THE DIFFERENT

TYPES OF EGG
Eggs are an inexpensive source of protein, a versatile ingredient
and an essential component of foods we hold dear, from omelets to
cakes and cookies. Just a few years ago, you had a choice of white
or brown eggs. (White eggs come from white hen varieties, brown
eggs come from brown-feathered hens, and are a bit more
expensive because brown hens tend to be larger and consume
more feed.) Today, there are 10 choices to be made in chicken
eggs alone. In addition to the regular brown and white eggs of yore,
here are eight additional choices—most of which are available in
brown or white as well. We also briefly address the other types of
eggs that can be found in specialty food stores, on restaurant
menus, and the websites of breeders who make them available to
consumers nationwide.

ALBUMEN The albumen is the clear portion of the egg, the “egg white.” It
comprises about two thirds of the egg mass and contains more than half of the
protein and riboflavin. Two thick, twisted strands called the chalazae cords within
the albumen anchor the yolk in place. Many people think they are imperfections,
embryos or annoyances; but the more prominent the chalazae, the fresher the
egg. They neither interfere with whipping the egg whites nor with cooking in
general. The egg white will coagulate, becoming firm and opaque, at between
144ºF and 149ºF. See our article on making the perfect hard-boiled egg. See
also yolk.  
ANTIBIOTIC-FREE EGGS Eggs contain no antibiotic residue,
even if the hen has been given antibiotics. However, if she has
had antibiotics, the eggs cannot be labeled anti-biotic free,
even though they contain no antibiotics.
 ARACAUNA EGGS Aracauna eggs are from Aracauna chickens,
native to South America. Nutritionally, these bluish-green eggs are
not much different fro traditional white and brown eggs. Although
some people think aracauna eggs are lower in cholesterol, eggs
from this breed have a higher cholesterol content.
 CAGE-FREE EGGS Cage-free and free-range chicken eggs appeal to people
who object to caging animals; however, the cage-free system does not
necessary provide optimal safety to the hens. The “free” hens can be very
crowded on a henhouse floor, and injury can result. Instead, better standards
may come from a United Egg Producers Certified Egg.   Cage free is also known
as free roaming.
DUCK EGGS Duck eggs look like chicken eggs, but are larger: As with chicken
eggs, they are sold in sizes ranging from small to jumbo. The egg white is more
transparent, without the yellowish tinge of a chicken’s white. Duck eggs have
more protein and more flavor/richness than chicken eggs, but they also have a
higher fat content and more cholesterol. When boiled, the white turns bluish and
the yolk turns red-orange. See a full nutritional comparison of chicken and duck
eggs.
 Structure of an Egg:
Let us discuss the structure of an egg (refer to Fig 14.1) and then we shall discuss
different types of eggs and their uses.
Shell:
It is the outer covering of the egg and is composed of calcium carbonate. It may be
white or brown depending upon the breed of the chicken. The colour of the shell
does not affect cooking quality, character, or nutrition.
 YOLK:
This is the yellow portion of an egg. Colour of yolk varies with the feed of the hen,
but does not indicate the nutritional content.
VITELLINE:

It is a clear seal that holds the egg yolk.

CHALAZAE:
These are the twisted cordlike strands of the egg white. They anchor the yolk in the
centre of the egg. Prominent chalazae indicate high quality.
 Shell Membranes:
Two shell membranes, inner and outer membrane, surround the albumen. They
form a protective barrier against bacteria. Air cell forms between these membranes.
Air Cell:
 It is the pocket of air formed at the large end of the egg. This is caused by the
contraction of the contents on cooling after the egg is laid. The air cell increases with
the age of the egg as there is considerable amount of moisture loss. The eggs are
stored with the larger side facing up to keep the yolk in the centre.
Thin Albumen:
It is nearest to the shell. When the egg is broken there will be a clear demarcation of
the thin and thick albumen. As the egg gets older these two albumens tend to mix
into one another. This is again a test of good and fresh egg.
Thick Albumen:
It stands high and spreads less than the thin white in a high quality egg. It is an
excellent source of riboflavin and protein.
Classification of Egg:
Eggs can be classified into different types as discussed in Table 14.1:
 1. Chicken eggs:
These are the most commonly eaten eggs around the world. They are available in
brown colour and white colour. The brown coloured ones are referred to as desi
eggs in India.
2. Duck eggs:
They are darker in colour than chicken eggs and are larger in size too. The duck
eggs are stronger in flavour and are always eaten very fresh, as the flavour
intensifies with age.