Chaaracteristics of Fresh Eggs.pptx

This lesson is included int he first quarter.

1. Characteristics of Quality Fresh Eggs Evelyn J. Sublay Master Teacher 1

2. 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 eggs' appearance.

3. Fresh Eggs It should be clean, uniform in size and sound shelled. It should be plain, free from stain, odor or feces. 3 Shell should be rough, chalky, and unbroken. 4. It should sink in water.

4. Fresh Eggs It should have firm, round and well- centered yolk. It should have light and thick white part. It has a small air cell (less than 5 mm deep).

5. Tips in Buying Eggs 01 Choose the type desired and know the best quality for each type 02 Determining fresh eggs 03 Egg Grading

6. 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. A fresh egg has clean and unbroken shell; the air sac is 1/8 or less in depth when broken; the white is clear and firm; the yolk is well- rounded. Older eggs have bigger air sac, the white is thin and spreads, the yolk is flattened and breaks easily

7. Determining Fresh Eggs 1, The Sniff Test Water Test Candling Egg Candler Breaking

8. Sniff Test The snifftest is the oldest method of telling whether an egg has gone bad. If you find that your eggs are past their expiration date, you can tell if they are still good with a simple sniff.

9. Water Test When eggs are placed in a bowl of water, fresh eggs will sink, and stale eggs will float.

10. Candling 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.

11. Egg Candler Egg Candler - Using an egg candler will allow you to examine the air cell, the egg white (called albumen) and the yolk.

12. Breaking Breaking - Fresh eggs have clear, thick, firm white which holds closely to yolk when broken. The yolk is well- rounded, high in mid center and does not break. Not practical way to use in the market. .

13. Egg Grading 01 Exterior Grading 02 Egg Sizing

14. Esxterior 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. .

15. Egg Sizing Egg sizing – Eggs can be classified by weight and size, this visual sorting is most common in the market. .