Before grading and packing, eggs must go through several quality control processes. One of these processes is called ‘candling’, where a bright light is shone through the eggs to identify any internal or external spots or cracks. Those eggs are removed and often used for liquid or dry egg mixtures.
After candling, the eggs are then sent on to the packing unit where they are graded by size (ranging from 4 to 8) and then packed ready for dispatch.
