9 CFR § 590.510 - Classifications of shell eggs used in the processing of egg products.
(a) The shell eggs shall be sorted and classified into the following categories in a manner approved by the National Supervisor:
(5) Other eggs - satisfactory for use as breaking stock.
(c) Shell eggs, when presented for breaking, shall be of edible interior quality and the shell shall be sound and free of adhering dirt and foreign material, except that:
(2) Eggs with clean shells which are damaged in candling and/or transfer and have a portion of the shell and shell membranes missing may be used only when the yolk is unbroken and the contents of the egg are not exuding over the outside shell. Such eggs shall be placed in leaker trays and be broken promptly.
(d) All loss or inedible eggs shall be placed in a designated container and be handled as required in § 590.504(c). Inedible and loss eggs for the purpose of this section and § 590.522 are defined to include black rots, white rots, mixed rots, green whites, eggs with diffused blood in the albumen or on the yolk, crusted yolks, stuck yolks, developed embryos at or beyond the blood ring state, moldy eggs, sour eggs, any eggs that are adulterated as such term is defined pursuant to this part, and any other filthy and decomposed eggs including the following:
(3) Any egg with dirt or foreign material adhering to the shell and with cracks in the shell and shell membranes.
(5) Open leakers made in the washing operation.
(6) Any egg which shows evidence that the contents are or have been exuding prior to transfer from the case.