Types of Eggs and Characteristics of Quality Fresh Eggs Flashcards
7 types of Eggs
Chicken Eggs
Bantam Eggs
Duck Eggs
Goose Eggs
Hen Eggs
Barn Eggs
Quail Eggs
Hen enclosures double as nesting space
Conventional
Hens roam and forage in a pasture; the USDA has no standard for these eggs
Pasture raised
Hen enclosures include nesting area, space for dustbathing or scratching, and perches
enriched colony
hens have access to the outdoors, eat grains, may forage
free-range
hens fed an omega-3-rich diet
omega-3 enriched
simply egg shell color, hens have red feathers and ear lobes
brown
hens are free to move about a building or open space that includes perches and nesting areas
cage-free
hens are cage-free or free-range with outdoor access and fed certified organic food
certified organic
eggs heated to destroy pathogens
pasteurized
eggs eat vegetarian diet
vegetarian fed
it is the most popular and the most widely consumed eggs of the world
chicken eggs
male chicken
rooster
female chicken
hen
young female chicken
pullet
young male chicken
cockerels
adult female chicken
hen/capon
adult male chicken
roosters/cocks
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.
Standard Eggs
These are the pure, natural and healthy chicken eggs which are sold in supermarkets and quiet expensive.
Organic Eggs
These eggs are healthier than the standard eggs but less healthy as compared to organic eggs.
Free-range Eggs
These eggs are small and tasty, and usually have a white shell. They are a smaller variety of hen.
Bantam Eggs
They are much larger than a hen’s eggs and have a stronger flavor. They should also be boiled for at least 10 minutes.
Duck Eggs
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.
Goose Eggs
These are graded according to size – small, medium, large, and extra-large or very large.
Hen Eggs
These come from hens that are still very intensively farmed but not confined to cages.
Barn eggs
These are tiny, with pretty speckled shells and a delicate flavor
Quail eggs
Are considered a delicacy and are known for their rich flavor. They are known for being the least common edible bird eggs.
Pheasant Eggs
it is the second largest cage free eggs variety, only after ostrich eggs.
Turkey Eggs
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.
Emu’s Egg
it is a process where eggs are passed over a strong light to show the shell and the interior
Candling
7 signs of Quality Fresh Eggs
- 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
a process where eggs are determined if it is fresh through its buoyancy
spread test
4 signs of Egg’s Freshness
- 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
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.
Grade AA
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.
Grade A
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.
Grade B
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.
pee wee egg
3 Types of Market Forms of Eggs
Fresh Eggs or Shell Eggs
Frozen Eggs
Dried Eggs
These are the most often used for breakfast cookery
Fresh Eggs or Shell Eggs
These are usually made from high-quality fresh eggs and are excellent for use in scrambled eggs, omelets, French Toast and in baking.
Frozen Eggs
These are used primarily for baking, and they are not suggested for use in breakfast cookery
Dried Eggs
As an Egg Ages: (3)
- the air cell becomes larger.
- the yolk becomes flatter, larger and breaks more easily
- the thick white becomes thin and watery
This is the ideal storage for Eggs to be stores in cool, clean condition
2 to 5 degrees Celsius with 85% away from humidity
This is the temperature that eggs need for cooking
20 degrees Celsius
