Eggs are candled to determine the condition of the air cell, yolk, and white. Candling detects bloody whites, blood spots, or meat spots, and enables observation of germ development. Candling is done in a darkened room with the egg held before a light. The light penetrates the shell and makes it possible to observe the inside of the egg.
The candler should be set on a box or table at a convenient height (about 38 to 44 inches from the flood), so the light will not shine directly into the eyes of the operator. In candling, the egg is held in a slanting position with the large end against the hole in the candler. The egg is grasped by the small end and, while held between the thumb and tips of the first two fingers, is turned quickly to the right or left. This moves the contents of the egg and throws the yolk nearer the shell. Because of the color of their shells, browneggs are more difficult to candle than white eggs.
To do a reasonable job, an extensive knowledge of candling is not necessary, particularly if the eggs are all relatively fresh. The candling link provides instructions for the construction of two economical egg candlers.
Eggs must be candled and graded into consumer grades. Please download the grading links.
3. Packaging & Labeling
Eggs should be cleaned and sanitized before being packed into consumer cartons. To assist you, please see the labeling link.
Eggs must be packed into clean, new cartons that are labeled with the producer's name and address, the packing date, and the size and grade of the eggs.
The FDA requires that the following safe handling instructions be on the carton:
"Safe Handling Instructions: To prevent illness from bacteria: keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly."