AIR CELLThe empty space between the white and shell at the large end of the egg. When an egg is first laid, it is warm. As it cools, the contents contract and the inner shell membrane separates from the outer shell membrane to form the air cell. The candler uses the size of the air cell as one basis for determining grade. In Grade AA eggs, the air cell may not exceed 1/8-inch in depth and is about the size of a dime. The air cell of Grade A eggs may exceed 3/16-inch in depth. For Grade B eggs, there is no limit on air cell size. As the egg ages, moisture and carbon dioxide leave through the pores of the shell, air enters to replace them and the air cell becomes larger. Although the air cell usually forms in the large end of the egg, it occasionally moves freely toward the uppermost point of the egg as the egg is rotated. It is then called a free or floating air cell. If the main air cell ruptures, resulting in one or more small separate air bubbles floating beneath the main air cell, it is known as a bubbly air cell. You can see the air cell in the flattened end of a peeled, hard-cooked egg. |
ALBUMENAlso known as egg white. Albumen accounts for most of an egg's liquid weight, about 67%. It contains more than half the egg's total protein, niacin, riboflavin, chlorine, magnesium, potassium, sodium and sulfur. The albumen consists of 4 alternating layers of thick and thin consistencies. From the yolk outward, they are designated as the inner thick or chalaziferous white, the inner thin white, the outer thick white and the outer thin white. Egg white tends to thin out as an egg ages because its protein changes in character. That's why fresh eggs sit up tall and firm in the pan while older ones tend to spread out. Albumen is more opalescent than truly white. The cloudy appearance comes from carbon dioxide. As the egg ages, carbon dioxide escapes, so the albumen of older eggs is more transparent than that of fresher eggs. When egg albumen is beaten vigorously, it foams and increases in volume 6 to 8 times. Egg foams are essential for making souffles, meringues, puffy omelets, and angel food and sponge cakes. -see Breakout, Chalaza, Color, white, Composition, Cooking Functions, Cooking Terms, Foam, Formation, Grading, Nutrient |
AMERICAN EGG BOARDThe advertising, research and promotion organization for the egg industry. The Board is composed of 18 members and 18 alternates. All are egg producers who have been appointed by the Secretary of Agriculture to administer the program on behalf of all egg producers in the 48 contiguous states. The Board was authorized by the Egg Research and Consumer Information Act passed by the 93rd Congress. The law is "to enable egg producers to establish, finance and carry out a coordinated program of research, producer and consumer education and promotion to improve, maintain and develop markets for eggs, egg products, spent fowl and products of spent fowl." The activities of the American Egg Board are conducted under the supervision of the United States Department of Agriculture. Before establishment of the current American Egg Board in 1976, there was a prior organization also known as the American Egg Board which conducted similar activities but was funded primarily by voluntary contributions from egg producers, egg handlers and industry suppliers. |
ANGEL FOOD CAKEA white cake, tall and light in texture, leavened only by beaten egg whites. Before the invention of the egg beater, making this heavenly delight required a deep platter, a whisk and a very strong arm for whipping the egg whites. The electric mixer has simplified the process. (When you make this great cake you'll have leftover egg yolks, so look to Leftover Egg Parts for ideas on using them.) |
AvidinA protein found in small amounts (about .05%) in egg albumen. Avidin is inactivated by heat. |
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