Egg Facts

BAKED EGG

~see Cooking Methods, baked

BEVERAGES

Many nutritious beverages can be made with eggs. A nog, for example, is a well-known beverage made from eggs and milk. -see Eggnog, Raw Egg

BIOLOGICAL VALUE

A measurement of protein quality expressing the rate of efficiency with which protein is used for growth.

Egg contains the highest quality food protein known. It is so nearly perfect, in fact, that egg protein is often the standard by which all other proteins are judged. Based on the essential amino acids it provides, egg protein is second only to mother's milk for human nutrition. On a scale with 100 representing top efficiency, these are the biological values of proteins in several foods.* -see Nutrient, Protein

Whole egg	93.7
Milk	84.5
Fish	76.0
Beef	74.3
Soybeans	72.8
Rice, polished	64.0
Wheat, whole	64.0
Corn	60.0
Beans, dry	58.0

*Food and Agriculture Organization of the United Nations. The Amino Acid Content of Foods and Biological Data on Proteins. Nutritional Study #24. Rome (1970). UNIPUB, Inc., 4611-F Assembly Drive, Lanham, MD 20706

BIOTIN

One of the B vitamins which plays an important role in cell metabolism and the utilization of fats, proteins and carbohydrates. Biotin is present in many foods including egg yolk and is synthesized by the body. Avidin, one of the egg proteins, can combine with biotin and make it unavailable. However, a human would have to eat 24 raw egg whites a day for biotin to be inhibited by avidin. Heat inactivates the avidin and most eggs are served cooked. -see Avidin

BLOOD SPOTS

Also called meat spots. Occasionally found on an egg yolk. Contrary to popular opinion, these tiny spots do not indicate a fertilized egg. Rather, they are caused by the rupture of a blood vessel on the yolk surface during formation of the egg or by a similar accident in the wall of the oviduct. Less than 1% of all eggs produced have blood spots.

Mass candling methods reveal most eggs with blood spots and those eggs are removed but, even with electronic spotters, it is impossible to catch all of them. As an egg ages, the yolk takes up water from the albumen to dilute the blood spot so, in actuality, a blood spot indicates that the egg is fresh. Both chemically and nutritionally, these eggs are fit to eat. The spot can be removed with the tip of a knife, if you wish.

BLOOM

The coating or covering on the egg shell that seals its pores. Bloom, also called cuticle, helps to prevent bacteria from getting inside the shell and reduces moisture loss from the egg. Eggs are washed before they are sent to market. This is necessary for cleanliness, but it removes the bloom. To restore the protection, packers give the eggs a light coating of edible mineral oil. -see Oiling, Processing

BOILED DRESSING

A cooked salad dressing thickened with egg yolks. A favorite long before the days of bottled dressings, this rich, creamy dressing is good over greens or fruit, or in potato salad and is a good way to use leftover egg yolks.

BOILED EGGS

A misnomer for eggs cooked in the shell. Although hard and soft-boiled are terms often used in conversation, the proper term is hard or soft-cooked. Eggs should not be boiled because high temperatures make them tough and rubbery. -see Cooking Methods, cooked in the shell

BREAKERS

Processors who convert shell eggs into egg products. Breaking plants are under strict USDA inspection and are as clean as clean can be. They use a fascinating array of modern equipment to break eggs and separate the shell, white and yolk. -see Egg Products

BREAKOUT

A system of quality control. Sample eggs selected at random are broken out onto a level surface and the height of the thick albumen is measured with a micrometer. This measurement is then correlated with the weight of the egg to give a Haugh unit measurement. A high Haugh value means high egg quality. At the same time, the condition of the yolk is observed.

The foodservice industry also uses a breakout test to evaluate the quality of eggs purchased. Simple observation of the condition of albumen and yolk is considered adequate; the Haugh unit system is generally not used. The chart that follows indicates the criteria used to judge quality. -see Grading, Haugh Unit.

BUYING EGGS

Look for shells that are clean and whole. Cracked eggs are always removed from production lines but some may be broken in handling. Do not use an egg if it is cracked or leaking.

Important factors in maintaining egg quality are proper handling and refrigeration. Eggs lose quality very rapidly at room temperature, so buy them only from refrigerated cases, get them home quickly and refrigerate them immediately. At temperatures of 35º to 45ºF. (3º to 7ºC), eggs will maintain high quality for several weeks.

Eggs are marketed according to grade and size standards established by the U.S. Department of Agriculture or by state departments of agriculture. The USDA shield on the egg carton means that the eggs have been federally inspected.

Some egg pacers may follow state standards which meet or exceed USDA standards. Some states may have state seal programs which indicate that the eggs are produced within that state and are subject to continuing state quality checks. All eggs sold at the retail level must meet the standards for Grade B or better.

Size and grade are two entirely different factors bearing no relationship to one another. Grade is determined by the interior and exterior quality of the egg at the time the egg is packed. Size is determined by the average weight per dozen.

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