Checking the freshness of eggs at home is easy. To do this, just pour about ten centimeters of cold water into the container. Place the eggs in the container for a minute.
Bad, spoiled, rotten eggs will immediately float to the surface in water.. This is due to a violation of the density inside the shells of raw eggs.
This can also occur if storage conditions are violated: non-compliance with the temperature regime, allowing a sharp temperature change.
Eggs that have floated to the surface, but only the very tip is visible from the water, may still be quite edible, but they must be used before all others.
They tend to accumulate air between the shell and the outer shell of the protein. This is a necessary condition for gas exchange.
The layer, like a gateway, saturates the egg with the necessary oxygen for further development, and releases accumulated gases, including methane, through the shell. That is why they go out and lose such a smell.
Fresh ones remain on the bottom. The amount of oxygen in them is minimal; they were demolished quite recently.
note! A fresh egg always remains at the bottom. What is spoiled floats to the surface.
It is almost impossible to check the freshness of raw eggs in the store. It is important to monitor the integrity of the shell.
Bacteria can enter through the cracks and spoil the egg.. After which it will become unsuitable for consumption.
How to check a boiled egg for freshness
If the egg is already cooked, you can check it by peeling it:
- Good, young, hard to clean. The shell fits very tightly to the shell, and when peeled, part of the cooked protein comes off together.
- If it is not the freshest, it will be very easy to clean. She literally moves away from the protein along with the shell.
- If the egg is already rotten, a sharp unpleasant odor will immediately appear when cleaning it., which is impossible to confuse.
Important! A fresh boiled egg is difficult to peel. And which has already been stored for some time is easy to clean. An egg that has spoiled has a strong, unpleasant odor after cleaning.
Buyers in stores try to buy chicken eggs of the first category or selected ones, because they are larger. From the point of view of their benefits, this is not entirely true.
After all, the largest ones are laid by old chickens that are already outliving their usefulness. The young lay more eggs and more often, but they are noticeably smaller.
Eggs from young chickens are more beneficial: They contain more calcium, magnesium, protein and other beneficial microelements.
While large eggs of old laying hens contain more cholesterol, which is the main cause of heart and vascular diseases, and also leads to obesity.
Small eggs of the second and third categories are much cheaper.
When choosing eggs in a store, pay attention to:
- The surface of the shell should be smooth and without cracks.
- Choose eggs from young chickens - they are healthier.
- When you get home, use a glass of water to determine their freshness.
How to check the freshness of quail and other eggs?
Goose, duck, quail, and chicken eggs have limited shelf life, which largely depends on the temperature.
You can also check the freshness of quail eggs using water.. And also, looking at the surface of the shell, it should be even, smooth, without flaws or cracks.
The freshness of eggs depends entirely on the shelf life that must be observed. If they have been stored in stores for too long, they are sold at a low price.
They may not be rotten or spoiled, but they definitely have a completely different structure.
The processes that occur in the egg do not stop, but only slow down when they are placed in the cold.
| Variety | Storage temperature | Shelf life |
| Chicken raw | Room temperature | In a refrigerator |
| Up to 14 days | 30 days | |
| Boiled chicken | Room temperature | In a refrigerator |
| Day | Up to 5 days | |
| Ostrich | Room temperature | In a refrigerator |
| 5 days | 17 days | |
| Goose | Room temperature | In a refrigerator |
| 10 days | 15 days | |
| Quail | Room temperature | In a refrigerator |
| Up to three weeks | Up to 60 days | |
| Duck | Room temperature | In a refrigerator |
| 7 days | Two to three weeks | |
| Turkey | Room temperature | In a refrigerator |
| 5 days | Up to two weeks |
Waterfowl eggs are rarely used as food. More often they are left for population reproduction.
The shelf life is determined by the storage conditions of the product. The cooler and more saturated with moisture the environment, the longer the eggs remain fresh.
Be sure to cover the top with a damp cloth or close the lid tightly. Opened eggs dry out quickly. The yolk in this form can be stored in the refrigerator for one to two days. Protein – up to four to five days.
Checking the quality of eggs with an ovoscope
The ovoscope is a device that has been used since ancient times and is still used today to check the quality of eggs. This simple device is a flashlight with a directed beam of light.
You can check eggs with an ovoscope at home. It is easy to make at home:
- To do this, you will need a regular flashlight or lamp.
- Place the flashlight in a light-proof box so that the light comes from above.
- You need to make a hole in the top of the box that is smaller than the size of the egg.
- Place the egg itself on this hole and examine it carefully.
A good quality young egg has a smooth surface and an even color without spots or blemishes.. Inside an egg whose storage conditions have been violated, you can sometimes even see a chick being born.
This is noticeable by bloody clots inside the shell and specific outlines. A rotten egg, when examined with an ovoscope, will have an unpleasant cloudy tint.
