is a round or oval body laid by the female of many animals, consisting
of an ovum surrounded by layers of membranes and an outer casing, which
acts to nourish and protect a developing embryo and its nutrient
edible eggs, including bird eggs and turtle eggs, consist of a
protective, oval eggshell, the albumen (egg white), the vitellus (egg
yolk), and various thin membranes.
Nutritionally, eggs are considered a good source of protein and choline.
Phosphates can be used in the processing
of whole egg and egg white products offering several functions which aid
final product stability.
egg yolk is combined with edible oil by high energy, high shear mixing.
During mixing cholesterol is extracted from the yolk by the oil.
Simultaneously the ratio of polyunsaturated fat to saturated fat in the
yolk is increased. The wet yolk is separated from the oil and can be
made a constituent of various egg products.
Grading is a form of quality control used to divide a variable commodity
or product into a number of classes.
Commercially, eggs are graded simultaneously for exterior and interior
quality. When determining the grade of an egg, the factor with the
lowest grade will determine the overall grade of the egg.
grades include AA quality, A quality, B quality, and dirty. Only AA and
A quality eggs are sold for supermarkets.
quality is related to its appearance, texture, firmness, and smell.
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