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Synopsis
A standardised method of measuring the snapping strength of egg shells has been developed. On using this method it was found that shells were (a) stronger when snapped inwards than when snapped outwards, (b) stronger when snapped along a line of latitude than when snapped along a line of longitude, but that this was probably not caused by differences in curvature, (c) strengthened by the presence of the cuticle when snapped inwards but strengthened by the presence of the membrane when snapped outwards, and (d) stronger when oven‐dried or soaked in absolute alcohol than when wetted with water. The results are discussed in relation to the structure of the shell.