About Haugh unit

The Haugh unit (pronounced: "how") is a measure of the internal quality of an egg.

The test was introduced by Raymond Haugh in 1937, and is considered the most significant measure of egg quality.

An egg is weighed, then broken onto a flat surface (breakout method), and a micrometer used to determine the height of the thick albumen (egg white) that immediately surrounds the yolk. The height, correlated with the weight, determines the Haugh unit, or HU, rating. The higher the number, the better the quality of the egg (fresher, higher quality eggs have thicker whites).

The formula is as below: HU = 100 log10 (h - 1.7w0.37 + 7.6) Where HU = Haugh unit h = observed height of the albumen in millimeters w = weight of egg in grams The Haugh unit value ranges from 0 - 130 and it can be ranked as below: AA : 72 or more A : 71 - 60 B : 59 - 31 C : 30 or less

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