Inside The Egg-Eggs Two

Shell

• White or brown– Depends on ear flap

color• Made of Calcium

carbonate• Color does not affect

flavor

Shell Membranes

• 2 membranes inside each shell

• Air cell forms between these membranes

• 2nd line of defense against bacteria

Germinal Disc

• Appears as a slight depression on the surface of the egg

White (Albumen)

• Thin albumen-nearest to the shell

• Mostly water, protein & minerals

• Thick albumen stands up when egg is broken

Chalaza• Pair of spiral bands that

anchor the yolk in the center of the thick albumen

• More prominent-the freshest egg

• Disappears when egg is cooked

Yolk Membrane

• Clear seal holds the egg yolk

• The fresher the egg the stronger the membrane

Yolk

• Major source of egg’s vitamins, minerals, fat and ½ of the protein

• Yolk color ranges from light yellow to deep orange, depending on hen’s food

Air Cell

• Caused by contraction of the membranes after the egg is laid

• Increases in size as egg ages

• The fresher the egg, the smaller the air cell

The Life of a Hen

• Most common farm size is 10,000-20,000 hens although the largest farms may have 500,000 hens

• By keeping different flocks at different stages there is a year round supply

Egg Grading

• Temperature controlled storage–Best temperature & humidity to

maintain freshness•Maximum 45 degrees F• Best at 40 degrees• Humidity approximately 70%

• Most eggs are sterile when formed, but may become contaminated as they exit the hen's body or from any surface they contact.

• Cleansing procedures protect the consumer from the bacteria.

• Eggs are washed with water that is between 90°F and 120°F

• Rinsed with hot water and chlorine• The eggs are then placed in cold storage and

shipped.

• Washing & sanitizing

–High speed

–Automatic – no hands

–Thin coat of mineral oil applied to maintain freshness

Egg Candling• Quality Control–Shell condition–X-large air pockets–Blood spots–Yolk well centered

Weighing & Grading

• Cartons are stamped with a “Best Before” date –Usually 30 days from grading–After that they are still safe but

quality drops after 10 weeks

Grade AA

• Firm white

• Small air cell

Grade A• Used for commercial baking or further processing

• Shell uncracked but rough textured

Grade B

• Commercial processing only

EGG SAFETY AND QUALITY

Storage

Refrigerate at 45°F or below (do not freeze).

Store shell eggs in their box.

• Eggs should be stored with the rounded end pointed up in order to keep the air cell on top and to help keep the yolk centered in the egg.

• Never store eggs next to strong smelling

foods because eggshells are porous and will allow strong odors to be absorbed into the egg over time.

Handling

• Use only clean, uncracked eggs.

• Wash eggs before cracking or hard boiling.

Preparation

• Use Grade AA or A eggs for scrambling

• Hold cold egg dishes below 40°F.

• Hold hot egg dishes above 140°F.

The End