Raw Egg White

Introduction

The egg white is a nutritious, low-calorie food that is widely used in cooking and baking. It's not just a culinary ingredient, though; its chemical components can be harnessed to create a wide variety of products, from vaccines to cosmetics. But before all of this can happen, an egg needs to get from the farm to the kitchen. Let’s take a look at what goes into creating a raw egg white, and how it travels from the farm all the way to the dinner plate.

Formation of the Egg

The process starts with the mating rituals of a rooster and a hen. When the hen is ready to mate, the rooster experiences hormonal changes that cause him to take part in courtship behaviors such as crowing and strutting. He then mates with the hen and upon successful completion of copulation, the hen’s oviduct (the tube in a female chicken’s reproductive system that deposits eggs into the uterus) rapidly releases one yolk, which is then surrounded by albumen (the egg white).

The egg white consists of three main layers and contains 90-95% water, nearly 9% protein and small amounts of lipids, minerals, and carbohydrates. The inner layer of the egg white is the albumen, which has a watery consistency and is made up of albumin proteins that give shape and viscosity to the egg white. This albumin is supplemented by other components of the egg white such as mucin, which is a thick, slippery substance that increases the egg white’s viscosity. The middle layer of the egg white is composed of an albuminic gel, which is a pressure-sensitive mesh that cushions the egg from impact and helps control its shape. Finally, the outer layer of the egg white is the chalaza, a twisted cord of tissue that forms a figure-eight pattern around the egg and anchors the yolk in place. The combination of these components stabilizes and protects the yolk, keeping it intact despite varying external pressures.

Harvesting

Once the egg is formed, it needs to be harvested quickly to ensure freshness and avoid spoilage. Eggs are typically gathered once or twice a day and placed into a carton or basket. When they arrive back at the farm or to the packing center, they are washed to remove any dirt, feces, or other contaminants that may have stuck to the egg during its formation and transit.

During this stage, there is a quality control process in place to check for any cracked eggs, as well as to identify any that have been laid beyond acceptable standards for composition. This can mean anything from an egg being too light (due to a smaller yolk) or too heavy (due to a larger yolk), or having a shell that is too thin or too thick. Any eggs that do not pass this inspection are discarded.

Grading

Next, the eggs are graded according to their size, shape, color, and quality. Grade A eggs have thick, uniform shells and easily recognizable characteristics. Grade B eggs are usually smaller and more oval-shaped, with flaws in their shells. These eggs are typically used for wholesale or non-edible purposes. Grade C eggs are the smallest, most misshapen eggs and are typically used for industrial processes such as making egg whites for baking products like meringue.

Packing

After grading, the eggs are then packed into cardboard cartons or plastic containers. The containers keep the eggs secure during transportation and prevent breakage. The containers also protect the eggs from any external contaminants.

Transporting

Once the eggs are packed up, they are loaded onto trucks or other means of transportation and sent to the store or warehouse. During this journey, the temperature and humidity need to be closely monitored to keep the eggs from spoiling.

Once the eggs arrive at their destination, they are stored at a cool and consistent temperature that helps to keep them fresh and safe for eating.

Consumer Use

The final step in the supply chain is consumer use. Once the eggs have reached the grocery store, customers can select the type, size, and grade of eggs they are looking for. Once selected, the eggs, still contained within their carton or container, are then purchased and taken home.

Once home, the eggs can be used in a variety of meals and recipes, from Egg in a Hole toast to omelets and quiche. For most of these recipes, egg whites must first be separated from their yolks. This can be done manually with a spoon or fork, or with the help of an egg separator. The yolk needs to be handled carefully during this process, as doing so can cause the egg white to lose some of its moisture, protein and nutrient content.

Once the egg white has been successfully separated and collected, it can be used in various recipes. It can be whipped into meringue, used as a binder in meatballs, or simply enjoyed as is.

Conclusion

Creating and transporting raw egg whites to the dinner plate is an arduous process. From courting and copulation on the farm, to grading, packing, and transporting, to finally reaching the dinner plate, raw egg whites are organized, handled, and created with precision and care. This entire process ensures that egg whites are safe and nutritious products that can be used in a wide variety of dishes.