Egg processing involves:

• Washing to remove contaminants such as manure and blood
• Removing eggs with abnormal shapes or other defects
• Holding eggs to a concentrated light (candling) to identify internal defects
• Grading according to characteristics such as quality and weight
• Packaging to ensure safe shipment and enhanced product appearance
• Labeling with the Plant Code, as well as Packing and Sell By dates
• Including other relevant labels, like nutritional facts, a “keep refrigerated” advisory and the UEP Certified logo
• Storing in refrigeration prior to transport
• Transporting from the farm at a temperature of 45˚ F

See also Candling, Grading, Inline processing, Further processing