Submitted to: National Egg Quality School Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 4/29/2005
Publication Date: 5/16/2005
Citation: Jones, D.R. 2005. The haugh unit and its measurement. National Egg Quality School Proceedings.
Technical Abstract: The Haugh Unit and Its Measurement Most people associate the determination of interior egg quality with candling eggs. While this is the most commonly utilized method, it is also very subjective. The Haugh unit is revered as the “gold standard” for measuring interior egg quality. This objective method of interior quality determination was developed by R. Haugh in 1937 and is based on the relationship of egg weight and height of the thick albumen. USDA Agriculture Marketing Service (AMS) has published specific guidelines for Haugh unit readings and egg grades (AMS 56.210). Haugh units are determined with the aid of a micrometer, balance, and level, flat surface (such as an egg break-out table). A break-out table can be useful during measurements because the mirror allows the operator to determine exactly when the micrometer comes in contact with the thick albumen surface. Due to current technology available, there are now manual and electronic methods for determining Haugh units.