DRAFT UGANDA STANDARD  
  DUS 2664  
First  Edition  
2022 -mm-dd 
 
 
 Reference number  
DUS 2664: 2022  
© UNBS 2022   
  
Poultry and poultry products  — Pickled eggs  — Specification  
 DUS 2664 : 2022  
ii   © UNBS 2022  – All rights reserved  
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda  Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct application  
© UNBS 2022   
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written 
permission from UNBS.  
Requests for permission to reproduce this document should be addressed to  
The Executive Director  
Uganda  National Bureau of Standards  
P.O. Box 6329  
Kampala  
Uganda  
Tel: +256 41 7 333 2 50/1/2 
Fax: +256 41 4 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  DUS 2664: 2022  
© UNBS 2022  – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ....................  v 
1 Scope  ................................ ................................ ................................ ................................ .............  1 
2 Normative references  ................................ ................................ ................................ ...................  1 
3 Terms and definitions  ................................ ................................ ................................ ..................  2 
4 Description  ................................ ................................ ................................ ................................ .... 3 
5 Types and forms of presentation  ................................ ................................ ................................  3 
6 Requirements  ................................ ................................ ................................ ................................  4 
6.1 General re quirements  ................................ ................................ ................................ ..................  4 
6.1.1  Ingredients  ................................ ................................ ................................ ................................ .... 4 
6.1.2  Quality requirements ................................ ................................ ................................ ....................  4 
6.1.3  Specific requirements  ................................ ................................ ................................ ..................  5 
7 Food additives  ................................ ................................ ................................ ..............................  5 
8 Contaminan ts ................................ ................................ ................................ ................................  5 
8.1 Veterinary Drug Residues  ................................ ................................ ................................ ...........  5 
8.2 Heavy metals  ................................ ................................ ................................ ................................ . 5 
8.3 Hygiene.  ................................ ................................ ................................ ................................ .........  6 
9 Weights and measures.  ................................ ................................ ................................ ...............  6 
10 Packaging.  ................................ ................................ ................................ ................................ ..... 6 
11 labelling.  ................................ ................................ ................................ ................................ ........  7 
11.1  General.  ................................ ................................ ................................ ................................ .........  7 
11.2  Nutrition declaration.  ................................ ................................ ................................ ...................  7 
12 sampling  ................................ ................................ ................................ ................................ ........  7 
Annex  A (normative)  Pickled Egg Production  ................................ ................................ .......................  8 
A.1 General  ................................ ................................ ................................ ................................ ..........  8 
A.2 Preparation  ................................ ................................ ................................ ................................ .... 8 
A.2.1  Vinegar -based pickled eggs  ................................ ................................ ................................ ........  8 
A.2.2  Oil-based pickled eggs  ................................ ................................ ................................ ................  8 
A.2.3  Brine -based pickled eggs  ................................ ................................ ................................ ...........  9 
A.2.4  Sweet and sour based pickled eggs  ................................ ................................ ...........................  9 
A.2.5  spicy based pickled eggs  ................................ ................................ ................................ ............  9 
A.2.6  Finished product  ................................ ................................ ................................ ..........................  9 
Annex  B (normative)  Determination of the proportion of egg to gravy  ................................ ............  11 
B.1 Procedure  ................................ ................................ ................................ ................................ .... 11 
Annex  C (normative)  Determination of sodium chloride  ................................ ................................ .... 12 
C.1 Reagents  ................................ ................................ ................................ ................................ ..... 12 
C.2 Procedure  ................................ ................................ ................................ ................................ .... 12 
C.3 Calculatio n ................................ ................................ ................................ ................................ .. 12 
Annex  D (normative)  Determination of acidity  ................................ ................................ ....................  13 
D.1 Reagents  ................................ ................................ ................................ ................................ ..... 13 
D.2 Procedure  ................................ ................................ ................................ ................................ .... 13 
D.3 Calculation  ................................ ................................ ................................ ................................ .. 13 
Annex  E (nor mative)  Determination of solubility  ................................ ................................ ................  14 
E.1 Procedure  ................................ ................................ ................................ ................................ .... 14 
E.2 Calculation  ................................ ................................ ................................ ................................ .. 14 
Annex  F (informative)  Schematic depiction of the general process for hard -cooked pickled egg 
production  ................................ ................................ ................................ ................................ ... 16 
Bibliography  ................................ ................................ ................................ ................................ .............  17 DUS 2664 : 2022  
iv   © UNBS 2022  – All rights reserved  
  DUS 2664: 2022  
© UNBS 2022  – All rights reserved  v 
 Foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal  under the Ministry of Trade , Industry and 
Cooperatives  (MTIC)  established under Cap 327 , of the Laws of Uganda , as amended .  UNBS is mandated to 
co-ordinate the elaboration of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point on Technical Barriers to Trade (TBT)  Agreement  of the World Trade Organis ation 
(WTO).  
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical Committee 
is established to deliberate on standards in a given field or area and consists of key stakeholders including 
government, academia, consu mer groups, private sector and other interested parties.  
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
The committee responsible for this document is Technical Committee UNBS/TC 214, Poultry and poultry 
products . 
 
