The Haugh value of the white of an egg that is graded in terms of regulation 5 shall be determined as follows:
| (a) | The mass of the egg shall be determined. |
| (b) | A Haugh meter or micro meter shall be set up in accordance with the manufacturer's directions for use thereof on a level glass or stainless steel surface, the operation thereof shall be tested, and if necessary, shall be calibrated. |
| (c) | The temperature of the egg concerned shall be increased or decreased to between 7°C and 15°C. |
| (d) | The egg shall be broken open carefully so that the thick white is not ruptured and the contents of the egg are carefully placed on the glass or stainless steel surface. |
| (e) | Adjust the reading on the scale of the Haugh Value conversion table/chart to reflect the mass, as determined in paragraph (a), of the egg concerned. |
| (f) | The Haugh meter or micro meter shall be moved into position over the broken egg so that the measuring rod thereof, when lowered, will touch the white approximately 10 mm away from the edge of the yolk. |
| (g) | The measuring rod of the Haugh meter or micro meter shall be lowered carefully until the lower end thereof just touches the white, and the reading on the meter shall then be taken. |
| (h) | Such reading shall represent the Haugh Value of the white of the egg concerned. If a micro meter is used, the Haugh Value is read off from the Haugh Value conversion table/ chart. |
