Elementary Egg Basics Created by Connie Page Emanuel County Extension Agent P.O. Box 770 129 N. Anderson Drive Swainsboro, GA 30401 478-237-1226 FAX 478-237-8451.

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Presentation transcript:

Elementary Egg Basics Created by Connie Page Emanuel County Extension Agent P.O. Box N. Anderson Drive Swainsboro, GA FAX April, 2009

A = Shell Made of calcium Hen’s diet must have calcium Porous Allows evaporation of water from albumen over time Covered with natural bloom Bloom replaced by thin coating of oil after washing

B = Air Cell Formed when contents of egg cool and contract Separation of shell membrane from shell Located only in large end of egg Grows larger over time as water evaporates from egg Size indicates interior egg quality

C = Yolk Suspended in center of egg Gets yellow color from xanthrophyll in hen’s body Contains germinal disc – where baby chick development starts Surrounded by yolk membrane Flattens over time as quality of egg lessens

D = Yolk Membrane Surrounds Yolk Keeps yolk and albumen separated

E = Shell Membrane Thin inner lining of shell Separates from shell at large end of the egg to form the air cell

F = Thin Albumen Thin white part of egg Amount increases as thick albumen breaks down over time Less is present in high quality egg More is present in lower quality egg

G = Chalaza Thick strands of albumen that help center yolk Appear as shiny spots when egg is candled

H = Thick Albumen Thick white part of egg Surrounds yolk; nourishes developing embryo Fresh, high quality eggs have more thick albumen than thin albumen Appears egg-shaped in high-quality, broken-out eggs