Maddie James
Candling is a process that involves examining the contents of an egg by placing it against a bright light in a dark room. It is used to determine the condition of the air cell, yolk, and egg white, and to detect abnormalities such as blood spots, meat spots, double yolks, and hairline cracks. The process gets its name from the fact that eggs were traditionally examined by the light of a candle. Today, various tools can be used for candling, including electrical devices, high-powered flashlights, and Ovascopes. Candling is particularly useful for those who are hatching eggs, as it allows them to identify fertilized eggs and monitor the development of the embryo.
| Characteristics | Values |
|---|---|
| Definition | Candling is examining the contents of an egg by placing it against a bright light to detect abnormalities such as blood spots, double yolks, hairline cracks, and thin shells. |
| Purpose | To determine the condition of the air cell, yolk, and white and to detect bloody whites, blood spots, or meat spots, and enables observation of germ development. |
| Equipment | A dark room, a bright light, and the egg. |
| Procedure | Wash your hands, candle in a dark room, hold the egg at a slight angle with the large end to the light, and turn the egg until you see something. |
| Embryo Detection | A fertilized egg will have a dark dot, a spider-like network of blood vessels, and an embryo that may be moving. |
| Non-Viable Embryo | A non-viable embryo will have a blood ring, formed when the blood vessels separate from the embryo and rest against the inside of the eggshell. |
| Non-Fertile Egg | A non-fertile egg will appear clear, without any signs of development, blood vessels, or a dark embryo. |
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What You'll Learn
How to candle eggs: the process
Candling is the process of examining the contents of an egg by placing it against a bright light. It is called candling because the bright light was once furnished by candles.
To candle eggs, you need a dark room, a bright light, and the egg you intend to candle. The candler should be set on a box or table at a convenient height (about 38 to 44 inches from the floor), so the light will not shine directly into the operator's eyes. The egg should be held in a slanting position with the large end against the hole in the candler. The small end should be grasped between the thumb and the tips of the first two fingers and turned quickly to the right or left. This moves the contents of the egg and brings the yolk nearer to the shell.
Candling is used to determine the condition of the air cell, yolk, and white. It detects abnormalities such as bloody whites, blood spots, meat spots, hairline cracks, and thin shells. A blood or meat spot appears as a small, dark dot on the egg yolk or within the white. These spots are easiest to see in white eggs and can be nearly impossible to see in darker brown eggs.
Candling is also used to determine whether an egg is fertilized and to check the growth and development of the embryo. A fertilized egg will have a network of blood vessels that appear white, with a dark outline at the center, which is the embryo. The embryo's eyes are the darkest spots inside the egg, and sometimes its movement can be seen. If the embryo dies, the blood draws away from it and forms a blood ring. All clear eggs and eggs showing blood rings or streaks should be removed from the incubator.
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What to look for: blood spots, meat spots, hairline cracks
Candling is the process of examining the contents of an egg by placing it against a bright light. It is done in a darkened room with the egg held before a light, which penetrates the egg and makes it possible to observe its inside.
What to look for: Blood spots
Blood spots are droplets of blood sometimes found on the surface of egg yolks. They are the result of the rupturing of tiny blood vessels in the hen's ovaries or oviduct. They can also occur in the egg white, which means that the bleeding occurred after the egg was released into the oviduct. Blood spots are uncommon but can be found in both store-bought and farm-fresh eggs. They are safe to eat, but you can scrape the spot off and discard it if you prefer.
Meat spots
Meat spots are usually found in the egg white and are formed from pieces of tissue. They appear as brown, red, or white deposits. Meat spots are most commonly found in the egg white and typically formed from pieces of tissue picked up by the egg when passing through the oviduct. They are usually brown in colour, and found in the thick albumen, chalazae, or the yolk. They range in size from 0.5 mm to more than 3 mm in diameter.
Hairline cracks
Cracks appear as white veins in the shell. Since cracks open the way for bacteria to enter, eliminate these eggs from your selection for hatching or eating. Cracks are more likely to occur in eggs with thin shells.
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How to identify a fertilised egg
To identify a fertilised egg, you need to candle it. This involves examining the contents of an egg by placing it against a bright light in a darkened room. The light penetrates the egg and makes it possible to observe the inside of the egg.
Firstly, ensure your hands are washed to minimise the risk of transferring bacteria to the eggs. Then, place the egg on the candler in a darkened room and turn on the light. The candler should be set on a box or table at a convenient height (about 38 to 44 inches from the floor), so the light will not shine directly into the operator's eyes. The egg should be held in a slanting position with the large end against the hole in the candler. The egg is grasped by the small end and, while held between the thumb and tips of the first two fingers, is turned quickly to the right or left. This moves the contents of the egg and brings the yolk nearer to the shell.