 
 
 
 
 
 
 
 
 
 
 DUS 2664 : 2022  
vi   © UNBS 2022  – All rights reserved  
 Introduction  
Pickling is a traditional method of food preservation applied to fruits, vegetables, and foods of animal origin such 
as meats and eggs. Due to the shifts in consumer preference away from commercially processed and artificially 
preserved foods, pickling has re -emerged as an attracti ve processing alternative in an effort to produce “all 
natural” or “minimally processed” foods. There is an increase in the production of eggs that are consumed as 
table eggs, processed egg products while others are used as hatching eggs. Some of the shell ed eggs are 
further processed and used by the food industry as ingredients in other foodstuffs.  
Hard -cooked pickled eggs are processed  as quick food or snacks offering a different way of eating, flavouring, 
and preserving eggs. Consumers accept both homema de and commercial hard -cooked pickled eggs. The 
preparation of pickled eggs starts with cooking and peeling eggs, followed by packaging in acidic brine that may 
contain water, acidulants, vegetables, preservatives, colouring agents, spices, and other ingre dients. Although 
different avian species (Chicken, Duck, Turkey, Goose, Quail, Pheasant, Emu, Ostrich and Guinea fowl), can 
be used to obtain the eggs, the final taste and sensory properties of pickled eggs largely depend on the brine 
composition. After th e eggs are hard -boiled, the shell is removed and they are submerged in a solution of 
vinegar, salt, spices, and other seasonings. Recipes vary from the traditional brine solution for pickles, to other 
solutions, which can impart a sweet or spicy taste.  
Com mercial production of pickled eggs requires a thorough understanding of acidity and pH. The microbiological 
safety of hard -cooked eggs pickled in vinegar brine is dependent on the product pH. The pH of a pickled product 
for control of pathogenic microorgan isms, particularly Clostridium botulinum, which produces a lethal toxin 
causing botulism. Thermal processing provides additional safety and stability; the acidity of the product also 
influences the shelf life of pickled eggs because the acidic environment controls many spoilage microorganisms. 
Thus, processors have a vested interest in measuring and maintaining a specified acidity in their products.  
Whereas all hard -cooked pickled egg production involves the acidification of eggs, processes may vary 
dependi ng on ingredients, storage temperature requirements, and available equipment. The quality of the eggs, 
for preparation as pickled eggs, was found to be dependent upon the interior shell egg quality. A brown 
discoloration of hard -cooked egg albumen was foun d to be associated with the loss of interior shell egg quality. 
The ease of peeling the eggshell and the smoothness of the albumen surface improved with the age and/or 
increase in the pH of the egg. The delay between peeling the hard -cooked egg and using i t in a food product or 
as a food allows for growth of microorganisms. Bacterial counts of peeled eggs held at 25°C for four days 
increased the process of microorganisms in the pickled eggs.  
This standard is presently being formulated to ensure the producti on of quality pickled eggs that are acceptable 
to the consumer and feasible for manufacture . 
 
