Checking the freshness of eggs at home is easy. To do this, just pour about ten centimeters into the cold water tank. Dip the eggs in the container for a minute.

Bad, spoiled, rotten eggs in the water will pop up immediately. 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, the assumption of a sharp temperature difference.

Eggs that float to the surface, but only the tip is visible from the water, may still be quite suitable for food, but they must be used first of 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 interlayer, like a lock, saturates the egg with the necessary oxygen for further development, and releases accumulated gases through the shell, including methane. That is why such a smell goes out and drains.

Fresh remain to lie at the bottom. The amount of oxygen in them is minimal, they were demolished recently.

note! A fresh egg always remains at the bottom. Spoiled floats to the surface.

The freshness of raw eggs in the store is almost impossible to verify. It is important to monitor the integrity of the shell.

Bacteria that spoil the egg can get through the cracks.. After which it will become unfit for human consumption.

How to check a boiled egg for freshness

If the egg has already been boiled, then you can check it by cleaning:

1. Good young hard to clean. The shell is very tightly attached to the shell, and part of the cooked protein leaves together when peeled.
2. If it is not the freshest, it will be cleaned very easily. She literally moves away from the protein along with the shell.
3. If the egg is already rotten, a sharp unpleasant odor will immediately appear during cleaning.which is impossible to confuse.

Important! Fresh boiled egg is difficult to peel. And which has been stored for some time, easy to clean. An egg that has deteriorated has a sharp unpleasant odor after cleaning.

Shoppers in stores try to take first-category or selected eggs because they are larger. In terms of their benefits, this is not entirely true.

After all, the largest carry old chickens that are already becoming obsolete. Young animals carry eggs more and more often, but they are noticeably smaller.

Eggs of young hens are more healthy: they have more calcium, magnesium, protein and other beneficial trace elements.

While large eggs of old laying hens contain more cholesterol, which is the main cause for diseases of the heart and blood vessels, and also leads to obesity.

Small eggs of the second and third categories are much cheaper.

When choosing eggs in the store, please note:

1. The surface of the shell must be smooth and without cracks.
2. Choose eggs of young chickens - they are more useful.
3. Arriving home, use a glass of water to determine their freshness.

How to check the freshness of quail and other eggs?

Goose, duck, quail, chicken eggs have a limited shelf life, which largely depends on the temperature regime.

You can check the freshness of quail eggs with water. And also, considering the surface of the shell - it should be even, smooth, without flaws and cracks.

Egg freshness depends entirely on the shelf life that must be observed. If they were stored in stores for too long, then they are sold at a low price.

They may not be rotten or spoiled, but they already clearly 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.

Waterfowl eggs are rarely used for food. More often they are left to reproduce numbers.

Shelf life is determined by the storage conditions of the product. The cooler and wetter the environment - the longer the eggs retain freshness.

Cover with a damp cloth or tightly close the lid. Opened eggs dry quickly. The yolk in this form can be stored in the refrigerator for one to two days. Protein - up to four to five days.

We check the egg quality with an ovoscope

An ovoscope is a device that has been used since ancient times, and is used to this day to check the quality of eggs. This simple device is a flashlight with a directed beam of light.

You can check the eggs with an ovoscope at home. It is easy to make at home:

• To do this, you need a regular flashlight or lamp.
• Place the flashlight in a light-tight box so that the light comes out from above.
• At the top of the box you need to make a hole that will be smaller than the size of the egg.
• Put the egg itself on this hole and carefully examine it.

A good quality young egg has a smooth surface and a uniform color without spots and flaws. Inside the egg, in which storage conditions were violated, sometimes you can even see how the chicken is born.

This is noticeable by bloody clots inside the shell and specific outlines. A rotten egg when viewed through an ovoscope will have an unpleasant cloudy tint.

Important! To keep the eggs fresh longer, they do not need to be washed before storage, so as not to violate the protective layer of the shell.

Useful video

It is known that eggs of all species of birds are edible. The buyer is most accessible - chicken and quail, less often on sale you can find ostrich. It is better not to buy duck, goose and many other eggs - they are very susceptible to infection with salmonella, so they are not so popular.

This article has collected useful information for a consumer who is interested in choosing fresh eggs. The tips presented will help determine not only the quality of the eggs, but also other birds. Recommended storage conditions will keep the eggs as long as possible.

Why are the eggs of different colors and which ones are better to choose?

Surely everyone wondered: which is better and more useful, a white or brown egg? Everything is very simple. The color of the shell is largely dependent on the breed of bird. For example, a white hen will lay a white egg, and a golden one will lay a brown one. And the amount of nutrients does not depend on color.

White chickens are considered more egg-laying, so they are used more often in poultry farms. Because of this, white eggs are associated with factory production and are considered less natural, although this is not so. However, brown eggs are still different from white ones. The brown ones have a stronger shell than the white ones; therefore, they are stored a little better. If this is important, choose brown eggs.

Subject to all the rules in production, factory eggs must be nutritious and safe. It is clear that you cannot completely trust the manufacturer. You always need to check the quality yourself.

In an ordinary supermarket you will not find homemade village eggs, so focus on factory ones. Each egg must be labeled, clean and free from dirt. And now we will examine in detail the points on how to choose the right one.

Appearance: free from defects and dirt

To correctly determine the quality of the egg, it is recommended to pick it up. It should be clean, without roughness, and whole, not cracked. A hard matte surface will speak of freshness. If possible, bring it to the sun or to the lamp. You should not see any bruising or blood clots.

Size matters: determined by labeling

Much depends on age. The older the chicken, the larger the egg. Therefore, a smaller egg is considered more useful because it was delayed by a younger chicken. If you have a choice, choose smaller eggs, of course, to a reasonable limit. In addition, a small egg, compared to a large one, lasts longer.

Incidentally, one must take into account the fact that brown eggs visually appear larger than white ones. Advice to study the marking on which the category should be indicated. Assignment to a particular category depends only on weight. The higher the category, the smaller the egg should be.

For example, the marking C-1 means that the egg is a table and the first category. Canteens (letter C) have a shelf life of 25 days. In dietary (D) - up to 7 days. Categories can be the following: B (highest - from 75 g), O (selective - 65-74.9 g), 1 cat. (55-64.9 g), 2 cat. (45-54.9 g), 3 cat. (35-44.9 g). The figures given refer only to chicken eggs, while for other species, the numbers differ.

The best option is to buy eggs of the first category - medium size. They have a balanced composition and do not contain excess water, which may be present in larger eggs (highest and selected categories).

By scent

In addition to inspecting the egg inside and out, to fully check the quality of the egg, you need to smell it. A high-quality egg will never have an unpleasant smell, and in a foul egg it will smell hydrogen sulfide (protein decomposes and stink appears).

By sound

When shaking a good egg will not make any sound. Shake the egg well. If you hear squelching, this will mean that the protein has become watery (a void has formed inside) and the product is far from fresh.

Fresh egg sinking in water

At home, every customer can do a simple freshness test. Place the egg in a bowl of water. Buoyancy will be a sign of stale. A fresh egg will surely drown, even if the water is salted.

The less fresh the egg, the better its buoyancy. It does not immediately pop up, but after some time. If it floats on the surface - then this is a clear sign of stale.

The less fresh the egg, the better its buoyancy. Not it pops up immediately, but after some time. If it floats on the surface, then this is a clear sign of freshness.

To be sure of the freshness for sure, you can still take one method into service. Take the egg, break it and carefully consider how it will spread. It is useful to study the protein itself with the yolk. More about this below.

Spreading after breaking

A broken fresh egg has a convex yolk, and if it spreads, then this is a clear sign of freshness.

Quality can be checked by protein and yolk. Protein should be light, transparent and thick, without spots. Yolk - bright, with rich color. The pallor of the yolk will say that the chicken was malnourished or was ill. But still, you should not rely only on these indicators, because unscrupulous manufacturers can artificially create an attractive coloration of protein and yolk.

If you meet an egg with two yolks, do not worry. Such a product does not differ in degree of usefulness or harmfulness.

By date

Never forget to check the production date and expiration date. It is better to look at the date not on the packaging, but on the egg itself. This sorting date is closest to the date the bird laid the egg. Also pay attention to the storage conditions at the place where you buy this product.

