In terms of egg inspection, what does “candling” primarily help with?

Candling is a time-honored process used during egg inspection primarily to determine freshness. This method involves shining a bright light through the egg to reveal its internal structure. As an egg ages, its contents change, which can affect qualities like the size of the air cell and the clarity of the egg white. Fresh eggs will typically have a smaller air cell and will appear more opaque through the light, whereas older eggs will show signs of aging, such as a larger air cell and a cloudy or murky appearance.

While candling may provide some insight into other characteristics, such as the presence of cracks (though not very effectively), its primary objective is to assess freshness. This is crucial for both quality assurance and consumer safety, as fresher eggs are typically safer and more desirable for consumption.