Elementary Elementary Egg BasicsEgg Basics

Created by Connie PageCreated by Connie Page

Emanuel County Extension AgentEmanuel County Extension Agent

P.O. Box 770P.O. Box 770

129 N. Anderson Drive129 N. Anderson Drive

Swainsboro, GA 30401Swainsboro, GA 30401

478-237-1226 FAX 478-237-8451478-237-1226 FAX 478-237-8451

conniep@uga.educonniep@uga.edu

April, 2009April, 2009

A = ShellA = Shell Made of calciumMade of calcium Hen’s diet must have calciumHen’s diet must have calcium PorousPorous Allows evaporation of water Allows evaporation of water

from albumen over timefrom albumen over time Covered with natural bloomCovered with natural bloom Bloom replaced by thin coating Bloom replaced by thin coating

of oil after washingof oil after washing

B = Air CellB = Air Cell Formed when contents of Formed when contents of

egg cool and contractegg cool and contract Separation of shell Separation of shell

membrane from shellmembrane from shell Located only in large end of Located only in large end of

eggegg Grows larger over time as Grows larger over time as

water evaporates from eggwater evaporates from egg Size indicates interior egg Size indicates interior egg

qualityquality

C = YolkC = Yolk Suspended in center of eggSuspended in center of egg Gets yellow color from Gets yellow color from

xanthrophyll in hen’s bodyxanthrophyll in hen’s body Contains germinal disc – where Contains germinal disc – where

baby chick development startsbaby chick development starts Surrounded by yolk membraneSurrounded by yolk membrane Flattens over time as quality of Flattens over time as quality of

egg lessensegg lessens

D = Yolk MembraneD = Yolk Membrane

Surrounds YolkSurrounds Yolk Keeps yolk and albumen Keeps yolk and albumen

separatedseparated

E = Shell E = Shell MembraneMembrane

Thin inner lining of shellThin inner lining of shell Separates from shell at large end Separates from shell at large end

of the egg to form the air cellof the egg to form the air cell

F = Thin AlbumenF = Thin Albumen

Thin white part of eggThin white part of egg Amount increases as thick Amount increases as thick

albumen breaks down over timealbumen breaks down over time Less is present in high quality Less is present in high quality

eggegg More is present in lower quality More is present in lower quality

eggegg

G = ChalazaG = Chalaza

Thick strands of albumen that Thick strands of albumen that help center yolkhelp center yolk

Appear as shiny spots when egg Appear as shiny spots when egg is candledis candled

H = Thick AlbumenH = Thick Albumen

Thick white part of eggThick white part of egg Surrounds yolk; nourishes Surrounds yolk; nourishes

developing embryodeveloping embryo Fresh, high quality eggs have Fresh, high quality eggs have

more thick albumen than thin more thick albumen than thin albumenalbumen

Appears egg-shaped in high-Appears egg-shaped in high-quality, broken-out eggsquality, broken-out eggs

Poultry JudgingPoultry JudgingBroken-Out Egg Broken-Out Egg

QualityQuality

Broken-out Egg QualityBroken-out Egg Quality

Shape and Uniformity of AlbumenShape and Uniformity of Albumen Amount of Thick AlbumenAmount of Thick Albumen Shape and Height of YolkShape and Height of Yolk Presence of Meat or Blood SpotsPresence of Meat or Blood Spots

Less than 1/8 inch diameter = Grade BLess than 1/8 inch diameter = Grade B More than 1/8 inch diameter = InedibleMore than 1/8 inch diameter = Inedible

AA QualityAA Quality

High AA Average AA Low AA

A QualityA Quality

High A Average A Low A

B QualityB Quality

High B Average B Low B

Mark Your Judging CardMark Your Judging Card

Eggs within a class are numbered.

On the scorecard the egg numbers are vertical.

Mark Your Judging CardMark Your Judging Card

Eggs within a class are numbered.

Across from each egg, you have a choice of 4 grades:

AA, A, B, or Inedible

Mark Your Judging CardMark Your Judging Card

Eggs within a class are numbered.

Decide which grade egg #1 should get and fill in the corresponding circle completely with a #2 pencil.

Mark Your Judging CardMark Your Judging Card

Eggs within a class are numbered.

If egg #1 should get Inedible, your score card would look like this.

PracticePractice

Grade AAGrade AA

# 1

PracticePractice

Grade InedibleGrade Inedible

# 2

PracticePractice

Grade BGrade B

# 3

PracticePractice

Grade AGrade A

# 4

PracticePractice

Grade AAGrade AA

# 5

PracticePractice

Grade BGrade B

# 6

PracticePractice

Grade AGrade A

# 7

PracticePractice

Grade AAGrade AA

# 8

PracticePractice

Grade InedibleGrade Inedible

# 9

PracticePractice

Grade InedibleGrade Inedible

# 10

Check Your Judging CardCheck Your Judging Card

Before you turn your card in to the judge, be sure that you filled in only one circle on each line.

What is wrong with this scorecard?

Check Your Judging CardCheck Your Judging Card

Before you turn your card in to the judge, be sure that you filled in only one circle on each line.

No answer for egg #8!

Check Your Judging CardCheck Your Judging Card

The correctly marked card for the practice class!

More PracticeMore PracticeFlash CardsFlash Cards

http://www.poultry.uga.edu/courses/ps2040/flashEggQual2.htmhttp://www.poultry.uga.edu/courses/ps2040/flashEggQual2.htm

Practice WebsitePractice Websitehttp://www.animal.ufl.edu/Youth/poultry/broken_outs/brokenouts.htm

www.animal.ufl.eduwww.animal.ufl.edu Click on Youth Poultry JudgingClick on Youth Poultry Judging Click on Show Me HowClick on Show Me How Click on Go to Main Practice MenuClick on Go to Main Practice Menu Click on Interior Egg Quality (broken out)Click on Interior Egg Quality (broken out)