Section 02.02.11.200 - TERMS DESCRIPTIVE OF THE YOLK01.Outline Slightly Defined (AA Quality). A yolk outline that is indistinctly indicated and appears to blend into the surrounding white as the egg is twirled02.Outline Fairly Well Defined (A Quality). A yolk outline that is discernible but not clearly outlined as the egg is twirled.03.Outline Plainly Visible (B Quality). A yolk outline that is clearly visible as a dark shadow when the egg is twirled.04.Enlarged and Flattened (B Quality). A yolk in which the yolk membranes and tissues have weakened and moisture has been absorbed from the white to such an extent that it appears definitely enlarged and flat.05.Practically Free From Defects (AA or A Quality). A yolk that shows no germ development but may show other very slight defects on its surface.06.Serious Defects (B Quality). A yolk that shows well developed spots or areas and other serious defects, such as olive yolks, that do not render the egg inedible.07.Clearly Visible Germ Development (B Quality). A development of the germ spot on the yolk of a fertile egg that has progressed to a point where it is plainly visible as a definite circular area or spot with no blood in evidence.08.Blood Due to Germ Development. Blood caused by development of the germ in a fertile egg to the point where it is visible as definite lines or as a blood ring. Such an egg is classified as inedible.Idaho Admin. Code r. 02.02.11.200