FAQ
ANSWERS
TO YOUR EGG-SQUISITE QUESTIONS
Freshness, Quality & Safety
Nutrition & Health
Economics of Egg Production
An egg is considered fresh when the egg yolk is firm and not broken, the egg white is thick and surrounds the egg yolk. In contrast, an egg that is not fresh will have its egg yolk appear flat and while its egg white is watery.
One simple way to test freshness is to place an egg in the water. Generally, if the egg floats, then it is already stale. If it sinks, then it is considered fresh. As the egg gets older, the size of the air sac or air cell within the egg increases causing it to float. Scientifically, we can test the freshness by measuring egg white (albumin) using an apparatus which measures the ‘Haugh Unit’.
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