PARTS OF THE EGG

•Composed of calcium Carbonate

•Color determined by breed of hen and does not effect flavor, nutritive value or shell thickness

•Color varies with feed of the hen

•Major source of vitamin A; Iron; Fat; and Protein

Germinal Disk

•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

•pocket of air formed at large end of the egg

•increases as egg ages

•two membranes-inner and outer- surround the albumen

•provides a protective barrier against bacterial penetration

•air cell forms between these two membranes

•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

EGG SIZESpeewee

15 ounces per dozen

small15 ounces per dozen

medium15 ounces per dozen

large15 ounces per dozen

Extra large

15 ounces per dozen

Jumbo15 ounces per dozen

Candling

Quality and freshness

Grade AA Grade A

FRESHNESS DATING

EGG COLOR

Handling eggs safely

NUTRITION

ProteinVitamin A

Fats Omega 3

Cholesterol

riboflavin

Vitamin B6, B12, and folic acid

STORING

Eggs in cooking

SPECIALITY EGGSCAGE FREE

FREE ROAMINGOMEGA 3ORGANIC

COOKING EGGS

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