How to store eggs? Those who buy them in the store do not ask such a question. But for those who keep domestic chickens - the topic is very relevant. The store is always easier, went, bought, ate. Domestic chickens are carried regularly only in summer or spring. In autumn or winter, you can stay without eggs.

Is it possible to store such a perishable product so long that there are summer testicles in winter? It turns out you can.

Proven Method

This method allows you to properly store eggs for up to six months, without fear of rotting or infection with putrefactive bacteria. You will need melted pork lard, unsalted or any other animal fat, a dark cool place, directly the eggs. They should be unfertilized, without cracks and other signs of damage. Desirable - immediately from under the chicken.

With a simple pencil, they sign the date right on the shell, day, month. Then carefully coated with lard on all sides with a thin layer. They are placed on cardboard or wooden trays, then left in a room that is cool but does not freeze. It can be a subfloor, a canopy, a warmed balcony.

This method was popular with our grandmothers when they did not hear about refrigerators. Of course, it’s better not to keep that much, but if you really need to ...

By the way, lard is well replaced by glycerin or petroleum jelly. Then the shelf life of the testicles is reduced to 4 months.

Tip. Before laying eggs for storage, it is strictly forbidden to wash! It is better to do this immediately before use.

The refrigerator is more familiar

Any eggs, home or factory, are remarkably stored with an ordinary refrigerator. Many manufacturers of cooling equipment equip the unit door with a special tray. Ideal if this tray is removable. Because the door is far from the best place for the proper storage of eggs. Constant movement with the influx of warm air at the opening - and now the chickens are barking or “pleasant” hydrogen sulfide amber covers.

It is advisable to hold the egg tray closer to the freezer compartment or to the cooling holes. And the testicles themselves should be stored with the sharp end down. So the yolk will be in the middle of the protein and will not come in contact with the air bubble from the blunt side.

If the eggshell is very dirty, it is advisable to wrap it with plain paper so as not to dirty the tray. Just do not wash before bookmarking !. But before the very use - please. At least in three waters with five rinses.

Tip. It is best to put the egg carton in the fruit and vegetable compartment. Through a porous shell, the protein remarkably absorbs the smells of sausages, smoked meats, and cheese. And in the department there are no strong sources of aroma.

The refrigerator broke. What to do?

Introducing the situation. No fridge. That's not all. The electricity was turned off, it broke, but who knows? Or they came to the cottage and bought a cell for the occasion from the neighbors, two, they didn’t eat everything at once, but there was no cellar or basement. It's a pity to throw out. There is an exit.

There are several methods for properly storing eggs at room temperature. All of them have been tested by several generations.

1. Vegetable oil.  Lubricate the eggs with a thin layer of any oil (corn, olive, sunflower), after which they are stored in the darkest cool place in the room. For example, the bottom cupboard. It is worth considering that olive oil rancid faster than others.
2. Egg white.  Without whipping, cover the shell with a layer of protein. After drying, a second is applied. Then, after the final drying, the eggs are wrapped in paper, sent for storage. You can put them with a tray under the bed. It is dark and cooler there than in the room. For reliability, you can add a third layer.
3. Salt.  At the bottom of a small box, pour salt in a thick layer. Lay eggs with the sharp end down so that the shell does not touch. Fall asleep with a generous portion of coarse salt. There are two such layers. If put more, then the shell may crack. Salt absorbs moisture remarkably, therefore, it is not worth lying in the testicles for more than 3 months, they will begin to dry.
4. Paraffin or wax.  Melt it in a water bath. With a quick, gentle movement, they dip the egg into the resulting liquid. It is allowed to solidify and put into storage. Try to keep the wax layer as little damaged as possible.

All these methods are correct, because they close the shell from the access of pathogenic bacteria, while allowing the eggs to breathe.

Tip. Before testing any storage recipe, it is recommended that you test your testicles for an expiration date. You never know what the grandmother of the neighbor said! Or factory marking - perfectly falsified. The salt water method is the most available and gives the most reliable results.

