• EGGS MUST BE CHECKED

FOR INTERIOR QUALITY BY

CANDLING – A PROCESS
WHERE EGGS ARE PASSED
OVER A STRONG LIGHT TO
SHOW THE SHELL AND
INTERIOR.
THE FOLLOWING ARE THE CHARACTERISTICS OF A
FRESH EGGS
1. IT SHOULD HAVE
ROUGH, CHALKY 3. IT SHOULD HAVE
AND UNBROKEN 2. IT SHOULD SINK IN ROUND AND FIRM
SHELL WATER YOLK
THE FOLLOWING ARE THE CHARACTERISTICS
OF A FRESH EGGS
4. IT SHOULD HAVE 5. IT HAS SMALL AIR 6. IT HAS
CLEANED,UNCRACKED
LIGHT AND THICK CELL (LESS THAN
WHITE PART 5MM DEEP) SHELL WITH NORMAL
SHAPE
EGGS FRESHNESS
1. IF IT SINKS AND LIES FLAT ON THE BOTTOM,IT IS PRETTY FRESH.
2. A WEEK OLD EGG SHOULD JUST BEGIN TO FLOAT.
3. AT THREE WEEKS, IT MAY STAND UPRIGHT AT THE BOTTOM OF THE GLASS.
4. AN EGG THAT FLOATS TO THE SURFACE SHOULD NOT BE USED.
EGG SIZES – EGG SIZES ARE ACTUALLY
DETERMINED BY WEIGHT.
• JUMBO – 30 OUNCES
• EXTRA LARGE – 27 OUNCES
• LARGE – 24 OUNCES
• MEDUIM – 21 OUNCES
• SMALL – 18 OUNCES
• PEE WEE – 15 OUNCES