Qualities of a Fresh Egg

The quality of a fresh egg can be assessed based on various factors:

1. Shell Integrity: A fresh egg should have a

clean, uncracked shell with no visible
damage.

No cracks or
any visible
damage
The quality of a fresh egg can be assessed based on various factors:

2. Yolk: The yolk should be round

and high, and it should be centered
when you crack the egg. It should
also be a rich, vibrant yellow or
orange color.
The quality of a fresh egg can be assessed based on various factors:

3. Egg White (Albumen): The egg white

should be clear and thick, with no signs
of cloudiness or unusual discoloration.
Fresh whites tend to hold their shape
well.
The quality of a fresh egg can be assessed based on various factors:

4. Smell: Fresh eggs should not have a strong or

unpleasant odor. If an egg smells bad or sulfuric,
it may be spoiled.
5. Texture: When you cook a fresh egg,
both the yolk and egg white should
have a desirable texture. The yolk
should be firm but still runny when you
break it open.
The quality of a fresh egg can be assessed based on various factors:

6. Date: Check the packaging date if available.

The fresher the egg, the better the quality.

7. Size: The size of the egg should match

the grade specified on the carton (e.g.,
jumbo, large, medium). Fresh eggs are
typically uniform in size.
7. Size: The size of the egg should match
the grade specified on the carton (e.g.,
jumbo, large, medium). Fresh eggs are
typically uniform in size.

Egg Size Classification

35g 42g 49g 56g 63g 70g

Float Test
You can perform a simple float test to check freshness. Place the egg in a bowl of
water. Fresh eggs will sink and lie flat on the bottom. Older eggs will stand upright
or even float due to the larger air cell that develops as they age.

If your eggs sink to the bottom and lie

flat on their sides, they are very fresh. If
your eggs stand on one end at the
bottom, they are a few weeks old, but
still fine to eat. If your eggs float to the
surface, they are no longer fresh.
Quality Factor
Shell
A B C D
Clean Unbroken Normal Clean Unbroken Normal Moderately stained Moderately stained
shape shape Unbroken Slightly Unbroken May be
abnormal shape abnormal shape
Quality Factor
Air Cell
A B C D
Depth of 0.3cm or less Depth of 0.5cm or less Depth of 1.0 cm or less Depth of 1cm May be
Practically regular Practically regular May be loose or bubbly loose or bubbly
Quality Factor
Egg White
A B C D
Clear Firm 72 Haugh Clear Reasonably Firm 60 Clear May be slightly May be weak and watery
units or higher - 71 Haugh units weak 31- 59 Haugh units Small clots or spots may
be present Less than 31
Haugh units
Quality Factor
Egg Yolk
A B C D
Outlined defined Round Outline fairly well Outline may be well Outline may be well
and firm Free from defined Round and firm defined. May be slightly defined. May be
defects Free from defects enlarged and flattened. enlarged and flattened.
Practically free from May have embryonic
defects. May have development
embryonic development
Proper storage also plays a crucial role in
maintaining the quality of fresh eggs.
Refrigerate them at or below 40°F (4°C)
to extend their freshness.
Remember that the quality of eggs can vary
depending on factors like the chicken's diet and
living conditions, so it's a good idea to source eggs
from reputable suppliers or local farms for the best
quality.
The End