Under U.K. & E.U. Rules only Class “A” eggs are allowed for retail sale. A Class “A” egg must have the following properties:

• A clean Smooth undamaged shell.
• An air space no bigger than 6 millimetres.
• A clear white, gelatinous and free from meat and blood spots.
• A centrally suspended yolk.
• No nasty odour.
• Be clean but washing in water is not permitted.
• Must NOT contain an embryo.