Alternative methods

On the expanses of a powerful Internet network, you can meet such recipes, from which sometimes the hair on the scruff of his neck stands on end. What is it worth only storing eggs with a solution of potassium permanganate or lime, and even for 9-12 months! Moreover, such shock doses of drugs are indicated that it is just right to dissolve the shell. You can try ... If only as an experiment ... feel the real aroma, like the famous Norwegian surstremming ... For extreme people. Or, nevertheless, specify the dose for the preparation of the mixture.

What about the test method for storing eggs in sugar syrup? For 2 liters of water - 2 kg of sugar, boil, cool. Lower the testicles, let them swim. Well it would be written "dip, dry," but no! Exactly - they swim. What will come out after 6 months? Which ichthyander or homunculus?

Although, there are quite funny methods. For example, it is argued that instead of dragging home eggs to the refrigerator or for breakfast, you must immediately dig them in a tub or a tank of grain. The main thing - then remember, from which edge? And how to dig up is interesting. Attraction right!

Or a way to use fish glue. The effect will undoubtedly be, since the method resembles smearing with protein. Another question: where to get so much glue?

Some comrades pour the contents of the eggs into containers, then freeze. After thawing, all nutrients and vitamins are retained. The only negative: thawed squirrels with yolks cannot be beaten. You won’t be able to make an omelet, and scrambled eggs are real.

Drying. Generally nonsense. After all the procedures done, egg powder remains. It is stored for a long time, no taste or smell.

Tip. After any alternative storage method, you cannot break all the testicles into one dish. Better each separately. After visual and olfactory testing, you can pour it into a frying pan, into a dough, etc.

Are boiled safer?

Many people mistakenly believe that storing eggs correctly is only boiled. Perform an experiment: place two eggs at the same temperature at room temperature - raw and boiled. After a week, check the result. In order to avoid olfactory shock, it is recommended to make a comparison on the street or with good ventilation.

So it is in the refrigerator. A raw egg is stored up to 40-50 days, boiled - only 5.

Tip. If you really want to store boiled testicles, it is recommended to pickle them. Of course, the taste will already be completely different, but at least there will be no risk of poisoning.

1. Correctly store eggs only when they are fresh. Factory stored no more than 45 days. Homemade - no more than 4 months.
2. Quail, caesar's testicles are stored longer than chicken, duck. They contain amino acids, which are an obstacle to the penetration of putrefactive bacteria.
3. The ideal temperature for preservation is + 2-4 ° C, air humidity is about 75-80%. Regular airing, darkness are welcome.
4. If there is no place in the vegetable compartment, it is advisable to pack the eggs more tightly, otherwise the smells of other products will infiltrate the protein.
5. Colored eggs are stored in the same way as boiled eggs. If thermal film was used, the period is reduced by 2-3 days.
6. Instead of salt, sand or ash from oak wood is sometimes used for storage.
7. With the “grease spreading” method, the protein may become slightly cloudy. This does not affect the taste or nutritional qualities.
8. A broken egg can be kept in the refrigerator for 24 hours. Boiled without shell - 2 days.

How to store eggs? To avoid unexpected surprises - no more than 3 weeks. It’s better to buy new ones more often. It will be right to take care of your health, eating fresh products, than to spend money on treatment after safety experiments.

