One of the most pleasing sights to me at any egg show is the plate of white, and by white I mean chalk white. Not the easiest of colours to plate, on the contrary, one of the most difficult to show to perfection. The white eggs being so vulnerable to such faults such as porous shells, hairline cracks, stains etc., not so readily seen in other colours. Indeed, the slightest blemish or imperfection stands out like a sore thumb.

This is probably the reason why so comparatively few fanciers show white eggs, which inevitably has lead to the average show schedule classifying white and cream eggs in the same class. This is a pity, as I feel that white egg classes could be self supporting, if more of our fanciers specialising in egg showing would give a little more time and study to producing white eggs of show potential.

Most light breeds lay white eggs and there is quite a variety to choose from viz: Anconas, Andalusians, Hamburghs, Leghorns, Minorcas, to mention only a few and, of course, the odd Hybrid or so. Perhaps it should be mentioned here that it is the utility rather than the exhibition strain that is more likely to produce the white egg.

Admittedly, from time to time, one is fortunate enough to possess a bird that lays a showable egg, but it is my experience that the consistent winner is the fancier who breeds for this purpose. Strict attention to the make up of the breeding pen is of the utmost importance, using only birds of known ability. Select eggs of sound shell, a primary requirement for any eggs for incubation, but even more so when it comes to white eggs, and, of course, good shape and texture.

Just a word about show preparation. Never wash a white egg. This is permitted under show rules, but if you really have to, do not use soap. This will only put on an artificial polish which inevitably will result in the judge passing them. If you have a bad stain, use lemon juice. To freshen up and remove surface dust, a damp cloth is the best way, followed immediately by a dry cloth, but again, do not polish. The real answer to presenting an egg at its best, is clean nests and nesting material at all times.

Always store in a cool place, small end down, until required.

Adapted from 'The Plate of White', by Max Butler, in the Poultry Club Yearbook.