010-15 Wyo. Code R. § 15-10
(a) A "clear" (AA, A quality) white is free from discoloration or from any foreign bodies floating in it. (Prominent chalazas should not be confused with foreign bodies, such as spots and blood clots.)
(b) A "firm" (AA quality) white is sufficiently thick or viscous to prevent the yolk outline from being more than slightly defined or indistinctly indicated when the egg is twirled. With respect to the broken-out egg, a firm white has a Haugh unit value of 72 or higher when measured at a temperature between 45°F. (7.2 C.) and 60°F. (15.6 C.).
(c) A "reasonably firm" (A quality) white is a white that is somewhat less thick or viscous than a firm white. A reasonably firm white permits the yolk to approach the shell more closely which results in a fairly well defined yolk outline when the egg is twirled. With respect to a broken-out egg, a reasonably firm white has a Haugh unit value of 60 up to 71 when measured at a temperature between 45°F. (7.2 C.) and 60° F. (15.6).
(d) A "weak and watery" (B quality) white is weak, thin and generally lacking in viscosity. A weak and watery white permits the yolk to approach the shell closely, thus causing the yolk outline to appear plainly visible and dark when the egg is twirled. With respect to the broken-out egg, a weak and watery white has a Haugh unit value lower than 60 when measured at a temperature between 45°F. (7.2 C.) and 60°F. (15.6 C.)
(e) Eggs containing "blood clots and/or spots" which are small blood or meat spots (aggregating not more than 1/8 inch (3.2 mm) diameter) are to be classified as B quality.
(f) A "bloody white" is an egg, with a white which has blood diffused through it. Such a condition may be present in new-laid eggs. Eggs with bloody whites are classified as a loss.
010-15 Wyo. Code R. § 15-10