I was just reading some info on the regional and championship egg contests in France. I've read this page before on the MCF site but didn't really pay attention to the details which are interesting. I would love to take a trip to France during the time of year when the French National Championship is held.
In the regional MCF championships which occur throughout the year, competitors enter 6 eggs. At the French national championship, 12 eggs are required.
At the French national championship, competitors showing birds are not required to also enter eggs, however; all competitors entering eggs must also show birds.
The eggs are required to be fresh-the judges will verify that by handling them.
The eggs are judged not only for their intensity of color, although color intensity has the highest number of possible points, but also on two other categories;
Brightness of the shell
Matt egg : 0 point
Satin-like egg : 1 point
Bright egg : 2 points
Shape of the egg
Stocky egg with a little top : 1 point
Other common shapes : 0 point
I was surprised to read that at the national championship the 12 eggs are not judged on either size or consistency. They aren't judged on size because of the time of year the national championship is held (January, February). And because shape and color can vary from hen to hen, each egg can be judged individually and an average mark for all 12 eggs can be calculated; they don't all have to look similar.
Here's a picture of a "stocky", spherical egg. This egg has what they refer to as the stablized color; this is a hen's egg from the end of the season, so this is the egg color she has laid pretty consistently; as opposed to the first few months of dark pullet eggs which, alas, doesn't last.
And here's what I think they mean by the difference the between "bright" and "matt" egg finish. The 2 eggs at 9 o'clock and 12 o'clock are bright. 3 o'clock and 6 o' clock are matt.
I'm not sure what they mean by "satin", anyone know?