Terms and conditions of storage

Subject to all conditions, the eggs are guaranteed to be stored for 25 days. Also on sale you can find diet eggs whose shelf life is not more than 7 days and they are marked with the letter "D".

The egg storage temperature should be between 1-5 degrees Celsius. At lower temperatures, they will irreparably deteriorate. Well, do not forget, the higher the temperature, the shorter the shelf life.

The best storage location is a refrigerator. The door is not the best place in the refrigerator (in terms of temperature), although it is here that manufacturers provide special egg cells. Theoretically, in a refrigerator, eggs can last up to 90 days, but it is better not to experiment and not to risk health.

Lay the eggs down with the sharp end (through the blunt end they “breathe”) or, better yet, turn it over from time to time. Well, do not forget to especially carefully handle the storage location in the refrigerator when you wash it.

And one more useful advice that may be needed if safety is required for a long period. Grease each egg with vegetable oil and wrap with foil - this will significantly increase the shelf life.

Wash eggs only before use, as After washing, the natural protective layer is removed, which will affect the shelf life. In principle, vegetable oil can successfully replace this layer, unless, of course, it’s a pity to spend it for this purpose.

Store the yolk for a long time will not work - a maximum of 2 days. To achieve this period, it is necessary to place it in a container with salted water.

Quail and ostrich eggs are better preserved than chicken eggs.

What packaging to buy eggs in?

Eggs are a very fragile food product and therefore packaging plays an important role in their storage and transportation.

Paper packaging is considered the best option. Plastic containers are inferior to paper containers, although they have two serious advantages: you can see the product through plastic and bacteria do not develop in it as fast as in paper. In addition, buying paper-wrapped eggs helps nature, as paper is an environmentally friendly material.

People who at least sometimes go into the kitchen to not only eat, but also cook something, over time notice useful little things. For example, when boiling eggs do not swim, but lie at the bottom. Therefore, vague suspicions that arise when a raw egg floats in water are not unfounded.

What is there inside?

The difficulties of determining the freshness of such a product when buying are obvious. Especially in supermarkets, where eggs are often sold in closed, opaque packaging. But everything becomes clear when we bring them home and start cooking. If at the same time you have to break them, then the following signs should alert you:

1. The smell of hydrogen sulfide.
2. Opaque protein.
3. When broken into a frying pan or in a bowl, the yolk immediately blurs.

But how to check the freshness of an egg without breaking it? Just submerge in water. If an egg floats in water, it is spoiled or stale.

Why does a spoiled egg pop up?

Contrary to popular belief, the egg is not hermetic at all. There are pores in the shell so that the chick can breathe. But in addition to oxygen, microorganisms also penetrate through them. As a result of the vital activity of some of them, putrefactive processes develop and gases are released. If an egg floats in water, it means that many gases have accumulated in it, which are lighter than water.

By the way, even if there are no harmful microorganisms inside that cause rotting and an unpleasant smell, an old egg will still float. Between the protein and shell membranes from the blunt side, air gradually accumulates. For the same reason, a stale egg is very light.

By the way, that is why it is recommended to store eggs with a blunt end up, so that the yolk does not come into contact with the air chamber. And it is better not to put them in the compartment in the refrigerator door, since its frequent opening leads to the fact that they deteriorate faster.

If the egg does not float completely

When, when immersed in water, the egg immediately goes to the bottom and takes a horizontal position, then we have a very fresh product. But over time, the chemical processes occurring inside change the consistency of the protein and yolk, making them more fluid. Therefore, if an egg floats in the water with a blunt end up, then it takes him about a week. Therefore, you can still eat it. If it takes a vertical position, then it is about 2-3 weeks. The egg, which is more than a month old, pops up completely, and it is impossible to eat it.

Deceptive Salt

Knowledgeable people add a little salt when boiling eggs, so that accidentally broken eggs do not leak. Therefore, it should be noted that if you first added salt to the water, then the correct definition of freshness will be in question. The fact is that salt increases. If an egg floats in water that has previously been salted, this does not necessarily mean that it is stale. But if it lies horizontally even in salt water, then there can be no fresh product.

How to determine the quality of eggs in the store

So that it does not happen that all three dozen bought eggs suddenly emerge, you should try to determine their freshness when buying.

