Eggs

porous shell

exchanges moisture and gases; covered with bloom that prevents excessive loss and protects contents

Nutritive Value

• 80 calories, 6 grams protein, 5 grams fat, vitamins A, D, riboflavin

• yolk is more concentrated than white: has more protein (by weight), fat, minerals, vitamins

  • (% composition of protein: egg white 11%, egg yolk 17.5%)

• fat is present in an emulsified form

• color of yolk depends on amount and type of pigment in hen's diet

candling

pass an egg in front of bright light to view contents

grading

• AA, A, B

• judge thickness of white, location and condition of yolk

• grading does NOT include the color of the shell, nor the size of the egg

syneresis (weeping)

liquid released from a coagulated product

• occurs when cooked at too high a temperature, or too low a temperature

• for too long a time; creates a tough, watery product