shell closely, thus causing the yolk outline to appear plainly visible and dark when the egg is twirled. With respect to a broken-out egg, a weak and watery white has a Haugh unit value lower than 60 when measured at a temperature between 45F and 60F. Excerpt from United States Department of Agriculture (USDA) United States Standards, Grades, and Weight Classes for Shell Eggs, AMS 56, Effective July 20, 2000 References Eggs (food)