Important! To keep eggs fresh longer, they do not need to be washed before storage, so as not to damage the protective layer of the shell.
Useful video
Sometimes chicken eggs linger in the refrigerator for quite a long time, and it is difficult to remember how long they have been there. A week? Month? A few years? In order to protect yourself and your family from poisoning and a subsequent trip by ambulance to the hospital, you need to check the freshness and suitability of each egg before consumption. So, how to check the freshness of eggs?
First way:
Take the egg in your hand and shake it, but not too hard. If it is fresh, then there will be almost no shaking inside the shell, otherwise, that is, if the egg has been in your refrigerator for a long time, its internal contents will gurgle inside, and you will feel it.
Second way:
Also in order to check whether the egg is rotten or not, you can use plain water. Place some cool water in a saucepan, large glass, or similar and place the eggs in it. If they are fresh, they will remain at the bottom in a horizontal position. If they are in the refrigerator for a week, they will lie in the water at a slight angle. Completely stale eggs will float to the surface. This phenomenon is explained by the fact that the longer the egg lies, the more air accumulates in it (yes, yes, air even passes through the shell, eggs are not airtight). Accordingly, stale chicken eggs draw air to the surface. This process is depicted in more detail in the figure below.
Third way:
The freshness of an egg can be quite easily determined externally. The color tone of fresh eggs is even, the shell is clean and even slightly shiny. Stale eggs become dull and acquire a gray tint.
Sometimes it may happen that a product may be left in the refrigerator or you bought something in a store, but do not trust the expiration date.
It’s good if external signs show that the product is fresh or not, but what to do with the eggs?
A simple check will help you understand whether the eggs can be used in an omelet, scrambled eggs or other dish, or whether they should be thrown in the trash.
♦ Check the expiration date
The packaging of eggs always contains information about the expiration date, which you should pay close attention to. The supplier guarantees that, subject to storage rules, the product will remain fresh.
In general, eggs can be eaten for some time after the expiration date, but before doing so, it is strongly recommended to check their freshness using the methods described below.
In a store, when purchasing, you can look at the packaging date and expiration date, but when buying homemade eggs at the market, you cannot do this. We can only rely on the honest word of the grandmother from whom we buy.
♦ Shake the egg
One of the proven and simple ways to determine the freshness of eggs is the folk method - this is to gently shake them near the ear, while the fresh egg should not create any noise and there should be no sensation of movement inside the shell. But the contents of an egg that is not fresh will shimmer noticeably inside the shell.
If you don’t hear any extraneous sounds when shaking, then you can safely eat the egg - it’s fresh. If splashes or squelching sounds are heard, it means that air has entered the egg and expanded the natural air bubble. It is no longer recommended to eat such an egg.
♦ Submerge the eggs in water
To more accurately determine freshness, place one egg in a deep container with cold water. If it is left lying on the bottom in a horizontal position, it means it is very fresh, since a fresh egg fills the entire shell and has a small air pocket in its blunt part and is relatively heavier than those that have been stored for a certain number of days.
Eggs, slightly raised at an obtuse angle upward, are no longer fresh, but can still be used in preparing hot dishes.
Over time, water gradually evaporates through the pores in the shell, thereby increasing the air pocket. After some time, within two to three weeks, the egg will stand in a submerged glass of water with the blunt end up, and then will float to the surface, which is a clear sign that the eggs are expired.
Eggs float to the surface because over time, the moisture inside evaporates through the shell and the resulting “free” space is replaced by air. The more air inside the egg, the higher it floats. And, of course, the older it is.
- You can safely throw away those that have floated to the surface (spoiled) if you do not want to get poisoned or get salmonellosis. The incubation period of the disease is up to 72 hours.
- Those that stand vertically at the bottom or dangle inside the water are still edible, but they can no longer be stored; they must be used immediately.
- Eggs that have sunk and lie at the bottom of the dish are fresh. They can be stored in the refrigerator at a temperature of +4 degrees.
Some housewives add salt to the water, holding the opinion that such a solution will allow them to obtain a more accurate result, but there is no difference :)
♦ Hold the egg up to a bright light
Bring the egg to a light source (it doesn’t have to be a lamp; sunlight from a window may be enough) and look at it carefully: the fresh one will “see through”, and the old one will have noticeable darkening (the proliferation of microorganisms leads to the formation of dark spots).
Long expired products are distinguished by the absence of any gaps at all. The use of such products is permissible after long heat treatment. But it’s better not to risk it and throw away these eggs.
For a more accurate check, hold the egg up to the light coming from a lamp of 100 W or more and examine it. If you notice an air gap between the shell and the film underneath it, then the product is not entirely fresh.
