Utility Egg Standard

Shape. There should be a uniformity in the shape of each of the eggs in the entry. Eggs from different breeds vary somewhat in shape, some being slightly longer while others are more round. These points should be considered in forming an ideal as to the correct shape for entry being judged. Points should be deducted for each egg which varies from the average shape of the eggs in the entry. 

Shell Color. Uniformity of color and the presence of the natural bloom or luster of each egg is very important. White eggs should be pure white and brown eggs should be the same shade of brown throughout; other points being equal, preference should be given to dark brown eggs over light brown. White eggs of a tinted or creamy color are a defect. Deduct points for each egg that is off color.

Size or Weight. Exceptionally large eggs are undesirable for shipment, especially if they project too high in the filler, and thus are liable to be broken. All eggs within the dozen should be uniform in size and weight and appropriate for the class.

Shell Texture. The shell should be uniformly smooth and free from corrugations or wrinkles, pebbling or rough places, spots and cracks. Eggs with thin shells are undesirable. Cut points for each thin-shelled egg or egg possessing any of the above defects in shell texture.

Cleanliness. Each egg should be clean, free from dirt or blood stains. Under no circumstances should eggs be washed, as this removes the natural bloom from the egg and will cause it to spoil more quickly than when it is unwashed. Deduct for each soiled egg and each that shows signs of having been washed.

Fullness. The fullness of an egg is determined by the size of the air cell, which is one of the indications of a fresh egg. When held before a candle, with the large end of the egg up, the air cell in a fresh egg should be about the size of a ten-cent piece or about one-eighth of an inch in depth. Deduct for each egg having an air cell larger than that of a fresh egg.

Quality and Firmness of Yolk. In determining the condition of the yolk and white it is necessary to candle each egg. When held before the candle the egg should appear opaque, the yolk free from dark color, and scarcely visible. Cut points for each egg containing a dark colored yolk. Eggs showing germ development, decay, rot, mold or blood rings disqualify the entire entry.

Quality and Firmness of White. When candled, the white should appear thick, deduct points for each egg wherein the white appears watery.

Judging 

In judging "freshness" the following tests are suggested:— Size of air space, density of albumen, firmness of chalaza, toughness of yolk membrane, roundness of yolk, freedom and completeness with which the contents leave the shell.

The contents of an egg are not governed by the colour of its shell, and there is no reason why the quality of an egg with a pure white, a cream, or a tinted shell should not be as rich as that of the darkest brown-shelled egg — it depends on the quality of the food partaken by the bird which produces it. Nevertheless, shape is another matter, and a more important one. Abnormally shaped eggs — either long and narrow, almost round, humped, or ridged, for instance — are produced by fowls which are not in robust condition; hence, while they may answer all the tests for "freshness," be clean, and have bloom and good texture, they should be passed, if merely because they are not marketable.

Serious Defects 

Eggs should be passed if they rattle in the shell, are double yolked, are artificially coloured, or polished, or if the contents are tainted in any way.