1. Class A eggs shall have the following quality characteristics:
shell and cuticle: normal shape, clean and undamaged;
air space: height not exceeding 6 mm, stationary; however, for eggs to be marketed as ‘extra’, it may not exceed 4 mm;
yolk: visible on candling as a shadow only, without clearly discernible outline, slightly mobile upon turning the egg, and returning to a central position;
white: clear, translucent;
germ: imperceptible development;
foreign matter: not permissible;
unintended foreign smell: not permissible.
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.