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Commission Regulation (EC) No 589/2008Show full title
Commission Regulation (EC) No 589/2008 of 23 June 2008 laying down detailed rules for implementing Council Regulation (EC) No 1234/2007 as regards marketing standards for eggs
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- Revised 01/07/20100.74 MB
- Revised 01/07/20080.12 MB
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Article 2U.K.Quality 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.
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