1. View It must be borne in mind that the product class must be indicated on the package. There are diet eggs that store no more than 8 days, and there are tablespoons (blue print) that we most often buy. Their maximum shelf life is one month. There is still a class of long-stored ones. They can be kept in the refrigerator for about six months, but these are rarely found in stores.
2. Inspect the surface. The shell should be dull and slightly rough. It is smooth and shiny only with stale eggs.
3. Weigh the egg in your hand. If it is old, it will be very light in weight.
4. Shake the egg. When it is fresh, the yolk does not move inside. So, you will not feel that something is hanging in the shell, and you will not hear any sounds when shaking.

Well, now you and I have figured out what's what, and realized that if an egg has surfaced completely in the water, then it is stale, or even rotten. However, a boiled egg may come up, mistakenly placed next to raw ones, but such confusion rarely occurs. Therefore, it is better not to save on health and throw away a stale product.

There is an easy way to check the freshness of eggs, for example, when they are bought in a store or other place. To do this, just shake the egg and if it is fresh, then the contents of the egg do not shake.

However, it is more reliable to determine the quality of eggs with water. How to check the freshness of eggs in water? Very simple:

Dilute 100 grams of table salt in about half a liter of water and dip the egg into it. A fresh egg dipped in such a saline solution immediately sinks, an “two-three week old” egg rises or floats with a blunt end in water, and eggs “age” over five weeks float to the surface of the solution.

By the way, if during the cooking of “unverified” eggs they pop up immediately, then this is a clear sign that they are stale.

There are many more folk ways to determine the freshness of eggs.

1. Inspect the egg shell: the shell of a fresh egg is hard. If the shell is soft, the egg is clearly rotten.

2. A fresh egg shines through in the sun, that is, inside it you can see the yolk.

3. Shake the egg well in your hand. If you feel that the yolk is shifting from side to side, then such an egg is better to throw out.

4. Boiled fresh eggs peel worse than old ones. And from a stale shell it lags behind easily.

5. Lay the egg on a flat surface on the table and roll it tightly. A fresh egg will not spin at all. But the stale egg spins freely.

6. Fresh egg is heavier than stale. But not everyone is able to determine the freshness of eggs by weight ...

Did you know that ...

Freshness eggs are divided into diet and canteens. If an egg is laid down by a chicken no later than seven days ago - a dietary egg, a week after its appearance, the egg passes into the category of canteens.

The shelf life of table eggs is 25 days.

Why, then, does a spoiled egg float?

Under the shell of the egg is a two-layer shell membrane. It passes moisture and air, but does not pass protein. At the blunt end of the egg, this shell delaminates and an air chamber (puga) forms. The air chamber of the egg plays a large role, providing gas exchange for the embryo.

The older the egg, the larger the air chamber in it.

Egg shells let in more than air. Microbes, including putrefactors, also enter the egg through it. Before an egg is laid, it is a sterile product. But just a few seconds after demolition, its contents are affected by environmental microorganisms. With the development of putrefactive processes in the egg, gas and unpleasant odor are released. The rotten smell of eggs is the smell of hydrogen sulfide gas, which is formed during the decomposition of egg white.

Air and gases that accumulate in an old egg are lighter than water. Therefore, when immersed in water, such an egg floats.

Quail eggs differ from chicken eggs in that even when added to boiling water, they will never crack. Moreover, they are truly a “royal” delicacy. The whole reason is that the less time is given to heat treatment, the more useful the product will be in the end, so their taste and benefit completely depend on the ability to cook them.

The less they are heat treated, the better. After all, digested eggs lose all of their own, so it is better to immediately lower them into boiling water.

Quail eggs are less allergenic than chicken eggs, but you should not get carried away anyway. As a norm, it is permissible to use up to 4-5 pieces for adults and up to 2-3 pieces for a child.

Recipe

1. Take them out of the refrigerator 20 minutes before cooking.
2. Rinse well under running water.
3. Pour so much water into a small saucepan so that after adding the eggs it completely hides them.
4. If desired, water can be slightly salted with a pinch of salt.
5. Dip the eggs into the water. It can be lowered both in cold and in already boiled.