Video: how to store chicken eggs in the refrigerator

31. How long can boiled eggs be stored?
  Hard-boiled eggs in the shell can be stored in the refrigerator for up to 7 days, but it is better to eat them for 3 days. When boiled, the protective film on the shell is destroyed, which helps the egg to be stored longer. Dishes with eggs must be stored in the refrigerator. Egg salads are stored for 3-4 days, stuffed eggs - 2-3 days.
  32. Can eggs be stored at room temperature?
  It’s possible, but it’s better not. Without a refrigerator, eggs spoil very quickly, even in one day at room temperature they lose their freshness. One day of egg storage at room temperature equals a whole week of storage in the refrigerator.
33. How much does one chicken egg weigh?
  Egg weight ranges from 35 to 75 grams. The average weight of a chicken egg is 50-55 grams. So, a dozen medium eggs can weigh 500-550 grams, and about 20 eggs will make a kilogram.
  34. How much do egg white and yolk weigh separately?
The weight of the yolk is about 1/3 of the weight of the whole egg, and the weight of the protein is 2/3 of the weight of the egg. That is, on average an egg yolk weighs 17 grams, and egg white weighs 34 grams. And in one kilogram there will be 59 yolks or 30 proteins.
  35. What determines the color of the yolk?
  The color of the egg yolk - light yellow or bright orange - depends on the nutrition of the chicken. The carotenoids contained in the chicken feed give yellow color to the yolk. Carotenoids are very common in nature natural pigments of yellow, orange or red. They color many plants, including vegetables and fruits. The more the chicken eats feed containing carotenoids (corn, alfalfa, grass meal), the brighter the color of the yolk. However, not all carotenoids give color to the yolk. For example, canthaxanthin and lutein give a golden yellow color to the yolk, and beta-carotene does not affect the color. It should be noted that the color of the yolk does not affect the quality, nutritional value and taste of the egg.
  36. What does labeling on eggs mean?
  Each egg produced in a poultry farm and sold in a store must be labeled. Eggs are divided into diet and canteens. Eggs are considered dietary the first 7 days after they have been laid. Therefore, it is important to look at the date of manufacture. These eggs are suitable for diet and baby food. Diet eggs after 7 days of storage are considered to be tablespoons.
  The first label indicates the permissible shelf life:
   - The letter "D" means a dietary egg, which is sold within 7 days.
   - The letter "C" means a table egg, such eggs are sold within 25 days.
  These dates are valid provided that the eggs are stored at temperatures from 0 to + 20 ° C.
  The second mark in the label indicates the category of the egg, depending on its weight:
   - “B” is the highest category - 75 grams or more.
   - “O” perfect egg - from 65 to 74.9 grams.
   - “1” first category - from 55 to 64.9 grams.
   - “2” the second category - from 45 to 54.9 grams.
   - “3” third category - from 35 to 44.9 grams.
  If eggs are sold without any sign at all, you should not risk your health and buy them. Eggs of different categories differ only in weight, and their shell color may be different. In addition, some eggs come with two yolks.
  37. And what determines the size of the chicken egg?
Egg mass and size depend on various factors. The main one is the age of a laying hen. Young hens often lay small eggs, while older chickens already have larger eggs. First, the mass of eggs can be 40-50 grams, and by the age of the chicken increases to 57-65 grams. Egg size also depends on the breed and weight of the laying hen. Below-normal hens carry small eggs. Containment conditions, bird feeding, climate, season of the year and time of day of laying also affect the size of the eggs. For example, in warm weather, chickens eat less, which often leads to a decrease in egg size. Although sometimes young hens also carry large eggs or even eggs with two yolks. And it happens that in the egg they find a greater number of yolks!
  38. Why do chickens carry two-yolk eggs?