The permissible size of the puga (as this formation is called) is 9 mm and 4 mm (for chicken and quail eggs, respectively). If the layer is larger than these indicators, they should not be used.
By the way, if you have an ultraviolet lamp in your house, just use it on your eggs. Those of them that will acquire a bright red tint are fresh, the rest are lighter, the older, and those that are lavender or gray are best thrown away.
♦ Check the white and yolk
During the cooking process, first break the product into a plate and make sure there are no impurities or unwanted odors.
Important! If the product emits the smell of hydrogen sulfide, this indicates the process of protein rotting, that is, the egg is already rotten.
Break one of the eggs into a flat dish and pay attention to the condition of the yolk and white. If the yolk is convex and the white is viscous and tightly gathered around the yolk, the egg is very fresh. Due to the viscous and dense layer of protein, the egg is better held in place.
Over time, the dense layer becomes relatively liquid and the yolk noticeably moves away from the center. And after two to three weeks, the egg white takes on a watery consistency.
Obviously, over time, chemical changes occur inside the eggs and these changes in consistency have a negative impact on their future use.
1. Egg number one is freshly laid; this egg has a dense yolk, spherical and convex in shape. It is surrounded by a dense layer of protein, around which there is a more liquid layer.
2. The second egg is a week old, the yolk is still firm and holds its shape, but the white has acquired a more watery consistency, so it has begun to spread. However, this egg is quite edible.
3. And the third egg clearly shows signs of not being fresh, the egg is 2-3 weeks old - the yolk is flat, the white is watery. Best used for baking.
When breaking a raw egg, you may have noticed small white strings on the sides of the yolk, but few people attach importance to this feature. It turns out that these are special protein flagella that are woven into small cords - chalazae.
If the egg has been fertilized, a red dot forms on the yolk - the germinal disc. Chalazae are needed to fix the position of the yolk inside the egg. Thus, no matter how you turn the yolk, its germinal disk will be located at the top, where it is warmest.
The presence of such flagella in a broken chicken egg indicates the freshness of the product, since chalazae tend to dissolve over time. If you find such a cord on at least one side of the yolk, it means that this is a recently laid egg.
The color of the yolk does not indicate the freshness of the egg, but depends on the chicken's diet. Yolks of a rich yellow-orange color are found in country chickens that eat grain, grass and worms, as well as in poultry farm birds that are fed specially formulated feed with additives for color.
It is important to know that the color of an egg shell depends solely on the breed of chickens and the color of their plumage, but their nutritional value does not depend on the color of the shell - white and brown are equally useful. The only thing is that brown eggs have much stronger shells.
♦ How to store eggs
Always store eggs in a cool place, the temperature should not exceed 10 °C.
It is better to give preference and store them in a special designated place in the refrigerator, away from smelly foods.
By the way, eggs that have passed all the tests and are found to be suitable :) are best stored not on the refrigerator door, but on its top shelf, in a plastic container.
Stored in the refrigerator for 2 to 4 days:
- fresh proteins;
- fresh yolks - provided that the shell is intact and completely covered with water;
- all ready-made egg dishes.
Boiled unpeeled eggs are stored outside the refrigerator for the same amount of time. In cold conditions, a hard-boiled, unrefined product can be stored twice as long - 1 week.
Plain raw chicken eggs have a fairly long shelf life in the refrigerator. It can reach 3-4 weeks. But with damaged shells - no more than 2 days.
Frozen melange (egg mass) can be stored for 4 months.
♦ Helpful Tips:
When eating eggs, special attention must be paid to hygiene. This advice is especially relevant if there are remains of blood, feathers or droppings on the surface of the shell.
Always wash eggs before using, this way you will protect yourself and your loved ones from various types of infections. Moreover, they should be washed immediately before consumption (use), so if you do this right away and put the eggs in the refrigerator, you can only harm them (or rather yourself): during washing, the protective layer of the shell is slightly erased, opening the pores into which bacteria can easily penetrate .
- Buy only fresh eggs and use them before the expiration date.
- Pay attention to the “glossy” quality of the shell: in a fresh product it has a rough and matte surface. Stale eggs acquire a yellow tint. Damaged ones will have a noticeable shine.
- Eggs from the same batch should have the same color; if this is not the case, we recommend choosing a different tray, because perhaps a dishonest seller deliberately placed some “old” eggs in the “new” ones in order to increase his profit.
- The shell of the fresh product has a smell reminiscent of lime. If it is missing, the eggs have probably been stored for quite some time. Their shells intensively absorb the odors of surrounding products.
- As for the shell, it must be strong, without cracks or chips. Pathogenic bacteria can get into the egg through microscopic cracks, and no one wants to get salmonellosis. Therefore, do not hesitate to open the egg cassette in the store and inspect the eggs very carefully.