How much time

After boiling:

• soft-boiled 1-2 minutes;
• hard boiled for 5 minutes.

If a quail egg pops up

If a quail testicle, lowered into the water, floats, then it is old and partially dried. Fresh ones quickly sink to the bottom and lie on their sides because of their weight, while the old ones either drop with the sharp end down, or even pop up. In the latter case, it is not recommended to use such a product at all, since, most likely, its shelf life has expired.

How to find out if an egg is fresh and why an egg floats in water; Does the chicken breathe in the egg what is the danger of raw eggs; at what temperature does salmonella die; how to cook and store chicken eggs; Is it possible to store eggs in the freezer; why there are two yolks in an egg, as well as other interesting facts about eggs.

1. What does a chicken egg consist of?

The formed egg consists of protein, yolk, shell and shells. In a chicken egg, 10-12% of the mass is shell, 56-61% is protein and 27-32% is yolk. In the liquid containing eggs without shells, the share of protein is approximately 64%, and the yolk - 36%.

2. What does an egg shell consist of?

According to studies by Hungarian doctors, it was proved that the egg shell is 90% composed of calcium carbonate (calcium carbonate). In addition, the shell also contains magnesium (0.55%), phosphorus (0.25%), silicon (0.12%), potassium (0.08%), sodium (0.03%), copper, iron, sulfur, fluorine, aluminum, manganese, zinc, molybdenum and many other elements (27 in total). Interestingly, the composition of the eggshell is very similar to the composition of human bones and teeth.

Outside, the shell is covered with a layer of dried mucus - an overshell shell, which prevents the evaporation of moisture from the egg and the penetration of microorganisms. Inside there is a shell-shaped shell, which does not pass protein, delays the penetration of bacteria, but passes air, moisture and ultraviolet rays. And followed by an elastic protein film.

3. How does the chicken breathe in the egg through the shell?

The egg breathes thanks to the pores in the shell. At first glance, the shell seems dense, but in fact it has a porous, gas-permeable structure. If you look at the surface of the shell through a magnifying glass, you can see many small pores through which air passes for the chicken. Through the pores, oxygen enters the egg, and carbon dioxide and moisture are expelled. A chicken egg shell has about 7,500 pores! At the blunt end of the egg, pores are larger and smaller on the sharp.

4. What is the thickness of the shell of a chicken egg?

The thickness of the shell of chicken eggs ranges from 0.3 to 0.4 mm, and on the entire surface of the egg it is not the same. The eggshell is slightly thicker on the sharp end than on the blunt. It is worth noting that the eggs of the same bird can have different shell thicknesses. The shell is thicker at the beginning of oviposition, usually in winter, and from March to September is thinner. One of the reasons for the decrease in shell strength is the depletion of calcium in the bird's body by the end of the laying season.

5. What determines the color of the eggshell?

The color of the eggshell depends on the breed of the laying hen. Interestingly, in most cases, chickens with white earlobes carry white eggs, and chickens with red ears carry brown eggs.

6. Which eggs are better - white or brown?

This question is of interest to many housewives. In fact, there is no difference between brown and white eggs. The color of the shell of eggs does not affect the nutritional value of the egg, its taste and quality. It also has nothing to do with the freshness of eggs. However, it should be noted that the shell of brown eggs is thicker, but they often come across blood spots. Due to the stronger shell, brown eggs are stored a little longer and are easier to transport without damage. Therefore, they are appreciated by poultry farmers.

7. How to distinguish fresh from stale eggs?

You need to put the egg in the water. If it is fresh, it will lie on the bottom of the dishes in a horizontal position. If the egg is more than one week old, then its blunt end will pop up. An egg, which hangs vertically in water, is 2–3 weeks old, and a pop-up egg is 6–7 weeks old.

8. Why do stale eggs float?

The buoyancy of an egg depends on its freshness. The fact is that at the dull end of the egg, between the subcrustal and protein membranes, an air chamber (pug) gradually forms. During storage, moisture evaporates from the eggs through the pores, helping to increase airspace. Therefore, the longer the egg is stored, the more the size of the air chamber increases. That's why when buying, you should choose eggs with a matte surface, and not with a shiny one - this indicates the degree of their freshness. If the eggs are large but light, then they have a large air chamber and their shelf life is nearing the end. To determine the freshness of an egg in a store, you can shake it. If the contents hang from side to side - such an egg is already spoiled and you can’t buy it.

