20 



BULLETIN 565, U. S. DEPARTMENT OF AGRICULTURE. 



EGG WITH CRUSTED YOLK. 



BEFORE THE CANDLE. 



Air space: Enlarged, usually broken. 

 White: Decidedly watery and fre- 

 quently yellowish in color. 

 Yelk: Crusted and weak. 



D istinguishing characteristics: 

 Watery condition of white and dark 

 spots on yolk. 



OUT OF THE SHELL. 



White: Extremely watery and usually 



yellowish in color. 

 Yollc: Covered with a light Colored 



crust, which has a tendency to 



flake off. 

 Odor: Putrid, frequently resembling 



ammonia. 

 Distinguishing characteristics: 



Crusted yolk and watery white. 



Inedible. 



Occurrence: Chiefly among dirty and washed eggs held in cold storage. 



o 



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