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PARTS OF THE EGG

•pocket of air formed at large end of the egg •increases as egg ages. • Composed of calcium Carbonate •Color determined by breed of hen and does not effect flavor, nutritive value or shell thickness. •two membranes-inner and outer- surround the albumen

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PARTS OF THE EGG

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  1. •pocket of air formed at large end of the egg •increases as egg ages •Composed of calcium Carbonate •Color determined by breed of hen and does not effect flavor, nutritive value or shell thickness •two membranes-inner and outer- surround the albumen •provides a protective barrier against bacterial penetration •air cell forms between these two membranes •Color varies with feed of the hen •Major source of vitamin A; Iron; Fat; and Protein Germinal Disk •Nearest to the shell •Spreads around the thick white of high quality eggs •Major source of riboflavin and protein •Stands higher and spreads less than thin egg white in higher grade eggs •Thin becomes indistinguishable from thin white in lower grade eggs •Clear membrane that holds the egg yolk •Twisted cord-like strands of egg white •Anchors yolk in the center of the egg •A prominent chalazae indicates freshness PARTS OF THE EGG

  2. EGG SIZES

  3. Candling

  4. Quality and freshness Grade A Grade AA

  5. FRESHNESS DATING

  6. EGG COLOR

  7. Handling eggs safely

  8. NUTRITION Protein Vitamin A Fats Omega 3 Cholesterol riboflavin Vitamin B6, B12, and folic acid

  9. STORING

  10. Eggs in cooking

  11. SPECIALITY EGGSCAGE FREEFREE ROAMINGOMEGA 3ORGANIC

  12. COOKING EGGS

  13. When you start with a portrait and search for a pure form, a clear volume, through successive eliminations, you arrive inevitably at the egg. Likewise, starting with the egg and following the same process in reverse, one finishes with the portrait. Pablo Picasso

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