9. Why are eggs sometimes difficult to peel?

It turns out that it depends on the freshness of the eggs. The contents of newly laid eggs are more closely attached to the shell film, so fresh eggs are more difficult to clean. And if they lie in the refrigerator for a week or two, then after cooking they can be cleaned easier and faster.

10. Why do hard-boiled eggs sometimes have a gray-green yolk?

This happens if, as a rule, not very fresh egg is cooked for too long or if it is not cooled in time after cooking. In digested eggs, the shell of the yolk becomes greenish. This is due to the reaction of iron and sulfur, which are contained in the eggs. When the eggs are heated, sulfur from the protein comes into contact with iron from the yolk and at the junction between them, iron sulfide is formed, due to which a gray-green color appears around the yolk. The older the eggs, the faster this happens. Long cooking and high heat also accelerate this reaction.

11. Is it possible to eat eggs with green yolks?

Yes, such eggs are quite edible. The greenish color on the shell of the yolk does not affect the taste of the egg and does not mean that it is spoiled. However, in highly digested eggs, the quality of the protein deteriorates, so you should not cook them for more than 10 minutes. To avoid greening the yolk, use more fresh eggs and cool them immediately after cooking.

12. Why are blood stains in chicken eggs?

Sometimes in the eggs you can see small spots of blood. They appear due to the fact that in the laying hen blood vessels burst and blood enters the yolk during separation from the ovary. Blood spots are more common in brown eggs. These blood inclusions should not be confused with the fetus. It happens that eggs have a blood ring on the yolk. This means that the embryo began to develop in the egg and the chicken circulatory system formed (if the egg was stored at a high temperature), but the embryo died at an early stage of development.

13. Is it possible to eat eggs with blood stains?

Yes, such eggs are quite suitable for consumption. Droplets of blood in the egg do not pose a threat to health and do not affect the taste. But the red spots on the surface of the yolk look unappetizing, so before cooking they are best removed with the tip of a knife. However, eggs with a blood ring in which the embryo has already begun to form cannot be consumed in any form.

14. Which country consumes the most eggs?

First place in the world for egg consumption per capita is Mexico. According to Mexican experts, every resident of the country eats 21.9 kg of eggs per year, which is an average of one and a half eggs per day. Mexicans eat more eggs daily than in any other country. Previously, Japan was considered the world leader in egg consumption per capita. Each inhabitant of this country consumes 320 eggs annually, that is, approximately one egg per day.

15. Why is the yolk held in one position in the middle of the egg?

The protein of a chicken egg consists of three layers: the outer and inner - liquid, and the middle - more dense. The protein around the yolk is denser than under the shell. In this layer, which is around the yolk, elastic twisted cords form on both sides of the yolk between the blunt and sharp ends of the egg. These protein cords, the so-called hailstones or chalases (Chalazae), hold the yolk in the center of the egg, but do not prevent it from turning around its axis. Chalases are formed from dense protein; they can be seen on an egg poured in a saucer. Their ends float freely in the protein - the curl from the blunt side of the egg floats in the surrounding layer of more liquid protein, and the curl from the sharp side of the egg penetrates the denser middle layer of the protein.

16. Why is protein sometimes opaque?

The turbid white color of the protein is explained by the presence of a large amount of carbon dioxide CO2 in the egg. Turbid protein is a sign of freshness of the egg, since carbon dioxide has not yet had time to get out of it. In old eggs, this element evaporates through the pores of the shell.

17. What kind of yellow and greenish crystals are in the egg yolk?

This riboflavin (lactoflavin or vitamin B2) is one of the most important vitamins. Riboflavin is a yellow crystals, poorly soluble in water. Egg yolk is one of the food sources of riboflavin. 100 grams of eggs contain 0.3-0.8 mg of riboflavin (vitamin B2).

