When candled, it can be observed that the shells of these eggs have many translucent spots that impart a "marble like" appearance to their shell surface. One flaw in the eggshell, which can easily be detected during candling, is shell spotting or "mottling", as it is sometimes called. It is during this "candling" process that flaws in the eggshell can be detected more easily. Internal evaluation requires the use of a light source over which the egg is passed so that certain quality characteristics can be assessed. The external evaluation begins with an examination of the overall appearance of the egg and considers factors such as size, shape, color, texture, cleanliness and structural integrity. Assessing eggs for quality routinely requires that they be evaluated externally and internally. Since the developed chick has to emerge from within the egg, the eggshell must also be able to be penetrated during the hatching process.Ĭommercial table eggs and hatching eggs are continually monitored for quality. The eggshell must be structurally sound enough to provide physical protection to the developing embryo throughout incubation while at the same time allow for adequate movement of respiratory gasses and water vapor. Even the slightest structural flaw has the potential to compromise the primary biological function of the eggshell, which is to provide a chamber for embryonic development.
In spite of all of the basic research that has been conducted in the area of mineral metabolism and eggshell formation, problems which are associated with the eggshell still exist.
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