1. 1. Class A eggs shall have the following quality characteristics:
(a)((a)) shell and cuticle: normal shape, clean and undamaged;
(b)((b)) air space: height not exceeding 6 mm, stationary; however, for eggs to be marketed as ‘extra’, it may not exceed 4 mm;
(c)((c)) yolk: visible on candling as a shadow only, without clearly discernible outline, slightly mobile upon turning the egg, and returning to a central position;
(d)((d)) white: clear, translucent;
(e)((e)) germ: imperceptible development;
(f)((f)) foreign matter: not permissible;
(g)((g)) unintended foreign smell: not permissible.
2. 2. Class B eggs shall be eggs which do not meet the quality characteristics provided for in paragraph 1. Class A eggs which no longer have those characteristics shall be downgraded to Class B. Eggs not being marked within 10 days after laying shall be Class B eggs.