The Effect of Season, Age, and Storage Conditions on the Flavor of Eggs and Products Made Using Eggs

FLAVOR, one of the principal factors that should be used as a criterion by the consumer for evaluating quality of eggs, has received very little attention from research workers. One of the reasons it has not been studied so extensively as other quality attributes of the egg is that its evaluation is difficult. The processor grades the quality of eggs to place them in different categories AA, A, B and C by candling. The technologist, by breaking the eggs out on to a glass plate, can measure the height of albumen and yolk. These measurements give a better indication of quality as viewed by the consumer than does the processor’s grading. The home economist measures the functional properties of the egg white with angel food cake and the thickening power of the yolk with custards. Yet none of these methods evaluates flavor. Normal flavor of eggs may vary somewhat, probably …