Research Note: Importance of Hen Age and Egg Storage Time for Egg Albumen Foaming

The firm and thin fraction of egg albumen had different foaming properties, as the foam overrun of thin albumen was significantly highest, whereas the firm part proved to have higher stability against liquid drainage over time. Foam overrun of thin albumen of eggs stored 14 days at 4°C decreased with increasing hen age (24-71 weeks), and for both albumen parts foam stability increased with hen age. Cold storage at 4°C of eggs for 4-90 days did not significantly affect foaming properties.