Egg products come in many forms and include whole eggs, egg whites, and egg yolks in frozen, refrigerated liquid, and dried forms. Specialty egg products include pre-peeled hard-cooked eggs, egg salad, pre-cooked omelets, egg patties, quiches, scrambled eggs, fried eggs, and others. Egg products are popular in foodservice operations because of convenience and also cost savings in labor, storage, and portion control.
Frozen, refrigerated liquid and dried egg products are similar to shell eggs in nutritional value and most functional properties. By law, all egg products are processed and pasteurized in sanitary facilities under the supervision of the USDA. In pasteurization, the liquid part of the egg is rapidly heated and held at a minimum required temperature for a specified time. This process destroys Salmonella , but it does not cook the eggs or affect color, flavor, nutritional value, or use.
Dried eggs are pasteurized by heating in the dried form. It is important to remember that while egg products are pasteurized, proper handling and storage is still a key part of providing a safe product. Pasteurized egg products help ensure food safety.
When the egg is broken out of its shell, the checker can see the white and yolk even better. Candling is used most of the time because most eggs are sold in the shell. But, some eggs are randomly broken out as an extra quality test. The insides of the egg cover a small area. The white is firm. There is a lot of thick white around the yolk and a small amount of thin white. The yolk is round and stands up tall. The insides of the egg cover a medium area.
The white is pretty firm. There is a good amount of thick white and a medium amount of thin white. The insides of the egg cover a very wide area. The white is weak and watery. There is no thick white and the large amount of thin white is spread out in a thin layer. The yolk is large and flat. Which for hard-cooking? You hold the egg up to a bright light in a dark room.
If the yolk has a distinct outline, you know it's also firm. Once farmers used a candle, but now folks use an electronic egg candler Yes, you may buy one on Amazon. Sometimes an inspector will break a sample egg and—in what must really be a moment to tell the kids about when she gets home—uses a "tripod micrometer" to measure the height of the egg white.
Here's what she's looking for:. Of course not! The USDA has a page manual on egg grading. But the basic facts are these: Buy Grade AA eggs if you plan to put them in an art show, but if you're gonna crack and cook 'em, Grade B will do just fine.
So we've covered grades.
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