 
 DRAFT UGANDA STANDARD  DUS 2664: 2022  
 
© UNBS 2022 – All rights reserved  1 
 Poultry and poultry products  — Pickled eggs  — Specification  
1 Scope   
This Draft  Uganda Standard specifies the requirements, sampling and test methods for pickled eggs for direct 
human consumption, including for catering purposes or for repackaging if required . 
2 Normative references   
The following documents are referred to in the tex t in such a way that some or all of their content constitutes 
requirements of this document. For dated references, only the edition cited applies. For undated references, the 
latest edition of the referenced document (including any amendments) applies.  
AOA C 942.17, Arsenic in food. Molybdenum blue method ; 
AOAC 999.11, Lead, Cadmium, Copper, Iron, and zinc in foods. Atomic absorption spectrophotometry after dry 
ashing ; 
US 28 EAS 39 , Code of practice for hygiene in the food and drink manufacturing industry ; 
US 45, General standard for food additives ; 
US 738, General standard for contaminants and toxins in food and feed ; 
US 1659, Materials in contact with food — Requirements for packaging materials ; 
US 1682, Edible eggs in shell – Specification ; 
US CAC/MRL -2, Maximum Residue Limits (MRLs) and Risk management Recommendations (RMRs) for 
Residues of Veterinary Drugs in food ; 
US CAC/RCP 15, Code of hygienic practice for eggs and egg products ; 
US EAS 12, Potable water — Specification ; 
US EAS 35, Fortified food grade  salt — Specification ; 
US EAS 38, Labelling of pre -packaged foods — General requirements ; 
US EAS 123, Distilled water — Specification (2nd Edition) ; 
US EAS 147 -1, Vinegar - Specification Part 1: Vinegar from natural sources ; 
US EAS 147 -2, Vinegar - Specifi cation Part 2: Vinegar from artificial sources ; 
US EAS 321, Edible fats and oils – Specification ; 
US EAS 803, Nutrition labelling — Requirements ; DUS 2664: 2022  
2 © UNBS 2022  – All rights reserved  
 US EAS 805, Use of nutrition and health claims — Requirements ; 
US ISO 948, Spices and condiments — sampling ; 
US ISO 4833 -1, Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — 
Part 1: Colony count at 30 °C by the pour plate technique ; 
US ISO 6579 -1, Microbiology of the food chain — Horizontal method for the detection, enumeration and 
serotyping of Salmonella — Part 1: Detection of Salmonella spp .; 
US ISO 6888 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
coagulase -positive staphylococci (Staphylococcus aureus and other spec ies) — Part 1: Technique using Baird -
Parker agar medium ; 
US ISO 7937, Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of 
Clostridium perfringens - Colony -count technique ; 
US ISO 11290 -2, Microbiology of food and anima l feeding stuffs - Horizontal method for the detection and 
enumeration of Listeria monocytogenes -- Part 2: Enumeration method ; 
ISO 16649 -1, Microbiology of the food chain — Horizontal method for the enumeration of beta -glucuronidase -
positive Escherichia c oli — Part 1: Colony -count technique at 44 degrees C using membranes and 5 -bromo -4-
chloro -3-indolyl beta -D-glucuronide ; 
US ISO 21527 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
yeasts and moulds — Part 1: Co lony count technique in products with water activity greater than 0.95 ; 
US ISO 21527 -2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
yeasts and moulds — Part 2: Colony count technique in products with water acti vity less than or equal to 0.95 ; 
 