  According to experts, eggs with two yolks are an anomaly. Two-yolk eggs are obtained if two cells mature at the same time and pass through the chicken reproductive system together. Typically, such eggs are laid either by young laying hens that have not yet established reproductive cycles, or mature birds (about a year old). The largest number of two-yolk eggs are laid in the first weeks of egg laying. The ability of hens to lay two-yolk eggs can be inherited. However, sometimes eggs with two yolks can be a sign of bird disease. If hens have problems with ovulation, inflammation of the oviduct, then they can carry eggs with two yolks, no yolk, too small or with different defects. Diseases of the oviduct in hens can occur due to violation of the feeding conditions and the content of laying hens, dampness and dirt in the room.
  Two-yolk eggs are quite rare in nature and are not viable. Chickens are never hatched from them. Previously, such eggs were considered non-standard and processed into egg powder. But then they began to be in demand among buyers, because to taste they do not differ from ordinary ones, and weigh more - 70-80 grams (while selected eggs weigh 65-75 grams). Therefore, now in poultry farms hens that carry eggs with two yolks are specially bred. Eggs with two yolks are completely harmless and suitable for consumption.
  39. How many eggs does a chicken carry per year?
In one year, laying hens lay about 220-250 eggs, and some chickens lay up to 300 eggs and even more. It takes the chicken about 24-26 hours to lay an egg. Half an hour after the chicken laid an egg, a new egg begins to form in her body. It is noted that white hens per year carry an average of 45 eggs more than red or dark ones.
  40. What determines the egg laying of chickens?
  The number of eggs received from chicken over a certain period of time, that is, egg laying, depends on the chicken breed, its age, living conditions, nutrition, poultry health, and also on hereditary properties and individual characteristics. For example, hens of egg breeds lay 10-12% more eggs than meat and egg hens and almost twice as much as hens of meat breeds. Hens of egg breeds begin to lay the first eggs at the age of 5-6 months. Chickens are able to lay eggs for about 10 years. But increased egg production is observed in the first year of egg laying, during which 250-300 eggs can be laid by hens. With the age of the bird, egg production decreases by 10-15% per year compared to the first year of laying. Therefore, on industrial farms it is economically viable to use chickens only during the first year of laying, and in breeding farms - 2-3 years. Moreover, in the second or third year only the best layers are left. Typically, the breeding herd consists of 55-60% of young hens, 30-35% of two-year-olds and 10% of three-year-olds. Roosters are used up to 2 years, the most valuable - up to 3 years.
  41. What is egg protein made of?
  The egg block consists of water (85%), proteins (12-13%), carbohydrates (0.7%), fats (0.3%), glucose, various enzymes, B vitamins. Half of the protein contained in the protein is concentrated in the egg. It has all the amino acids necessary for building a protein of the human body, as well as lysozyme - a protein substance that kills and dissolves microorganisms, including putrefactive ones. But the protective properties of the protein decrease with prolonged storage. Liquid protein near the shell and thicker around the yolk. Egg protein is the most easily digestible and complete protein among foods found in food. It is considered a reference protein and other proteins are evaluated against it. Egg white contains approximately 17 calories.
  42. What is the yolk of an egg made of?
Egg yolk consists of water (50%), fats (more than 30%), proteins (16%), carbohydrates (0.2%), cholesterol and minerals. However, eggs are not a fatty product, as the yolk contains more harmless unsaturated fats (70-75%), and saturated fats - about 28%. Egg yolk is rich in vitamins A, B1, B2, B3, B6, D, E, PP and others, and also contains phosphorus, potassium, calcium, chlorine, sulfur, iron, manganese, iodine, copper, cobalt. In addition, the composition of the egg yolk contains lecithin, which is involved in the metabolism and is necessary for the normal functioning of the nervous system. The yolk is coated on the outside with a thin transparent shell and consists of alternating concentric dark and light layers. The yolk contains about 60 calories, which is three times more than in protein.
  43. What are the benefits of eggs?
