Egg Quality

We deliver measurement devices to measure different quality parameters of eggs:

Breaking strength

The stability of the eggshell is one of the most important parameters for the quality of an egg.

We deliver a fast and easy solution to determine the breaking strength of an egg with our FEST-device.

The time for a measurement of one egg amounts to only 2 seconds. Add the time you need for the insertion and removement of the egg and you can easily measure 900 eggs in one hour.


You need to crack open an egg on a leveled plate of gass after weighing it to

measure the haugh unit of an egg.

Then you need to measure the height of the albumen with the albumen height gauge with a distance of about 1cm to the yolk.

The formula for the calculation of Haugh-Units is:


  • HU = Haugh-Unit
  • h = measured height of the albumen in mm
  • w = mass of the egg in gramm

The calculation is automated within our software.

You can read the data out of the table alternatively.

Screenshot der Haugh-Unit-Software

Yolk Colour

The egg yolk color is traditionally expressed in “Roche values” of 1 to 15. The name “Roche” refers to the company Roche, which released the colour fan shown below a few years ago. Roche was acquired by DSM Nutrition Products GmbH a few years ago.

Our measurement devices work with a R-G-B-sensor which filtercurves work similiarly to the human eye (3-area method). We calculate the L*a*b data out of the red, green and blue ratio and determine the Roche-value with it. Our software saves the L*a*b ratio and the Roche-value.

Shell Strength

For the determination of the shell thickness we offer a special micrometer screw, where one measuring surface is rounded off. This makes it possible to correctly determine the thickness of the concave (domed) eggshell. The device can be connected to a PC via our data collector.