TLE 10: CHARACTERISTIC OF QUALITY FRESH EGGS

• FRESH EGGS - all eggs sold and bought must meet strict standards. As much as possible, only those of high quality must reach the consumer. One can check for high quality and freshness by noting the egg's appearance
• TIPS IN BUYING EGGS:

  • choose the type desired and know the best quality for each type
  • determining fresh eggs
  • egg grading
• choose the type desired and know the quality for each type - quality in egg refers to condition of the shell, air sac, white, and yolk.
• DETERMINING FRESH EGGS:

  • the sniff test
  • water test
  • candling
  • egg candler
  • breaking
• SNIFF TEST - this is the oldest method of telling whether an egg has gone bad.
• WATER TEST - when eggs are place in a bowl of water, fresh eggs will sink, and stale eggs will float.
• CANDLING - is the process of checking the position of the yolk, size of air cell and blood spots, eggs are held before a strong source of light.
• EGG CANDLER - using this will allow you to examine the air cell, the egg white or albumen and the yolk
• BREAKING - fresh eggs have clear, thick, firm white which holds closely to yolk when broken. The yolk is well-rounded, high in mid yolk and does not break. Not practical way to use in the market.
• EGG GRADING:

  • exterior grading
  • egg sizing
• EGG SIZING - eggs can be classified by weight and size, this visual sorting is most common in the market.
• EXTERIOR GRADING - the ideal eggshell is clean, smooth and oval in shape with one end slightly bigger than the other. Eggs must be clean with few to no deformities and free from fecal matter.
• EGG SIZING:

  small - 40g

  medium - 50g

  large - 60g

  extra large - 70g

  jumbo - 73g