Egg grading is to ensure the quality of the eggs and prevent the undue risk. In grading eggs, both the factors of interior quality and the exterior quality should be taken into consideration.
The first should be checked is the quality of the eggshell. The ideal eggshell is clean, smooth and the shape is oval. Eggs with cracked or broken shells should be discarded.
The interior quality of the egg is determined by a process called candling. Using an egg candler will allow you to examine the air cell, the egg yolk, the white and spots. Surface cracks on the shell are also easier to detect when candling.
The air cell is the empty space between the shell and the white which is usually found at the wide end of the egg. As egg ages, due to the escape of gas and evaporation of water, the size of the air cell grows and the quality of the egg diminishes.
The distinctness of outline is one of the determining factors of the quality of yolk. When the egg is twirled during candling, the shadow of the yolk outline cast on the shell. As an egg age, the whites become thinner which makes the yolk spin more freely and the shadow of the yolk clearer. So the more distinct the outline of the yolk, the lower is the egg quality.
The quality of the white or the albumen is determined by its clarity and thickness. The color should be clear without discolorations or floating foreign matter. Thick albumen means a higher quality egg.
Through candling blood spots and meat spots can also be revealed. Large spots will downgrade the egg.
After grading, you can use our egg grading machine to sort eggs by weight. There are eight models available to grade 4000 to 10000 pieces of eggs per hour. It is suitable for hen eggs, duck eggs, goose eggs or any other eggs.