Egg Structure

 Shell- the outer eggshell is made almost entire of calcium and has
as many as 8,000 tiny pores.
 Inner and outer shell membrane- these two membranes are just
inside the shell surrounding the albumen.
 Chalazae- these are twisted in opposite directions and serve to
keep the yolk at the center.
 Outer thin albumen- is a narrow fluid layer next to the shell
membrane and is the watery part of the egg white which is
located farthest from the yolk.
 Inner thick albumen- the inner thick white( chalaziferous layer) is
a dense matted fibrous capsule of albumen around the membrane
located nearest the yolk
 Yolk membrane- is the clear casing that encloses the egg
 Germinal disk- a small circular casing that while
spot on the surface of the yolk is where the
sperm enters the egg.
 Yolk- the yellow yoke is a major source of
vitamins minerals almost half of the protein and
all of the fat and cholesterol.
 Chalaziferous albumen- it is a dense matted
fibrous capsule of albumen around the membrane
of the yolk. The matted fibrous capsule
terminates on each end in the chalazae.
 Aircell- an air space form s when the contents of
the egg cool and contract after the egg is laid.
The air cell usually rests between the outer and
inner membranes at the egg is larger end.
 Types of Egg
1.Chicken eggs- the most popular and the most widely consumed eggs in
the world.
Chicken egg types
a.Standard eggs are the most common type of egg and the regular eggs
sold in the market

b.Organic eggs are the pure natural and healthy eggs are sold in the
supermarkets and quite expensive. The chickens are bred for organic
eggs are kept in farms where they can roam about freely and are fed
with pure free of herbicides and pesticide plants and a high organic diet.

c.Free-range eggs are healthier than the standard eggs but less
healthy as compared to organic eggs. The chickens for these eggs are also
allowed to move about freely but they are fed with normal vegetables
2. Bantam’s eggs are small and tasty and is usually have a white shell
derived from smaller variety of hen.
3. Duck eggs are much larger than hen’ egg and have a stronger flavor. They
are slightly higher in fat, protein, and cholesterol and is also higher in iron
and vitamins A, B group, and D.
4. Goose eggs are the largest of all the eggs you are likely to find on sale.
They have a similar flavor and nutritional profile to hen’s egg
5. Hen’s egg are graded according to size- small, medium, large, and extra-
large or very large. About 90% of commercial eggs come from battery –
reared hens.
6. Barn eggs come from hens that are still very intensive farmed but are
not confined to cages. Free-range hens are allowed more space and some
outdoor living although conditions vary widely.
7. Quail eggs- are tiny with pretty speckled shell and a delicate flavor.
These eggs are used in exquisite cuisines really special as not only they
taste good but hey have a large quantity of proteins and vitamins and
contain only 14 calories
Characteristics of Quality Fresh Eggs

 It should have rough, chalky, and unbroken

shell
 It should sink in water.
 It should have round and firm egg yolk
 It should have thick light and thick white part
 It has round well- centered yolk
 It has small air cell ( less than 5 mm deep)
 It has clean ,uncrack shell with normal shape
 Methods to determine Freshness of Eggs
 Gross examination- Fresh eggs have rough and dull looking shells
 Candling- Hold the egg against the light. Fresh ones have yolk at the
centered small air sac and no blood spots
 Clicking- Click two eggs. The fresh ones have a bell- like tone
 Shaking Fresh eggs do not rattle noticeably while stale one rattles
easily
 Water test- Fresh egg sinks and a stale one floats
 Breaking- fresh eggs have clear, thick, firm, and gelatinous white. The
yolk is well rounded high at mid center and does not break easily.
Egg sizes usually determine by weight .
Jumbo: 30 ounces Medium: 21 ounces
Extra large:27 ounces Small: 18 ounces
Large: 24 ounces Pee Wee: 15 ounces

Market Forms of Eggs

 Fresh or Shell eggs are the most often used for breakfast cookery.
 Frozeneggs are usually made from high-quality fresh eggs and are excellent use for
scrambled, omelets, French toast and in baking. They are pasteurized and are usually
purchased in 30 pound can. These take at least two days to thaw at refrigerator
temperatures.
1. whole eggs 2. whites 3. yolk 4. whole eggs with extra yolks
 Dried
eggs are used primarily for baking. They are not suggested to use in breakfast
cookery.
 STORING EGGS
 Eggs must be stored in refrigerator to maintain grade A quality. Eggs keep for
weeks if held at 36 degree Fahrenheit but loose quickly if held at room
temperature deteriorate as much in a day as they do in a week under
refrigeration. As an egg ages:
 1. the air cell becomes larger.
 2. the egg yolk becomes flatter, larger and breaks more easily.
 3. the thick whites becomes thin and watery.

 TIPS:
 Eggs should be stored in cool, clean condition.
 Ideal storage is at 2 to 5 degrees Celsius with 85 % away from humidity.
 Eggs required for cooking should be allowed to slowly reach a temperature of
20 degree Celsius.
 For pastry work , avoid using eggs directly from the refrigerator.