Abstract DURING the last 10 years there has been a marked growth in the interest shown by poultrymen in factors affecting quality in eggs. It would be rather difficult to say, without making an exhaustive review of the literature, just when interest in this subject began to grow. However, nearly a quarter of a century ago Pearl and Surface (1914) called attention to the economic importance of quality in eggs. One of the most easily controlled factors that affects the commercial quality of eggs is yolk color. In Europe the more deeply colored yolks are preferred; but in this country a preference for the lighter colored yolks, especially in table eggs, has been in evidence for about 20 years. This preference for light colored yolks, however, is not universal and in the baking industry there is a definite demand for the more deeply colored yolks. Stewart and Atwood (1903) and Dryden . . .