TLE 10

1. •You can determine an egg’s
freshness by its buoyancy. Just
place the egg in a glass of water.

3. 1. If it sinks and lies flat on the
bottom, it is pretty fresh.
2. A week-old egg should just begin
to float.

4. 3. At three weeks, it may stand
upright at the bottom of the
glass.
4. An egg that floats to the surface
should not be used.

5. Before they are sold,
eggs are graded. This
is done by shining a
bright light in a
manner so you can
see through the shell.
This process is called
“candling”.
Egg grades are based on
the shape of the yolk and
the amounts of thick and
thin whites.
Grade AA egg
Grade A eggs have a flatter
yolk and less thick egg whites
The egg will lose quality as it ages.
Eggs must be refrigerated to
maintain quality.

6. Grade B eggs will not
have a high quality
appearance, and
spreads out a lot when
removed from the
shell.
Grade C eggs are
generally considered
‘unfit for human
consumption’, but may
be used in pet food
products.

7. The size of the egg varies with
the age of the chicken. The
young pullet lays a much
smaller egg than a mature hen.
Most recipes are based on the
use of large eggs. Large eggs
weigh 24 oz. per dozen. You
may need to adjust cooking
time for smaller or larger eggs.
A larger egg does NOT denote
better quality.

16. SEATWORK
1-4 How to Check Egg
Freshness

17. 5. Jumbo : ________
6. _______ : 24 ounces
7. Small : _________
8. Extra Large : _________
9. ________ : 21 ounces
10 Pee Wee : _________

18. Market Forms of Eggs
11. These are the most often used for
breakfast
12. Used primarily in baking
13. These are usually made from high-
quality fresh eggs.

19. 14. This grade of egg has a
flatter yolk and less thick egg
white.
15. Eggs will not have high
quality appearance and spreads
out.