The Poultry Club of Great Britain Year Book of 1948 published instructions for judgind eggs at shows held under their rules. It also included a scale of points for judging the external egg and the internal egg. The standard remained until modified for the fourth edition of The Poultry Club Standards in 1982. The standard has been based upon that used by W Powell Owen, president of the Club 1939-52.

The following revision has recently been passed by the Poultry Club of Great Britain Council for the fifth edition of the Poultry Club Standards. It was the result of consultation between myself, specialist egg breed clubs and the egg judges panel. Much of the revision seeks to clarify and amplify but the following were major points of discussion. it was felt that waterfowl and turkey eggs should be described separately as they are different species. Weights have been specified.

The weight limit of one and a half ounces for bantam eggs was considered at length. Some felt strongly that it should be raised to one and three quarter ounces as their breed rarely laid smaller eggs. Indeed at the only recorded egg trials for 'miniatures' a good percentage of the eggs were classed as 'supers' weighing one and three quarter ounces. However, the majority decision was to keep the one and a half ounce limit, originally suggested by Max Butler, so as to encourage the breeding of 'small' miniatures as required by bird standards.

There is often considerable confusion over what constitutes a 'tinted' colour. Many tinted classes at shows have eggs ranging from light brown to cream which can make judging difficult if classes for both light and brown and cream are scheduled. Tinted is thus in brackets and synonymous with light brown in the new standard.

Colour is very important in some breed club standards e.g, Welsummers, Marans and Araucanas. A proposal to give more points for colour in breed classes was defeated on the grounds that a two tier points sytem would be confusing. The new standard emphaisises the importance of colour in breed classes and instructs judges to penalise poor exhibits.

The final major change has been to the points given for internals. The previous standard included freshness features under the points for yolk and albumen. These have now been reallocated under freshness. The freshness description has now four criteria 95 points each) small air space; unwrinkled yolk; high yolk and firm albumen.

STANDARD FOR EGGS
The Poultry Club has authorised the following standard scale of points for judging eggs:

EXTERNAL
Shape: Showing ample breath, good dome, with greater length than width, the top to be much roomier than the bottom and more curved. The bottom should not be too pointed, and a circular, or even narrow shape is desirable.

The ideal shape is described as an elliptical cone. In outline it is an asymmetrical ellipse or 'Cassinian oval' and a cross section at any point across the egg's girth is a perfect circle. This description is best shown by the large fowl egg. Pullet eggs are less pointed whereas some breeds of bantams characteristically lay more pointed eggs.

Turkeys' ducks and geese are distinct species and each lays eggs of a slightly different shape. hence they should be shown in their own classes. Turkeys eggs are quite short and conical. Duck eggs are slightly elongated and those of bantam ducks tend to be pointed. Geese lay eggs which are lacking for girth and narrow towards the pointed end.

Size: Mere size is not a deciding point but should be appropriate for the breed and species. A pullet's normal egg when the bird starts to lay is 49.6g 91.75ozs) and increases quickly to 56.7g 92ozs) exceeding that after several months of production. There is another increase in the hen after the moult. Bantam eggs should not exceed 42.5g (1.5ozs). Eggs weighing in excess of this should be passed.

Turkey and duck eggs weigh between 70.9 (2.5 ozs) and 92.2g (3.25 ozs). Bantam duck eggs should not exceed 63.8g (2.25 ozs). Goose eggs vary with breed. Lighter geese lay eggs from 141.8g (5 ozs) and heavy breeds can weigh up to 198.6 g (7 ozs)

Shell texture: Smooth, free from lines or bulges, evemly limed, smooth at each end, wothout roughness, porous parts or lime pimples.

Colour: Brown, light brown (tinted) cream, white, mottled or speckled, blu, green, olive and plum.

The colour should be even and in the case of mottled or speckled eggs, regular mottles or speckles are preferred. mottled or speckled eggs are shown according to their ground colour. Where a Breed Club has stated in its standard that a particular colour is required, any variations from this will be penalised.

Freshness, bloom and appearance: Shells to be clean, without dull or stale appearance as befits a new laid egg. Shell surfaces may be shiny or matt but should be free from blemishes such as stains and nest marks. Eggs may be washed in preparation but not polished.

In duck eggs the position of the air space can be apparent. This is not considered a fault. Muscovy duck eggs often have a wax cuticle which may be removed.

Matching and uniformity: Eggs forming a plate or exhibit to be unifrom in shape, shell texture, size, colour and appearance.

INTERNAL
Yolk: Rich, bright golden yellow, free from blood streaks or 'meat' spots. Well-rounded and well-raised from the centre of the albumen. One uniform shade. Blastoderm or germ spot discoloured and there should be no sign of embryo development.

Albumen: This is clear with no blood spots or signs of cloudiness and preferably with no tint of colour. It is of dense substance, particularly around the yolk and the differentiation between this thick albumen and the thin outer should be distinct. Waterfowl albumen must be clear, it is also more viscous and distinct. Waterfowl albumen must be clear, it is also more viscous and distinct than the hen's albumen and for these reasons waterfowl contents should be exhibited in classes separate from large fowl and bantam.

Chalaze: Each chalaza to resemble a thick cord of white albumen opposite each other and attached to the yolk, keeping it to the centre of the inner albumen. Free from blood and 'meat' spots.

Airspaces: Small, about 1.5cm in diameter (1cm in bantams). the membrane adhering to the shell. It should be placed at the broad (dome) end, ideally just to one side.

Freshness: Indicated by small, taut airspace and unwrinkled top surface of yolk which should be raised and not lacking in height. A stale albumen lacks differntiation and is watery and runny.

Serious defects (for which eggs should be passed): More than one yolk. Staleness. Polished of over prepared shells. overweight in bantam eggs including contents classes. A developing embryo as shown by a 'halo' around the germ spot. excessive blood streaks and 'meat' spots.

Disqualification: Addition to colouring to shells. Artificial polish or colouring would amount to disqualification and a report to the Poultry Club of Great Britain.

Adapted from 'Egg Standards', by Malcolm Thompson, in the 1995 Poultry Club of Great Britain Year Book.

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