detector’s ‘eyesight’ is twice as good as that of a human being!). If you find a dirty egg in your egg tray, the machine has made a mistake – they are not 100 % accurate. Two yolks in one egg Sometimes you find two yolks in the same egg. The two-yolked eggs are often laid by young hens whose egg production cycle is not yet fully in place. Some hens lay eggs with two yolks during their entire egg-laying period due to genetic factors. A fertilized egg with two yolks will never turn into twin chicks, as the eggshell’s oxygen supply capacity during the hatching period is not sufficient for more than one chick. Thin egg whites Egg whites become thinner with age as the pH value in the egg increases. Storing the egg in the fridge will extend the egg’s aging process. Thin-shelled eggs When a hen produces eggs there is only a set amount of calcium available for the formation of the shell. This means that when eggs become larger, which occurs with age, the shell becomes thinner.
46 | FAQ
Egg stuck in the tray Eggs can become stuck in the tray because of breakages. The egg mixture seeps out and makes the egg stick to the egg tray. Eggs can break during packing, transport, in storage or in the shop. Eggs without yolks In extremely rare cases you may find an egg without the yolk. This typically only happens at the beginning of a hen’s egg-laying period. Layered egg whites Egg whites can very rarely appear layered if the hen that laid the egg is sick. Yolk too thick in consistency Pasteurized yolks that have been through a double heat treatment (pasteurization) have a thicker consistency. The yolk’s thickness also depends on the degree of homogenization. Yolk too thin in consistency The consistency of the yolk depends on the water content in the yolk. Metallic taste Pasteurized egg products with preservatives may sometimes have a
metallic taste. The taste is caused by the preservative: even when used in quantities below the value limits set by the EU, consumers may occasionally detect a metallic tang. Decreased whipping ability The utensils and bowls used to whip eggs must be clean and have no soap residue; grease or dirt may have an adverse effect on the whipping ability of egg whites. The whipping ability of egg whites also depends on the freshness of the whites: the fresher the white, the better the whipping ability. Mould on the packaging If the lid is not screwed properly onto the bottle, or the foil is not welded properly onto the cup, oxygen can enter the product and cause a risk of growth. Bulges in the cup Primarily seen in egg whites. Oxygen released from products travels to the top of the cup and makes the foil bulge up. To counteract this, trisodium citrate is added to the egg whites. For cups containing whole eggs, yolks or egg whites that are stored at room temperature, the foil will also bulge.