هيئة التقييس لدول مجلس التعاون لدول الخليج العربية 
G.C.C STANDARDIZATION ORGANIZATION (GSO)  
 
 
 
 
 
Final Draft 
 
 
 
GSO 05/ FDS 1002  / 2013 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Prepared By  
GSO Technical Committee for  standards of food and agriculture products  
 
 
This document is a d raft GSO Standard circulated for comments. It is, 
therefore, subject to alteration and modification and may not be referred to 
as a GSO Standard until approved by GSO Board Of Directors  
 
 
 
ICS:67.120.20  
 بـيــضالدجاج  
Chicken Eggs 
  
 GSO STANDARD                                                                      GSO 1002  /2013       
 0  
 
 
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Date of Board of Directors’    
approval  :  
  Issuing Status  :  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
Chicken Eggs 
  
 
 GSO STANDARD                                                                      GSO 1002  /2013       
 1  
 
 
  
Foreword  
 
GCC Standardization Organization (GSO) is a regional Organization which consists of the 
National Standards Bodies of GCC member States. One of GSO main functions is to issue 
Gulf Standards / Technical regulations through specialized technical committees (TCs).  
 
GSO through the technical program of committee TC No. 5 "Gulf   technical committee for 
standards of food and agriculture products" has updated  the GSO Standard No. :                
1002 /2006 “Chicken Eggs  “. The Draft Standard has been prepared by Sultanate Of Oman  . 
 
This standard has been approved as a Gulf (Standard / Technical Regulation)  by GSO Board 
of Directors  in its meeting No.(       ),held on      /    /            H ,     /     /              G. The 
approved standard will replace and supersed e the GSO standard No. (GSO 1002/2006 ).    
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 GSO STANDARD                                                                      GSO 1002  /2013       
 2  
 
 
  
Chicken eggs  
  
 
1-  Field and scope of application  
this standard is concerned with the requirements and specificati ons of edible Chicken eggs in 
various types: whole , liquid, frozen, dried , and fr ozen – dried.  
 
2. Comp lementary References  
2.1 GSO 988  “Limits of   radioactivity  levels permitted in foods stuff part - 1.” 
2.2 GSO 21  “Hygienic regulation  for food plants and their personal. ” 
2.3 GSO 9   “Labeling of prepackaged food stuffs ”. 
2.4 GSO 150   “Expiration periods at food products - part 1 ’. 
2.5 GSO 168  “Requirements  of storage facilities for dry and canned                                                                          
             foodstuffs ”.  
2.6 GSO 261  “Microbiological Methods  of food examination – part 1: Preparatio n of  
             samples ”. 
2.7 GSO 287  “Microbiology - general guidance  on methods for the detection of 
salmonella ”. 
2.8 GSO 323  “General requirements for transportation and storage of chilled and 
frozen foods ”. 
2.9 GSO 1016  “Microbiological  criteria for food stuffs – Part 1 ”.   
2.10 GSO 324  “Methods or measuring the temperature or frozen f oods ”. 
2.11 GSO 382  Maximum limits for pesticide residues in agricultural food products - 
Part 1.  
2.12 GSO 383  Maximum limits for pesticide residues in agricultural food products - 
Part 2.  
2.13 GSO ISO 4831 :2010  “Microbiology – General guidance for the en umeration of 
coliforms – most probable number technique ”. 
2.14 GSO ISO 4832 :2010  "Microbiology – “General guidance for the enumeration of 
coliforms – colony count  technique   at temperature of 30 °C” . 
2.15 GSO CAC MR L 2 “ Maximum Residue limits for veterina ry drugs in food  “1 
2.16 GSO 841  “ Maximum Limits of  Mycotoxins Permitted in Foods and Animal Feeds – 
Aflatoxins”  
2.17 GSO  CAC 193 “ General Standard for contaminants & toxins in food  “2 
2.18 The standard which will be issued by GSO “ Code of Hygienic Prac tice for Eggs and 
Egg Products”  
2.19 GSO 2152 “Egg board trays  “ 
2.20 Codex Standard 192  Which adopted by Gulf Committee for Food Additives.  
2.21 GSO 839 “ Food Packages - PART 1: General Requirements”  
 
