EXERCISE 80 



JUDGING EGGS 



Statement. Several million dollars are 

 lost each year in the United States through 

 the improper handling of eggs. It is only 

 recently that we have begun to sell eggs 

 according to grade and quality. This 

 method of marketing eggs, together with 

 the critical judging of eggs, will do much 

 to educate people in the proper care of this 

 important food material. 



Object. To determine the market clas- 

 sifications and value of commercial eggs. 



Materials. Eggs of different sizes, 

 colors, shapes, and degrees of cleanliness 

 and freshness for detailed study; a number 

 of selected exhibits of a dozen eggs each, 

 for comparative judging ; a candling device. 



Directions, i. Study the explanations 

 given in the score card on the following 

 page and score exhibits in accordance with 

 the plan given. After scoring exhibits com- 

 pare your score with that of the instructor 

 and fill out the corrected score column. 

 Discuss fully the points wherein your score 

 varies from that of the instructor. 

 2. Skill may be acquired in determining the freshness of eggs by means of the candling device. 1 



In the newly laid egg the contents completely fill the shell. When the egg has cooled a small air 



space is observable at the large end. As the egg 



grows older the space grows larger. 



Questions. Why does the air space in an egg 

 enlarge with age ? What does this show regarding 

 the porosity of the eggshell ? At what temperature 

 should eggs be kept ? Can eggs be properly kept 

 in contact with musty or unpleasant odors? Ex- 

 plain. In judging exhibits why is uniformity of 

 size, shape, and color important? What happens 

 if an egg is kept at a high temperature (ioo° F.) 

 for a few days ? for three weeks ? Should eggs 

 be washed ? Explain what portion of the eggshell 

 is removed by washing and how this affects the 

 keeping quality of the egg. 



References. Lippincott, W. A. Poultry Produc- 

 tion, pp. 463-480. Lea & Febiger. Waters, H. J. 

 Essentials of Agriculture, p. 431. Ginn and Company. 



[158] 



Fig. 133. Comparison of ungraded and graded eggs 



Those shown above (ungraded) are not uniform in size, shape, or color, and 



many of them are soiled ; those shown below (graded) are standard in size, 



color, form, and condition 



Fig. 134. A convenient candling device 



