A quality-control measure to supplement the grading process. The following criteria have been set by the U.S. Department of Agriculture (USDA) to judge egg quality: Sample eggs are selected at random and broken out onto a level surface; The height of the thick albumen (white) is measured with a tripod micrometer and this measurement is correlated with the weight of the egg to give a Haugh unit measurement - a high Haugh value means high egg quality; At the same time, the condition of the yolk is observed.
The foodservice industry also uses a breakout test to evaluate the quality of eggs purchased. Simple observations of the condition of albumen (white) and yolk are considered adequate; generally the Haugh unit system is not used.
Egg content covers a very wide area. White is weak and watery, has no thick white and the large amount of thin white is thinly spread. The yolk is enlarged and flattened.