EXERCISE NO.

1 WORKSHEET
IDENTIFICATION AND CHARACTERIZATION OF FRESH EGGS

Name: Jeffrianne Monikka G. Bonilla Score: ____________

Section (Lab.): BSND 1A Date Submitted: 02-15-2023
Group No.: 3

INTRODUCTION

Since more than a thousand years ago, eggs have been one of the most
popular foods to eat, — especially for breakfast. It also serves as a key component in
baked products like cake and bread. The chicken egg is the most commonly used
type of egg among numerous others. Eggs are readily available almost everywhere
as they are cheaper, simple to prepare, and nutritious. It contains a lot of vitamins
and minerals that are important for the human diet like protein, iron and zinc.

Most eggs are produced in large factory farms and some are not very
hospitable environments for chickens. They are exposed to artificial light and live in
small battery cages that are two or three rows high. Each cage can house from 3-10
chickens in a very cramped space. Some plants today are being modernized to allow
for better lighting and space accommodations. More humane methods are being
used by producers to give consumers options when purchasing eggs. (The Culinary
Pro, n.d.). This exercise helps add more knowledge about eggs and to be able to
differentiate whether the egg is fresh or not. It's important to check the egg's
freshness to prevent any negative health impacts or disease transmission. Eggs can
be tested for freshness by floating in a glass or bowl of water. You can also fracture
the egg to check that it doesn't smell or look rotten. This exercise also discusses how
age impacts the characteristics of eggs, such as changes in appearance, such as
whether they are smooth or rough, thick or thin.

OBJECTIVES

At the end of the exercise, the student should be able to:

1. demonstrate ways of determining freshness of egg;

2. differentiate the characteristics of fresh and aged eggs; and
3. explain the effect of aging on the chemical and physical properties of eggs.
RESULTS AND OBSERVATIONS

Table 1. Comparison of the characteristics of the fresh (T3) and aged eggs (T1 and
T2).
CRITERIA T1 T2 T3

Description of the - The egg sinks - The egg sinks The egg sinks and
position of the egg and stays at the and stays at the stays at the
in floating test bottom in a semi- bottom in a bottom in a
horizontal horizontal horizontal
position. position. position.

*Visual appearance - The egg white - The egg white is - The egg white is
of the egg white is runny and the viscous and somewhat runny
thick and thin albumen is and albumen is
albumen is not evident. slightly evident.
evident.

**Visual - It is flat and -It is firm and round - It is flat and

appearance of the round - the egg yolk is slightly the yolk is
egg yolk small broken
- Orange yolk.
- Light yellow yolk - Light orange
Height of the egg 0.6 cm 1 cm 1.5 cm
yolk (in cm/mm)
Height of the egg
white adjacent to 36 cm 44 cm 26 cm
the yolk (in cm/mm)
Diameter of the egg
yolk (in cm/mm) 50 cm 43 cm 49 cm

*For egg white, use the terms such as runny and viscous. Take note also if thick and thin albumen is still evident.
**For egg yolk, use the terms such us round, firm, flat, and others.

DISCUSSION:

In this activity, 3 eggs treatment were bought in-store but on different days. T1 is a
14-day-old egg, T2 is 7 days and T3 is the new one. The result that shows during the activity
for the characteristics of T1 did not float, it sinks and stay at the bottom in a semi-horizontal
position, it is flat and runny, for the height of the yolk it is the shortest but wider in diameter
among the 3 treatment. For the T2 the results did not float the same as the T3, it sinks and
stayed at the bottom in a horizontal position, and was runny, it has the smallest diameter
among the 3 treatments. Lastly, for T3 it shows that its egg yolk is a little broken due to the
raking of the egg in the plate, the egg stays at the bottom when put on the glass of water, for
the height of the egg white it is the shortest but wider in diameter compared to T2.

Based (Foster, 2015) to test the freshness of the eggs on of the method used is the floating test
where it is indicated that when the egg is placed in a bowl of water and stays at the bottom, it
is still fresh while if it floats it is not fresh. So, the 3 samples are still fresh but the T1 needed
to be consumed immediately as it is starting to show some characteristics of an un-fresh egg.

Table 2. Comparison of the foam of the fresh egg (T3) and aged eggs (T1 and T2).
CRITERIA T1 T2 T3
 Visual appearance - Runny - Runny - Runny
before mixing - Weak - Weak - Weak

*Visual appearance - Foamiest Foamier - Foamy

after mixing - Stiff - Stiff - Weak
- Runny
Foam stability
- More stable - Most stable - Least stable

*Use the terms such as runny, foamy, stiff, weak, and stable (least stable, more stable, most stable) to evaluate
and compare the samples.

DISCUSSION:

Table 2 it's about the comparison of the foam on the 3 different samples where they
are beaten manually for a couple of minutes. For the T1 it shows that it is the foamiest
and more stable. T2 is foamier than T1 while T3 is foamy but it is the least stable
among the 3 treatments due to the small wire whisk that is used during the beating
period. Based on (Protein: Foam Formation, 2018) The whisking process stretches
out and unravels the proteins and they end up lining up because the hydrophilic ends
are attracted to water in the egg white and the hydrophobic ends are repelled and
attracted to the air in the pockets. Eventually, the protein coating of the air pockets
links together, making foam. When an egg white foam is heated, the protein
coagulates and water evaporates, forming a solid foam, in this case, called a
meringue.

CONCLUSION:

The reason this method works is that eggshells are porous, which means they
allow some air to get through. Fresh eggs have less air in them, so they sink
to the bottom. Older eggs have had more time for the air to penetrate the
shells, so they are more buoyant and will float. (Dtodd, 2021)

One of the useful techniques for assessing the freshness of the is the floating test. The
activity's outcome demonstrates that all three eggs, or treatment, are still fresh; the yolk and
white are still compact and rounded, and T1 is only beginning to exhibit some of the
characteristics of an out-of-date egg, such as being runny and flat; therefore, it should be
cooked right away. When it comes to foam stability, older eggs have thinner egg whites and
larger foams, which are less stable than younger eggs, which have thicker egg whites and
more stability.
QUESTIONS:

1. What are the pointers to remember in procuring eggs?

Purchasing fresh eggs is crucial if you want to stay healthy.

When purchasing eggs, it's important to look for cracks because bacteria
could potentially enter through them and, if at all feasible, purchase eggs from
refrigerated cases. If at all feasible, check with the owner to see if the egg is
still in date.

2. Why is it that purchasing of eggs with crack is highly discouraged?

It is not advised to purchase eggs with cracks since they are

more likely to get contaminated because bacteria or other pathogens could
enter through them.

REFERENCES
 The Culinary Pro. (n.d.). Egg composition — The culinary
pro. https://www.theculinarypro.com/egg-composition

Dtodd. (2021, February 11). How to test eggs for freshness. Black Creek Pioneer
Village. https://blackcreek.ca/how-to-test-eggs-for-freshness/

Protein: foam formation. (2018, June 22). IFST.

https://www.ifst.org/lovefoodlovescience/resources/protein-foam-formation

APPENDICES (Attached the pictures and label)