Background Agricultural Connections
An egg’s shell covers and protects what’s inside the egg. An egg’s yellow center is called the yolk. It contains about half the egg’s protein, most of its vitamins, some of its minerals, and all of its fat. The clearish-white liquid around the yolk is called the egg white or albumen. It contains a little more than half of the egg’s protein, plus some of its vitamins and minerals.
Eggs range in size from peewee to jumbo. Younger hens tend to lay smaller eggs. The size increases as the hen grows older and bigger. Following are the weights associated for one dozen (12 eggs) of each egg size:
- Jumbo- 30 oz (850 g)
- Extra large- 27 oz (765 g)
- Large- 24 oz (680 g)
- Medium- 21 oz (595 g)
- Small- 18 oz (510 g)
- Peewee- 15 oz (425 g)
There are between 7,000 and 17,000 tiny pores on an eggshell’s surface, with a greater number of pores located at the large end. As the egg ages, these tiny holes permit moisture and carbon dioxide to move out and air to move in to form the air cell. The egg can also absorb refrigerator odors through the pores.
An eggshell is very thin and is composed of calcium carbonate. Vinegar is an acid. When an egg is placed in vinegar, the acid reacts with the eggshell’s calcium to form the gas carbon dioxide. Gas bubbles appear on the shell and rise to the surface. Over a period of 35 to 48 hours in the vinegar, the entire eggshell dissolves, exposing the shell membrane which holds the soft insides of the egg. When the soft egg is put in water, water moves through the shell membrane by osmosis, causing the egg to swell. The egg will eventually become too full and break like a balloon.