Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About
The pocket of air found at the larger end of the egg. It is easily observed at the flattened end of a peeled, hard-boiled egg. When first laid, the egg is quite warm. As it cools, the contents contract and the air cell is formed as the inner shell membrane separates from the outer membrane. As the egg ages, the air cell increases in size as air enters, replacing the original moisture and carbon dioxide that exit through the pores of the shell as time passes. The size of the air cell is one method used to determine the grade of an egg.