How Eggs Are Processed

Eggs have been vilified in the recent past, however, research shows that eggs are some of the best sources of proteins. In that regard, a lot has changed in the way eggs are processed. The processes also vary widely and in fact, when it comes to eggs, what’s happening inside the shell during the processing, is much more important than what goes on outside the shell.

In the ideal case, eggs should be left alone for a day after they are laid before they are taken in for processing. The USDA states that eggs must be processed latest 30 days after they have been laid. At the moment, high quality eggs are processed after seven days of being laid.

There are six basic steps that egg processors follow, these are:

The Eggs are collected.

They are then cooled.

After that they are disinfected or cleaned.

The eggs are candled or visually examined, where any imperfections such as cracks result in disposal of the eggs. This process involves holding the eggs before a high-intensity light to examine its interior.

After candling, the eggs are graded.

Finally the eggs are labeled and packaged according their quality.

Of all the above stages, the cleaning or disinfecting stage is the most important. It’s at this stage that care has to be taken to prevent the introduction of contaminants into the eggs’ interior.

Eggshells are More Like Our Skin

The egg shells are more like our skin, they have over 7,500 pores that allow exchange of gasses to take place. While they may look like they are completely sealed, they in fact only coated with a thin layer of wax or cuticle, which helps to prevent bacteria from getting into the egg.

During the washing process, the cuticle which allows for controlled movement of carbon dioxide and moisture in and out of the egg may be destroyed. That is especially true if harsh chemicals are used to get rid of any soiling of the eggshell.

Once that happens, the eggs is left exposed and therefore it gets easily contaminated and spoils faster. That’s why the best egg processors will coat the egg with another natural substance to provide a equivalent to the addition of preservatives to food.

Mineral oil is a petroleum product which was never meant to come into contact with food. The alternative for many manufacturers is to use vegetable oils, which are considered more healthy and recommended in our diet.

However, not all eggs are oiled. Most manufacturers oil eggs that are destined for a distant market. Just like your skin, what is applied topically, makes its way into the egg. That’s why it’s important to know what the supplier of your eggs uses to protect the eggs after the clean them.

Eggshells are More Like Our Skin

The egg shells are more like our skin, they have over 7,500 pores that allow exchange of gasses to take place. While they may look like they are completely sealed, they in fact only coated with a thin layer of wax or cuticle, which helps to prevent bacteria from getting into the egg.

During the washing process, the cuticle which allows for controlled movement of carbon dioxide and moisture in and out of the egg may be destroyed. That is especially true if harsh chemicals are used to get rid of any soiling of the eggshell.

Once that happens, the eggs is left exposed and therefore it gets easily contaminated and spoils faster. That’s why the best egg processors will coat the egg with another natural substance to provide a equivalent to the addition of preservatives to food.

Mineral oil is a petroleum product which was never meant to come into contact with food. The alternative for many manufacturers is to use vegetable oils, which are considered more healthy and recommended in our diet.

However, not all eggs are oiled. Most manufacturers oil eggs that are destined for a distant market. Just like your skin, what is applied topically, makes its way into the egg. That’s why it’s important to know what the supplier of your eggs uses to protect the eggs after the clean them.