  Eggs contain all the nutrients necessary for the normal functioning of the human body. This is an indispensable food product that quickly cooks and is inexpensive. Eggs perfectly combine proteins, fats, carbohydrates, vitamins and minerals. Eggs are a valuable source of protein. One egg contains 12-14% of the recommended daily intake of protein for an adult. An average chicken egg contains about 6.5 grams of protein (protein), as well as 5.8 grams of easily digestible fats rich in phospholipids, which are involved in the transport of fats in the body, are part of all cell membranes. Proteins and fats of chicken eggs are well absorbed by the body. Eggs are the only product that is absorbed by 97-98%. For nutritional value, one chicken egg is equivalent to 200 ml of milk or 50 g of meat. For young children, this is the second most important product after breast milk. Eggs are low in calories - one medium egg contains 75 calories.
Chicken eggs are rich in vitamins, minerals and trace elements necessary in the daily diet of humans. Eggs contain vitamins A, D, E, H, K, PP and B vitamins. They do not contain only vitamin C. They also contain phosphorus, chlorine, sulfur, potassium, sodium, calcium, magnesium, iron, zinc, copper, fluorine, manganese, iodine. Phosphorus is part of all body tissues, participates in metabolism, affects the activity of the heart and kidneys, and is necessary for the normal functioning of the nervous system. Calcium is the basis of bone tissue, is contained in the skeleton and teeth, affects blood coagulation. Iron is involved in hemopoiesis, it is necessary for the formation of hemoglobin, provides oxygen transportation in the body. Magnesium supports the normal functioning of the brain, takes part in the formation of bones and the regulation of blood sugar. Potassium regulates the acid-base balance of the blood, participates in the transmission of nerve impulses, improves the functioning of the heart and kidneys.
  Eggs are a valuable source of folic acid, biotin, and the choline found in egg yolks. Folic acid (vitamin B9) normalizes the circulatory system, supports the immune system. Biotin (vitamin H) is part of the enzymes that regulate protein and fat metabolism. It improves the condition of the skin, hair and nails. Choline (vitamin B4) prevents the formation of fats in the liver, lowers cholesterol, activates the brain, and improves memory.
44. Is it harmful to eat eggs because of the cholesterol content in them?
It was previously recommended to limit the number of eggs consumed due to the presence of cholesterol in them. But after many studies it turned out that the main cause of high cholesterol in the blood is the use of foods high in saturated fats (mainly meat and dairy products). Eggs contain relatively few saturated fats, and there are more healthy fats in egg yolk that help cells function properly. Of the 5 g of fats in an egg, harmful saturated fats that contribute to cholesterol production are only 1.5 g. And the harm from even this small amount of saturated fats is compensated by useful substances that interfere with the body's absorption of cholesterol and contribute to its excretion. Choline lowers blood cholesterol, prevents the deposition of cholesterol on the walls of blood vessels. Choline is part of lecithin phospholipid, which is an important component of body cells, helps to maintain normal cholesterol levels, prevents the development of liver cirrhosis and cardiovascular disease, and 50% of the liver is also made of lecithin. The daily requirement of the body for lecithin is about 5-6 grams. Egg yolk contains about 3.5 grams of lecithin per 100 grams of product (and in 100 g of mutton, beef or peas, there are only about 0.8 g of lecithin).
  45. How many eggs can I eat per day or per week?
  About 215 mg of cholesterol is contained in one egg, and it is in the egg yolk, and the daily norm of cholesterol is about 300 mg. Therefore, people with normal cholesterol can safely consume 1 egg per day. With elevated cholesterol or certain diseases (atherosclerosis, cholecystitis, liver diseases), egg consumption should be limited to 3 pieces per week. When using oil, sour cream, fatty meat, sausages or nuts, it is also worth reducing the number of eggs eaten to 2-3 pieces per week. With elevated cholesterol, you can consume proteins, and refuse yolks, because they contain cholesterol. It is interesting that in Japan, which is considered one of the world leaders in the consumption of eggs per capita, there is a record number of centenarians and there is the lowest level of cardiovascular disease. Therefore, the previously popular prejudice about the dangers of eggs due to their cholesterol content has long become obsolete.

