Egg Processing (PowerPoint)

This resource is an informational presentation on egg anatomy, processing, and marketing. It explains the parts of an egg (shell, albumen, yolk, chalaza, germ, air cell, membranes), USDA grading and candling, egg sizing by weight, in-line and off-line processing systems, cleaning and refrigeration practices, and the various types and labeling of eggs sold to consumers (organic, free-range, cage-free, brown, omega-3, etc.).