PREPARATION OF FROZEN AND DRIED EGGS. 91 
4. In order to insure well-candled eggs going to the breaking room, the system of 
candling should be such that the work of the individual candlers is checked. 
5. In order to prevent waste, the eggs difficult to grade should be set aside by the 
regular candlers to be recandled by an expert. 
6. All eggs used in the preparation of frozen and dried eggs should be graded out 
of the shell as well as by the candle, because certain heavily infected eggs, such as 
sour eggs and eggs with green whites, can only be detected when broken. 
7. In order to insure a good product, bacterial cleanliness and careful grading must 
be obtained during the process of preparation. 
8. The fingers of the breakers should be kept dry and clean. 
9. In order to prevent waste and to insure good grading, not more than three eggs 
should be broken into a cup before emptying. 
10. Good eggs should not be saved when a bad egg has been broken into a cup with 
them. 
11. White and yolk are contaminated less by the mechanical than the shell method 
of separation. Only clean eggs should be separated by the latter process. 
12. The percentage of ‘‘rots’’ rejected on candling and the organisms in the liquid 
ege saved increases as the season advances. 
13. Canned eggs with the majority of samples having counts of less than 5,000,000 
bacteria per gram, and with 100,000 B. coli or less can be prepared in the producing 
section from regular breaking stock, provided strict cleanliness and careful grading have 
been observed. The ammoniacal nitrogen will very seldom be over 0.0024 on the wet 
basis or 0.0087 on the dry basis. 
14, A second-grade frozen product prepared from eggs showing incipient decompo- 
sition to the senses, such as “‘beginning sours” and eggs with green whites, are not 
only heavily infected but chemically decomposed. These eggs are unfit for food 
urposes. . 
: 15. Only two grades of canned eggs should be prepared when grading eggs out of 
the shell, namely, food egg and tanners’ egg. 
16. Leaking eggs handled on special faye babwoen candling and breaking room and 
eraded carefully are as fit for breaking as regular breaking stock. 
17. Tanners’ egg contains markedly larger numbers of bacteria and larger amounts 
of ammoniacal nitrogen than does food egg. 
18. The control of the supply of air to drying belts to prevent saturation from the 
liquid egg is an important factor in preventing multiplication of bacteria in the 
product during the process of desiccation. 
19. The amount of ammoniacal nitrogen in desiccated egg is not a reliable index 
to the quality of the raw material from which it is prepared, because this substance is 
volatilized unevenly during the process of desiccation. 
20. The following eggs should be discarded during grading: Black, white, mixed 
and sour rots, eggs with green whites, eggs with stuck yolks, musty eggs, moldy eggs, 
‘“blood rings,’’ eggs containing diffuse blood, and eggs with abnormal odor. 
GLOSSARY. 
“‘Seconds” are small and oversized eggs, dirty eggs, and shrunken eggs. 
‘‘Leakers” are eggs with shell and inner membranes broken. 
A “‘blood ring” is a fertile egg in which the embryo has developed sufficiently to 
show blood. 
A soft egg is an egg the yolk of which appears whole before the candle, but breaks 
_ when opened. 
A “‘strong-odor” egg is an egg which has an eggy odor. 
An ‘‘off” egg is an ege which has a slightly abnormal odor. 
A “‘beginning sour” is an egg showing the first signs of the odor characteristic of 
sour eggs. 
“Mixed egg” is a product prepared by adding yolks to whole egg. 
“Drip” is the liquid egg, mostly white, which collects in the bottom of the break- 
ing tray while eggs are being broken. 
econd-grade egg is a product prepared from ‘‘drip” and incipient forms of deteri- 
orated eges, such as “‘beginning sours,’’ eggs with light-green whites, etc. 
‘Tanners’ egg” is a product made from the rejects of the candling and breaking 
om; minus eggs with a bad odor. It is used, as the name implies, for tanning 
eather. 
“Flaky egg,’’ as opposed to ‘‘wet lumps,’’ is the more thoroughly dried portion of 
e2g coming from the drying belts. parry H 
“churn” is a device for breaking yolks and for mixing yolk and whole egg 
