called the large end (air cell end) and the small end. The sides are equal in length and symmetrical. The larger domed end of the egg is broad and the dome itself is well rounded. The opposite end of the egg is smaller but not too pointy. Measurements of both strength and appearance of many eggs by investigators resulted in the development of this "ideal" egg shape.

Eggs that are unusual in shape, such as those having ridges, rough areas, or thin spots, are of poorer quality. Shells of eggs with thin areas and some other types of shell defects are usually weaker than normal shells, and the danger of breakage en route to the consumer lowers the utility value of the egg. Eggs of abnormal shape also lack consumer appeal. The shell surface should be smooth and clean. Pores should be fine and not overly coarse.

Freshness, Bloom and Appearance - this is very much taken into consideration by the judge. Fresh eggs should have small air spaces and not be over-prepared. Eggs may be washed, but if they are, care must be taken that they do not appear artificially polished as this could lead to the exhibit being passed. It is not advisable to wash dark brown eggs as this could damage the pigment. Clean nests at all times is the golden rule for any showman.

TEXTURE AND CONDITION OF SHELL

Soundness of shell, its texture and its state of cleanliness are of prime importance. If you run your hand over the shell it should be smooth all over. There should be no cracks, bumps, pimples or roughness of any sort. Cracks may range from a very fine, hairline crack that is only discernible by candling, through to plainly visible dents or cracks. The shell should not only be sound and smooth but should also be free of dirt, stains or marks. It should have a healthy bloom to the surface. A judge will carefully go over the shells to determine quality and condition.

COLOUR AND CONSISTENCY

Colour should be as per the class into which the eggs are entered. It should be even across the eggs unless otherwise indicated. When judging eggs in sets of a certain number, consistency across the set is an important factor.

A variety of egg colours may be shown in accord with the individual show schedule. Colours such as Light Brown, Dark Brown, Blue, Green Olive, Plum, Speckled, Cream, White, etc may be shown. Colour is of less importance in exhibition than is shape and texture. In the case of judging very dark brown eggs, preference is for evenness of colour over mottling. When judging all mottled eggs of any colour, evenness of mottles over the surface is desirable. White eggs should be chalk white.

INTERNAL CHARACTERISTICS

YOLK

The yolk should be a rich even shade of golden yellow and free of blood spots or blemishes. This yolk should be nicely rounded with no surface wrinkles, and sit close to the centre of the albumen. To the side of the centre of the yolk the blastoderm (or blastodisc) should be able to be visible.

ALBUMEN

The albumen should be thick and clear (translucent), showing a definite outline when placed on the plate.

CHALAZAE

The chalazae cords should be visible at each end of the yolk.

AIR CELL

The air cell should be small in a fresh egg. It should be located centrally at the blunt end of the egg.

FRESHNESS

Freshness can be judged in a number of ways. Air cell size, height of albumen, heights of yolk.

SIZE

Size varies according to species, breed and age of layer. The Australian Poultry Standards advises that it should be discourage for bantam chicken eggs to exceed 42.5 grams and bantam duck eggs to exceed 68.8 grams. For exhibition purposes, size is only to be considered in relation to the features of the whole egg. As with fowls, the egg exhibit is to be judged holistically.

Although not for exhibition, it is relevant in the consideration of eggs to compare with industry sizes for chicken eggs. In Australia, the Australian Egg Corporation defines the following sizes in its labeling guide.

SCALE OF POINTS

* External: Shape   10

* External: Size   5

* External: Consistency   5

* External: Shell texture   10

* External: Colour   10

* External: Condition, Bloom and Presentation    10

* Internal: Freshness   10

* Internal: Yolk   10

* Internal: Albumen   10

* Internal: Chalazae   5

* Internal: Air Cell    5

Total: 100

SERIOUS DEFECTS

• Cracks

• Double yolk

• Meat spots

• Any colouring added shells

• Over preparation or cleaning of shells

• Defective internals

• Staleness

SOURCES

• Egg Grading Manual. Corporate Author: United States. Published: [Washington] : Dept. of Agriculture, Food Safety and Quality Service : for sale by the Supt. of Docs., U.S. Govt. Print. Off, [1978] Edition: [Rev. Aug. 1975, slightly rev. May 1978.] https://catalog.hathitrust.org/Record/101897268

• The Poultry Club of Great Britain. https://www.poultryclub.org/resources/eggs/showing-eggs/

• Chicken Egg Sizes https://en.wikipedia.org/wiki/Chicken_egg_sizes

• Golden Eggs Website: http://www.goldeneggs.com.au/product_range/golden_eggs.htm

• Australian Egg Corporation: Accessed September 2016. http://www.humanechoice.com.au/Resources/Documents/Egg-Labelling-Guide-March-2013-FINAL-1.pdf

• Australian Poultry Standards, 2nd edition. 2012.