Candling is the only commercially prac¬ tical method of determining interior quality on which egg grades are based. To observe each egg, the candler holds it against an open¬ ing in front of a light. This originally was a candle, hence the name. Now a 40-75-watt electric light is used. This reveals the ap¬ pearance of the inside of the egg. An ex¬ perienced candler can tell with a reasonable degree of accuracy the condition of the egg content. The egg should be twirled as it is placed before the candling light. This will cause the yolk to move within the white. Defects on the yolk and foreign material in the white can thus be seen more easily; the size and shape of the yolk as well as its out¬ line can be determined readily. The size of the air cell also should be noted as a measure of evaporation. Government Grades. In many markets, eggs may be purchased by government grades. Eggs that are officially graded ac¬ cording to U.S. standards carry a label that tells the quality (or grade), the size based on weight per dozen, and the date of grading. There are four retail or consumer grades for shell eggs, as follows: A A, A, B, and C. Eggs graded AA or A should have a large amount of firm white and a round upstanding yolk. A is the best grade commonly sold. Such eggs are ideal for cooking "as eggs,” that is, in the shell, by poaching, frying, etc. These eggs are excellent also for egg drinks and for use in fluffy omelets, souffles, sponge cakes, and angel food. Grade B eggs are usually an economical buy. They are satisfactory for general cook¬ ing and baking and for combining with many foods. They may be used also in plain omelets and scrambled eggs. Grade C eggs are rarely on the market. This grade may be used when egg flavor is not important. Dirty and cracked eggs are always low- quality eggs, and are put into lower grades. Unbroken ones may be graded as "Stained” or "Dirty.” Checked or cracked shells may be graded as "Check” or "Leaker.” Eggs are graded as to size as well as qual¬ ity. Tentative U.S. weight classes for con¬ sumer grades of shell eggs are given in Table XX. Extra-large, large, and medium-sized eggs are the ones commonly found on the market, except in the fall months, when pul¬ let eggs are available in the small class. Re¬ tail cartons also carry the date of grading. Net Minimum Table XX • Size Label Weight per Tentative Dozen Ounces Weight Classes Jumbo .... 28 for Consumer Grades Extra large . . 26 Large . 24 for Shell Eggs Medium .... 21 Small . 18 Grade-label information is a guide to other cooking qualities. When high-quality eggs are removed from the shell the eggs are compact, while low-quality eggs spread over a wide area. The yolk of a high-quality egg is upstanding and that of a low quality, very flat and easily broken. The high-quality egg has a large amount of thick white and a small amount of thin white, but the reverse is true of the lower-grade eggs; they have more thin than thick white.

AI-modernized reading of the original text

Candling is the only commercially practical method of determining interior quality on which egg grades are based. To observe each egg, the candler holds it against an opening in front of a light. This originally was a candle, hence the name. Now a 40-75-watt electric light is used. This reveals the appearance of the inside of the egg. An ex¬ perienced candler can tell with a reasonable degree of accuracy the condition of the egg content. The egg should be twirled as it is placed before the candling light. This will cause the yolk to move within the white. Defects on the yolk and foreign material in the white can thus be seen more easily; the size and shape of the yolk as well as its outline can be determined readily. The size of the air cell also should be noted as a measure of evaporation. Government Grades. In many markets, eggs may be purchased by government grades. Eggs that are officially graded according to U.S. standards carry a label that tells the quality (or grade), the size based on weight per dozen, and the date of grading. There are four retail or consumer grades for shell eggs, as follows: A A, A, B, and C. Eggs graded AA or A should have a large amount of firm white and a round upstanding yolk. A is the best grade commonly sold. Such eggs are ideal for cooking "as eggs," that is, in the shell, by poaching, frying, etc. These eggs are excellent also for egg drinks and for use in fluffy omelets, soufflés, sponge cakes, and angel food. Grade B eggs are usually an economical buy. They are satisfactory for general cook¬ ing and baking and for combining with many foods. They may be used also in plain omelets and scrambled eggs. Grade C eggs are rarely on the market. This grade may be used when egg flavor is not important. Dirty and cracked eggs are always low-quality eggs, and are put into lower grades. Unbroken ones may be graded as "Stained” or "Dirty.” Checked or cracked shells may be graded as "Check” or "Leaker.” Eggs are graded as to size as well as qual¬ ity. Tentative U.S. weight classes for con¬ sumer grades of shell eggs are given in Table XX. Extra-large, large, and medium-sized eggs are the ones commonly found on the market, except in the fall months, when pul¬ let eggs are available in the small class. Re¬ tail cartons also carry the date of grading. Net Minimum Table XX Size Label Weight per Tentative Dozen Ounces Weight Classes Jumbo .... for Consumer Grades Extra large . . Large . for Shell Eggs Medium .... Small . Grade-label information is a guide to other cooking qualities. When high-quality eggs are removed from the shell the eggs are compact, while low-quality eggs spread over a wide area. The yolk of a high-quality egg is upstanding and that of a low quality, very flat and easily broken. The high-quality egg has a large amount of thick white and a small amount of thin white, but the reverse is true of the lower-grade eggs; they have more thin than thick white.

Foods, their selection and preparation