 
 
 
 
                                                 
1 The latest version issued by Codex alimentarius  
 
2The latest version issued by Codex alimentarius   GSO STANDARD                                                                      GSO 1002  /2013       
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3.  Definitions  
 
3.1 Chicken Eggs :  
Zygotes  pro duced from fertilizing eggs which form  a solid  entity  that protects  the fetus  where 
it’s condition  appears  naturally with the crust and they are produced from  laying hens  for 
human consumption  in  different  ways , whether directly  or in the food industry . 
 
3.2 Eggs Products:  
Products that may be used as replacement for fresh eggs in recipes or as a food 
(e.g.,omelette). They are produced from fresh eggs by either:  mixing and purifying the whole 
egg; or separating the egg white and yolk, and then mixing and p urifying each separately. The 
purified whole egg, white or yolk is then further processed to produce liquid, frozen or dried 
eggs.  
 
3.3 Table eggs  (Whole Fresh chicken eggs )  
Fresh in -shell  and  newly produced egg  which its natural characteristics  have n ot been 
changed  and are not processed by any methods of egg  preservation .  So they  are not expected 
to contain additives. However, colours may be used for decorating, dyeing  or stamping the 
exterior surfaces of shell eggs.  
 
3.4 Processing  eggs 
The full in-shell chicken eggs , not incubated, appropriate  for human consumption and free 
from any shell fractures.  The use of eggs which have cracks is allowed if they were directly 
transported from production farms or packaging centers without any thermal treatme nt and 
put into manufacturing process as quickly as possible.  
 
3.4.1 Liquid Chicken Eggs 
Food product prepared  under hygienic  conditions from Purified, healthy, good,  and clean  
unshelled chicken eggs ,  holding the actual percentage of yolks  and whites of the eggs either 
separately  or mixed and is sufficiently pasteurized to kill pathogens.  It can be preserved by 
any of preservation processes e.g .(addition of salt).   
 
3.4.2 Frozen Chicken Eggs  
Food product prepared under hygienic  conditions by freezing  the liquid chicken eggs (item  
3.4.1 ). 
 
3.4.3 Dried Chicken Eggs (dried egg s powder)  
The food product prepared under hygienic  conditions from the liquid ingredients of  a mature, 
healthy, and proper  chicken eggs  (item 3.4.1), dried by any of the appropriate drying methods . 
 
3.4.4 Frozen - dried Chicken eggs ( frozen - dried eggs powder)  
The food product prepared under hygienic conditions from the liquid ingredients of mature 
chicken eggs pasteur ized and dried by deep freezing . 
 
3.5 Egg Yolks  
The part of the egg that contains  the highest nutrition value and it is  the origin  of bacterial 
membrane (Blastoderm)  where  the embryo grows.  It contains the food mass that supports the 
growth and development of  the embryo . 
 
3.6 Egg Whites ( Albumen)  
The albumen surrounding the yolks  covered by the egg shell . It is transparent with a mild 
yellow color.  GSO STANDARD                                                                      GSO 1002  /2013       
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 3.7 Air Cell 
The empty air space exists between the white and the shell at the large end of the egg.  
 
3.8 Air Cell Depth  
The distance from the top of the air cell to the bott om, when the egg is held air cell up.  
 
3.9 Candling   
Exposing the egg to a direct light bulb that passes through and lightens the egg to examine the 
internal components, using a  light green colored filter to examine  the brownish egg shell . 
 