3 Terms and definitions   
ISO and IEC maintain terminological databases for use in standardization at the following addresses:  
— ISO Online browsing platform: available at http://www.iso.org/obp  
3.1  
Pickled Eggs  
product prepared under hygienic conditions from peeled hard -boiled, sound and wholesome poultry eggs 
immersed in a solution, of vinegar and spice, which imparts a different flavour to the eggs.  
3.2  
Eggs  
female reproductive primary cell, the ovum.  
 3.3  
Hard -boile d eggs  
eggs cooked with their shells unbroken, usually by immersion in boiling water so that the egg white and egg 
yolk both solidify  
 3.4  
extraneous matter  
any foreign matter in the pickled eggs associated with objectionable conditions or practices in production, 
storage, or distribution; included are filth, decomposed material due to microorganisms, and miscellaneous 
matter such as sand and soil, glass, rust, or other foreign substance.  DUS  2664: 2022  
© UNBS 2022  – All rights reserved  3 
  3.5  
Yolk  
portion of an egg with the primary function to supply f ood for the development of the bird embryo  
 3.6  
Flock  
number of birds of one kind feeding, resting, or traveling together  
 3.7  
Eggshell  
 the outer covering of an egg, which may be soft or hard, spotted or not spotted depending on the bird in 
particula r 
 3.8  
Pickles  
edible products, such as eggs, that have been preserved and flavoured in a solution of brine or vinegar and 
other spices   
3.9  
Peeled eggs  
Eggs having the entire eggshell removed after hard -boiling  
4 Description  
Pickling is a process of preserving perishable food in vinegar and/or oil with added spices, salt and condiments 
in the form of a ready to eat product. Egg pickle is a comparatively new product. Egg pickle can be prepared 
from chicken, duck or quail eggs, depending on their availability and acceptability. Egg pickle is novel food 
product having a relatively long shelf life at ambient temperature.  
Egg pickling is the process of preserving hard cooked egg in vinegar and/oil with added spices, salt and 
condim ents in the form of ready to eat product. The egg pickle has advantage over other methods of eggs 
preservation as it does not require refrigeration or freezing conditions during storage and its spicy sensory 
characteristics make it desirable to the consume rs. 
Pickles occupy an important place among the traditional food processed in a number of countries in the world. 
With the increasing popularity of eggs and egg products, there is a good scope for the utilisation of eggs in the 
form of pickle  
Technological  details pertaining to the process  of pickled eggs have been worked out with a view to offer such 
nutritious, ready -to-eat product to the consumers . 
5 Types and forms of presentation  
5.1 Pickled eggs may be presented in the following types:  
a) Vinegar -based egg pickle in accordance with Annex A  
b) Oil-based egg pickle in accordance with Annex A.  
5.2 Pickled eggs may also be presented in the following forms : 
a) Brine based egg pickle  
b) Sweet and sour based egg pickle   
c) Spiced based Pickled Eggs   DUS 2664: 2022  
4 © UNBS 2022  – All rights reserved  
 d) Any other forms of pres entation as long as the quality requirements are in accordance to the 
standard . 
6 Requirements  
6.1 General requirements  
6.1.1 Ingredients  
Pickled eggs shall be a product derived from sound, wholesome eggs. Substances that may be added to pickled 
eggs include spices, brine, vegetables, edible oil, vinegar, sugar, edible salt, food additives and water  in 
accordance with the relevant standards . 
6.1.2 Quality requirements  
Pickled eggs shall meet the following characteristic:  
a) pickled eggs shall be made from  hard-cooked eggs from clean and sound -shelled  edible eggs 
of different avian species, such as Chicken, Duck, Turkey, Goose, Quail, Pheasant, Emu, 
Ostrich and Guinea fowl  in accordance with US 1682 ; 
b) the shell does not break during cooking, peels off easily  and does not adhere to the coagulated 
albumen in accordance with US CAC/RCP 15 ; 
c) the yolk is centred and free of dark rings by rapidly cooling the hard -cooked eggs by rinsing in 
cold water ; 
d) shall come from flocks (both breeding and laying) in good health s o that flock health does not 
adversely affect the safety and suitability of the eggs in accordance with US 1682 ; 
e) All equipment coming in contact with raw materials or products in the course of processing  
shall be kept clean. An ample supply of steam and wa ter, hoses, brushes and other equipment 
necessary for proper cleaning of machinery and equipment shall be available. The equipment 
may be sterilized by immersion in or swabbing with hypochlorite solution or other suitable 
chlorine solution in accordance wi th US 28 EAS 39 ; 
f) Quality of water used for processing shall be in accordance with to US EAS 12 and US EAS 
123; 
g) Salt used shall be in accordance with to US EAS 35 ; 
h) Only pure, wholesome, edible vegetable oil complying with US EAS 321 and other relevant 
Stand ards shall be used for frying of spices and condiments ; 
i) Spices and condiments shall be clean, sound, fit for human consumption in accordance with 
US ISO 948 and other relevant standards ; 
j) The material shall be prepared and handled under strict hygienic conditions by persons free 
from contagious and infectious diseases and only in premises maintained in a thoroughly clean 
and hygienic conditions and having adequate and safe water supply in accordance with  US 
28 EAS 39 ; 
k) The egg pickles shall possess a goo d uniform colour, appearance, good texture and normal 
characteristic taste and flavour typical of the type ; 
l) The product shall be free from pieces of egg shell, feathers, hairs, dirt, insects or any other 
extraneous matter ; DUS  2664: 2022  
© UNBS 2022  – All rights reserved  5 
 m) The product shall not be unduly h ard or rubbery and shall be devoid of any objectionable taste, 
smell or odour;  
n) Peeled eggs that are not pickled within 2 hours of cooking shall be kept refrigerated at 5°C 
(41°F) or below until use and for no longer than 1 week;  
o) pickled eggs shall not be l eft at room temperature other than during the period for serving (2 
hours or less);  
p) Jars and lids in which pickling will occur shall be sterilized;  
q) An adequate acidification to a pH below 4.6 shall be guaranteed;  
r) Refrigeration at 4°C (39°F) during pickling  is advisable  and Once opened, hard -cooked pickled 
eggs shall be kept refrigerated;  and 
s) Pricking, poking holes, or otherwise handling whole eggs in a manner that might allow spores 
or bacteria into the yolk shall be avoided.  
6.1.3 Specific requirements  
Pickled eggs shall comply with the following requirements when tested with the specified test methods in Table 
1 
Table 1 — requirements for pickled eggs   
S.No  Characteristic  Requirements  Method of test  
Vinegar -based  Oil-based  
i.  Acidity as percent acetic acid, Min  0.8 0.6 Annex D  
ii.  Sodium chloride in brine, % (w/v),max  3.0 6.0 Annex C  
iii.  pH of the pickling medium  3.2-4.6 3.6-4.6 Annex D  
. 
7 Food additives  
Food additives used shall be in accordance with US 45 . 
8 Contaminants  
The pickled eggs shall comply with the maximum levels for contaminants and toxins according to US 738 . 
8.1 Veterinary Drug Residues  
Edible eggs in shell used in the processing  of pickled eggs shall have a maximum residual limit for veterinary 
drugs in accordance with US CAC/MRL -2. 
8.2 Heavy metals  
Pickled eggs shall not exceed the limits of heavy metal Contaminants as in Table 2  DUS 2664: 2022  
6 © UNBS 2022  – All rights reserved  
 Table 2 — Requirements for heavy metal in pickled eggs  
S.No  Characteristic  Requirements  Method of test  
Vinegar -based  Oil-based  
i.  Arsenic, (As),max  1.0 1.0 AOAC 942.17  
ii.  Lead, (Pb),max  0.3 0.3 AOAC 999.11  
 iii.  Cadmium, (Cd),max  0.3 0.3 
 
