An Evaluation of Both Raw and Hard-Boiled Fresh and Deteriorated Eggs

Marissa Conley
NTR 211
3/21/17
Introduction
Eggs have many functions when added to food products, such as thickeners, emulsifiers,

binders, and foams. The yolk of the egg provides flavor, color, fat, and other nutrients. The

whites of the egg provide protein, which aids to the structure and stability of foam and custard

products (Walter & Beathard, 2015, p. 85). An egg begins to deteriorate as soon as it is laid, and

moisture and carbon dioxide are lost through the pores of the shell (Walter & Beathard, 2015, p.

85). Cooking eggs at high temperatures or for a prolonged period of time can cause a grey-green

discoloration around the yolk, which is due to the reaction of hydrogen sulfide (Walter &

Beathard, 2015, p. 85). In turn, this will produce black ferrous sulfide, which is promoted by an

increase in pH (Walter & Beathard, 2015, p. 85).

In this experiment, participants evaluated the qualities of a fresh egg and deteriorated egg

on consistency of the egg white, height of the yolk, location of the yolk, and size of the air cell in

the shell. They also prepared hard-boiled fresh and deteriorated eggs, and then evaluated them on

color, aroma, and location of the yolk. The purpose of this experiment is to evaluate the

differences of quality between fresh and deteriorated eggs when left raw and cooked hard-boiled

for 15 minutes and 60 minutes.

Methods
Both experiments, procedures, and tables for this lab are described in the Walter and

Beathards Understanding Food Principles and Preparations lab manual, Unit 8- Eggs Sections

A and B (2015, p. 86-88).

To begin experiment A, evaluation of egg quality, each group received a fresh grade A

egg and a deteriorated grade A egg. Then, the participants broke open each egg and evaluated
them on consistency of egg white, height of the yolk, location of the yolk, and size of the air cell

in the shell. Finally, they recorded their observations.

To begin experiment B, evaluation of hard-cooked eggs, each group received two fresh

grade A eggs and two deteriorated grade A eggs. The participants then, cooked a fresh egg and a

deteriorated egg for 15 minutes. They also cooked a fresh egg and a deteriorated egg for 60

minutes. Finally, the participants evaluated each egg on color, aroma, and location of the yolk,

and recorded their observations.

Results
Table A-1 Evaluation of Egg Quality
Egg Type Consistency Height of the Location of Size of the Price per
of egg white yolk the yolk air cell in the dozen
shell
Fresh grade Viscous Very high In the middle Tiny $1.89
A egg middle and
runny outside
Deteriorated Runny and Flat and On the side Big, looks N/A
grade A egg watery runny like a bubble

For experiment A, note that participants viewed clear differences between consistency of

the egg white, height of the yolk, and size of the air cell in the shell of the fresh egg and

deteriorated egg.

Table B-1 Evaluation of Hard-Cooked Eggs

Degree of Cooking time Color Aroma Location of
freshness (minutes) yolk
Fresh 15 Full egg, white Sulfur smell Middle
outside, yellow
inside
Fresh 60 Small air cell, Strong sulfur Middle
white outside, smell
has green
hydrogen sulfide
 ring inside
around yolk
Deteriorated 15 Big air cell, Very strong Low
white outside, sulfur smell
yellow middle
with green
hydrogen sulfide
ring around yolk
Deteriorated 60 Large air cell, Extremely Outside of egg
egg white is strong sulfur white
brown, inside is smell
green-brown

For experiment B, note that the participants viewed a green hydrogen sulfide ring around

the yolk of fresh egg that was simmered for 60 minutes and the deteriorated egg that was only

cooked for 15 minutes. Also, note that participants noticed a sulfur aroma from both the fresh

egg and deteriorated egg, especially as cooking time increased.

Discussion
In experiment A, the difference between the consistency of the egg whites of the fresh

and deteriorated eggs could be explained by the freshness of each egg. As an egg ages, the

structure of the egg white tends to spread out and loose its viscosity (Brown, 2015, p. 254). The

differences between the height of the egg yolk and size of the air cell could also be explained by

the freshness of each egg. As an egg ages, the yolk membrane stretches as it absorbs water from

the whites and the size of the air cell will increase (Brown, 2015, p. 254).

In experiment B, the hydrogen sulfide ring around the yolk of the fresh egg that was

cooked for 60 minutes could be caused by leaving it on the heat for a long time. When an egg is

cooked on heat for a long time, it can cause the iron in the yolk and the sulfur in the white to mix

that causes discoloration (Walter & Beathard, 2015, p. 85). The sulfur aroma observed can also

be due to the hydrogen sulfide reaction. Increased pH promotes ferrous sulfide production, which
is known to create an odor (Walter & Beathard, 2015, p. 85). As an egg ages, it loses quality and

freshness, which could explain why the deteriorated egg formed a hydrogen sulfide ring when it

was only cooked for 15 minutes.

In conclusion, the knowledge gained from this experiment could be applied to an aspect

of food safety. Examining the egg white and yolk after cracking an egg open can determine its

freshness. Also, hard-cooking an egg for the correct amount of time will ensure that a hydrogen

sulfide ring will not form. The hydrogen sulfide ring can be unappealing and make the egg

inedible.
References

Brown, Amy. (2015). Understanding Food Principles and Preparation (5th ed.). Stamford, CT:
Cengage Learning.

Walter, J.M. & Beathard, K. (2015). Understanding Food Principles and Preparation (5th ed.).
Stamford, CT: Cengage Learning.