Best to Eat Eggs  no later than 5 days after demolition. True, the egg must ripen. A few days after demolition under the influence of enzymes, the taste of the yolk becomes especially pleasant, and its aroma resembles the smell of a nut.

During egg storage  profound qualitative changes occur. To delay the loss of moisture, the development of microorganisms and biochemical processes occurring under the influence of enzymes, they should be stored in low temperatures and high humidity.

For short egg storage  kept at a temperature of 8-12 ° C and relative humidity of 75-80%. However, after 30 days, eggs lose a third of the nutrients, and stored at a temperature of 15 ° C - after 25 days become unfit for food.

A simpler and more reliable way is to store  eggs in a clean, odorless container at a temperature of about - 1 ° C, then they remain fresh for 4-6 months. For long-term storage, only fresh, clean eggs should be selected, since they quickly deteriorate with a dirty shell.

During selection, each egg must be inspected.so that the shell is intact, without cracks, notches and damage. You cannot wash the eggs before laying them for storage: you must save the bactericidal film covering the shell, which protects the egg from bacteria.

After laying eggs, cool as soon as possibleuntil bacteria began to develop in them. It is convenient to store eggs in the refrigerator in special plastic sealed packages. In this case, it is desirable that a stable temperature is maintained.

With increasing temperature  the egg spoilage process is accelerated, since the microflora's vital activity is stimulated, and when the temperature drops excessively, they freeze and lose their taste. The contents of the egg freezes at temperatures below -2 ° C.

Poultry farmers in private households use a number of methods for storing eggs.  They are stored in dry oven ash, shallow peat, in dry clean oats, and clean shells are covered with a thin layer of melted paraffin-rosin mixture, petroleum jelly, fat, vegetable oil. The shell is wiped with a cloth moistened in these substances or immersed in a fat solution for several seconds. Shelf life in the refrigerator - 7 months.

In ancient times peasants placed eggs in a dry barrel, sprinkling them with oats, barley or millet. The effect of storage in grain was always higher if the eggs were previously wiped with vegetable oil, lard or other fat.

In other cases  eggs were greased with sunflower oil, wrapped with paper, folded in wooden containers and covered with sand. The eggs were stored for a long time in wood ash, bran, a mixture of chalk and charcoal, they were immersed in salt, in oak sawdust.

Better stored eggs laid in October.  Sometimes eggs were placed in water and periodically changed. Eggs for 5-6 months. can be stored in a mortar in a room with a temperature not exceeding 10 ° C in enameled or clay dishes, tub. Lime is poured into dishes at the rate of 300-400 g per bucket of water.

When the water settles and becomes transparent, bluish-green in color, lay eggs in the solution, it should cover them at 20-25. A film forms on the surface of the solution; if it disappears during storage, the solution should be replaced with a fresh one. The dishes with eggs are covered with a lid. However, when stored in a mortar, eggs acquire a special aftertaste.

Container with eggs laid for storage, put in a cool room, best in the pantry, on the veranda in the cellars, where the air temperature is maintained at 8-10 ° C.

Speaking of egg storage records

Scientists at Cornell University in the United States managed to keep the eggs fresh for 2 years in a package from which air was pumped.

In the UK, about 80 years ago, various ways of preserving eggs were evaluated.
First place  the quality was occupied by eggs stored in bran. They were almost fresh, odorless and tasteless.
Second  - lubricated with a mixture of beeswax and vegetable oil, sprinkled with salt.
Third  - greased with lamb fat and laid in dry lime powder. It is noted that when salicylic acid is added to lard or petrolatum, egg aging slows down.

21.   How to avoid food poisoning when eating eggs?

When buying eggs, you should check the expiration date. It is better to buy eggs in the store - there is usually put the date on the shell. Check that the eggs are not cracked or broken - it is better not to eat such eggs. If the egg turned out to be stale or has an unpleasant odor, it must be immediately discarded and in no case should it be consumed or given to animals, otherwise severe poisoning may result. In fresher eggs, salmonella is less likely to breed. A natural protective mechanism inhibits their growth in eggs for 20 days. It is better not to take risks and do not drink raw eggs, do not cook soft-boiled eggs or fried eggs with fried eggs. Raw egg recipes should be avoided.

Bacteria can be both inside the eggs and on the shell, therefore, before cooking, the eggs must be thoroughly washed with hot water (temperature 80 ° C) for at least 7 seconds. The fact is that Salmonella bacteria can enter the egg from the surface of the egg shell when it is broken. In addition, bacteria spread very easily to hands, dishes, a table, other products and objects, so be sure to wash your hands before and after touching the eggs, and also after cooking, wash everything that touched the eggs. After breaking a raw egg for cooking, be sure to wash your hands. When cooking, never put on the same plate raw, and then ready-made foods. Even properly cooked food can be contaminated with bacteria if drops or small particles of raw foods accidentally fall into it. Make sure that the scrambled eggs or omelette are well-fried and not left raw. Cook well or fry semi-finished products (dumplings, meatballs and others). Cooking food until ready is the only way to kill potentially dangerous bacteria and avoid severe food poisoning.

