1. Inside The Egg-Eggs Two

3. Shell White or brown Made of Calcium carbonate
Depends on ear flap color
Made of Calcium carbonate
Color does not affect flavor

4. Shell Membranes 2 membranes inside each shell
Air cell forms between these membranes
2nd line of defense against bacteria

5. Germinal Disc
Appears as a slight depression on the surface of the egg

6. White (Albumen) Thin albumen-nearest to the shell
Mostly water, protein & minerals
Thick albumen stands up when egg is broken

7. 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

8. Yolk Membrane Clear seal holds the egg yolk
The fresher the egg the stronger the membrane

9. 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

10. 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

11. The Life of a Hen

12. 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

13. Egg Grading Temperature controlled storage
Best temperature & humidity to maintain freshness
Maximum 45 degrees F
Best at 40 degrees
Humidity approximately 70%

14. 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.

15. Washing & sanitizing High speed Automatic – no hands
Thin coat of mineral oil applied to maintain freshness

16. Egg Candling Quality Control Shell condition X-large air pockets
Blood spots
Yolk well centered

17. 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

18. Grade AA
Firm white
Small air cell

19. Grade A Used for commercial baking or further processing
Shell uncracked but rough textured

20. Grade B
Commercial processing only

22. EGG SAFETY AND QUALITY

23. Store shell eggs in their box.
Storage
Refrigerate at 45°F or below (do not freeze).
Store shell eggs in their box.

24. 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.

25. Handling Use only clean, uncracked eggs.
Wash eggs before cracking or hard boiling.

26. Preparation Use Grade AA or A eggs for scrambling
Hold cold egg dishes below 40°F.
Hold hot egg dishes above 140°F.

27. The End