Types of Eggs and Characteristics of Quality Fresh Eggs

Question 1

7 types of Eggs

Answer 1

Chicken Eggs
Bantam Eggs
Duck Eggs
Goose Eggs
Hen Eggs
Barn Eggs
Quail Eggs

Question 2

Hen enclosures double as nesting space

Answer 2

Conventional

Question 3

Hens roam and forage in a pasture; the USDA has no standard for these eggs

Answer 3

Pasture raised

Question 4

Hen enclosures include nesting area, space for dustbathing or scratching, and perches

Answer 4

enriched colony

Question 5

hens have access to the outdoors, eat grains, may forage

Answer 5

free-range

Question 6

hens fed an omega-3-rich diet

Answer 6

omega-3 enriched

Question 7

simply egg shell color, hens have red feathers and ear lobes

Answer 7

brown

Question 8

hens are free to move about a building or open space that includes perches and nesting areas

Answer 8

cage-free

Question 9

hens are cage-free or free-range with outdoor access and fed certified organic food

Answer 9

certified organic

Question 10

eggs heated to destroy pathogens

Answer 10

pasteurized

Question 11

eggs eat vegetarian diet

Answer 11

vegetarian fed

Question 12

it is the most popular and the most widely consumed eggs of the world

Answer 12

chicken eggs

Question 13

male chicken

Answer 13

rooster

Question 14

female chicken

Answer 14

hen

Question 15

young female chicken

Answer 15

pullet

Question 16

young male chicken

Answer 16

cockerels

Question 17

adult female chicken

Answer 17

hen/capon

Question 18

adult male chicken

Answer 18

roosters/cocks

Question 19

these are the most common chicken eggs and are the regular eggs that are sold in the market. They are also the least healthy chicken eggs.

Answer 19

Standard Eggs

Question 20

These are the pure, natural and healthy chicken eggs which are sold in supermarkets and quiet expensive.

Answer 20

Organic Eggs

Question 21

These eggs are healthier than the standard eggs but less healthy as compared to organic eggs.

Answer 21

Free-range Eggs

Question 22

These eggs are small and tasty, and usually have a white shell. They are a smaller variety of hen.

Answer 22

Bantam Eggs

Question 23

They are much larger than a hen’s eggs and have a stronger flavor. They should also be boiled for at least 10 minutes.

Answer 23

Duck Eggs

Question 24

These are the largest of all the eggs you are likely to find on sale. Their color ranges from cream to blue-grey and it has a rich distinctive flavor, often preferred over other types.

Answer 24

Goose Eggs

Question 25

These are graded according to size – small, medium, large, and extra-large or very large.

Answer 25

Hen Eggs

Question 26

These come from hens that are still very intensively farmed but not confined to cages.

Answer 26

Barn eggs

Question 27

These are tiny, with pretty speckled shells and a delicate flavor

Answer 27

Quail eggs

Question 28

Are considered a delicacy and are known for their rich flavor. They are known for being the least common edible bird eggs.

Answer 28

Pheasant Eggs

Question 29

it is the second largest cage free eggs variety, only after ostrich eggs.

Answer 29

Turkey Eggs

Question 30

they are a unique ingredient that packs a punch of flavor, size, and shape. Their taste has been likened to beef liver, making them an interesting addition to any dish.

Answer 30

Emu’s Egg

Question 31

it is a process where eggs are passed over a strong light to show the shell and the interior

Answer 31

Candling

Question 32

7 signs of Quality Fresh Eggs

Answer 32

• It should have rough, chalky, and unbroken shell
• it should sink in water
• it should have round and firm yolk
• it should have light and thick white part
• it has round, well-centered yolk
• it has small air cell
• it has clean, uncracked shell with normal shape

Question 33

a process where eggs are determined if it is fresh through its buoyancy

Answer 33

spread test

Question 34

4 signs of Egg’s Freshness

Answer 34

• If it sinks and lies flat on the bottom, it is pretty fresh.
• A week-old egg should just begin to float.
• At three weeks, it may stand upright at the bottom of the glass.
• An egg that floats to the surface should not be used

Question 35

Egg content covers a small area. White is firm, has much thick white surrounding the yolk and a small amount of thin white. The yolk is round and upstanding.

Answer 35

Grade AA

Question 36

Egg content covers a moderate area. White is reasonably firm and has a considerable amount of thick white and a medium amount of thin white. The yolk is round and upstanding.

Answer 36

Grade A

Question 37

Egg content covers a very wide area. White is weak and watery, has no thick white and the large amount of thin white is thinly spread. The yolk is enlarged and flattened.

Answer 37

Grade B

Question 38

these are called ultra small eggs. they are the result of being laid by a young hen and often resembles a quail eggs in size.

Answer 38

pee wee egg

Question 39

3 Types of Market Forms of Eggs

Answer 39

Fresh Eggs or Shell Eggs
Frozen Eggs
Dried Eggs

Question 40

These are the most often used for breakfast cookery

Answer 40

Fresh Eggs or Shell Eggs

Question 41

These are usually made from high-quality fresh eggs and are excellent for use in scrambled eggs, omelets, French Toast and in baking.

Answer 41

Frozen Eggs

Question 42

These are used primarily for baking, and they are not suggested for use in breakfast cookery

Answer 42

Dried Eggs

Question 43

As an Egg Ages: (3)

Answer 43

• the air cell becomes larger.
• the yolk becomes flatter, larger and breaks more easily
• the thick white becomes thin and watery

Question 44

This is the ideal storage for Eggs to be stores in cool, clean condition

Answer 44

2 to 5 degrees Celsius with 85% away from humidity

Question 45

This is the temperature that eggs need for cooking

Answer 45

20 degrees Celsius