ANALYSIS OF

EGGS
SUBMITTED TO : DR.
GURPREET KAUR
SUBMITTED BY : BHAVNEET
SAKSHI
GURPREET
SHUBNAM
KHUSHPREET
Content:
Introduction:
T H E E G G I N D U S T RY I S O N E T H AT H A S C H A N G E D O V E R T H E Y E A R F R O M M A N Y
S M A L L E R P R O D U C E S TO O N E T H AT I S H I G H LY C E N T R A L I S E D A N D M O R E S P E C I A L I S E D .
T H E I M P R O V E D T E C H N O L O G Y A N D D E V E L O P M E N T O F S O P H I S T I C AT E D M E C H A N I C A L
E Q U I P M E N T A R E R E S P O N S I B L E F O R S H I F T F R O M S M A L L C L O T H S TO L A R G E R
C O M M E R C I A L O P E R AT I O N S .
COMPOSITION OF AN EGG:
E G G S A R E A N I M P O RTA N T PA RT O F H U M A N D I E T S I N C E T H E D AW N O F R E C O R D
H I S TO RY. E G G S P R O V I D E S V I TA M I N A , R I B O F L AV I N O T H E R V I TA M I N S A N D M I N E R A L S .
T H E Y O L K C O N TA I N S A L L T H E FAT, S AT U R AT E D FAT T Y A C I D S A N D C H O L E S T E R O L . I N 1
L A R G E E G G , T H E Y O L K C O N TA I N S 5 G R A M TO TA L FAT, 2 G R A M S AT U R AT E D FAT T Y
A C I D S , 2 1 3 M G C H O L E S T E R O L A N D 6 0 C A L . T H E E G G W H I T E C O N TA I N 1 5 C A L . B E C A U S E
E G G P R O T E I N I S O F H I G H Q U A L I T Y, E G G S A R E A N A LT E R N AT I V E TO L E A N M E AT,
P O U LT RY A N D F I S H .
The egg white or albumin is made up of a group of heterogeneous proteins which
enable B to form thick gel. Abundantly present in the Yolk, phospholipids that is
33% of lipids – cephalin and lecithin are the compounds responsible for eggs
emulsifying property.

The diverse roles of eggs in the recipes occurred due to their particularly high
water solubility, excellent forming and emulsification capacities, heat
coagulability and five nutritive values.

The average percent composition of whole egg is as:

Water 65.5%
Protein 11.8%
Carbohydrates 4%
Fat 11%
Ash 7.7%
Structure of
an egg:
A N EG G B A S I CA LLY CO N SI ST S O F
T H R EE PA RT S :
1. SHELL
2 . EG G W H I TE
3 . EG G Y O L K
Egg shell:
The outer shell is made almost entirely of
calcium carbonate and is covered with as
many as many as 17000 tiny pores. It is a
semipermeable membrane which allows
air and moisture to pass through its pores.
The shell also has a thin outermost
coating called the Bloom or cuticle that
helps keep out with the bacteria and dust.
Chalazae-
Strands that are twisted in opposite
directions and anchor the Yolk in centre of
the egg. The more prominent the
Chalazae, the fresher the egg.
Shell membrane:
Two shell membranes outer and inner just
inside the shell are present ,surrounding
the albumen portion. These two
membranes are made partly of keratine
and provide an efficient defence against
bacterial invasion.
Exterior albumen(outer thin albumen)
A narrow fluid layer next to the shell
membrane.
Middle albumin (inner thick albumen):
The inner thick white is a dense, matted, fibrous capsule of
albumin around vitelline membrane of Yolk. An excellent source of
riboflavin and protein. In high quality eggs in the inner thick
albumin strands higher and spreads less than thin white. In low
quality eggs it appears thin white.

