1. Elementary Egg Basics Created by Connie Page Emanuel County Extension Agent P.O. Box 770 129 N. Anderson Drive Swainsboro, GA 30401 478-237-1226 FAX 478-237-8451 conniep@uga.edu April, 2009

2. A = Shell Made of calcium Made of calcium Hens diet must have calcium Hens diet must have calcium Porous Porous Allows evaporation of water from albumen over time Allows evaporation of water from albumen over time Covered with natural bloom Covered with natural bloom Bloom replaced by thin coating of oil after washing Bloom replaced by thin coating of oil after washing

3. B = Air Cell Formed when contents of egg cool and contract Formed when contents of egg cool and contract Separation of shell membrane from shell Separation of shell membrane from shell Located only in large end of egg Located only in large end of egg Grows larger over time as water evaporates from egg Grows larger over time as water evaporates from egg Size indicates interior egg quality Size indicates interior egg quality

4. C = Yolk Suspended in center of egg Suspended in center of egg Gets yellow color from xanthrophyll in hens body Gets yellow color from xanthrophyll in hens body Contains germinal disc – where baby chick development starts Contains germinal disc – where baby chick development starts Surrounded by yolk membrane Surrounded by yolk membrane Flattens over time as quality of egg lessens Flattens over time as quality of egg lessens

5. D = Yolk Membrane Surrounds Yolk Surrounds Yolk Keeps yolk and albumen separated Keeps yolk and albumen separated

6. E = Shell Membrane Thin inner lining of shell Thin inner lining of shell Separates from shell at large end of the egg to form the air cell Separates from shell at large end of the egg to form the air cell

7. F = Thin Albumen Thin white part of egg Thin white part of egg Amount increases as thick albumen breaks down over time Amount increases as thick albumen breaks down over time Less is present in high quality egg Less is present in high quality egg More is present in lower quality egg More is present in lower quality egg

8. G = Chalaza Thick strands of albumen that help center yolk Thick strands of albumen that help center yolk Appear as shiny spots when egg is candled Appear as shiny spots when egg is candled

9. H = Thick Albumen Thick white part of egg Thick white part of egg Surrounds yolk; nourishes developing embryo Surrounds yolk; nourishes developing embryo Fresh, high quality eggs have more thick albumen than thin albumen Fresh, high quality eggs have more thick albumen than thin albumen Appears egg-shaped in high- quality, broken-out eggs Appears egg-shaped in high- quality, broken-out eggs

10. Poultry Judging Broken-Out Egg Quality

11. Broken-out Egg Quality Shape and Uniformity of Albumen Shape and Uniformity of Albumen Amount of Thick Albumen Amount of Thick Albumen Shape and Height of Yolk Shape and Height of Yolk Presence of Meat or Blood Spots Presence of Meat or Blood Spots Less than 1/8 inch diameter = Grade B Less than 1/8 inch diameter = Grade B More than 1/8 inch diameter = Inedible More than 1/8 inch diameter = Inedible

12. AA Quality High AA Average AA Low AA

13. A Quality High A Average A Low A

14. B Quality High BAverage BLow B

15. Mark Your Judging Card Eggs within a class are numbered. On the scorecard the egg numbers are vertical.

16. Mark 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

17. Mark 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.

18. Mark Your Judging Card Eggs within a class are numbered. If egg #1 should get Inedible, your score card would look like this.

19. Practice Grade AA # 1

20. Practice Grade Inedible # 2

21. Practice Grade B # 3

22. Practice Grade A # 4

23. Practice Grade AA # 5

24. Practice Grade B # 6

25. Practice Grade A # 7

26. Practice Grade AA # 8

27. Practice Grade Inedible # 9

28. Practice Grade Inedible # 10

29. Check 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?

30. Check 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!

31. Check Your Judging Card The correctly marked card for the practice class!

32. More Practice Flash Cards http://www.poultry.uga.edu/courses/ps2040/flashEggQual2.htm

33. Practice Website http://www.animal.ufl.edu/Youth/poultry/broken_outs/brokenouts.htm www.animal.ufl.edu www.animal.ufl.edu Click on Youth Poultry Judging Click on Youth Poultry Judging Click on Show Me How Click on Show Me How Click on Go to Main Practice Menu Click on Go to Main Practice Menu Click on Interior Egg Quality (broken out) Click on Interior Egg Quality (broken out)