3.10 Haug h unit value    
It is a measure of the internal quality of whole fresh eggs , calculated  based on the height  of 
the albumen and weight of the egg :  
Haug h Unit (HU) = 100 log (H + 7.57 -  1.7 X w0.37) 
 
Where:  
H = height  of the albumen in millimeters . 
W = weight  of egg in grams . 
log = logarithm.  
The higher the Haugh unit value  , the better the quality of the egg (fresher, higher quality 
eggs have thicker whites)  see appendix (1) "Descriptive classification of chicken eggs 
intended for marketing" . 
 
3.11 Marketing  
Selling, handling,  displaying, storage  and transporting  for sale.  
 
3.12 Package  
Any suitable container  filled  safely  with eggs to  facilitate the handling processes. It is 
manufactured from appropriate  material which does  not allow contamination of the product . 
The small container means the container that contains  thirty  eggs or less, while the large 
container  contains more than thirty eggs.  
 
 3.13 Packing Center  
The licensee  for collecting eggs from farms and producers , to carry out a weight and 
descriptive gradual process , fill the eggs in small containers and sen d them  to retailers  or 
markets.  
 
 
 
 
4. Requirements  
4.1 Any additives used for egg products shall be according to the standard mentioned in 
item (2.20) for the food category  No. (10.1 , 10.2).  
 
4.2  The microbiological limits  for the egg products shall  not exceed the limits  set in the 
GSO standard mentioned in item (2.9).  
4.3 The maximum limits of veterinary medicines residues in eggs (whether fresh or for 
food processing) shall be  according to the st andard mentioned in item (2.15)3. 
4.4 The eggs (whether fresh or for food processing) shall not contain any radioactive 
materials residues.  
                                                 
3 According to the latest version issued by CODEX . GSO STANDARD                                                                      GSO 1002  /2013       
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 4.5 The maximum limits of pesticide residues in eggs (whether fresh or for food 
processing) shall be according to th e GSO standards mentioned in items (2.11 and 
2.12).  
4.6 The concentration of aflatoxin contaminated on the basis of solid material in the eggs 
shall not exceed 10 ppm.  
4.7 The requirements of the GSO standard mentioned in item (2.18) shall be met, in 
addit ion to the requirements set in this GSO standard for each kind of eggs.  
 
4.8        Table eggs ( Whole Fresh  Chicken Eggs) 
 
4.8.1     General requirements and classification  
 
4.8.1.1  The fresh  table  eggs identified in item (3. 3) shall not be mixed with  any other 
type of eggs.  
 
4.8.1.2  The eggs shall be classifi ed according to the descriptive  (item 4. 8.1.3) and 
weighted grades (item 4. 8.1.4) mentioned in this  standard , and shall be 
packag ed by authorized  packing centers or licensed production companies 
depe nding on the availability of necessary machines for the classification 
process . The  packing centers must record all suppliers.  
 
4.8.1.3    The eggs prepared for marketing shall be classified descriptively into four 
grades according to the classifications m otioned in appendix (1) . The 
classification shall be written on the package:   
-Class (A A) Fresh  Table  Eggs  
- Class (A) Fresh  Table Eggs   
- Class (B) Fresh Table Eggs   
- Class (C) Eggs  "to be used in food processing"  
 
4.8.1.4     Eggs of Class es ( AA), (A), (B) prepared for marketing, shall be  classified  by 
weight into five grade s  1 to 5 as follows  (The classification shall be written on 
the package) : 
- Grade  1 (very large): 70 grams and more.  
- Grade  2 (large): f rom 60 to less than 70 grams.  
- Grade  3 (moderate ): from 50 to less than 60 grams.  
- Grade 4 (small): F rom 40 to less than 50 grams.  
- Grade 5 (very small): less than 40 grams.  
 
4.8.1.5     Tolerance not more than 7% is  allowed in classes A , B mentioned in item 
(4.8.1.3) for  in the  lower quality and less wei ght class  eggs.  
 
4.8.1.6    Eggs  which are directly collected from producers or collecting center and 
transported to  foodstuff factories to be manufactured or used in the food 
industry shall be exempted from descriptive  grading  requirements mentioned 
in item (4. 8.1.4) provided that its  descriptive grade shall not be less than class 
(C) mentioned in item (4.8.1.3). 
 
