9/21/2023 0 Comments Just crack an egg nutrition facts![]() The albumen of the egg is composed of the outer thin albumen and the inner firm or thick albumen. The air cell increases in size as time passes.Įgg albumen or white. This air cell is created by the contraction of the inner contents while the egg cools and by the evaporation of moisture after the egg has been laid. An air space or air cell is a pocket of air usually found at the large end of the egg interior between the outer membrane and the inner membrane. These two membranes provide a protective barrier against bacterial penetration.Īir space. The outer membrane is attached to the shell, the inner membrane is attached to the albumen or egg white. ![]() Inside the shell there are two membranes (as seen in Figure 1). For example, Leghorns produce white eggs, while Rhode Island Reds produce brown eggs. The color of the shell, which may be white or brown depending on the breed of the laying chicken, does not affect quality, flavor, cooking characteristics, nutritional value or shell thickness. The porous shell has great resistance to the entry of micro-organisms when kept dry and considerable resistance to the loss of moisture by evaporation. The shell of an egg has a rigid yet porous structure. Refrigerated Liquid or Frozen Egg WhiteĪn egg consists of shell, membrane, albumen or egg white and egg yolk.
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