Dating site chicken and egg problem
Egg white gels at different temperatures: 60 to 73 °C (140 to 163 °F).The white contains exterior albumen which sets at the highest temperature.To avoid the issue of salmonella, eggs may be pasteurized in-shell at 57 °C (135 °F) for an hour and 15 minutes.Although the white then is slightly milkier, the eggs may be used in normal ways.Egg white has many uses in food and many other applications, including the preparation of vaccines, such as those for influenza. As the yolk ages, it absorbs water from the albumen, which increases its size and causes it to stretch and weaken the vitelline membrane (the clear casing enclosing the yolk).
They also may be eaten raw, although this is not recommended for people who may be especially susceptible to salmonellosis, such as the elderly, the infirm, or pregnant women.
In 2013, world production of chicken eggs was 68.3 million tonnes. Egg white consists primarily of approximately 90 percent water into which is dissolved 10 percent proteins (including albumins, mucoproteins, and globulins).
The largest four producers were China at 24.8 million of this total, the United States at 5.6 million, India at 3.8 million, and Japan at 2.5 million. Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat and the carbohydrate content is less than one percent.
Egg whites may be aerated or whipped to a light, fluffy consistency, and often are used in desserts such as meringues and mousse.
Ground egg shells sometimes are used as a food additive to deliver calcium.
Search for dating site chicken and egg problem:
In 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens. As the size of the air cell increases and the quality of the egg decreases, the grade moves from AA to A to B.