Poultry Judging Practice Test

The grading of eggs is primarily based on which characteristics?

1. Color and size

2. Weight and age

3. Shell quality and interior quality

4. Exterior appearance only

The correct answer is: Shell quality and interior quality

The grading of eggs is primarily based on shell quality and interior quality because these factors significantly impact the freshness and overall quality of the eggs. Shell quality includes characteristics such as cleanliness, texture, and the absence of cracks or deformities. A clean and strong shell is vital for protecting the content inside and ensuring the egg's safety for consumption. Interior quality encompasses aspects like the condition of the egg white (albumen), yolk color, and the presence of air cells. These factors help in determining the freshness of the egg; for instance, fresher eggs have firmer whites and a more vibrant yolk color. Together, these attributes ensure that consumers receive eggs that are not only safe to eat but also have the desired culinary qualities. When grading eggs, inspectors evaluate these features systematically, which directly influences the market value and consumer choice.