Important! The presence of cracks or other damage on the surface is unacceptable. - Store eggs in the refrigerator - at temperatures below 6°C, salmonella bacteria do not multiply. At room temperature their number increases. Please note that subsequent cooling will not help the situation.
- Store eggs separately from other foods, in the coldest part of the refrigerator, and do this no longer than the established period, and then the question of how to determine the freshness of eggs will disappear by itself.
- When preparing dishes using raw eggs, use only very fresh eggs.
- Cook the eggs for at least 5 minutes in boiling water.
- Do not beat the eggs directly into the frying pan or into the dough, do it immediately above the plate, so if you get a low-quality product, you can throw it away without damaging the rest of the ingredients and the need to wash the dishes.
- If eggs have expired, they can still be eaten for some time, but only if thoroughly cooked. Salmonella bacteria are killed at a temperature of 70°C.
- If the shell of an egg is damaged, it must be cooked immediately. This product can no longer be stored.
- To make boiled eggs easier to peel, add a little salt to the water, and when ready, cool them in cold water for 5 minutes, changing the water to colder water in between. But in any case, you need to remember that if boiled eggs are difficult to separate from the shell, then this is a sign of their freshness.
According to GOST, chicken eggs are divided into categories depending on their weight. For example, category III eggs are the smallest and weigh from 35 to 50 grams, and the largest eggs, the highest category, weigh from 75 grams or more.
♦ Egg marking
Each egg must have a stamp (marking) indicating its age.
1. If there is a letter “D” (dietary) - rejoice, these are the freshest ones, which are stored for no more than a week. In them, the white and yolk are very dense, motionless, and the air cavity does not exceed 4 mm. It is usually marked in red.
2. A diet egg lay somewhere for a week, dried out, the white in it began to shrink, and the yolk began to dangle. The air cavity already occupies 8-9 millimeters. The manufacturer marked it with the letter “C” (table) and sent it to the retail chain. Such an egg must be purchased and eaten within a month, otherwise it will no longer be suitable for food.
A table egg can be stored in the refrigerator or in the cold for up to 3 months. The markings on such a product are usually blue.
3. If the eggs contain the date of its application, they belong to the dietary category, that is, they were laid no more than 7 days ago. The absence of this information indicates that the product is of the table type.
Advice: To quickly determine the freshness of eggs right in the store, take them in your hand and shake them. There shouldn’t be anything dangling in the diet.
If there is a slight movement in it, it is a table egg, not the first freshness. And if everything inside is shaking, it’s better not to buy these - health is more expensive.
♦ Egg categories
- The letter “B” (highest) denotes the egg of the highest size - more than 75 grams.
- A selected egg is marked with the letter “O” and weighs more than 65 grams.
- Next comes the most common category with the number 1 and an egg weighing more than 55 grams.
- The second category is assigned to eggs over 45 grams, and the third - to the smallest ones at 35 grams. and higher.
So, the first sign in the labeling means the shelf life, read - the age of the egg; the second is the category, that is, its size. The beginning of the code can be the letter “D” or “C”, which means “dietary” or “table”, respectively. A dietary egg is one that cannot be stored at sub-zero temperatures and must be sold within 7 days. The day of his “birth” is not counted. That is, “dietary” is not some special variety, but simply a very fresh egg. T
Now let's look at the categories - the second part of the code. She talks about the mass of the egg. Let's start with the smallest ones - from 35 to 44.9 grams - this is the third category, the second - from 45 to 54.9 grams, large eggs weighing from 55 to 64.9 grams - the first category. The largest ones - weighing from 65 to 74.9 grams - fall into the "select" category, designated by the letter "O".
Based on the above, we conclude - the best eggs are marked D-1.
By the way, in books with recipes for dishes, eggs are traditionally indicated in 2 categories (with a weight of 40 grams or more). And the size of the egg depends on the age and size of the hen - the older and larger the hen, the larger the eggs.
Advice: If there are electronic scales in the store, the suitability of the product for consumption can be determined by weight. The weight of fresh chicken eggs ranges from 35 to 75 g depending on the category, quail eggs - 12 g. Lower weights indicate their spoilage. Eggs that are too light in weight are definitely spoiled.
If there are no scales readily available, simply lift several or all of the available packages one by one, the one that turns out to be the heaviest will be the freshest.
In stores, eggs can be sold in packages. Each package must have a label indicating the above markings and categories. Moreover, it must be pasted in such a way that when opening the package the label breaks: it is a guarantor of authenticity.
Well, friends, we have finally thoroughly understood the issues of how to buy fresh eggs and check their quality right in the store or at home. It is enough to go through all the stages once to remember all the subtleties and become an expert in this matter.
Well, if you forget something, look at the article again :). Therefore, add it to yourself and share useful knowledge with others.
