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and eggs are no exception. The usual format for showing eggs
is that individual classes are scheduled for eggs with
different colors of shell. Occasionally classes are for eggs
that have been laid by a particular breed of poultry,
although this is more common at the big National shows where
the Breed Clubs hold their annual shows. The basic colors of eggs are; White, Tinted, Cream, Blue/Green and Brown, which can be divided into two categories; one where the rich dark Brown color is evenly distributed over the shell and another one where the dark ground color is mottled with even darker spots of Brown.
There is a standard of perfection for the perfectly shaped egg. This standard is approved by the Poultry Club of Great Britain and applies to eggs that are laid by nearly all the breeds of large poultry and bantams, whose eggs are obviously much smaller but their correct shape remains the same. The standard for the external judging of eggs is as follows;
SHAPE – Showing ample breadth, good dome, with greater length than width, the top to be much roomier than the bottom and more curved. The bottom is more pointed in the hen egg than that of a pullet, but it should not be too pointed, a circular or narrow shape is undesirable.
SHELL TEXTURE – Smooth, free from lines or bulges, evenly limed, smooth at each end and without roughness, porous parts or lime pimples.
FRESHNESS, BLOOM AND APPEARANCE – Shells to be clean, without a dull or stale appearance, eggs may be washed before showing, but not to be polished.
The classification for showing eggs is usually divided into sections. One of them is for a Single Egg where exhibitors select what they consider to be an egg that is as near to perfection as possible.
The next section is for a plate of three eggs, all of them to be the same color and shape. This may sound simple but I can assure you that even when they are laid by the same hen they tend to have slight variations.
A different class to this is when you are asked to select three eggs that are different in color and this is left to the exhibitors choice.
The next one is for a plate of six eggs. These classes are not as popular as they used to be but where scheduled they do offer a great challenge to the exhibitor. The same classes are also scheduled for Bantam eggs. One breed that lays a different shaped egg is the Silkie; their eggs are much rounder and have a fantastically smooth shell texture and occasionally separate classes are provided for them.
All the above classes are for eggs that are judged from their external appearance but classes are also provided to decide which egg has the best contents. Again there is a standard for the correct egg when it has been broken from its shell and placed in a saucer. The judge does this himself and has to be careful not to damage the yolk otherwise he has a lot of explaining to do to the unfortunate owner of the egg.
The standard says; YOLK – Rich bright golden yellow in a uniform shade, to be free from blood streaks or spots. Well rounded, smooth on the surface, to be well raised from the Albumen and sitting evenly in the center of it.
ALBUMEN – Preferably White in color, of a dense substance particularly around the yolk with its outline clearly seen and to be free from blood spots.
These classes are always very popular with all fanciers
being able to participate, it does not matter what breed has
laid the egg or within reason what shape it is, the secret
of winning is to keep your hens on a good diet,
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