# The Egg Products Regulations 1993, 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.

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Source: https://www.legislation.gov.uk/uksi/1993/1520/schedule/2/paragraph/2 (the official version)
Page: https://openlegislation.uk/egg-products-regulations-1993/schedule-2/paragraph-2
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.