When arriving at the packing station first the broken and visibly dirty eggs are picked out of a lot followed by a machanical sorting of the eggs. It’s important that machinery is frequently cleaned, although wet cleaning and disinfection shold be carried out with great care not to damage electronics.

The eggs are checked for damages and dirt at a candling station and picked out subsequently. Most packing stations have equipment for detection of cracks in the egg shell.

The next step in the process is a machine that weighs and sorts the eggs. Eggs of Class A are fit for consumption. Eggs of Class B only go to food industry through egg breaking plants or to non food.


The weight classes and quality standards vary between countries, the European standards are laid down in marketing standards for eggs (598/2008EU).