Jessie Taylor
Sizing and candling eggs are important parts of the incubation process. Candling involves holding an egg up to a bright light to see what's going on inside. It allows farmers to determine the quality of the egg, whether it's fertilized, and if there are any issues with the yolk. Egg sizing, on the other hand, is a way to categorize eggs based on weight, with official sizes such as Jumbo, Extra Large, and Peewee. Together, these practices help farmers understand the development of their eggs and can even help with packaging and selling them.
| Characteristics | Values |
|---|---|
| Definition of candling | Holding eggs up to a bright light to see what's going on inside |
| Purpose of candling | To determine if an egg is fertilized and to check the development of the embryo |
| Timing of candling | First candling on Day 7, second candling on Day 10 or 14, and last candling on "lockdown" day (Day 18) |
| Tools required | Egg candler, bright light source, cardboard box, desk lamp, digital egg weighing scale |
| Procedure | Check for cracks or marks, locate the air sac and mark with a pencil, number the egg with a pencil, compare the size of the air sac to charts, monitor humidity levels |
| Egg characteristics during candling | Vein webbing, air cell, black dot surrounded by blood vessels, yolk with or without red blood vessels, chick's eye (large black blob) |
| Considerations | Dark-shelled eggs may be harder to see through and require a brighter light source |
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What You'll Learn
How to build an egg candler
Building an egg candler is a simple process that can be done with common household materials. An egg candler is a device that allows you to see inside unhatched eggs to determine their fertility and freshness. Here is a step-by-step guide on how to build a basic egg candler:
Materials and Preparation:
First, gather the necessary materials. You will need a good-sized metal can with a lid, such as a candy container, coffee can, or any canister with a tight-fitting lid. Additionally, you will need an ordinary light fixture, small nuts and bolts, an electric cord with a plug, and an in-line switch (optional). For the "porthole," you will need a 1 1/2" diameter hole in the container's lid and a 2 1/4" diameter cork gasket to prevent eggs from cracking. Finally, you can add four legs to the side of the candler for horizontal viewing.
Assembly:
Start by positioning the light fixture inside the can. Secure it in place by punching mounting holes in the bottom of the container and using small nuts and bolts. Make another opening in the bottom for the light's electric cord and attach a plug to the free end. If desired, add an in-line switch to the cord for convenience.
Next, create the "porthole" by cutting a hole in the lid, as mentioned above. Glue the cork gasket around this opening to protect the eggs. You can create your own gasket by cutting the desired shape from gasket material, felt, or rubber.
Finally, add the four legs to the side of the candler if you choose to include them.
Usage:
To use your homemade egg candler, place the egg's wide end towards the light opening, illuminating the entire oval. Gently turn the egg a few times to promote a fuller viewing experience. In a fertile egg, you should see a fine network of veins running out from a dark center. Additionally, you can check the air sac size by marking the line between the sac and the fluid in the egg with a pencil.
It is important to note that candling should be done in a darkened room for the best visibility. By following these steps, you can build your own egg candler and gain valuable insights into the fertility and quality of your eggs.
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How to hold an egg during candling
Holding an egg during candling is a delicate process. Firstly, it is important to ensure that your hands are clean and dry to avoid introducing oils from your skin that could clog the porous shell. It is also important to avoid holding the egg for too long to minimise the risk of cracks or mishaps.
There are different methods for holding an egg during candling. Some people recommend holding the egg sideways (horizontally) and candling the blunt end (where the air cell is). This method avoids flipping the egg upside down. However, others suggest candling the egg from the fat end or the air cell end (rounded end of the egg) as it is easier to see inside the egg from this angle. This is especially true in the later stages of development when it becomes harder to see inside the egg when candling from the side.
If you are using a flashlight-style candler, you can try moving the light source around the egg to examine it from different angles. Hold the egg upright (fat end up) and move the flashlight on top, behind, and underneath the egg to get a clear view of its contents.
It is also recommended to candle in a completely dark room at night to minimise light pollution and improve visibility. By reducing external light sources, you can better observe the interior of the egg and even have a chance to see the heartbeat, which can be visible as early as day 3 of incubation.
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What to look for when candling
Candling is a simple method used to check if an egg is fertile and developing properly. It involves holding a light source to the egg to illuminate it and see what's going on inside.
- Day 1: Some people candle on the first day to check for cracks, which can allow bacteria to enter during incubation.
- Day 7: Check for early signs of life. A fertile egg will show a small dark spot (the embryo) with red veins branching out and a visible air sac. If you don't see veins or an air sac, it's likely the egg isn't developing.
