Tag: Haugh unit

The quality of an egg is determined by a combination of internal and external factors, with consumer satisfaction often linked to yolk color, shell strength, and albumen consistency. Understanding what are the standard qualities of eggs is essential for both producers and consumers to ensure safety and desired cooking performance.

A thick egg white is a key indicator of freshness and high quality, often scoring higher on the Haugh unit scale. This dense albumen holds the yolk securely in place, a characteristic that diminishes over time as the egg ages.