4.8.1.7    The symbol “AA” is allowed to be used on packages that contain eggs which 
does  not exceed three days old from the day of packaging by marketing and 
retail centers.  
 GSO STANDARD                                                                      GSO 1002  /2013       
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 4.8.1.8    The descriptive grading shall be re -ranked for eggs of the class (AA), (A) or 
(B) which no longer hold the distinctive specifications of their class by giving 
them the  following class ( according to the qualities  they reach) and that shall 
be done by putting  new signs according to the item (4. 8.1.3), also t hat egg can 
be sent directly - without re -ranking - for use in food processing industri es, and 
shall be distinguished  with label intended  for use in the industr y. 
 
4.8.1.9      No means of treating cracked eggs shall be permitted.  
 
4.8.1.10  The eggs prepared and displayed for sale in small packages shall be classified 
according to its weight descriptive grades.  
 
4.8.1.11  The color used in egg stamp ing according to item (4.8.1.3) , shall be  authorized 
to be used in food and as follows:  
a- Green color for eggs which are locally produced or imported from    
           GCC Countries , the stamp shall contain the name of the country or it’s  
          International code . 
b- Red color for eggs imported from all other countries  the stamp shall 
contain the name of the country or it’s International code.  
. 
 
4.8.1.12   Egg production and marketing shall be according to the rules and health  
                 requirements of egg pro duction and as set in GSO standard mentioned in item   
                 (2.18).  
 
4.8.2            Class  (A) fresh  table  egg requirements  
Is the egg that has not been subjected to any preserves "other than cooling" and 
should have the following properties:  
 
4.8.2.1  Egg sinks in a solution of 10% sodium chloride  by mass . 
 
4.8.2.2  The Shell : shall  be natural, clean and free of rough spaces and cracks and not 
subjected to washing or  cleaning by any means and shall  be durable.  
 
4.8.2.3  The Yolk : 
 Candling sh all show the contents of eggs  so that:  
- Yolk shadow is not specified.  
- Yolk shall be of simply  round ed shape  to retain its location in the center of the egg   
     and do esn’t mix  easily with the albumin.   
-  Yolk is not stained with any  visible  meat or blood spots  or any albuminoidal  blocks.  
 
4.8.2.4  Air Cell (Air cavity ): shall  be stable, not exceeding a depth of 5 mm.  
4.8.2.5  Egg white  (Albumin) : shall be c lear and transparent with gelatinous 
homogeneous texture , coherent and free from any foreign substance of any 
kind, g iving 72 Haug h unit  or more.  
 
4.8.2.6  Germ  cell: 
Its growth is not significant and cannot be extended significantly, and did not 
have  any divisions or  visible growth.  
 
 4.8.2.7  pH range  from 7.6 - 9.3 
 
4.8.3   Class (AA) Fresh  table egg requirements  GSO STANDARD                                                                      GSO 1002  /2013       
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 The sa me specifications requirements for eggs Grade A "fresh" are applied 
except  that the air cell height shall not be more than 3 mm, and the Haug h 
units shall  be 80 . 
 
4.8.4 Class (B) Fresh  table  egg requirements  
                                                                                                                                       
4.8.4.1  The shell shall  be clean, unbroken  or cracked with dirt stains not exceed ing 2/3  
                         of the  total area  if they are clustered , and not more than 1/16 of the total area  
                         if sporadic . The shell shall have the right  configuration or a normal form with  
                         the possibility of obvious presence  of coarse spaces  and protrusi ons. 
 
4.8.4.2  The content of the egg shall be shown by candling so:  
a. The yolk shall be ex actly determined and clear.  
b. The yolk shall be  in elliptical  shape and  floats in the egg when rotated.  
c. The yolk shall not have stains , meat or blood spots or solid albumin  
                   which allows  the growth of slight fetal . 
d. The air cell shall be free with unlimited movement, or bubbly in a  
                   depth not more than 9 mm.  
 