Based on materials from blog.liebherr.com, domavar.ru, zdorovo3.ru
Eggs are a product that can be found in any refrigerator. Have you ever had the experience of boiling eggs and noticing that they are spoiled? Or perhaps the packaging does not indicate the date by which the product must be consumed; is it possible to eat them at all or is it better to throw them in the trash? Identifying a spoiled egg is not difficult. In this article we will tell you how to determine that an egg has gone bad and how to determine that it can be consumed. If eggs have been sitting in your refrigerator for a very long time, you just need to determine whether they are fresh in order to avoid disastrous situations.
PLACE THE BOILED EGG INTO WATER. Immediately place the boiled egg in cold water and cool. Otherwise, you simply will not be able to peel it without nerves. Before adding an egg to other foods, first crack it over an empty container and check for freshness. But you can check this another way, by simply putting it in a jar of salted water. The spoiled one will float, the fresh one will sink to the bottom, and the egg of average freshness will remain floating in the middle.
If you are preparing a dish and you only need protein for it, pierce the egg on both sides with a thick needle. The white will leak out, but the yolk will remain in the shell and can even be stored in it for some time. It is best to beat the egg white when it is fresh and chilled, but under no circumstances in an aluminum pan - this will cause it to darken. It is best to grind the yolk warm and together with sugar.
How to check for a rotten egg
What does expiration date mean? This is the period of time when the products are the freshest, most delicious, and are recommended for preparing culinary dishes. This does not mean at all that after this period has passed, the eggs have spoiled, they are simply inferior in taste to those that are fresher.
The manufacturer's code (letter and number) is indicated on the product.
Here are a few little secrets of the chicken egg. Stop arguing about what came first, the chicken or the egg. Just cook with pleasure! Every good housewife craves for all her dishes to be irresistible and to taste them all. However, such food can only be prepared with the best and freshest ingredients. For raw materials such as vegetables or meat, you can tell their freshness at first glance. But how do you know that eggs are fresh from those that are spoiled?
Most women who already have culinary experience have experienced that odorous smell when the perverted balls burst. If we call it a discerning scent, we're being very grand and it doesn't even tell the story. If you never want to experience this scene as grotesque, follow our tips!
In many countries, it is customary to indicate the packaging time on the eggs themselves. Because they can be sold individually without packaging. The manufacturer is obliged to inform about the expiration date.
To avoid temperature changes, the eggs should be in the coldest part of the refrigerator. The refrigerator door is absolutely not suitable for this, because this is where the temperature can fluctuate.
Unless you have a ton of homemade eggs from your grandma and rely on the ones you bought, then you can't trust the pretty packages, but the codes! Eggs are coded from zero to three, with zero eggs being the best, mostly from biochips. Animal advocates still passionately debate whether a hen's environment has a real impact on egg quality. But if you try it yourself, you will realize that it is simply better!
For the easiest test of whether an egg is truly fresh, you only need a clear bowl of water. It's a good idea to check the freshness of the egg before you tap it! Put an egg in water and if it's at the bottom of the container, it's really fresh. If it lies only on the top, and the wider part floats, then it has been around for about a week. The problem occurs when the egg floats in the water or even floats to the surface. Such an egg is either already corrupt, or it will soon be!
Do not put unwashed eggs that have been sitting on the counter in the refrigerator. In many countries, it is customary for eggs to be kept in kitchen cupboards; they are not placed in the refrigerator. Considering that the chickens receive all the necessary vaccinations, nothing will happen to the eggs in the cupboards.
If you don’t know whether the eggs in your refrigerator are fresh, or there are suspicions that they have been lying around for more than 1.5 months, you need to know the signs of rotten eggs, with which you can easily determine whether these eggs can be used in cooking .
A quality egg looks like an animated movie!
The quality of the egg, which you have already verified that it is not damaged, will only be revealed by clicking on it. If the yolk does not drip, it stays in a regular circle, and the white forms a second or more regular circle, then the egg will certainly be excellent! If the whites and even the yolk are running, then it is better to use the egg in the pie!
Although more and more consumers prefer to buy Czech products when purchasing food, more and more food is being shipped to the Czech Republic from abroad. If we neglect the hypocrisy of that part of society that says something else and actually does something else, the obstacles to realistically satisfying the domestic food purchasing preference should be to be able to discern the origin of the food in question. But he gets around and is disguised.
How to spot a rotten egg
When a boiled egg has a greenish tint, it was cooked for too long or the water has an excessive concentration of iron. It can be eaten.
If you find blood spots in the egg, it can also be eaten, it is quite fresh. This does not in any way affect the taste of the egg itself.
How to fix Czech eggs
The point, of course, is that a company's name does not automatically indicate the country of origin, and that company can also sell eggs from abroad without breaking any laws. But the most common camouflage is the principle that the products encapsulated in the Czech egg are products from abroad, although this is not a violation of the law.
