If you are selling eggs, no matter whether you are selling as an individual or as a commercial egg producer, you need to process them correctly so that your customers get high quality, uncontaminated eggs and so that you are in compliance with USDA requirements. Eggs must be properly washed, graded, and sized. See links and info below.
Proper Egg Washing Procedure
Bacteria from manure, grease, blood, egg yolk etc. can cause eggs to spoil. It is vital to wash your eggs to prevent egg spoilage. Eggs that are not washed or contain defects and are for human consumption should be removed from the production line.
Wash eggs in warm water with a mild detergent to remove contaminants.
Dry eggs to remove excess moisture before packaging.
Wash eggs in warm water with a mild detergent to remove contaminants.
Dry eggs to remove excess moisture before packaging.
Grading Your Eggs
Grading is a process of grouping your eggs by weight, size, and quality. In commercial egg production this process is performed by trained USDA professionals who grade eggs by internal examination of the egg yolk, egg white, and egg air cell size.
Candling Eggs Is an Important Part of the Egg Grading Process
The easiest way to determine what grade eggs you have is to candle them. Egg candling is a process of putting a bright light against the egg shell so you can see inside the egg. This will also help you determine if there are defects like double yolked eggs, blood spots, or internal cracks in the egg shell inside the eggs.
Egg Labeling Requirements
If you are selling your eggs then you should know your egg cartons need to be labeled properly. Find out more about Egg Labeling Requirements see link below.
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References:
https://www.uspoultry.org/educationprograms/PandEP_Curriculum/Documents/PDFs/Lesson8/EggProcessingPres.pdf
https://www.uspoultry.org/educationprograms/PandEP_Curriculum/Documents/PDFs/Lesson8/EggProcessingPres.pdf
