Eggs travel from the farm to the grading station registered with the Canadian Food Inspection Agency. Here the eggs are washed, gently scrubbed and dried to clear away dirt and bacteria from the shell.
Egg quality is then examined using a process called “candling” where the egg passes over a bright light, revealing the condition of the shell, the size of the air cell and whether the yolk is well-centered. The eggs are then separated into grades based on predetermined criteria, packaged according to their weight and delivered to the store.
The Journey of the Egg Chapter 6
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