Article 2Quality characteristics of eggs

1

Class A eggs shall have the following quality characteristics:

a

shell and cuticle: normal shape, clean and undamaged;

b

air space: height not exceeding 6 mm, stationary; however, for eggs to be marketed as ‘extra’ it may not exceed 4 mm;

c

yolk: visible on candling as a shadow only, without clearly discernible outline, slightly mobile upon turning the egg, and returning to a central position;

d

white: clear translucent;

e

germ: imperceptible development;

f

foreign matter: not permissible;

g

foreign smell: not permissible.

2

Class A eggs shall not be washed or cleaned, before or after grading, except as provided for in Article 3.

3

Class A eggs shall not be treated for preservation or chilled in premises or plants where the temperature is artificially maintained at less than 5 °C. However, eggs which have been kept at a temperature below 5 °C during transport for not more than 24 hours or on retail premises or in annexes thereto for not more than 72 hours shall not be considered as chilled.

4

Class B eggs shall be eggs which do not meet the quality characteristics provided for in paragraph 1. Class A eggs which no longer have those characteristics may be downgraded to Class B.