What process is used to grade eggs?

Candling is the process used to grade eggs and involves shining a bright light through the egg to observe its contents. This allows graders to assess the quality of the egg by examining the size of the air cell, the clarity of the egg white, the position of the yolk, and any visible defects or irregularities. The brightness and uniformity of the egg's contents can indicate freshness as well as quality, helping to ensure that only the best eggs are selected for sale.

This method is particularly useful because it is a non-invasive technique that provides a clear view of the internal characteristics of the egg while allowing for quick assessments during the grading process. Factors such as blood spots or other imperfections can also be identified during candling, further aiding in determining the grade of the egg, commonly classified as AA, A, or B.

Other processes listed, such as inspection, sorting, and scanning, are related to quality control but do not specifically refer to the grading of eggs in the same direct manner as candling does. Inspection can encompass a broader examination of food safety and quality, sorting typically refers to more general categorization rather than specifically grading, and scanning may involve technological methods which are not standard for traditional egg grading.