Eggs are separated from spoiled egg by the metod

Solution

Eggs are candled to determine the condition of the air cell, yolk, and white. Candling detects bloody whites, blood spots, or meat spots, and enables observation of germ development. Candling is done in a darkened room with the egg held before a light. The light penetrates the egg and makes it possible to observe the inside of the egg. Yolk colour is checked against a required colour standard, the DSM Yolk Colour Fan (formerly known as the Roche Yolk Colour Fan) being the one used by the egg industry worldwide.