1. Poultry Judging Broken-Out Egg Quality

2. Broken-out Egg Quality
Shape and Uniformity of Albumen
Amount of Thick Albumen
Shape and Height of Yolk
Presence of Meat or Blood Spots
Less than 1/8 inch diameter = Grade B
More than 1/8 inch diameter = Inedible

3. AA Quality
Low AA
Average AA
High AA

4. A Quality
High A
Average A
Low A

5. B Quality
High B
Average B
Low B

6. Mark Your Judging Card Eggs within a class are numbered.
On the scorecard the egg numbers are vertical.

7. Mark Your Judging Card Eggs within a class are numbered.
Across from each egg, you have a choice of 4 grades:
AA, A, B, or Inedible

8. Mark Your Judging Card Eggs within a class are numbered.
Decide which grade egg #1 should get and fill in the corresponding circle completely with a #2 pencil.

9. Mark Your Judging Card  Eggs within a class are numbered.
If egg #1 should get Inedible, your score card would look like this. 

10. Practice
# 1
Grade AA

11. Practice
# 2
Grade Inedible

12. Practice
# 3
Grade B

13. Practice
# 4
Grade A

14. Practice
# 5
Grade AA

15. Practice
# 6
Grade B

16. Practice
# 7
Grade A

17. Practice
# 8
Grade AA

18. Practice
# 9
Grade Inedible

19. Practice
# 10
Grade Inedible

20. Check Your Judging Card
Before you turn your card in to the judge, be sure that you filled in only one circle on each line. 
What is wrong with this scorecard? 

21. Check Your Judging Card
Before you turn your card in to the judge, be sure that you filled in only one circle on each line. 
No answer for egg #8! 

22. Check Your Judging Card
The correctly marked card for the practice class!

23. More Practice Flash Cards

24. Practice Website www.animal.ufl.edu Click on Youth Poultry Judging
Click on Youth Poultry Judging
Click on Show Me How
Click on Go to Main Practice Menu
Click on Interior Egg Quality (broken out)