What signs and logo guarantee that this is a Czech egg?
Consumers, however, usually do not check the consistency of the label and the eggs themselves, and this is exactly what producers use to give domestic eggs the same packages of "Czech eggs" but foreign eggs, most often Polish. There are ways to find out our eggs from others, but there are. One of them is the obligation to indicate the country of origin on the eggshell packaging if the payment is covered by plastic packaging. In this case, however, there is often a problem with reading the letters, either because of their size or because the lettering is blurred and blurred.
How to tell if an egg is rotten or not
Ideally, if the egg is of good quality, it should be on its side in the glass.
If the egg is in a vertical position in the water, it was packed relatively long ago, but nevertheless it is still suitable for cooking.
A better, more visible and therefore easier option is to move according to the log, but you need to know which ones. The guarantee of domestic origin of eggs is, on the one hand, the Regional Award for Nutrition, especially the logo “Czech product - guaranteed by the Chamber of Commerce and Industry” and the logo and inscription “Rules of the Czech Guild”. In both cases it is a visible symbol of the Czech flag. Due to the lack of general knowledge, it can be said that the logo is already used by approximately a third of Czech manufacturers participating in the guild standards system and by more than sixty percent of manufacturers on the Czech market.
An egg that is not fresh enough will not sink. It can still be used in culinary preparations. It needs to be broken into a bowl to determine if it is fresh, pay attention to the protein. Rule out the fact that it is spoiled by smell. An egg that should not be used is one with a strong odor.
A fresh egg will not make any sounds.
Finding freshness is so difficult so far
However, the logo identifying domestic production to some extent replaces what is, especially for eggs, a key sign of quality, which is freshness. In addition, consumer eggs can be sold no more than twenty-eight days from the snack date and should therefore be delivered to retailers as quickly as possible.
It is true that only eggs that were delivered to the store no later than four days after laying, and only eggs that were delivered to the store no later than nine days after harvest, can be sold as "fresh eggs." On the 10th day after the snack, eggs can no longer be sold as retail or fresh eggs.
When there are any sounds in an egg, this does not mean that it cannot be eaten; such an egg is quite fresh.
In an egg that is far from fresh, the yolk will burst very quickly.
If it floats on the white, this is also an indicator that the egg is old and it is better not to use it for cooking.
The next day after the snack, the egg was actually delivered to the relevant store, but the consumer did not know at first glance. But only at first glance - part of the code identifying eggs is the identification of the farm in addition to the country of origin, so that one can find out when the eggs were sent to market.
Another option is to list the snack day directly on food packaging, which some domestic egg producers also consider. In addition, they are calling on the Department of Agriculture to have the origin of the eggs not only on their shells, but on any of their packaging under any circumstances, but it still remains only a proposal position, which the Department of Agriculture has not yet officially spoken about.
Pay attention to the color of the protein itself. A white with a gray tint means that the egg is very fresh. A transparent white indicates that the egg is not very fresh, but you can eat it and it will not affect your health in any way.
- The yolk should always be round; if it is flat, such an egg should never be consumed.
- Do not store eggs together with other ingredients, because they will absorb odors in a very short period of time.
- If the egg is cracked, it must be consumed within a short period of time.
- Villagers extend the period of eating eggs by lubricating them with sunflower oil.
Be careful:
In any case, if the consumer prefers to buy "very fresh eggs", and if he or she still has information about the date of the snack available on the egg packets, it would probably be the clearest decision to limit the possible import of eggs into our territory, simply because that transporting eggs takes some time. Of course, this also means higher nutritional value and quality of the eggs purchased, or something that is of primary interest to the consumer, regardless of the origin of the product.
Currently, approximately every third egg is sold in our stores from abroad, which is not good news for our breeders and egg producers, but in terms of possible freshness even for the domestic consumer. We found out exactly what happened and why.
Children and the elderly are not recommended to eat eggs that have expired. You should not assume that eggs can be consumed for some time after the expiration date; you should definitely know how to check the eggs. Be careful not to harm yourself and your family. Always pay attention to the date of manufacture.
How to prevent this year's event plan? Do you like to go to the market or to the food supply, which has been bursting the bag in recent years? And did you know that they can be legitimate, both professionals and people who have no idea about the necessary hygiene rules?
Gallery: Inspections at food festivals. Professionals have this situation a lot and a lot. We were confident in the event organized by the Prague Hygiene Station. But an amateur, he has no food aisle, he can cook food at home, cut vegetables on the same cutting board as raw meat, but hygiene cannot. What actually happened then, where did she ever miss? We have exclusive, detailed information about events. In addition, we know what measures the organizers of the upcoming “Appetite” picnic have taken to prevent such horns.