Vitelline membrane:
It is a clear seal which hold
the egg yolk.
Air cell-
Aircel space forms when the
contents of Tag cool and contract
after the egg is layed. The Air
Cell rests between the outer and
inner membrane of the eggs
larger end.
Yellow yolk-
The Yolk contains less water and
protein than the white,some fat and
most of Vitamin and mineral of egg. It
is also a source of lecithin an effective
emulsifier. The Yolk colour ranges from
just a hint of yellow to a magnificent
deep Orange according to the feed and
breed of the hen.
Germinal disk(blastoderm):
A small circular white spot that is 2-3
mm across on the surface of your, it is
where the sperm enters this egg. The
embryo develops from this disc and
gradually sends blood vessels into the
Yolk to use it for nutrition as the embryo
develops .
 MECHANISM OF EGG SPOILAGE
T H E P H O F F R E S H E G G S I S 7 . 9 A N D T H AT O F Y O L K I S 6 . 2 . W H E N A N E G G I S L A I D T H E
W H I T E A N D Y O L K A R E AT T H E I R P E A K Q U A L I T I E S . A N E W L A I D E G G I S WA R M . I T
I M M E D I AT E LY B E G I N S T O C O O L A N D I T S C O N T E N T S C O N T R A C T S L I G H T LY. S O M E A I R
P E N E T R AT E S T H E S H E L L T H R O U G H T H E P O R E S A N D T O M E M B R A N E S E PA R AT E T O
FORM A SMALL AIR CELL.
IF BROKEN OPEN ITS CONTENT WOULD COVER A SMALL AREA , THE WHITE WOULD
B E T H I C K A N D S TA N D H I G H , T H E Y O L K W O U L D B E F I R M , R O U N D A N D H I G H A N D
C H A L A Z A E W O U L D B E V E RY P R O M I N E N T. O V E R T H E T I M E T H E W H I T E A N D Y O L K
L O S E Q U A L I T Y. T H E Y O L K A B S O R B S WAT E R F R O M T H E W H I T E . M O I S T U R E A N D
C A R B O N D I O X I D E I N T H E W H I T E E VA P O R AT E T H R O U G H P O R E S , A L L O W I N G M O R E A I R
T O P E N E T R AT E T H E S H E L L A N D A I R C E L L B E C O M E S L A R G E R . I F B R O K E N O P E N T H E
EGGS CONTENTS WOULD COVER A WIDER AREA THE WHITE WOULD BE THINNER
L O S I N G S O M E O F I T S T H I C K E N I N G A N D L E AV E N I N G P O W E R S .
T H E Y O L K W O U L D B E F L AT T E R , L A R G E R A N D M O R E E A S I LY B R O K E N A N D W O U L D B E
LESS PROMINENT AND WEAKER ALLOWING THE YOLK TO MOVE OFF -CENTER.
 Egg quality is defined by USDA grade standards
that are based on factors such as the condition of
Quality of white and yolk , size of aircell and soundness and
cleanliness of the shell. The color of the shell and

eggs: nutritional value of Egg are not quality factors.

The quality attributes of eggs can be classified as.
SIZE AND SHAPE OF AN
EGG
THE NORMAL CHICKEN EGG IS ELLIPTICAL IN SHAPE. EGGS
THAT ARE UNUSUAL IN SHAPE SUCH AS THOSE THAT ARE
LONG AND NARROW ROUND OR FLAT SIDED CANNOT BE
PLACED IN GRADE AA OR A. ROUND EGGS UNUSUALLY
LONG EGGS HAVE POOR APPEARANCE AND DO NOT FIT
WELL IN CARRYING ON SO ARE MUCH MORE LIKELY TO BE
BROKEN DURING SHIPMENT THAN ARE EGGS OF NORMAL
SHAPE.
The packing of eggs is done according to In India eggs are categorised on
official U.S quality grade standards and the basis of weight of an individual
weight or size classes: egg as-
Egg shell
quality
QUALITY OF EGG SHELLS ARE AFFECTED BY MANY
FA C T O R S . B I R D S T R A I N , B I R D A G E , N U T R I T I O N , D I S E A S E
M A N A G E M E N T P R A C T I C E S , WAT E R Q U A L I T Y , H O U S I N G
C O N D I T I O N S O F T E M P E R AT U R E , D I S T U R B A N C E O R S T R E S S .

S H E L L C O L O R - I T I S P R I M A R I LY A B R E E D C H A R A C T E R I S T I C ,
C O M E S F R O M P I G M E N T S I N T H E O U T E R L AY E R O F T H E
SHELL. THE RHODE ISLAND RED , NEW HAMPHSIRE AND
P LY M O U T H R O C K A R E B R E E D S T H AT L AY B R O W N E G G S .

CLEANLINESS-MOST EGGS ARE CLEAN WHEN THEY ARE LAID

B U T T H E Y C A N B E C O M E C O N TA M I N AT E D W I T H T H E I R
C O N TA C T T O AT M O S P H E R E .

