Eggs and Egg Products

Carol L. Lorenzen
Associate Professor
Division of Animal Sciences

Egg Facts

212.6 million
cases of shell
eggs were
produced in the
U. S. in 2008

70
60

58.7
Retail

50
40

Processing
31.7

Foodservice

30
20
10

Export
8.9
0.7

0
Percentage

Egg Facts

U. S. per capita consumption of eggs

in 2008 was 248.9
In 2008, Missouri ranked 15th for
number of layers in the United States
In 2008, egg production accounted for
$100 million in value for Missouri

Whole Egg Composition

Approximately 75% water

12 14% protein
10 12% lipids
1% minerals
Egg shell: 9 12%
Egg white: 60 63%
Egg yolk: 30 33%

Egg Color

Shell
The breed of the hen determines the color of the
shell

White
Albumin in raw eggs is opalescent and does not
appear white until it is beaten or cooked

Yolk
Yolk color depends on the diet of the hen

Egg Composition

Egg White Composition

Egg white proteins

Ovalbumin
Conalbumin
Ovomucoid
Lysozyme

Egg Yolk Composition

Egg yolk proteins

Lipovitellin
Phosvitin
Livetin

Egg yolk fats

Neutral lipids
Phospholipids
Cholesterol

Nutrient Content of a
Large Egg
Nutrient (unit)

Whole Egg

Egg White

Egg Yolk

Calories (kcal)

74

17

55

Proteins (g)

6.3

3.6

2.7

Carbohydrate (g)

.4

.24

.61

Fat (g)

.06

4.51

Cholesterol (mg)

212

210

Calcium (mg)

27

22

Iron (mg)

.9

.03

.46

Phosphorous
(mg)

96

66

Potassium (mg)

67

54

19

Riboflavin (mg)

.24

.15

.09

Contribution of 1 Large
Egg in the Daily Diet
Nutrient
Calories
Protein
Fat
Vitamin A
Vitamin E
Riboflavin

(%)
3.7
12.6
7.7
4.9
2.5
14.1

Nutrient
Vitamin B6
Vitamin B12
Folate
Iron
Phosphorous

Zinc

(%)
3.5
10.6
6.0
5.0
9.6
3.3

Egg Quality

Egg quality is determined by candling

Eggs are examined in front of a bright light
Size and position of air cell, clearness of white,
yolk position and mobility, and shell condition
Yolk

Air cell

Air cell
New Egg

Old Egg

Egg Quality

Egg Quality Descriptions

Break Out
Appearance
Albumen
Appearance

Grade AA
Covers a small
area

Grade A
Covers a
moderate area

White is thick
and stands high,
chalazae
prominent

White is
reasonably thick,
stands fairly
high, chalazae
prominent

Yolk Appearance Yolk is firm,

round, and high

Yolk is firm and

stands fairly high

Egg Quality Descriptions

Grade AA

Grade A

Shell
Appearance

Approximates usual shape;

generally clean, unbroken;
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

Egg Size
Min. Wt. per
doz.
Min. Wt. per 30
doz. case

Types of Chicken Eggs

Standard

Fertile implies that the egg can be

incubated and developed into a chick

Organic hens fed feed grown without

commercial pesticides, herbicides or
fertilizers
Cage-free alternatives hens raised
outdoors

*All have the same nutritive value

Types of Chicken Eggs

Vegetarian hens fed no animal byproducts

Pasteurized Shell Eggs heat treated to kill

Salmonella bacteria

United Egg Producers Certified new animal

welfare standards

Nutrient Enhanced diet is used to

manipulate nutrient values of Omega 3 fatty
acids or lutein

*All have the same nutritive value

Functional Properties of
Eggs

Coagulation

Emulsification

Foaming

Retard Crystallization

Flavor and Color

Moisture

Thickening & Coagulation

Whipping or heating allows products that
contain eggs to thicken and/or coagulate,
converting the mixture from a liquid state
to a solid or semi-solid state.
Can

use both yolks and whites

Binds

products naturally

Suspends

other ingredients

Thickening & Coagulation

Gelling agents in custards

Thickening agents in soft pie fillings
when egg custard is heated
Creates texture and height

When egg foam is heated, creates

structural stability

Eggs for Coating &

Binding
With heat, egg coagulation imparts
rigidity causing mixtures to gel and
ingredients to adhere.
Egg

white is an excellent binding

ingredient
No

essential differences are found in

binding properties of dried whole egg
and yolk and those of fresh liquid eggs

Emulsification
The phospholipids, lipoproteins and proteins
found in egg yolks are surface active agents
that enable the formation of emulsions from
immiscible liquids such as oil and water.
Egg

yolk can be used to fortify whole egg

blends to increase emulsifying action
No

essential differences are found in

emulsifying properties of dried whole egg and
yolk and fresh liquid eggs

Eggs for Aeration

When eggs are beaten, air is
incorporated, creating a lighter,
more air-filled product.
Distinct

cellular structure from eggs

leavening action
Structural

framework helps to hold

product together

Eggs for Aeration

Increased volume for lighter foods

Airy texture and smooth mouth-feel

More integrated, sponge-like texture

Control of Crystallization

Eggs are used in

confectionery
products and ice
creams to control
crystallization of
water molecules
and create
smooth texture
and mouth-feel

Flavor and Color

Eggs contain fats which carry and

meld flavors in food products
Eggs add flavor and enhance other
flavors

Flavor and Color

Egg yolks impart rich color and are

used to fortify whole egg blends for a
deeper color in baked products
The pleasing color of eggs is a sign of
excellent quality in baked products

Humectantcy and Shelf

Life Benefits

Eggs improve cell structure and enable

products to maintain structure during
baking, thus retarding moisture loss
from baked products
Egg proteins also bind water, making
it less available for microorganisms to
grow and cause spoilage

Egg Product Processing

Wash, weigh, disinfect eggs
Candling, breaking
Separation
Egg yolk

Egg white

Whole egg

Purification, storage, standardization

Further processing
Pasteurization

Cooling

Packaging

Storage

Processed Egg Products

Liquid

Frozen

Dried

Specialty products

What Should You Look For

When Purchasing Eggs?

Clean, sound and odor free eggs

Purchase is a quantity needed for one
to two weeks
Make sure they are refrigerated
Consider size and grade in relation to
price

How Should I Store Eggs

At Home?

Keep them refrigerated at 45oF or

below
Keep eggs in their case

Store eggs away from foods such as

onions, apples and cabbage

Tips for Cooking Eggs

Scrambled Eggs: Always serve when moist

and dont hold in the pan for long periods.
Hard-Cooked Eggs: If you spin egg on its
side on a flat surface and it doesnt wobble
its hard-cooked. Older eggs
Poached Eggs: Adding a bit of vinegar to
the poaching water will help set egg more
quickly. AA eggs fresh

Tips for Cooking Eggs

Substitutions for Cooking

Can use egg whites for whole eggs in

egg dishes.
For scrambled eggs or an omelet, use
2 egg whites and 2 whole eggs for the
same volume as 3 eggs.
May use egg substitutes for raw or
partially cooked eggs.

Other Uses for Eggs

Cosmetic: White used as facial, yolk used in

shampoos and conditioners.
Animal Feed: Shells and contents
Experimental: White is a protein reference, yolk
and products used as a medium for growth of
microorganisms.

Medical and Pharmaceutical: Manufacture of

vaccines, source of purified proteins, and aid in
preservation of bull semen.

Additional References

American Egg Board www.aeb.org

Egg Nutrition Center www.enconline.org
USDA-AMS www.ams.usda.gov

www.thinkegg.com