The pH level of an egg varies slightly depending on its freshness, but generally falls in the range of 6.0 to 6.9.
Understanding Egg pH
The pH of an egg changes over time, becoming more alkaline (higher pH) as it ages. Here's a breakdown:
- Fresh Egg Yolk: Approximately 6.0
- Egg Yolk During Storage: Increases to 6.4 to 6.9.
- Egg White: The egg white is initially alkaline, with a pH around 7.6 to 7.9, but this can increase to as high as 9.0 - 9.7 during storage as carbon dioxide escapes through the shell.
Factors Affecting Egg pH
Several factors can influence the pH of an egg:
- Storage Time: As eggs age, carbon dioxide escapes through the porous shell, leading to an increase in pH, making them more alkaline.
- Temperature: Refrigerated storage slows down the rate of pH change and helps maintain egg quality.
- Egg Quality: The initial quality of the egg also affects the extent of pH changes during storage.
Importance of pH in Cooking and Food Science
The pH of an egg is important for several reasons:
- Protein Denaturation: pH affects the way egg proteins denature and coagulate during cooking, influencing texture.
- Microbial Growth: pH influences the rate of microbial growth within the egg.
- Food Formulation: Knowing the pH of eggs helps in formulating food products where eggs are an ingredient.
Therefore, while the exact pH of an egg depends on its age and storage conditions, it generally falls within the range of 6.0 to 6.9 for the yolk, increasing with age.