4.8.4.3   Eggs when broke shall be in the following condition:  
a. Limpid, odor less, of ordinary taste , the albumen shall be homogeneous  
                and relatively weak gives 51 to 70 Haugh unit.  
b. The yolk is slightly wide and flat.  
c. pH ranging from 7.6 and 9.5.  
 
4.8.5 Class (C)  Fresh egg requirements intended to be used in food  processing.  
 
4.8.5.1  The Shell shall not be broken and the cracked  eggs are allowed to be used as 
mentioned in item (3.4),. The area of c olored stains and dirt shall  not exceed  ¼ 
of the total area . 
 
4.8.5.2  The content of the egg shall be shown by cand ling so:  
a. The yolk boundaries should be clear and allows it to be flat and wide    
                   with a visible signs of little embryo growth . 
b. The albumin shall be weak, watery and has blocks or small blood spots.  
c. The air cell shall be free with unlimi ted movement, or bubbly in a  
                   depth not more than 9 mm .  
 
4.8.5.3  Eggs when broke n shall be in the following condition:  
a. With watery albumin of less than 50 Haugh  unit with presence of small  
                    blood spots.  
b. The yolk ca n mix easily with whit e. 
c. pH ranging from 7.6 and 9.5.  
 
4.9 Liquid egg  
 
4.9.1 Natural requirements:  
  
4.9.1.1  It shall retain the natural properties of fresh egg.  
 
4.9.1.2  It shall be free from odd substances and impurities such as eggshells and shall  
                        be free from undesirable odors or any change in color.  GSO STANDARD                                                                      GSO 1002  /2013       
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4.9.1.3  It shall be prepared under hygienic condition and sufficiently pasteurized to  
                         kill all pathogens  and according to GSO standard mentioned in it em (2.18) . 
 
4.9.1.4  The Yolk & white shall retain their natural percentages either individually or  
                         mixed and the ir color s shall be between  yellow and yellow orange.  
 
4.9.1.5   It shall not be a result of retrieving  the powdered e gg white.  
 
4.9.2 Chemical requirements  
 
4.9.2.1   It shall be free from alpha amylase activity.  
 
4.9.2.2  The p ropor tion of the protein (n * 6.68) shall  not be less than 45% based on the  
                        dry mass, where n : The percentage of nitrog en. 
 
4.9.2.3  Fats percentage  shall not be less than 45% based on dry mass.  
 
4.9.2.4  Total solids percentage shall  not be less than 25% of the final mass of the  
                         product.  
 
4.9.2.5  Reducing sugars percentage (glucose) shall  not b e more than 1.4 % based on  
                        dry mass.  And the r educing sugars  percentage  shall  not be more than 0.30%  
                         based on dry mass if (glucose) extracted.  
 
4.9.2.6   pH ranging not more than  8.5. 
 
4.9.2.7  Chloride ra tio (such as sodium chloride) shall  be from 0.5 % to 1.5 % based on  
                         dry mass .  
 
 
 
4.10 Frozen eggs  
4.10.1  Natural requirements:  
4.10.1.1  All natural requirements of liquid egg shall apply on frozen egg after    
                           liquefying it.  
1.10.1.2  The frozen eggs shall be liquefied according to GSO standard mentioned in  
                        item (2.18)  
 
4.10.2 Chemical  requirements:  
 All chemical requirements for liquid egg shall app ly on frozen egg . 
 
 
 
4.11  Dried & Frozen -dried egg (egg powder)  
  
4.11.1  Natural requirements  
 
4.11.1.1  Items  (4.9.1.2, 4.9.1.3, 4.9.1.4) shall apply on dried and frozen dried egg.  
 
4.11.1.2  It shall retain the natural properties of fresh eggs when retrieved.  GSO STANDARD                                                                      GSO 1002  /2013       
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4.11.1.3  It shall  be homogeneous in color between yellow , and  yellow -orange and  of    
                         soft texture.  
4.11.1.4 It shall  give a smooth paste when mixed with warm water of three times of its  
                         mass  at 40 °C temperature.  
4.11.1.5  It shall  be free from unwanted odors.  
 
