With so many varieties of eggs available in the market, it can get difficult to decide which ones to buy at the store. Here are all the terms related to eggs that you can learn about to be able to buy the better ones.
It is a pocket of air located in the large end of the egg, between the membrane and the shell. The air cell becomes larger as the age of the eggs.
Albumin is the protein-rich egg white around the yolk. It is a translucent liquid which solidifies and turns white when heated or beaten. This solidifying action in the egg is used to thicken or set casseroles, custards, and other dishes.
They are harmless inclusions that are caused by a blood vessel rupturing on the surface of the yolk during formation. Most of the eggs with blood spots are detected and removed before sending them for sale. These spots are not an indication of a fertilized egg.
They are eggs that are laid by hens that are not kept in cages. Cage-free hens are mostly kept indoors in a hen house or other big facility but are allowed to roam freely in the specified area and have free access to food and water.
It is the white, rope-like strand found generally in a raw egg white. They help in stabilizing the yolk in the eggs. Chalazae are found more in fresh eggs than older eggs.
Hens that are raised outdoors and not in cages are known as free-range hens. The eggs laid by these hens are generally termed as free-range eggs. Look up free-range eggs Hyderabad to buy them. The hens are allowed to feed on insects and other food in addition to the feed given to them.
The classification of eggs is done based on their interior and exterior quality during packing. When determining the grade of the egg, the size and nutritional value of the eggs are not evaluated. Most eggs sold in grocery stores are superior grade. The other grade eggs that may have small cosmetic defects are generally used in making commercial products.
It is a natural emulsifier found in egg yolks that allows the oil to combine with water. This emulsifying property makes egg yolks an important ingredient in sauces and dressings like hollandaise sauce and mayonnaise.
These are eggs produced by hens that are raised without being fed any and are given food produced without the use of herbicides, pesticides, and other chemicals.
They are eggs that have been heated in-shell to destroy any harmful bacteria such as salmonella. This process allows raw eggs to safely be used as an ingredient in food recipes.
It is the outer structure of an egg that is composed mostly of calcium carbonate along with small amounts of other minerals. An egg’s shell is covered with thousands of pores to permit the exchange of gases and moisture. Commercial eggs are mostly coated with mineral oil to retain their freshness for extended periods. The color of an egg’s shell varies according to the breed of hen.
The size of an egg depends on the size, age, breed, and living conditions of the hen. Commercial eggs are mostly available in small, medium, large, extra large, and jumbo sizes. One jumbo egg is approximately 1/4 cup in volume.
Eggs laid by hens that are fed an all vegetarian diet. You can also opt for country eggs.
It is the yellow portion of the egg and occupies about 1/3 of the total egg volume. The yolk contains fat and protein and also, is a rich source of many vitamins and minerals.