T E X T U R E - E G G S H E L L T H AT I S S M O O T H I S P R E F E R R E D S I N C E
T H E R O U G H S H E L L E D E G G S F R A C T U R E M O R E E A S I LY A N D
H AV E P O O R A P P E A R A N C E . E G G S W I T H E X T R E M E LY R O U G H
O R U N E V E N S H E L L S A R E D O W N G R A D E D T O B Q U A L I T Y.
SOUNDNESS-BODY CHECKS ARE EGGS WITH THE SHELL
T H AT H AV E B E E N C R A C K E D D U R I N G S H E L L
C A L C I F I C AT I O N I N T H E H E N A N D H AV E H A D A L AY E R O F
.
CALCIUM DEPOSITED OVER THE CRACKS BEFORE EGG IS
LAID.
T H I C K N E S S - T H I C K N E S S I S D I R E C T LY P R O P O RT I O N A L T O
SHELL STRENGTH . IN THE STUDY OF EGG SHELL
QUALITY THE SHELL STRENGTH MEASUREMENT CAN BE
D I R E C T LY C O R R E L AT E D W I T H T H E M E A S U R E M E N T O F
S H E L L T H I C K N E S S . I T H A S B E E N E S T I M AT E D T H AT A
S H E L L T H I C K N E S S O F AT L E A S T 0 . 3 M M I S N E E D E D I F T H E
E G G I S T O H AV E A B E T T E R T H A N 5 0 % C H A N C E O F
MOVING THROUGH NORMAL MARKET HANDLING
W I T H O U T B R E A K I N G . A PA P E R T H I C K N E S S G O R G E I S
MOST OFTEN USED TO MEASURE THE SHELL
T H I C K N E S S . T H I C K N E S S I S U S U A L LY M E A S U R E D A F T E R
R E M O VA L O F C E L L M E M B R A N E S F R O M T H E S H E L L . B Y
BOILING IT IN A SOLUTION OF 2.5 PERCENT OF SODIUM
HYDROXIDE FOR 5 MINUTES. THE SHELL IS THEN
WA S H E D A N D D R I E D I N O V E N AT 1 0 5 T O 1 0 8 D E G R E E S
CELSIUS FOR 24 HOURS . THE ACTUAL STRENGTH CAN
ALSO BE DETERMINED BY CRUSHING OR PIERCING
STRENGTH CRUSHING STRENGTH IS DETERMINED BY
U S I N G A F L AT M E TA L P L AT E , S Q U A R E E N D E D R O D O R
AROUND AND ROD RIGGED.
Albumen Quality:
THE ALBUMEN HAS A MAJOR INFLUENCE ON OVERALL INTERIOR
QUALITY . THINNING OF ALBUMEN IS A SIGN OF QUALITY LOSS.
W H E N A F R E S H E G G I S C A R E F U L LY B R O K E N O U T O N A S M O O T H
F L AT S U R FA C E T H E R O U N D Y O L K I S I N C E N T R A L P O S I T I O N
S U R R O U N D E D B Y T H I C K A L B U M E N . W H E N A S TA L E E G G I S B R O K E N
O U T T H E Y O L K I S F L AT T E N E D A N D O F T E N D I S P L A C E D T O O N E S I D E
AND THE SURROUNDING THICK ALBUMEN HAS BECOME THINNER ,
R E S U LT I N G I N A L A R G E A R E A O F A L B U M E N C O L L A P S E D A N D
F L AT T E N E D T O P R O D U C E A W H I T E A R C O F L I Q U I D . P R O P E R LY
R E F R I G E R AT E D E G G S S T O R E D I N T H E I R C A RT O N I N A H O M E
R E F R I G E R AT O R W I L L C H A N G E F R O M A A G R A D E T O A G R A D E I N
ABOUT ONE WEEK AND FROM A GRADE TO B GRADE IN 5 WEEKS.
H O W E V E R A P R O P E R LY H A N D L E D A N D R E F R I G E R AT E D I N TA C T E G G
W I L L R E TA I N I T S N U T R I T I O N A L VA L U E A N D W H O L E S O M E N E S S F O R
A C O N S I D E R A B LY L O N G E R T I M E . T H E A L B U M E N O C C A S I O N A L LY
C O N TA I N S B L O O D O R M E AT S P O T S B O T H C H E M I C A L LY A N D
N U T R I T I O N A L LY T H E S E E G G S A R E F I T T O E AT. E G G S F R O M B R O W N
L AY E R S U S U A L LY S H O W A H I G H E R I N C I D E N C E O F B L O O D A N D M E E T
SPOTS THAN THOSE FROM THE WHITE EGG STRAINS. AMBIENT
T E M P E R AT U R E H A S A L S O B E E N S H O W N T O H AV E A N E F F E C T O N T H E
I N C I D E N C E O F B L O O D S P O T S , F E V E R B L O O D S P O T S H AV E B E E N
O B S E RV E D W I T H L E G H O R N H E N S AT 3 2 D E G R E E S C E L S I U S T H E N
Where ‘H’ is albumen height in mm (millimeters) G
Index measurement using measurement similar to .
is 32.2 And ‘W’ is the weight of egg in grams The