8.3 Hygiene . 
8.3.1  Pickled eggs shall be processed, packaged and transported following hygienic practices in accordance 
with US 28 EAS 39 . 
8.3.2  Pickled eggs shall comply with  the microbiological limits given in Table 3 when tested in accordance 
with the test methods specified there in . 
Table 3 — Microbiological requirements for pickled eggs  
S.No  Microorganism  Limit  Method of test  
Vinegar -based  Oil-based  
i.  Total plate count, cfu/g, max  103 103 US ISO 4833 -1 
ii.  Yeast and mould count, cfu/g, max  Absent  Absent  US ISO 21527 -2 
US ISO 21527 -1 
iii.  E.coli cfu/ml, max.  Absent  Absent  ISO 16649 -1 
iv.  L. monocytogenes  cfu/ml, max.  Absent  Absent  US ISO 11290 -2 
v.  Staphylococcus aureus cfu/g, max.  Absent  Absent  US ISO 6888 -1 
vi.  Salmonella, 25 g, max  Absent  Absent  US ISO 6579 -1 
vii.  Clostridia , cfu/g, max  Absent  Absent  US ISO 7937  
 
9 Weights and measures . 
The weight of the package of the product shall comply with the Weights and Measures Act  
10 Packaging . 
Pickled eggs shall be packaged in food grade packaging materials in accordance with US 1659  DUS  2664: 2022  
© UNBS 2022  – All rights reserved  7 
 11 labelling . 
11.1 General . 
11.1.1. In addition to the requirements in US EAS 38, the following specific labelling requirements shall apply 
and shall  be legibly and indelibly marked : 
a) name of the product as “ X pickled eggs”,  where “X” is replaced by the specific type of product  
b) statement ‘Food for Human Consumption’ shall appear on the package’  
c) storage conditions and instructions as “Store in a cool dry place away from any contaminants’  
d) list of ingredients in descend ing order  
e) instructions for use  
f) Warranty given by the processer  to be not less than 6 calendar months in case of vinegar -
pickled  
g) Pickled eggs not less than 4 calendar months in case of oil -based  egg pickle stored at an 
ambient temperature below 37 °C and relative humidity 85 percent  
11.1.2 When labelling non -retail packages, information for non -retail packages shall be given either on the 
packages or in enclosed documents, except that the n ame of the produce, lot identification and the name and 
address of the processer  or packer shall appear on the package . 
11.2 Nutrition declaration . 
Any added essential nutrients declaration shall be labelled in accordance with US EAS 803, US EAS 804 and 
US EAS 805 . 
12 sampling  
Sampling shall be done in accordance with the relevant methods.  
 
 
 
 
 DUS 2664: 2022  
8 © UNBS 2022  – All rights reserved  
 Annex  A 
(normative)  
 
