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Elementary Egg Basics

Learn the essential elements of an egg, including its shell, air cell, yolk, yolk membrane, shell membrane, thin albumen, thick albumen, and chalaza. Discover how to assess egg quality based on shape, uniformity of albumen, thickness of albumen, yolk shape and height, and the presence of meat or blood spots. Practice judging egg quality with flashcards and an interactive website.

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Elementary Egg Basics

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  1. Elementary Egg Basics Created by Connie Page Emanuel County Extension Agent P.O. Box 770 129 N. Anderson Drive Swainsboro, GA 30401 478-237-1226 FAX 478-237-8451 conniep@uga.edu April, 2006

  2. Inside an Egg

  3. A = Shell • Made of calcium • Hen’s diet must have calcium • Porous • Allows evaporation of water from albumen over time • Covered with natural bloom • Bloom replaced by thin coating of oil after washing

  4. B = Air Cell • Formed when contents of egg cool and contract • Separation of shell membrane from shell • Located only in large end of egg • Grows larger over time as water evaporates from egg • Size indicates interior egg quality

  5. C = Yolk • Suspended in center of egg • Gets yellow color from xanthrophyll in hen’s body • Contains germinal disc – where baby chick development starts • Surrounded by yolk membrane • Flattens over time as quality of egg lessens

  6. D = Yolk Membrane • Surrounds Yolk • Keeps yolk and albumen separated

  7. E = Shell Membrane • Thin inner lining of shell • Separates from shell at large end of the egg to form the air cell

  8. F = Thin Albumen • Thin white part of egg • Amount increases as thick albumen breaks down over time • Less is present in high quality egg • More is present in lower quality egg

  9. G = Chalaza • Thick strands of albumen that help center yolk • Appear as shiny spots when egg is candled

  10. H = Thick Albumen • Thick white part of egg • Surrounds yolk; nourishes developing embryo • Fresh, high quality eggs have more thick albumen than thin albumen • Appears egg-shaped in high-quality, broken-out eggs

  11. Poultry JudgingBroken-Out Egg Quality Created by Connie Page Emanuel County Extension Agent P.O. Box 770 129 N. Anderson Drive Swainsboro, GA 30401 478-237-1226 FAX 478-237-8451 conniep@uga.edu April, 2006

  12. Broken-out Egg Quality • Shape and Uniformity of Albumen • Amount of Thick Albumen • Shape and Height of Yolk • Presence of Meat or Blood Spots • Less than 1/8 inch diameter = Grade B • More than 1/8 inch diameter = Inedible

  13. AA Quality Low AA Average AA High AA

  14. A Quality High A Low A Average A

  15. B Quality High B Average B Low B

  16. Practice Grade AA

  17. Practice Grade Inedible

  18. Practice Grade B

  19. Practice Grade A

  20. Practice Grade AA

  21. Practice Grade B

  22. Practice Grade A

  23. Practice Grade AA

  24. Practice Grade Inedible

  25. Practice Grade Inedible

  26. More PracticeFlash Cards http://department.caes.uga.edu/poultry/courses/ps2040/EggQualQuiz.htm

  27. Practice Website http://www.animal.ufl.edu/Youth/poultry/broken_outs/brokenouts.htm • www.animal.ufl.edu • Click on Youth Poultry Judging • Click on Show Me How • Click on Go to Main Practice Menu • Click on Interior Egg Quality (broken out)

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