those made by Haughthe formula for calculating
single most important factor affecting albumen quality
albumen index . Albumen index can be simply
of fresh eggs is the age of hen excluding disease, As
calculated by dividing the height of albumen to its
the hen ages albumen quality decreases albumen
width Other measurements of albumen quality
quality of egg is not greatly influenced by hen
include:
nutrition, environment and housing even heat stress
Diameter of thick and thin albumen.
appeared to have almost no direct effect on albumen
Chalaza size.
quality of freshly laid eggs. The most widely used
Shape of thick and thin albumen.
measurement of albumen quality is the Haugh unit
Total percentage of thin albumen
proposed by Raymond Haugh.
 Yolk Quality
YOLK QUALITY IS RELATED TO ITS APPEARANCE , TEXTURE
,FIRMNESS AND SMELL. THE YOLK OF A FRESHLY LAID EGG IS ROUND
AND FIRM AS THE YOLK AGES IT ABSORBS WATER FROM ALBUMEN
AND INCREASES IN SIZE THIS WEAKENS THE VITELLINE MEMBRANES
AND GIVES THE YOLK A SOMEWHAT FLATTENED SHAPE ON TOP AND A
GENERAL 'OUT OF ROUND SHAPE’ RUPTURE YOLKS OCCASIONALLY
OCCUR DOUBLE YOLKED EGG OCCUR SOMETIMES WHEN TWO YOLKS
MOVE THROUGH THE OVIDUCT TOGETHER EITHER FROM
SIMULTANEOUS OVULATION OR DELAY IN YOLKS PASSAGE THROUGH
THE OVIDUCT. SUCH EGGS ARE USUALLY LARGER DUE TO PRESENCE
OF TWO YOLKS EGGS WITH 3 OR MORE YOLKS ARE EXTREMELY RARE
AND NEVER REACH THE MARKET PLACE.
 Yolk Colours:
Yolk colour depends on the diet of hen, if the yellow orange plant pigment
(xanthophylls) are present in hen's diet they will be deposited in the yolk. In a consumer
survey of egg quality yolk colour ranks high but preference varies, Some consumers
prefer light coloured yellow yolk while other consumers prefer a darker Orange Yolk in
most cases the diet of hen is altered to produce egg yolks of the correct colour, for a
particular market yolk pigments are relatively stable and are not colour changed.
However in cooking sometimes there is a greenish ring around hard cooked egg yolks it
is the result of Sulphur and iron compounds it may occur when eggs are over cooked or
when there is a high amount of iron in the cooking water.
Yolk Mottling:
An egg is said to be mottled when the yolk surface is covered with many pale spots or blotches these areas
are of different colours or shades of colours and can vary in size as the spots can range from being
somewhat transparent to be a brownish orange to almost black in extreme cases a slight degree of yolk
mottling is normal and does not contribute to the negative attitudes regarding consumer acceptance of eggs
a high incidence of Yolk mottling decreases consumer acceptance even though mottling has not been
shown to affect the egg nutritional value or flavour. It is essential that the vitelline membrane remains
intact and strong in order to prevent the contents of the albumen and Yolk from mixing if mixing occurs
the quality of egg and consumer acceptance of these eggs declines because of mottling the degree of yolk
mottling is related to the amount of degeneration of vitelline membrane. The greater the damage to the
membrane the more severe the mottling.
T H E M O S T IM P O RTA N T Q U A L I T Y PA R A M E T E R O F T H E Y O L K I S IT S S P H E R IC A L
N AT U R E T H E S P H E R IC A L N AT U R E O F E G G Y O L K C A N B E E X P R E S S E D A S Y O L K
IN D E X O R I G I N AT E D B Y SH A R P A N D P O W E L L I N 1 9 3 0 A N D B A S E D O N T H E
S E PA R AT IO N O F Y O L K A N D W H I T E K E E P I N G T H E Y O L K IN TA C T Y O L K IN D E X I S
U S E D TO M E A S U R E T H E F I R M N E S S O F Y O L K , M I C R O M E T R E I S U S E D TO
