Eggs Flashcards
An egg has how many structural components?
5 components
Where does fertilization occur?
Geminal disc
What is the shell made of?
Calcium carbonate
What is the fat-rich part?
Yolk
Name the 5 components
Shell, yolk, shell membrane, air cell, albumen
Name facts about the yolk
It mostly consists of lipids and proteins
The color of the yolk depends on the hen’s diet
Where does fertilization occur?
Geminal disc
The quality of eggs is determined by what?
Storage
What could be the reason that the egg spreads more?
The quality has decreased
What is the function of the shell membranes?
Protect the egg from bacteria
What increases in size during storage?
Air cell
Ca carbonate supplements require what for absorption?
Acid
Ca citrate supplements do not require juice for absorption. True or False
True
1970 Egg Products Inspection Act mandates
inspection of egg-processing plants
Restricted Eggs
Cracked shells, Leakers, Dirties, Inedible, Meat Spots
What is optional and paid for by egg producers?
Grading
What USDA is not sold directly to consumers?
B
What are grade B eggs typically used for?
To make liquid, frozen, and dried egg products
What are the 3 methods for grading?
Candling, measuring Haugh units, evaluating appearance
Haugh units measures?
The height of the albumen
As the Haugh unit decreases, the quality decreases
1 egg contains 215 mg of cholesterol. True or False
True
Standard eggs
White or brown-shelled non-fertilized eggs
Fertilized eggs
Will not develop if refrigerated
Free-range eggs
“have access” to outdoor areas
Organic
Come from uncaged hens that are fed organic diets
Century eggs
Preserved in clay for weeks to months
Salted duck eggs
preserved in brine
Pickled eggs
Soaked in vinegar and beets
Example of an emulsifying agent
Lecithin
What are 2 functions of eggs?
Interfering agents: create a smoother and velvety texture
Color
What are two things that can affect prepared eggs?
Temp and time
Will fresher eggs sink or float?
Sink
Eggs lose ________ very rapidly at room temperature.
Quality
