FOREWORD 
A primary requisite in the standardization and 
grading of eggs is a set of standards for individual eggs 
in accordance with which it is possible to classify every 
edible egg. 
These official United States standards for individual 
eggs, which were promulgated by the Secretary of 
Agriculture to be effective on and after February 16, 
1934, are believed to constitute a suitable basis for a 
national program of egg standardization. 
Attention is directed to the fact that these standards 
are intended for application only to individual eggs, 
and that they do not include such factors as color, 
size, weight, packing, treatment, or tolerance, all of 
which are questions of classes or grades for eggs and 
which are covered in the present tentative United 
States grades for eggs, or which will be covered in 
United States classes and grades for eggs to be later 
promulgated. 
II 
