Age matters in eggs, too!

Prof. Dr. Sibel Ozilgen and her students analyze the quality characteristics of old eggs as a part of the 'Culinary Science' course at the Gastronomy and Culinary Science Department, Yeditepe University. As the egg ages, it loses moisture and carbon dioxide gas through semipermeable eggshell. Water is replaced with air, the egg becomes lighter and easier to peel. The egg white becomes thinner and watery, the egg yolk becomes flatter; the quality decreases. Aged eggs do not form stiff and stable foams.