Inside The Egg-Eggs Two. Shell White or brown – Depends on ear flap color Made of Calcium...
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![Page 1: Inside The Egg-Eggs Two. Shell White or brown – Depends on ear flap color Made of Calcium carbonate Color does not affect flavor.](https://reader035.fdocuments.in/reader035/viewer/2022070307/551a6506550346cb358b62cb/html5/thumbnails/1.jpg)
Inside The Egg-Eggs Two
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Shell
• White or brown– Depends on ear flap
color
• Made of Calcium carbonate
• Color does not affect flavor
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Shell Membranes
• 2 membranes inside each shell
• Air cell forms between these membranes
• 2nd line of defense against bacteria
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Germinal Disc
• Appears as a slight depression on the surface of the egg
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White (Albumen)
• Thin albumen-nearest to the shell
• Mostly water, protein & minerals
• Thick albumen stands up when egg is broken
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Chalaza
• Pair of spiral bands that anchor the yolk in the center of the thick albumen
• More prominent-the freshest egg
• Disappears when egg is cooked
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Yolk Membrane
• Clear seal holds the egg yolk
• The fresher the egg the stronger the membrane
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Yolk
• Major source of egg’s vitamins, minerals, fat and ½ of the protein
• Yolk color ranges from light yellow to deep orange, depending on hen’s food
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Air Cell
• Caused by contraction of the membranes after the egg is laid
• Increases in size as egg ages
• The fresher the egg, the smaller the air cell
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The Life of a Hen
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• Most common farm size is 10,000-20,000 hens although the largest farms may have 500,000 hens
• By keeping different flocks at different stages there is a year round supply
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Egg Grading
• Temperature controlled storage–Best temperature & humidity to
maintain freshness•Maximum 45 degrees F• Best at 40 degrees• Humidity approximately 70%
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• Most eggs are sterile when formed, but may become contaminated as they exit the hen's body or from any surface they contact.
• Cleansing procedures protect the consumer from the bacteria.
• Eggs are washed with water that is between 90°F and 120°F
• Rinsed with hot water and chlorine• The eggs are then placed in cold storage and
shipped.
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• Washing & sanitizing
–High speed
–Automatic – no hands
–Thin coat of mineral oil applied to maintain freshness
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Egg Candling• Quality Control–Shell condition–X-large air pockets–Blood spots–Yolk well centered
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Weighing & Grading
• Cartons are stamped with a “Best Before” date –Usually 30 days from grading–After that they are still safe but
quality drops after 10 weeks
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Grade AA
• Firm white
• Small air cell
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Grade A• Used for commercial baking or further processing
• Shell uncracked but rough textured
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Grade B
• Commercial processing only
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EGG SAFETY AND QUALITY
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Storage
Refrigerate at 45°F or below (do not freeze).
Store shell eggs in their box.
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• Eggs should be stored with the rounded end pointed up in order to keep the air cell on top and to help keep the yolk centered in the egg.
• Never store eggs next to strong smelling
foods because eggshells are porous and will allow strong odors to be absorbed into the egg over time.
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Handling
• Use only clean, uncracked eggs.
• Wash eggs before cracking or hard boiling.
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Preparation
• Use Grade AA or A eggs for scrambling
• Hold cold egg dishes below 40°F.
• Hold hot egg dishes above 140°F.
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The End