Pickled Egg Production  
A.1 General  
Whereas all hard -cooked pickled egg production involves the acidification of eggs, processes may vary 
dependi ng on ingredients, storage temperature requirements, and available equipment.  
The quality of the eggs, for preparation as pickled eggs, was found to be dependent upon the interior shell egg 
quality. A brown discoloration of hard -cooked egg albumen was found to be associated with the loss of interior 
shell egg quality. The ease of peeling the eggshell and the smoothness of the albumen surface improved with 
the age and/or increase in the pH of the egg. The delay between peeling the hard -cooked egg and usi ng it in a 
food product or as a food allows for growth of microorganisms . 
A.2 Preparation  
A.2.1  Vinegar -based pickled eggs  
For preparation of vinegar -based pickled eggs, the steps given below shall be followed:  
A.2.1.1  Fresh eggs shall be stored at ambient  temperature for at least 24 hours prior to hard cooking in 
water containing 2 percent (w/v) common salt, for about 10 min at simmering temperature. Cover the eggs 
completely with cold water and bring quickly to near boiling;  
A.2.1. 2 After boiling, the eggs shall be cooled immediately in running tap water and peeled off manually. 
There shall be no pieces of egg shell or shell membrane adhering over the peeled eggs. Peeled eggs showing 
torn or rugged -looking albumen surface shall not be used for pickling;  
A.2.1. 3 Pickling solution shall consist of vinegar and water (50: 50 v/v), 8 percent (w/v) common salt, and 
2 percent (w/v) each spice mixture, onion (fresh and chopped), garlic and ginger. The solution shall be boiled 
for 10 minutes and then filtered usi ng clean muslin cloth;  
A.2.1. 4 Pickling solution shall be heated to 70 ± 2 °C and poured onto the peeled eggs. The average 
proportion of peeled eggs to pickle solution shall be in the ratio of 1: 1.25 (w/v); and  
A.2.1. 5 The pickled eggs shall be aged for 4 8 hours at ambient temperature in pre -sterilized glass 
container.  
A.2.2  Oil-based pickled eggs  
For preparation of oil -based pickled eggs, the steps shall be followed ; 
A.2.2.1  For preparation of oil -based pickled eggs, the steps given in 2.1.1 to 2.1.2 shal l be followed in 
preparation of the hard -boiled eggs;  
A.2.2. 2 for preparation of oil -based pickled eggs, frying spices, condiments and common salt in edible 
vegetable oil in a suitable proportion shall be used to prepare the pickle gravy;  
A.2.2. 3 Peeled eg gs shall be fried in edible vegetable fat/oil to make their colour golden brown. Peeled 
eggs, gravy and acetic acid at the rate of 2 percent to the weight of peeled eggs shall be mixed;  DUS  2664: 2022  
© UNBS 2022  – All rights reserved  9 
 A.2.2. 4 The proportion of eggs to gravy shall be in the ratio of 70: 30 with tolerance of ±1 % when tested 
according to the method prescribed in Annex B; and  
A.2.2. 5 Pickled eggs shall be aged for 48 hours in pre -sterilized glass containers . 
A.2.3  Brine -based pickled eggs   
For preparation of brine -based pickled eggs, the steps shall be followed : 
A.2.3.1 For preparation of brine -based pickled eggs, the steps given in 2.1.1 to 2.1.2 shall be followed in 
preparation of the hard -boiled eggs;  
A.2.3 .2 For preparation of brine -based pickling solution, Heat the vinegar, water, sug ar and salt in a 
saucepan over medium heat. Stir the mixture occasionally until the salt and sugar have completely melted. 
Remove the pan from the heat and let it cool completely;  
A.2.3 .3 The proportion of eggs to pickling solution shall be in the ratio of  60: 40 with tolerance of ±1 % when 
tested according to the method prescribed in Annex B; and  
A.2.3 .4 Pickled eggs shall be aged for 48 hours in pre -sterilized glass containers.   
A.2.4  Sweet and sour based pickled eggs   
For preparation of sweet and sour -based pickled eggs, the steps shall be followed : 
A.2.4.1 For preparation of sweet and sour -based pickled eggs, the steps given in 2.1.1 to 2.1.2 shall be 
followed in preparation of the hard -boiled eggs;  
A.2.4 .2 For preparation of sweet and sour -based pickling solution, Heat the vinegar, water, sugar and salt 
in a saucepan over medium heat. Stir the mixture occasionally until the salt and sugar have completely melted. 
Remove the pan from the heat and let it cool completely;  
A.2.4 .3 Pickling solution sha ll be heated to 70 ± 2 °C and poured onto the peeled eggs. The average 
proportion of peeled eggs to pickle solution shall be in the ratio of 1: 1.25 (w/v); and  
A.2.4 .4 Pickled eggs shall be aged for 48 hours in pre -sterilized glass containers.  . 
A.2.5  spicy based pickled eggs  
A.2.5 .1 For preparation of sweet and sour -based pickled eggs, the steps given in 2.1.1 to 2.1.2 shall be 
followed in preparation of the hard -boiled eggs;  
A.2.5 .2 for spicy based pickled eggs, in preparation of the pickling solution, th e desired spices are added 
to the vinegar solution and boiled.  
A.2.5 .3 pour the boiled spiced vinegar brine into the jar with the eggs; and  
A.2.5 .4 Pickled eggs shall be aged for 48 hours in pre -sterilized glass containers.  
A.2.6  Finished product   
A.2.6.1  The egg pickles shall possess a good uniform colour and appearance. It shall possess a good  
texture and normal characteristic taste and flavour typical of the type  
A.2.6.2  The product shall be free from pieces of eggshell, feathers, hairs, dirt, insects or  any other 
extraneous matter.  DUS 2664: 2022  
10 © UNBS 2022  – All rights reserved  
 A.2.6.3  The product shall not be unduly hard or rubbery and shall be devoid of any objectionable taste, 
smell or odour.  
 DUS  2664: 2022  
© UNBS 2022  – All rights reserved  11 
 Annex  B 
(normative ) 
 
