The Haugh unit is the industry standard for grading interior (albumen) quality. It is calculated from the egg weight and the height of the thick albumen when the egg is broken onto a flat surface: the taller and firmer the white, the higher the score. Fresh, well-handled eggs score high, while age, heat and rough handling flatten the albumen and pull the number down.
For importers, the Haugh unit is a practical quality gate because it reflects both the age of the egg and how well the cold chain held on the way to port. We ship at 78 to 90 Haugh units at dispatch, verified batch by batch alongside shell strength and weight uniformity. Specifying a Haugh range in your purchase contract gives you an objective, testable standard rather than a vague promise of freshness.