- Day 14: By now, a healthy chick should take up most of the egg. Look for a darker interior, less light passing through and continued movement. If it still looks clear or hasn't changed since Day 7, the egg likely isn't viable and should be removed.
- Day 18: Some books suggest candling eggs at 18 days, but it is difficult to see much other than the increasing air sac size at this point. However, if you suspect hatching problems caused by incorrect incubation humidity, you can mark the size of the air sac onto the eggshell and compare it with a known good egg.
In general, you are looking for signs of development and growth. You can mark the eggs with a pencil to monitor progress and compare the size of the air sac as you go along. If the air sac is too small, the incubation humidity is too high, and if it is too big, the humidity is too low.
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How to grade eggs
Grading eggs can be intimidating for new farmers, as it involves a lot of new vocabulary, legal standards, and tools. However, it is a necessary process if you have chickens and plan on selling your eggs. As a general rule, you should grade all your eggs before storing, selling, or consuming them.
The grading process begins with an examination of the eggshell. The ideal eggshell is clean, smooth, and oval-shaped, with one end slightly bigger than the other. Eggs with cracked or broken shells should be discarded. If you plan on selling the eggs, remove any with unusual shapes, textures, or thin spots on the shell. While these eggs are still edible, they are more likely to break and will be unacceptable to consumers due to their appearance.
The interior of the egg is graded using a process called candling, which involves holding the egg up to a bright light or placing it on an egg candler to examine its contents. You will need to check the air cell depth, albumen (egg white) thickness, and yolk quality. The air cell is the empty space between the shell and the egg white, usually found at the bigger end of the egg. As the egg ages, the air cell depth increases, and the egg quality decreases. The egg white or albumen should be clear without any discoloration or floating foreign matter. Thick albumen allows for limited yolk movement and indicates a higher-quality egg. The yolk should be distinct in outline and free from any blemishes or blood spots. It should be surrounded by a dense layer of albumen.
In the United States, eggs are graded and labeled as AA, A, and B by the United States Department of Agriculture (USDA). Grade AA eggs are of the highest quality, with thick and firm whites and defect-free yolks. Grade A eggs are similar but with a slightly lower interior quality. Grade B eggs are noticeably different, with thin whites that allow the yolk to move around inside the egg, sometimes causing off-center yolks. While Grade B eggs are not sold in supermarkets, they are still nutritious and used commercially in powdered or liquid egg products.
It is important to note that, regardless of their grade, eggs should always be stored in the refrigerator when not being cooked or eaten to maintain their quality.
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How to size eggs
Eggs come in many different sizes, from peewee to jumbo. The size of an egg is determined by its weight, not its volume. In the United States, the USDA is the authority on egg sizes and measures egg sizes by the total weight per dozen, rather than the individual weight of each egg. This means that within a carton, some eggs may look larger or smaller than others, but the total weight of the dozen eggs will be consistent.
The size of an egg can be influenced by several factors, including the hen's age, breed, and the time of year. When hens are still learning to lay eggs, they often produce smaller peewee or small eggs. However, young hens can also lay jumbo eggs, sometimes with double yolks. As hens mature, they typically lay medium and large eggs. Certain breeds of hens are also known for laying larger or smaller eggs, with larger hens tending to lay bigger eggs. During the winter months, when a hen's production naturally slows down, her eggs may be slightly smaller.
To size eggs for baking or other purposes, it is important to consider the weight of the eggs rather than their physical size. Recipes typically call for a specific number of eggs or a total weight of eggs. If a recipe calls for a certain number of eggs, such as two large eggs, it is generally acceptable to use eggs of a similar size, such as extra-large or medium. However, if a recipe specifies a total weight of eggs, it is important to measure the eggs accurately.
To measure the weight of eggs, you can crack them into a container and use a kitchen scale to measure the total weight. If you need a specific weight, you can adjust the amount of egg whites or yolks used. For example, if a recipe calls for 150 grams of eggs, you can crack three eggs into a container, measure the total weight, and then remove some of the egg whites to reach the desired weight. This method allows for more precise baking and ensures that the egg content aligns with the requirements of the recipe.
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Frequently asked questions
Candling is the process of holding an egg up to a bright light to see what's going on inside. It is an essential part of the incubation process.
You can use a basic egg candler, or alternatively, you can build your own by placing a desk lamp with a bright low-energy light bulb inside a cardboard box with a small, round hole in the top, just big enough for the pointed end of your egg.
The best practice is to candle and check your eggs a few times during the 21-day incubation process. Some sources recommend candling eggs on days 1, 7, 14, and 16, while others recommend daily candling up to day 16 or 17. After 14 days, it is difficult to see inside the egg because the chick takes up most of the space.
