Section 15-12 - Egg Quality Grades (a) AA Quality - (i) The shell must be clean, unbroken and practically normal;
- (ii) The air cell may not exceed 1/8 inch (3.2 mm) in depth, may show unlimited movement and may be free or bubbly;
- (iii) The white must be clear and at least reasonably firm so that the yolk is only slightly defined when the egg is twirled before a candling light; and
- (iv) The yolk must be clear and firm.
(b) A Quality: - (i) The shell must be clean, unbroken and practically normal;
- (ii) The air cell may not exceed 3/16 inch (4.8 mm) in depth, may show unlimited movement and may be free or bubbly;
- (iii) The white must be clear and at least reasonably firm so that the yolk outline is only fairly well defined when the egg is twirled before the candling light; and
- (iv) The yolk must be practically free from apparent defects.
(c) B Quality: - (i) The shell must be unbroken, may be abnormal and may have slightly stained areas.
- (A) Moderately stained areas are permitted if they do not cover more than 1/32 of the shell surface if localized or 1/16 of the shell surface if scattered.
- (B) Eggs having shells with prominent stains or adhering dirt are not permitted.
- (ii) The air cell may be over 3/16 inch (4.8 mm) in depth, may show unlimited movement, and may be free or bubbly.
- (iii) The white may be weak and watery so that the yolk outline is plainly visible when the egg is twirled before the candling light.
- (iv) The yolk may appear dark, enlarged, and flattened, and may show clearly visible germ development but no blood due to germ development.
- (A) The yolk may show other serious defects that do not render the egg inedible.
- (B) Small blood spots or meat spots (aggregating not more than 1/8 inch (3.2 mm) in diameter) may be present.
010-15 Wyo. Code R. § 15-12