Determination of the proportion of  egg to gravy  
B.1 Procedure  
B.1.1  Note down the weight o f the pouch containing eggs (X) . 
B.1.2  Open the pouch and drain over 16 mm sieve.  
B.1.3  Wash the empty pouch with hot water and pour it over the eggs.  
B.1.4  Dry and weigh the empty pouch (Y)  
B.1.5  Pour hot water over the eggs three or four times to remove all adhering condiments and oil.  
B.1.6 Ensure that the eggs are free from all adhering matter; if necessary, repeat washing with hot water  
B.1.7  Allow the eggs to be completely drained of water.  
B.1.8  Place the eggs in the empty pouch and weigh (Z).  
B.1.9  The ratio of Z -Y: X-Z shall be 70: 30.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 DUS 2664: 2022  
12 © UNBS 2022  – All rights reserved  
 Annex  C 
(normative)  
 
Determination of sodium chloride  
C.1 Reagents  
C.1.1  Standard silver solution , 0.1 N , standardized against 0.1 N sodium chloride solution  
C.1.2  Dilute nitric acid , 1:4.  
C.1.3  Ferric ammonium indicator solution , a saturated solution of ferric alum, [Fe (NH4) (SO4)2.12H2O].  
C.1.4  Standard potassium thiocyanate solution , 0.1N  
C.2 Procedure  
C.2.1  Wash the emptied can thoroughly  with water and wash the residue on the sieve at least thrice with cold 
water. Collect the drained liquid and all the washings together in a 1 000 ml graduated flask and make up the 
volume. Centrifuge the made -up liquid for at least 5 min at 1 000 rev/min.  
C.2.2  Take a suitable aliquot of a clear supernatant solution, add a known volume of the standard silver nitrate 
solution in slight excess and then add 20 ml of dilute nitric acid. Boil gently on a hotplate or a sandbath until all 
solids except silver chl oride dissolve (usually 15 min). Cool, add 50 ml of water and 5ml of the ferric alum 
indicator solution and titrate with the standard ammonium thiocyanate solution until permanent light brown 
colour appears.  
C.3 Calculation  
C.3.1  Sodium chloride in the bri ne, per cent by weight  
=5.85 (𝑉1𝑁1−𝑉2𝑁2)
𝑊 
where , 
V1 = volume of the standard silver nitrate solution;  
V2 = volume of the standard potassium thiocyanate;  
N1 = normality of the standard silver nitrate solution;  
N2 = normality of the standard potassium t hiocyanate; and  
W = weight, in g, of the dried product taken for the test.  
NOTE: the total weight of brine is obtained by finding the difference between the net weight and the drained 
weight of the contents of the can.  
The number of containers to be chosen (see Table E.1). Every rth container thus counted shall be separated  
until the requisite number of containers is obtained from the lot to give samples for test.  DUS  2664: 2022  
© UNBS 2022  – All rights reserved  13 
 Annex  D 
(normative)  
 
Determination of acidity  
D.1 Reagents  
D.1.1  Standard sodium hydroxide solution , 0.1 N.  
D.1.2  Phenolphthalein indicator solution , prepared by dissolving 0.1 g in 100 ml of rectified spirit.  
D.2 Procedure  
D.2.1  Weigh accurately about 5 g of the egg material and blend it with 25 ml of di stilled water in a waring 
blender to ensure uniform suspension . 
D.2.2  Transfer it into an Erlenmeyer flask . 
D.2.3  Rinse the bowl of the blender at least thrice with distilled water and add to the suspension . 
D.2.4  Add one or two drops of phenolphthalein in dicator solution and titrate with the standard sodium 
hydroxide solution.  
D.2.5  Note the volume of sodium hydroxide solution used . 
D.3 Calculation  
Acidity, as percent acetic acid =  
 
0.006 𝑥𝑉
𝑊𝑥100  
 
Where,  
V =Volume of 0.1 N standard sodium hydroxide solution, and  
W = Weight in g of the material.  
 
