inside the egg-eggs two
DESCRIPTION
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 2 nd line of defense against bacteria. Germinal Disc. - PowerPoint PPT PresentationTRANSCRIPT
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