Eggs are a very useful product for human nutrition. This, one might say, is God's real gift. After all, by eating one egg a day, your body receives: vitamins A, E, B, zinc, manganese, iron, calcium and proteins.
Constant consumption of eggs- This is an excellent prevention of many diseases. For example, your eyes will be protected from cataracts, the optic nerves will be strong, and the harmful effects of the environment that surrounds us on the eyes will be neutralized. Eggs can stimulate the body’s immune system, strengthen joints and bones, and increase brain performance. Egg white is the most valuable of all animal proteins. And, most interestingly, the egg is the only food consumed by humans that is absorbed by the body by 98%, leaving no toxins in the intestines. After this, it seems there is nothing to object to such a magical product.
True, there is one drawback that slightly spoils the rosy picture. Excessive consumption of eggs can lead to high levels of cholesterol in the blood, which is bad for the cardiovascular system. But this minus is easy to eliminate. Eggs should be consumed in moderation, along with antioxidants (dried fruits, fresh berries, fresh fruits, vegetables, red wine and legumes), and they should be fresh.
As the hygienists found out, on another day the amateur cook had no cold or hot water at the stand, gloves were not used, and the eggs were placed in an ice container. With the day being around thirty-five degrees Celsius, the ice melted quickly and the eggs floated in the warm water all day. Some customers were surprised, even photographed, but many bought the same dish at this stand.
But the problem wasn't just the preparation of the eggs Benedict, it was the hollandaise sauce that served them. It was not properly torn apart after preparation and was left standing outside the cooling area at the Appetite picnic. The generation time of bacteria ranges from 20 minutes to half an hour.
We will now look at how to check the freshness of eggs in a little more detail, so that you can always be confident in the quality of the product.
There are several ways to check eggs for freshness.
- First way- simplest. Before you buy an egg, pick it up and shake it. You won't hear any chattering inside a fresh egg. If the egg is far from being fresh, the yolk in it will hang from wall to wall.
- Second way– inspection of the outer surface of the egg. If the egg is fresh, its surface will be dull, not smooth or shiny. An old egg will have a surface with opposite qualities.
- Third way– measuring egg temperature. This can be done using language. How? Very simple. Apply the egg to your tongue first with the blunt end, and then unfold it and attach it with the sharp end. A stale egg will have the same temperature on both sides. And with a fresh egg, you will immediately feel the temperature difference - the blunt end will be warmer than the sharp one.
Attention! You should not check eggs in a store or market this way. It can be used at home after washing the product thoroughly.
The amateur had two hundred and twenty portions of bread, roast pork, hollandaise sauce and eggs covered with a semi-runny yolk. Three days after the event, several suggestions were received from people who took part in the “Appetite” picnic and who complained of similar problems - diarrhea, fever, chills, stomach cramps. This was due to the consumption of eggs Benedict. The number of patients suddenly rose to between one and twenty-four.
On the hygiene side, the above facts as well as financial penalties were also investigated. What should you always keep an eye on in the rack, whether you are an amateur or a professional dealer? Visitors to one-off culinary events should, especially during the summer, have a good overview of the cleanliness and quality of the stand, including the attendant staff and the stand, i.e. the immediate area. Poor appearance, irritability and lack of cleanliness indicate the operator's lack of respect for hygiene requirements and a clear signal not to buy it, says Jan Jarolimek.
- Fourth method- homemade. Make a brine solution in a glass and place an egg in it. Now draw a conclusion: if the egg has sunk to the very bottom, this is the freshest product. If the blunt end of the egg rises up, forming an angle of 45° with respect to the bottom of the glass, the egg is approximately eight or ten days old. If the egg becomes vertical at the bottom, with the blunt end up, its age is twelve to fourteen days. In the case of a floating egg, everything is already clear; it is not a fresh egg, and it is already more than fifteen days old.
- Fifth method– dietary. Eggs on farms must be sorted and labeled before being sold. Fresher eggs, dietary ones, should be marked with the date of their release on the counter, and older eggs (which are already seven to twenty days old) - table eggs, they are simply stamped with a blue stamp.
- Sixth method– determination of egg weight. If the egg is old, it will have more air in it as it dries out, hence it will be very light.
- Seventh method- ultraviolet. Yes, you can determine the freshness of eggs using ultraviolet rays. A fresh egg has a bright red hue, but older eggs become duller and take on a lavender hue.
- Eighth method– peeling boiled eggs. Once the egg is cooked, start peeling it. Fresh eggs are very difficult to peel, but older eggs give off their shells without any problems.
Well, that seems to be all. Now you are learned, and you will no longer fall for the cunning tricks of egg sellers and producers.
Which nourishes well and satisfies hunger due to its high calorie content. This is a real gift from nature, because one eaten egg contributes to the intake of protein, calcium, iron, vitamins A, E, B and other microelements.