 
 
 
 
 DUS 2664: 2022  
14 © UNBS 2022  – All rights reserved  
 Annex  E 
(normative)  
 
Determination of solubility  
E.1 Procedure  
E.1.1  Weigh accurately 1.0 ± 0.1 g of the sample in an ordinary test tube and add exactly 5 ml of 5 percent 
(m/v) sodium chloride . 
E.1.2  Close the tube with a rubber stopper and shake gently for 1 minute to dispense the powder . 
E.1.3  Set aside for 15 minutes and invert ten times . 
E.1.4  After 5 minutes, close with the index finger, the top of the convenient length of glass tubing (approx 2 
mm bore) and invert the tubing under the top of the liquid rotated thoroughly.  
E.1.5  Open the top of the tube momentarily, close again and remove the tube from solution and wipe the 
outside of the tube.  
E.1.6  A drop of the liquid to the refractometer and read off the refractive index.  
E.2 Calculation  
E.2.1  Determine the solubility index of the egg powder by refractometer (Haenni value) as follows : 
Haenni value = (𝑋−𝛾) 𝑥 1000  
Where, 
X = refractive index of the sam ple solution, and  
ϒ = refractive index of the solvent . 
E.2.2  Calculate the solubility percentage from the Haenni value as follows:  
Log 10𝑌=0.445  + 0.01 x 
Where, 
y = Haenni value, and  
x = percentage solubility in sodium chloride.  
E.2.3  For the sake of convenience, the following table may be referred to for conversion of Haenni value to 
the solubility percentage  
 DUS  2664: 2022  
© UNBS 2022  – All rights reserved  15 
 Haenni Value  Solubility Percentage  
17  78.55  
18  81.03  
19  83.36  
20  85.60  
21  87.72  
22  90.00  
23  91.67  
24  93.52  
25  95.29  
26  97.00  
27  98.64  
28  100.00  
 
E.2.4  In order to ensure the randomness, a random table shall be used. If such a table is not available, the 
following procedure shall be adopted . 
Starting from any pouch, in a lot, count them as 1, 2, 3 ..... upto r in a systematic manner, where r is equal to 
the integral part of N/n, N being the total number of pouches in the lot, and n the number of pouches to be 
selected. Every rth pouch thus counted shall be separated until the requisite number of pouches is obtai ned 
from the lot to give samples for test.  
 
 
 
 
 
 
 
 
 DUS 2664: 2022  
16 © UNBS 2022  – All rights reserved  
 Annex  F 
(informative ) 
 
Schematic depiction of the general process for hard -cooked pickled egg 
production  
 
DUS  2664: 2022  
© UNBS 2022  – All rights reserved  17 
 Bibliography  
[1] KS 2545:2014 , pickled  quail eggs — Specification  
[2] IS 12561:1988, Poultry Products - Pickled Quail Eggs [FAD 18: Slaughter House and Meat Industry]  
[3] Pickled Egg Production: Effect of Brine Acetic Acid Concentration and Packing Conditions on 
Acidification Rate , OSCAR ACOSTA, XIAOFAN GAO, ELIZABETH K. SULLIVAN, AND OLGA I. 
PADI LLA-ZAKOUR* Department of Food Science, New York State Agricultural Experiment Station, 
Cornell University, 630 West North Street, Geneva, New York 14456, USA  
[4] Egg innovations and strategies for improvement, chapter 38, pickling  eggs, Jessie Usaga*, Os car 
Acosta*, Elizabeth K. Sullivan** and Olga I. Padilla -Zakour***National Center of Food Science and 
Technology, University of Costa Rica, San José, Costa Rica  **Department of Food Science, Cornell 
University, Geneva, NY, United States  
[5] Proximate and sensory analysis of chicken egg pickle SANDEEPPAL KAUR BRAR1 , RAVNEET 
SINGH2 & S. S THIND3 pg. 174 
 
 
 
 
 DUS  2664: 2022  
© UNBS 2022 – All rights reserved  19 
 Certification marking  
Products that conform to Uganda  standards may be marked with Uganda National Bureau of Standards (UNBS) 
Certification Mark shown in the figure below.  
The use of the UNBS Certification Mark is governed by the Standards Act, and the Regulations made 
thereunder. This mark can be used only  by those licensed under the certification mark scheme operated by the 
Uganda National Bureau of Standards and in conjunction with the relevant Uganda Standard. The presence of 
this mark on a product or in relation to a product is an assurance that the goo ds comply with the requirements 
of that standard under a system of supervision, control and testing in accordance with the certification mark 
scheme of the Uganda National Bureau of Standards. UNBS marked products are continually checked by UNBS 
for confor mity to that standard.  
Further particulars of the terms and conditions of licensing may be obtained from the Director, Uganda National 
Bureau of Standards.  
 
 
DUS 2664: 2022    
 
ICS 67.120.20  
Price based on 16 pages  
© UNBS 2022 – All rights reserved