{
  "url": "https://openlegislation.uk/egg-products-regulations-1993/schedule-2/paragraph-2",
  "json_url": "https://openlegislation.uk/egg-products-regulations-1993/schedule-2/paragraph-2.json",
  "legislation": "uksi/1993/1520",
  "legislation_title": "The Egg Products Regulations 1993",
  "legislation_url": "https://openlegislation.uk/egg-products-regulations-1993",
  "path": "schedule/2/paragraph/2",
  "kind": "paragraph",
  "number": "2",
  "heading": "Sample preparation",
  "text": "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:\n(a) for whole egg, the original sample shall be used, save that any dried whole egg shall be reconstituted;\n(b) for yolk—\n(i) 5 ml yolk shall be diluted with 10 ml water,\n(ii) any dried yolk shall be reconstituted before dilution.",
  "extent": null,
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/uksi/1993/1520/schedule/2/paragraph/2",
    "retrieved_at": "2026-10-29T13:55:12.128108+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}