9. EGG COMPOSITION
Shell is porous – allows flavor in & moisture
out.
Yolk color varies with chicken’s diet.
White is thicker around the yolk & thinner as
it move away from the center.
Chalazae connects yolk to shell; the more
prominent, the fresher the egg.
Air cell increases as eggs age and loses
moisture; this makes boiled eggs easier to
peel.
10. EGG COMPOSITION
Inner shell membrane is a barrier to
micro-organisms.
Eggs out of the shell are highly
perishable:
Leftover whites – good for 10 days (covered &
refrigerated)
Leftover yolks – good for 3 days (cover with
thin layer of water, milk or oil; refrigerate)
11. EGG COMPOSITION
Use eggs with cracked shells only for
dishes which bring the egg to 145°F.
The white is mostly water with albumin.
The yolk is approximately 1/3 protein & 2/3
water with fat, vitamins, minerals &
cholesterol.
14. EGG GRADING
The quality of an egg is determined by the grade
of the egg and is not related to size.
All Eggs are classified according to the U.S.
Standards for interior and exterior quality
factors.
USDA grading is a voluntary service offered to
processing plants that meet minimum USDA
equipment, facility, sanitary, and processing
requirements.