ME A S U R E Y O L K I N D E X C A N B E C A L C U L AT E D A S W H E R E H IS T H E H E I G H T O F
Y O L K I N M M A N D W I S T H E W I D T H O F Y O L K I N M M T H E V IT E L L I N E M E M B R A N E
S T R E N G T H I S A L S O A N IM P O RTA N T Q U A L I T Y AT T R I B U T E W H I C H M E A S U R E S
A B I L I T Y O F Y O L K TO W I T H S TA N D T H E R U P T U R E D U R I N G T H E E G G B R E A K IN G
O P E R AT I O N . F R O M M A N D M A N T R O N E 1 9 6 2 D E V E L O P E D A T E C H N I Q U E F O R
ME A S U R I N G V I T E L L IN E M E M B R A N E S T R E N G T H T H AT I S R E L AT I V E LY R A P ID
A N D T H AT C O R R E L AT E S W E L L W I T H T H E P R E S SU R E R E Q U I R E D TO R U P T U R E
T H E Y O L K T H E T E C H N IQ U E IN V O LV E S T H E P L A C E ME N T O F T H E T I M E
R E Q U I R E D TO R U P T U R E T H E M E M B R A N E T H E VA L U E I S T H E N C A L C U L AT E D A S
MM O F M E R C U RY O F VA C U U M TO R U P T U R E T H E M E MB R A N E IN 1 S E C O N D
 Egg Candling:
- TO D E T E R M I N E I N T E R I O R E G G Q U A L I T Y
-NON-DESTRUCTIVE AND RAPID METHOD
- B E S T D O N E I N D A R K E N E D R O O M W IT H M E A N S O F
PA S S I N G L IG H T.
METHOD:
E G G I S H E L D F IR MLY B E T W E E N T H U M B A N D I N D E X F I N G E R W I T H T H E S MA L L E N D
OF THE EGG RESTING AGAINST THE MIDDLE FINGER. PLACE LARGER END OF THE
E G G C L O S E TO T H E C A N D L IN G A P E RT U R E . S TO P Q U I C K LY T U R N H A N D A N D
R A I S E D I N A N A R C O F A B O U T 1 8 0 D E G R E E TO S E T T H E C O N T E N T O F E G G S I N
M O T I O N . S TO P T H E M O V E M E N T O F H A N D A N D R A I SE D AT T H E E N D O F T H E E A RT H
C A N O B S E RV E T H E E G G S C O N T E N T A S T H E Y R O TAT E I N SI D E T H E S H E L L
M E MB R A N E .
OBSERVATIONS -
-CELL MEMBRANE- WEAK SHELLS CAN BE .
EASILY DETECTED .IN CRACKED EGGS THE
EGGSHELL MEMBRANE IS RUPTURED
ALLOWING EGG WHITE TO LEAK OUT. THESE
EGGS CANNOT BE MARKETED.
-YOLK- WHEN THE EGG IS FRESH YOLK CANNOT
BE SEEN EXCEPT AS A FAINT STRUCTURE
BECAUSE IT REMAINS CLOSED TO THE CENTRE
OF THE EGG. AS THE EGG QUALITY DECREASES
THE YOLK MOVES MORE FREELY AND CASTS A
DARK SHADOW BECAUSE IT FLOATS CLOSER TO
THE SHELL. YOLK SHADOW WILL MORE
DISTINCTLY PROJECTED ONTO THE SHELL
WHEN IT IS CLOSE TO THE SHELL.
 -Air cell-
Air cell present at the large large end of the egg. Moves freely in the egg when egg in a cell .

membrane is broken or when the inner and Outer shell membranes do not attached to each other
properly. Eggs are graded on the basis of Air Cell depth. In fresh as a cell is small not more than 1 by
8 inch deep as the eggs ages air cell increase in height downgrading the egg.

-Blood spots-
Appear as dark red colour distinct spots. Move more
rapidly than upon candling . Small spots can be seen
easily removed after the egg is opened does
acceptable. If aggregate more than 1 by 8 inch in
diameter not fit for human consumption.
Breakdown
Test:
It includes comparison of Broken eggs
with standard charts. Start indicate
pictures of newly laid egg with varying
heights of thick albumin aur of eggs held
for wearing periods of time to allow for
thinning of the egg white.There are
basically two types of charts-1.Van
wagenan chart2.Brant Chart1. Van
wagenan chart-It contains 9 pictures with
the values in half units ranging from 1.0
to 5.0.1.0 indicates high quality and 5.0
indicates low quality egg.2.Brant Chart- it
is also known as the USDA score card. It
consists of 12 pictures with high average
and low quality of each grade from AA to
C being shown.