Eggs

Egg Shell

Hard outer covering. Protects the egg. Has tiny pores that allow air to pass but block bacteria.

Albumen (egg white)

Protects the yolk and gives protein. The thick albumen keeps yolk in place; the thin albumen is the watery part.

Chalaza

Twisted cords on both sides of the yolk. Holds the yolk in the center. More visible = fresher egg.

Yolk

Yellow part of egg. Contains vitamins, minerals, fat, and protein. Main nutrient source.

Air Cell

Pocket of air at the large end of the egg. Gets bigger as the egg gets older.

Germinal Disc

where the embryo develops (small white dot)

Inner/Outer Shell Membrane

protects from bacteria

Protein

Builds muscles and repairs body tissues.

Vitamin A

Good for eyesight and healthy skin.

Vitamin D

Helps absorb calcium; strengthens bones.

Iodine

Helps the thyroid function properly; prevents goiter.

Calcium

Strengthens bones and teeth.

zinc, selenium, B-vitamins, lecithin

helps with fats and cholesterol

Emulsifier

Helps mix liquids that don’t mix (example: mayonnaise).

Foam / Leavening

When egg whites are beaten, they trap air and make food rise (meringue, souffle).

Thickener

Egg cooks and thickens mixtures (custards, sauces).

Color

EGGS ADD A GOLDEN COLOR TO BAKED GOODS

Binding

Holds ingredients together (example: meat loaf).

Flavoring

Eggs add flavor to many foods

Structure

Eggs form the structure of many baked goods

Coating

Helps breadcrumbs stick to food (fried chicken).

Water Test

Fresh egg sinks. Old egg floats.

Shaking Test

Fresh egg = no sound. Old egg = rattles.

By looking at the shell

Fresh egg = dull/rough shell. Old egg = shiny shell.