4.11.2 Chemical  requirements  
 
4.11.2.1  It shall  comply with  all chemical requirements for liquid eggs, with an   
                        exception of items ( 4.9.2.1, 4.9.2.3, 4.9.2.4). 
4.11.2.2  Moisture  content  shall  not exceed 5% of the product mass.  
4.11.2.3  The proportion of fatty substances  shall not be less than 38% based on dry  
                         mass.  
4.11.2.4  Melting ratio shall  not be less than 85% of the final mass of the product . 
4.11.2.5  Addition  of beta -carotene or riboflavin to the  egg powder shall be allowed, not  
                        exceeding 2% based on dry basis.  
4.11.2.6  Addition of sucrose  shall be allowed by one part per 2 parts  of egg solids   
                         before drying  (Dried eggs by sugar) .  Moisture  content shall not exceed 3.5 %.  
                        Addition of Alpha amylase enzymes shall be allowed.   
 
 
5. Pac kaging,  transportation and storage  
 
At packaging, transport and storage, t he conditions  stated in GSO stan dard mentioned in 
items (2.5), (2.8),  (2.18)  and (2.19)  shall be considered with the following:  
 
5.1 Fresh whole table eggs 
 
5.1.1  Fresh table egg shall  be clean and the eggs with class (B) and class (C) could be 
wash ed prior packaging , by water mixed wit h 3-5 ppm iron and contains disinfectant 
such as chlorine to kill microbes .  It shall  be dried by fans and shall be sprayed or 
immersed in  mineral oil (paraffin oil).  
 
5.1.2  Fresh  table  egg shall  be sorted prior  packaging to exclude improper, cracked, and   
             Internal  defects  eggs.  
5.1.3   Selected eggs  shall  be packed  in paperback  carton s and dishes; designed specifically  
             for eggs.  Each dish shall contain 6  or 12 or 30 eggs  so that the narrow  end is down  
            and the wider  end is to the top.  
5.1.4   Dishes shall  be packed  in sealed carton boxes, and an empty dish shall  be placed on  
             the top  before closing the box.  
5.1.5   Dishes and boxes  - complied with GSO standard mentioned in item (2.19) - shall  be  
             clean, strong and made from appropriate  materials and do not transfer any  
             undesirable odors to the eggs and must be used just once  only. 
5.1.6   Transportation and distribution  shall be  in chilled or  thermally insulated containers  so  
             that the temperature is not more than  10oC. 
 
5.2  liquid , frozen, dried and frozen -dried chicken eggs 
 
5.2.1   Liquid, frozen, and dried eggs shall  be packed  in tightly clean, solid sealed containers  
            made from carton lined  with plastic  layer or any other appropriate healthy material  so  GSO STANDARD                                                                      GSO 1002  /2013       
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             that it does not result  any physical or chemical properties  of the eggs will not be  
            affected.  
5.2.2   Packages  requirements  shall  meet hygienic  requirements of food product contai ners  
            and shall  be free  from any  undesirable odors.  
5.2.3   Liquid, frozen, dried and frozen -dried eggs  shall  be packed under vacuum or in  
            presence of Nobel  gas such as (nitrogen or nitrogen and carbon dioxide).  
 
5.2.4  Liquid eggs shall  be stored at  a temperature of not more than 5 ° C for a period of  not  
             more than 5  days and dried while frozen -dried eggs shall  be stored at a temperature of  
             not more than (1 0 ° C) and for 6 months  in maximum , and frozen  eggs shall  be stored  
             at a temperature of (-18 °C) and for a period not exceeding six months.  
 
5.2.5   During transportation & distribution , temperature shall  not exceed   5 °C for liquid  
             eggs,  ( -18 °C) for  frozen eggs and 10 °C fo r dried  and frozen – dried eggs.  
 