Sometimes eggs are stored in the refrigerator for a long time and it is difficult for the housewife to remember how long they have been there. Before using them to prepare certain dishes, you need to check the suitability of each of them in order to protect yourself and your family from food poisoning.
Ways to determine the freshness of eggs at home
We will not consider complex freshness determination experiments involving the use of ultraviolet light, temperature measurements, etc. After all, you can check the suitability of a product at home using simple methods.
How to tell if an egg is rotten or not in water
This is the most popular method . If the egg is fresh, it will immediately sink in the water and continue to lie at the bottom. If the blunt end rises up, and the sharp end lies in the water, then most likely the egg is already a little over a week old. If the egg floats freely in water, it is at least two weeks old. And if it floats up like a fishing float, then it is better to throw it away, since its freshness is more difficult to establish, but one thing is for sure - it is more than a month old.
Instead of plain water, you can use a saline solution. To prepare it, dissolve one incomplete tablespoon in 500 ml of water, although the concentration here is not so important, since the “old” product will float even in clean water.
This is due to the fact that under the shell there is a shell consisting of two layers, which freely allows air, light and moisture to pass through one-sidedly. The membrane in the blunt part of the testicle divides, forming an empty airy part (pugu). It is of great importance for the embryo, because through it the exchange of gases between the body and the external environment occurs. The longer the product “lives”, the larger the size of the puga.
At the same time, the shell allows not only the natural gas mixture to pass through itself. Bacteria, including those that cause rotting processes, freely penetrate through it. Before a hen lays an egg, it is considered sterile. But as soon as it is “born”, its contents become vulnerable to microorganisms. When putrefactive bacteria get inside, gases and an unpleasant “aroma” begin to be released. The specific smell of a rotten product is the smell of hydrogen sulfide, a gas that accumulates due to protein rotting. Gases that accumulate in a spoiled product have a lower density, so such an egg will certainly float in water.
Checking freshness using light
The contents can be viewed through a light source with a power of at least 100 W. The freshness of the product is determined by detecting the puga, as mentioned above, the puga is the air layer between the thin egg film and the shell. It is located at the blunt end of the product. If the product is fresh, then the puga is absent; it appears after some time as a result of the evaporation of moisture and compaction of the contents under the shell.
In a dietary product, the puga should not exceed 4 mm, in a table product – 8-9 mm. A dietary protein product must have a uniform and dense yolk. When candling an egg, the yolk should be placed in the center. In a table egg, a slight displacement is possible, but if the yolk is nailed to the shell, then there is only one conclusion - it is no longer fresh. Visibility of the embryo in any category is excluded.
Sometimes, when viewing a product in the light, you can see minor blood inclusions; they are acceptable even in fresh products, but under one condition, they must be small and point-like. If the blood droplets look like a ring, then such a product should be thrown away, since even heat treatment will not make such an egg suitable for consumption.
If the white is pinkish in color and the yolk is orange-red, this indicates that blood entered during its formation. The presence of dark spots indicates that microbes have begun to multiply under the shell.
External signs of a spoiled egg
- Take a close look at the surface of the shell. For fresh products it will be matte or slightly rough. Old eggs have a smooth and shiny shell with a bluish tint.
- The next step is to take the product in your hand and squeeze it a little so that you can feel slight vibrations inside, then shake it. A fresh product is always full inside, therefore, shaking will not allow you to feel any changes.
- If, when you shake it, you feel as if something is flopping and shimmering inside the egg, then you are holding a “chatterbox” in your hand that is unsuitable for use. However, this method does not provide a 100% guarantee of egg freshness; it only allows you to weed out the “chatterboxes”.
How to determine by yolk and white
If you bought eggs at the store, but when you came home you suspected they were unsuitable, then break one onto a plate. A fresh egg should have a fluffy and voluminous white, more like jelly, with a less dense layer on top. If the layers of white are almost indistinguishable and the yolk is flat, then this egg can no longer “boast” of its freshness, but it is suitable for eating.
What happens if you eat a spoiled chicken egg?
Eating products of dubious quality is always fraught with unpredictable and unpromising consequences. It all depends on the body, its resistance and the degree of deterioration of the product. For example, for some, a spoiled chicken egg will cause a slight stomach upset, while for others it can provoke a severe form of poisoning. Will doctors save a person who decides to eat an unsuitable product or will the victim of poisoning suffer a lifelong gastrointestinal disorder? There is no exact answer here.
Video: how to check the freshness of eggs at home
Eggs are used in many dishes and snacks. But unfortunately, they, like any other products, deteriorate over time. The freshness of a chicken product can be checked using several methods. We have already discussed some of them in this article. And to consolidate the material, we suggest watching a short video on how not to spoil dishes with rotten food.
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