The third step is extremely important, after washing the eggs should be examined using a candling system to make sure only clean eggs, with the internal and external membranes still intact and free of defects enter the breaking system.
Breaking and separation This is one of the most important steps in the process; it is here where the yolk and the whites leave the protection of the shell and when contamination starts. Variables such as the cleanliness of the egg breaking and separating devices and the individual inspection of the egg contents help control the level of microorganisms in the product. It is extremely important that for the egg breaking system to include individual separation/inspection cups and that the system provides an area for the inspection and rejection of eggs. There are several internal defects that are difficult to detect at the candler such as green egg whites or sour eggs caused by high levels of bacteria, and the only way to prevent those eggs from contaminating the rest of the product is through proper inspection and segregation. This is one of the main reasons why centrifuges are not recommended for the production of egg products. ..............................................................................................................................................................READ MORE>
The third step is extremely important, after 
