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Optimum Egg Quality: A Practical Approach

A fresh egg, with a clean, smooth, brown or white shell, a pure, deep-yellow yolk and a translucent, firm white — this is the ideal of the egg producer and the consumer. How can producers make sure that hens lay more eggs like this, and fewer with shell or internal defects?

The Optimum Egg Quality Handbook describes 15 shell defects and 9 internal defects, each illustrated with a colour photograph. It explains the possible causes and corresponding control measures for each defect.