EGGS 123 



STANDARDS FOR EGGS 



Eggs are graded in many ways. The number of grades 

 varies in different markets. In general, it may be said 

 that eggs are graded according to their size, shape, color 

 of shell, finish of shell, and general condition. 



The rules for the classification, grading, and packing 

 of market eggs as adopted by the New York Mercantile 

 Exchange are as follows: 



RULE 1 CLASSIFICATION AND GRADING 



1. Eggs shall be classified as "fresh gathered," "held," 

 "refrigerator," and "limed." 



2. There shall be grades of "extras," "extra firsts," 

 "firsts," "seconds," "thirds," "No. 1 and 2 dirties," and 

 "checks." 



RULE 2 



1. All sales of all grades of eggs shall be at mark. 



QUALITIES 



2. Fresh gathered extras shall be free from dirty eggs, 

 of good uniform size, and shall contain reasonably fresh, 

 reasonably full, strong bodied, sweet eggs, at the discre- 

 tion of the Egg Committee, as follows: 



A 90%. 



B 80%. 



C 65%. 



The balance other than the loss may be slightly 

 defective in strength or fulness, but must be sweet. The 

 maximum total average loss per case permitted in "extras" 

 shall vary with the requirement of reasonably full, strong 

 bodied eggs as follows: 



A 90% full, 1 doz. maximum loss. 



B 80% full, l l / 2 doz. maximum loss. 



C 65% full, 2 doz. maximum loss. 



When sold "storage packed," extras must not contain 

 an average of more than 12 cracked or checked eggs 

 per case. 



3. Fresh gathered firsts (or extra firsts) shall be 

 reasonably clean and of good average size, and shall con- 

 tain reasonably fresh, reasonably full, strong bodied. 