22.   What is the best known bacteria in eggs?

This is Salmonella, which lives in poultry eggs, meat, milk and dairy products. Salmonellosis (or paratyphoid) is an acute intestinal disease caused by various types of salmonella, a very common form of food poisoning. The main route of Salmonella infection is through food. These bacteria multiply rapidly in foods (especially when warm), but do not change their taste and appearance. Salmonella accumulate in products of animal origin, tolerate drying, freezing, survive in water for up to 2 months. They are resistant to smoking, salting, marinades, but quickly collapse when boiled. The incubation period lasts from 2-6 hours to 2-3 days. Salmonellosis is characterized by damage to the gastrointestinal tract and the development of intoxication and is accompanied by diarrhea, nausea, vomiting, stomach cramps, headache, malaise, fever. In this case, consult a doctor immediately. Salmonella enteritidis (Salmonella enteritidis) is the most common type of such bacteria in many countries.

23. How many minutes do you need to cook eggs?

Salmonella are very stable and die only with prolonged heat treatment. They breed at temperatures from +7 to + 45 ° C, and the best temperature for them is + 35-37 ° C. At temperatures below + 5 ° C, the growth of salmonella stops. At + 70-75 ° C, salmonella die within 5-10 minutes, and when boiled instantly. Therefore, only hard-boiled eggs can be completely safe. Eggs should be cooked for 8-10 minutes from the moment of boiling water, and fry eggs and omelettes until dry.

24. At what temperature do the protein and yolk solidify in the eggs?

Protein thickens at a temperature of + 60 ° C and hardens at + 65 ° C. The yolk begins to thicken at + 65 ° C and becomes hard at + 73 ° C.

25. At what temperature should I cook and store dishes containing eggs?

Dishes containing eggs must be heated to a temperature of at least + 70 ° C in order to kill bacteria. To reheat food that has been stored for some time, it is also necessary to a temperature of at least + 70 ° C. Food should be stored at a temperature either above + 60 ° C, or below + 10 ° C. Cooked food should not be stored at room temperature. At + 20-40 ° C every 20 minutes the number of bacteria doubles and the risk of poisoning increases. The favorable environment for the reproduction of microbes is warm and humid. And the cold stops their growth. Therefore, after eating, the remaining products must be immediately cleaned in the refrigerator.

26. How to store chicken eggs?

Immediately after purchasing, you should put the eggs in the refrigerator. Eggs are recommended to be stored in the coldest place of the refrigerator (closer to the back wall) separately from other products and in special packaging. Despite the fact that most refrigerators have a special compartment for eggs on the door, it is not correct to store eggs in the refrigerator door. This is the warmest place, in addition, the refrigerator often opens and the eggs undergo frequent temperature fluctuations.

27. Why is it better to store eggs in a package?

There are thousands of pores in the eggshell through which various odors, as well as bacteria, can penetrate. Therefore, eggs must be kept in special trays and away from products with a strong smell, so they stay fresh longer. In addition, storage in egg trays will help prevent the spread of bacteria from eggs to neighboring products.

28.   What is the best way to store eggs - with a sharp or blunt end down?

Eggs are best laid with the pointed end down so that the yolks are centered. In this position, the eggs will be able to “breathe” and maintain their freshness longer, since there are more pores at the blunt end through which oxygen enters the egg and carbon dioxide exits. In addition, at the dull end of the egg there is an air space in which bacteria can be and when turned to the dull end, they float up and fall into the egg.

29.   Can eggs be stored in the freezer?

No, you should not store eggs in the freezer - there they will freeze. The ideal temperature for storing eggs is + 4 ° C.

30. How long are eggs stored in the refrigerator?

Fresh eggs are kept in the refrigerator for 4-5 weeks from the date of manufacture. Egg storage for more than 6 weeks is not recommended even in the refrigerator. Eggs are stored for a long time due to the fact that there is a protective film on their surface. Therefore, it is advisable to wash them immediately before cooking.

The egg is a mysterious, magical and legendary product.

The Slavs met with a chicken and a rooster several thousand years ago. It is noteworthy that in ancient times hens were raised not for eggs and meat, but as a decorative bird. Roosters served as “alarms”, and chickens were kept to decorate the gardens.

