Paragraph 2 Sample preparation

The sample shall consist of not less than 50 g of the whole egg or yolk. The sample to be examined shall be prepared for the test as follows:

(a)

for whole egg, the original sample shall be used, save that any dried whole egg shall be reconstituted;

(b)

for yolk—

(i)

5 ml yolk shall be diluted with 10 ml water,

(ii)

any dried yolk shall be reconstituted before dilution.