Which factor includes the attributes Visibility and Shape?

• A. Factor 4 - Yolk
• B. Factor 1 - Shell
• C. Factor 2 - Air Cell
• D. Factor 3 - Whites/albumen

Answer: (A)

When evaluating eggs, the yolk is judged by how it appears inside the egg and its contour. Visibility refers to how easily the yolk can be seen through the shell or white, and shape describes whether the yolk is round and intact or flattened or misshapen. These visual cues are specific to the yolk rather than the shell, the air cell, or the whites, which are assessed by different characteristics: shell quality relates to the shell’s surface and strength; the air cell is about the size of the air space at the blunt end; and the whites/albumen relate to thickness and clarity. So the attributes of visibility and shape are used to describe the yolk.