6. Labeling  
without  prejudice to the requirements specified in the GSO standards mentioned in items (2.3 
and 2.4) . the following shall be declared on the label:  
 
6.1 For  whole fresh table  eggs:  
The following data shall  appear  on small  egg containers – with cover even if these containers 
are inside other large containers :  
 
6.1.1   Non-symbolic production  date and ex piration date , (day-month - year).  
6.1.2  Number of eggs.  
6.1.3   Class  (quality grade  (AA, A, B, C): weight), shall  be written according to  
              the requirements  of item (4.8) are applied.  
6.1.4   Name and address of the  Packing  center or  the production  farm.  
6.1.5  Storage conditions.  
6.1.6  All imported  eggs shall  be stamped to distinguish them from loc al production.  
6.1.7   Non-symbolic production date and expiration date, (day -month - year).  
 
 
6.2 Liquid, frozen, dried and frozen -dried eggs:  
The following data shall appear on small egg containers – with cover even if these containers 
are inside other larg e containers:  
6.2.1   Non-symbolic production date and expiration date, (day -month - year) depending on  
              storage temperature.  
6.2.2  In case of glucose extraction, the product name must be followed by a statement of  
            (glucose free).  
6.2.3   Storage conditions.  
6.2.4   Perpetration method for use.  
6.2.5  The names and amounts of any optional permitted ingredients.  
 
 
 
 
 
 GSO STANDARD                                                                      GSO 1002  /2013       
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Appendix (1) 
"Descriptive classification of chicken eggs intended for marketing" 
Classification shell white Yolk Haugh  
Unite Air Cell pH 
Fresh  table   
eggs ( AA)  Natural, 
clean, free 
of spaces 
and cracks, 
not 
washed Serene, 
transparent, 
Gelatinous, 
homogenous 
and cohesive 
texture, free 
from foreign 
materials. Unspecified, 
round in 
shape and 
retains its 
place in the 
center of the 
egg  and 
does not 
mixed easily 
with 
albumin ≥ 80 Not more 
than 3 mm 
in depth 7.6 – 9.3  
 
Fresh  table  
eggs ( A)  Natural, 
clean, free 
of spaces 
and  cracks, 
not 
washed Serene, 
transparent, 
Gelatinous, 
homogenous 
and cohesive 
texture, free 
from foreign 
materials. There is no 
visible 
stains , no 
bloody meat 
 , or solid 
albumen 
blocks. ≥ 71 Immobile, 
does not 
exceed 5 
mm in 
depth  at 
the wider 
part of the 
egg. 7.6 – 9.5  
Fresh  table  
eggs ( B)  Clean, not 
broken or 
cracked,  
clustered 
dirt stains 
not more 
than 1/32 
of total 
area, and 
not more 
than1/ 16 
of the area 
if scattered. 
There are 
possibilities 
of clear 
rough burrs 
sides. Serene, 
odorless, 
homogeneous 
but relatively 
weak, with 
normal taste. Specific and 
clear,   
floating and 
 elliptical 
shape  , free 
of stains or 
meat blocks 
and blood 
stains or 
fossil ized 
albumin, a  
slight white 
growths are 
allowed. 51 - 70  free 
movement, 
with 
bubbles, 
not more 
than 9 mm 
in depth. 7.6 – 9.5  
Eggs for 
Processing ( C)  not broken 
,  colored 
spots  and 
dirt not 
more than weak  
Albumin, 
watery, with 
small blood 
spots  or  yolk borders 
are clear, 
and allowed 
to be wide 
and flat, ≤ 50 free 
movement, 
with 
bubbles,  
may  
 
undefined GSO STANDARD                                                                      GSO 1002  /2013       
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 1/4   of 
total area blocks. with signs 
of a slight  
white 
growths, 
blends 
easily with 
albumin. exceed 9 
mm in 
depth.