American Egg Board | Specifics About Eggs

http://www.aeb.org/foodservice-professionals/egg-products?tmpl=comp...

Specifics About Eggs

The incredible edible egg is an eggscellent, high-quality protein. Here's where you can learn about egg specifics such as egg grading, egg quality, egg size, and egg purchasing. Additionally, there is an Egg Product Buyers' Guide that will provide information on egg products, by supplier, format and region. 1. Egg Composition & Color 2. Egg Size 3. Egg Quality 4. Egg Size Substitution 5. Egg Grading 6. Specifications 7. Specifications Example 8. Purchasing 9. Egg Products 10. Egg Product Buyers guide

1. Egg Composition & Color

Shell Color: can be either white or brown and is determined by the breed of the hen. It has no affect on quality, cooking properties, or nutritive value. Yolk Color: determined by the feed of the hen. Shell Outer covering of egg, composed largely of calcium carbonate May be white or brown depending on breed of chicken Color does not effect egg quality, cooking characteristics, nutritive value or shell thickness Air Cell Pocket of air formed at the large end of egg Caused by contraction of the contents during cooling after laying Increases in size as egg ages Shell Membrane Two membranes-inner and outer shell membranes surround the albumen Provide protective barrier against bacterial penetration Air cell forms between these two membranes Thin Albumen (white) Nearest to the shell Spreads around thick white of high-quality egg Vitelline (yolk) Membraine Holds yolk contents

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Thick Albumen (white) Major source of egg riboflavin and protein Stands higher and spreads less in higher grade eggs Thins and becomes indistinguishable from thin white in lower grade eggs Chalazae Twisted, cordlike strands of egg white Anchor yolk in center of egg Prominent chalazae indicated freshness Yolk Yellow portion of egg Color varies with feed of the hen, but doesn't indicate nutritive content

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American Egg Board | Specifics About Eggs

http://www.aeb.org/foodservice-professionals/egg-products?tmpl=comp...

Major source of egg vitamins, minerals, and fat

2. Egg Size

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3. Egg Quality

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Grade AA Break Out Appearance Covers a moderate area. White is reasonably thick, stands fairly high; chalazae prominent. Yolk is firm, round and high

Grade A Covers a moderate area. White is reasonably thick, stands fairly high; chalazae prominent. Yolk is firm and stands fairly high

Grade B Covers a wide area. Small amount of thick white; chalazae small or absent. Appears weak and watery. Yolk is somewhat flattened and enlarged. Abnormal shape; somem slight stained areas permitted; unbroken; pronounced ridges/thin spots permitted. Good for scrambling, baking and use as an ingredient in other foods.

Albumen Appearance

Yolk Appearance

Shell Appearance

Approximates usual shape; generally clean,* unrboken; ridges/rough spots that do not affect the shell strength are permitted.

Usage

Ideal for any use, but are especially desirable for poaching, frying and cooking in shell.

4. Egg Size Substitution

Jumbo 1 2 5 9 18 37 Extra Large 1 2 5 10 21 44 large 1 2 6 12 24 50 Medium 1 2 7 13 27 56 Small 1 3 8 15 28 62

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American Egg Board | Specifics About Eggs

http://www.aeb.org/foodservice-professionals/egg-products?tmpl=comp...

5. Egg Grading
The quality of an egg is determined by the grade of the egg and is not related to size. All eggs are classified according to the U.S. Standards for interior and exterior quality factors. This determines the grade of the egg as AA, A, or B.

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Only eggs packed in official USDA plants and sampled by official USDA graders can be packed in cartons bearing the USDA grade shield. USDA grading is a voluntary service offered to processing plants that meet minimum USDA equipment, facility, sanitary, and processing requirements.

6. Specifications
Shell egg specifications can be tailored to meet specific needs of buyers and can vary in complexity and detail.

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At a minimum, specifications should include grade, size, and type of packing, packaging, and number of purchase units.

7. Specifications Example
Fresh shell protected U.S. Consumer Grade AA Large, 30 dozen per shipping case, 15 cases.

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Cartons labeled with an expiration date not to exceed 28 days from date of packaging. Deliveries to be made within 5 days of official grading.

8. Egg Purchasing
When purchasing shell eggs, follow these guidelines: Accept only clean, sound, and odor-free eggs. Purchase eggs according to grade and size desired and only in the quantity needed for one to two weeks. Accept only eggs delivered under refrigeration at a temperature of 45F or below. Transfer to refrigerated storage promptly.

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Eggs are generally packed and purchased in 30 dozen cases or half cases of 15 dozen. Consider size and grade in relation to use and price. Also, compare prices for different sizes of eggs of the same grade. Check the grade of eggs delivered to you. Inspect the shells and then randomly break a few. These eggs should meet the guidelines for their given grade (refer to Egg Quality Chart).

9. Egg Products
The term "Egg Products" refers to processed or convenience forms of eggs obtained by breaking and processing shell eggs. Egg products include whole eggs, egg whites, and egg yolks in frozen, refrigerated liquid, and dried forms, available in a number of different product formulations, as well as specialty egg products. Specialty egg products include: pre-peeled hard-cooked eggs, egg rolls or "long eggs," omelets, egg patties, quiches, quiche mixes, scrambled eggs, fried eggs, and others.

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Egg products are becoming increasingly popular in foodservice operations. That's because they're convenient to use and also provide a cost savings with regard to labor, storage, and portion control. Frozen, refrigerated liquid, and dried egg products are similar to shell eggs in nutritional value and most functional properties. For further information please visit Food Manufacturers.

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