After a week of incubation, if an egg is fertilised, you will see the embryo starting to develop as a dark spot with spider-like veins stretching out around it. You may also see the dark eyes of the embryo or the embryo moving slightly. A small reddish area with blood vessels extending away from it will be visible in fertilised eggs. This is the embryo floating around inside the egg. If the embryo dies, the blood draws away from it and forms what is called a blood ring.
If you are unable to candle an egg, you can crack it open and check for a white bullseye on the egg yolk, which is actually two rings of white, one inside the other. This indicates that the egg is fertilised.
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How to identify a 'quitter' egg
To identify a "quitter" egg, you must candle it. Candling involves examining the contents of an egg by placing it against a bright light in a dark room. This allows you to observe the inside of the egg and identify any abnormalities.
To candle an egg, follow these steps:
- Wash your hands to minimize the risk of transferring bacteria to the eggs.
- Set up your candling station in a completely dark or very dimly lit room.
- Place the egg on the candler or against a bright light source, such as a high-powered flashlight or an Ovascope. The light should be set at a convenient height (about 38 to 44 inches from the floor) to avoid shining directly into your eyes.
- Hold the egg at a slight angle, with the large end against the light. Use your thumb and the tips of your first two fingers to grasp the small end of the egg.
- Turn the egg quickly to the right or left, moving the contents and bringing the yolk nearer to the shell. Look at the egg from different angles to get a better view of the inside.
- Identify any abnormalities or signs of development.
A "quitter" egg is a fertilized egg that has stopped developing during incubation. Here are some signs to look for when identifying a "quitter":
- Blood Ring: The main indication of a "quitter" is the presence of a blood ring. This forms when the embryo dies, and the blood vessels separate from it, resting against the inside of the eggshell.
- Dark Red Streaking: Dark red streaking inside the egg can indicate a "quitter"; however, streaking can also be present in healthy embryos, so it is better to rely on the blood ring.
- Lack of Development: A "quitter" egg will appear clear, similar to an unfertilized "yolker" egg, with no signs of development. There will be no blood vessels, no dark embryo, and no movement.
It is important to identify and remove "quitter" eggs from the incubator to prevent them from rotting and exploding, which can expose other eggs to bacteria.
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How to candle brown eggs
Candling is a process that uses a bright light source to detect imperfections within an egg, such as blood spots, meat spots, hairline cracks, and thin shells. It is done in a darkened room with the egg held before a light, which penetrates the egg and makes it possible to observe its inside. The light should be set at a convenient height (about 38 to 44 inches from the floor) so that it does not shine directly into the eyes of the operator. The egg is then held in a slanting position with the large end against the hole in the candler. The small end of the egg is grasped and, while held between the thumb and tips of the first two fingers, is turned quickly to the right or left. This moves the contents of the egg and brings the yolk nearer to the shell.
Brown eggs are more difficult to candle than white eggs due to the colour of their shells. Blood spots are also more common in brown eggs, with an incidence rate of around 18% compared to only 0.5% in white eggs. As a result, brown eggs with blood spots are more likely to pass through the candling process undetected.
To candle brown eggs effectively, it is recommended to use a high-powered light source, such as a bright flashlight or an Ovascope, in a darkened room. The egg should be held at a slight angle, with the large end towards the light, and turned slowly to observe all angles of the egg for small dark spots around the yolk. These spots are easier to see in white eggs and can be challenging to detect in brown eggs. It may be helpful to start with white-shell eggs to gain practice in candling before attempting to candle brown eggs.
If candling does not reveal any spots, it does not necessarily mean that the egg is free of blood spots. In some cases, the spots may be so small or well-camouflaged that they are difficult to detect even with proper candling. However, it is important to note that eggs with blood spots are generally safe to consume as long as they are properly cooked. Consuming raw or undercooked eggs with blood spots increases the risk of salmonellosis, which can lead to diarrhea, fever, and abdominal cramps.
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Frequently asked questions
Candling is the process of examining the contents of an egg by placing it against a bright light in a dark room. It is used to detect abnormalities such as blood spots, double yolks, hairline cracks, and thin shells.
To candle eggs for blood spots, use a bright light source such as a flashlight or an Ovascope to check for blood vessels within the interior of the egg. Look for small dark spots around the yolk, which indicate the presence of blood.
Candling eggs require a dark room, a bright light source, and the eggs you intend to examine. It is best to use white-shell eggs as they are easier to candle than eggs with coloured or speckled shells.
