Abstract IN THE course of experiments with laying hens at the Washington Agricultural Experiment Station, an attempt was made to study the broken out quality of the eggs. It was the purpose of this study to record the quality of the eggs as they would appear to the consumer. Preliminary work, both with fresh and stale eggs, provided a basis for scoring the eggs according to a system of grading similar to that reported by Sharp (1934). That method of quality measurement is subject to the judgment of the observer. A study was made of the factors which influence an observer in determining whether or not an egg is of high or low apparent quality. This study revealed that when the size of the egg, the color of the yolk, and age of the egg were constant factors, the condition of the apparent thick white (as defined by Sharp, 1934) appeared . . .