20 
BULLETIN 565, U. S. DEPARTMENT OF AGRICULTURE. 
EGG WITH CRUSTED YOLK. 
REFORE THE CANDLE. 
Air space: Enlarged, usually broken. 
White: Decidedly watery and fre- 
quently yellowish in color. 
Yolk: Crusted and weak. 
Distinguishing characteristics: 
Watery condition of white and dark 
spots on yolk. 
OUT OF THE SHELL. 
White: Extremely watery and usually 
yellowish in color. 
Yolk: Covered with a light colored 
crust, which has a tendency to 
flake off. 
Odor: Putrid, frequently resembling 
ammonia. 
D istingu ish ing characteristics: 
Crusted yolk and watery white. 
Inedible. 
Occurrence: Chiefly among dirty and washed eggs held in cold storage. 
o 
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