Comparison of Techniques for Egg Component Yields

Experiments were conducted to establish the most reliable methods for determining egg yolk:albumin ratio. Fresh raw eggs were compared with hard-cooked eggs for the determination of yolk:albumen ratio. A ratio of .43 was obtained with fresh eggs as compared with .44 for stored eggs. A decrease in egg weights was observed when eggs were cooked. This decrease was greater for air-cooled eggs as compared with the ones cooled in running water. When the weight of the albumen was adjusted for this loss in egg weight, values for the yolk:albumen ratio obtained from using cooked eggs, water-cooled eggs, or air-cooled eggs, remained significantly (P<.05) different from each other and from the corresponding values obtained using raw eggs. The yolk:albumen ratio was not different for eggs collected in the morning or afternoon nor was it affected by egg weight. A sample size of 50 eggs was found to be sufficient for this type of experiment.