The egg is a symbol of new life and rebirth

Over time, recognition came and eggs, the attitude of which people have developed a special, it was considered a symbol of new life and rebirth. The very new life, the source of which, indeed, is the egg, was a mystery to the ancient peoples. Some believed that the world began with a huge egg. It was used in their rituals by pagans, since the yolk of an egg reminded them of the sun, which was considered the most powerful natural phenomenon.

The egg has always played a big role as a symbol of Slavic holidays, ceremonies. For example, on Easter, we all know a bright, painted egg (krashenka, pysanka) symbolizing the spring renewal and the beginning of a new life.

Useful properties of eggs

The egg is not only a symbolic product, being the largest cell in the world, it is very useful and nutritious. Since egg protein is a complete digestible protein, which is 75% of the weight of the egg. And the yolk contains vitamins B1, B2, D, E, PP, carotene, mineral salts and lecithin. Nowadays, without eggs, neither a casual meal nor holiday menus are unthinkable.

Secrets of Egg Storage

It should be noted that on the egg shell there is an average of up to 17,000 tiny pores, through which extraneous odors and microbes penetrate into the egg. Therefore, much attention is paid to egg storage. We will tell you about little secrets that you need to know in order to properly store this not simple, amazing and delicate product.

So, the eggs intended for storage must be whole, clean and fresh - 5-6 days. They must be cooled as soon as possible after demolition, kept clean and only dry (you can not wash them with water). It is best to lay daily eggs with a strong shell for storage and store them in the cold, in a clean, odorless container, at a temperature of (-1 ° C) at a humidity of 72-75%. Laying the eggs with the sharp edge down. Under these conditions, the eggs are kept fresh for 4-6 months. Eggs freeze at a temperature below - (-2 ° C).

Storage conditions for more than a month

However, you must admit that at home not all the time, it turns out, to withstand such a storage mode. To keep the eggs long enough, more than a month, for this it is necessary to proceed as follows.

Prepare a container for storage - it can be wooden, plastic, enameled, glass, clay. The essence of this storage method is that one of the following filler materials is poured onto the bottom of the container. Eggs are laid with the sharp end down, so as not to touch each other, filled with material, and so several rows, depending on the size of the container. It is best to lay 5-6 rows.

The filler can be used:

• dry table salt;
• dry wood chips or shavings;
• dry charcoal or powdered charcoal;
• talcum powder or chalk;
• small peat;
• dry and clean grain (wheat, oats, barley, rye, millet).

Put the top layer of filler 2-3 cm. Lay the eggs in a cool dark place (5-8 ° C).

Another method of storage - eggs must be treated with sunflower oil, melted lard (lard), petroleum jelly, immersing them for 5 seconds in the corresponding fat solution. Or wipe with a clean cloth dipped in one of these fats. Wrap the processed eggs in paper, put in a box. Store in a dark, ventilated, cool place.

Egg storage in lime mortar

In addition, eggs can be stored in a mortar. For this, place 600 - 800 grams of quicklime in a bucket, pour two liters of boiled chilled water in a liter, after dissolving the lime (carefully! Quicklime when dissolved dissolves a lot of heat, as a result of which boiling occurs and the solution splashes), add water to 10 liters, mix well. Moreover, it is necessary to mix several times, at intervals of 2-3 hours. The resulting solution must be filtered, it is enough to lay 120 - 150 pcs of eggs.

Eggs are laid with the pointed end down and poured with a solution. With this method of storing containers, it is better to use glass or clay. The level of the solution above the eggs should be 5 - 10 cm. After the lime film forms on the surface of the solution, the container must be tightly closed with a lid. You can seal it with wax or paraffin and put in a cool dry place (at a temperature of 10-12 ° C, eggs can be stored for up to 6 months).

You can use a solution prepared slaked lime. Why 300-400 grams of slaked lime are taken on a bucket of water (10 l).

We told you the most affordable and reliable ways to store eggs. And if you know, and have tested your methods in practice, share with us. Write. Good luck everyone.