Eggs and Cereals Reviewer

The Eggs Outer Covering

• Air Cell

• Albumen

• Yolk

• Shell

This is the Empty Space between the white and the Shell

• Albumen

• Air Cell

• Yolk

• Chalazae

This accounts for most of an eggs liquid weight

• Albumen

• Chalazae

• Air cell

• Yolk

This is the Ropey strands of egg white at the both side of the egg

• Chalazae

• Shell

• Yolk

• Albumen

The Yellow- Orange Portion of an Egg

• Yolk

• Shell

• Albumen

• Chalazae

This are also called as shelled eggs

• Fresh Eggs

• Frozen Eggs

• Dried Eggs

• Preserved Eggs

Made of High Quality fresh eggs and often used in bakery products

• Preserved Eggs

• Dried Eggs

• Frozen Eggs

• Fresh Eggs

These are Eggs that are Fermented

• Fresh Eggs

• Dried Eggs

• Preserved Eggs

• Frozen Eggs

This is Seldom used and known as whole-egg solids or white only

• Dried Eggs

• Preserved Eggs

• Fresh Eggs

• Frozen Eggs

Eggs help other Ingredients bind Together

• As Binder

• As Clarifier

• As Coating Agent

• As Emulsifier