The pH of eggs varies depending on the part of the egg and its age.
- Egg yolk: The pH of a freshly laid egg yolk is generally around 6.00, but it gradually increases to between 6.40 and 6.90 during storage, depending on the storage temperature and time period. This increase in pH is caused by the loss of carbon dioxide from the egg.
- Egg white: Egg white is naturally alkaline, with an initial pH value that can be as low as 7.6. It's worth noting that different sources report various ranges, with some mentioning an initial pH of around 7.6 to 8.5.
- Whole eggs: Whole eggs are considered relatively pH neutral, but the pH of the whole egg depends on the proportions of yolk and white.
While the pH of eggs is relatively neutral, it can be affected by factors like:
- Storage time: As eggs age, the pH of the yolk increases.
- Temperature: Higher temperatures can lead to a faster increase in pH.
- Exposure to air: The loss of carbon dioxide from the egg can cause the pH to rise.