18. Can I eat raw eggs?

No, raw eggs should not be eaten, much less give them to children. They can contain pathogens of many diseases, for example, salmonella bacteria, which cause food poisoning in humans, and sometimes severe forms of salmonella with complications. Raw or undercooked eggs, as well as dishes with them (homemade mayonnaise, pudding, some sauces and creams, egg shakes) are potential sources of infections. Unpleasant eggs and soft-boiled eggs with a liquid yolk can lead to unpleasant consequences. But hard-boiled eggs, omelettes or well-fried scrambled eggs will not cause salmonellosis or food poisoning. Bacteria can be both on the shell and inside the egg, so it is important to cook it correctly. Heat treatment kills germs. It should be noted that more than 400,000 people become victims of egg poisoning in large countries every year, of which about 200 cases are fatal. In addition, raw eggs do not bring benefits to the body, as they are absorbed much worse than boiled ones.

19. What is food poisoning and what are its causes?

20. What are the signs of food poisoning?

The main symptoms of foodborne illness are abdominal pain, nausea, vomiting, diarrhea or constipation, an unpleasant taste in the mouth, headache and dizziness, often fever, severe weakness, and in severe cases, loss of consciousness. In acute poisoning, after 1-2 hours, the temperature rises, severe vomiting and loose stools, dizziness and weakness appear, the pulse increases greatly, the skin turns white, the lip color changes, and with botulism, suffocation and respiratory arrest may occur. Therefore, when such symptoms appear, you must immediately call an ambulance.

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 to 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 does it take 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.

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, a 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. The eggs have 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 prevent the body from absorbing 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.

According to the article.

Any housewife wants to check the freshness of eggs at home and be sure of their quality. Egg freshness can be determined in water. Do you have homemade eggs or store eggs - sometimes doubts arise and it takes only a couple of minutes to dispel them!

On our mini-farm, especially in the summer, it often happens that a lot of eggs accumulate. You sort them for a while, shift them wherever fresher, but then you will certainly get confused anyway. And then simple tests help me.

Egg freshness tests at home

• The easiest is to shake the egg near the ear. If floundering, then this is not the first freshness, it has gained air. A fresh egg is filled tightly and nothing hangs inside.

• The second test - to establish the freshness of eggs in water - is precisely based on checking the amount of air that enters the egg through the pores of the shell.

Test for freshness of eggs in water. The egg is at the bottom.

The freshest egg laid on this day has no air. A chicken egg does not float; it lies at the bottom of a glass of water.

The egg-shell of the egg (film) fits snugly against the shell, and the inner protein covers. They are tightly connected to each other.

For this reason, it is completely impossible to peel a shell from a fresh hard-boiled egg !!! The shell lags behind only with protein and no cold water after cooking will help! The peeled egg has a completely unpresentable appearance!

For hard-boiled cooking - I select chicken eggsthat have lain for a week.

Test for freshness of eggs in water. An egg floats in the middle of a glass.

The egg is raised bluntly up or floats in the middle of a glass of water.

After cooling the egg, the egg mass inside the shell contracts somewhat, decreases in volume. The inner shells (films) diverge, forming an air pocket on the blunt side of the egg. The longer the egg lies, the more moisture evaporates through the pores of the shell and air is sucked in.

Here is such freshness, the eggs are remarkably hard boiled and easily peeled!

Test for freshness of eggs in water. The egg has surfaced.

The egg is on the surface of the water, completely floated.

Consequently, the egg is old, lies for a long time and pumps a lot of air. Inside, there have been qualitative changes. Protein became liquid, like water. The yolk has flattened.

This does not mean that the egg is spoiled and can not be eaten.

I sometimes lay such eggs from the total mass and break them into a separate cup, in case it is still spoiled. And since domestic hens almost every day, then fresh eggs are always plenty. Old chicken eggs  I usually give back to the dog.

By the way homemade eggs  you can’t wash everything at once, but only the amount that you are going to cook.

Chicken eggs are covered with an overshell shell (cuticle). It closes pores, protects against excessive moisture evaporation and serves as an antibacterial barrier. Over time, the cuticle breaks down and the egg becomes brilliant. This is another test for fresh eggs at home!

Everything is simple! A couple of minutes of his time and chicken eggs checked for freshness without any appliances! You can feed the family!

Good health to you and your household!

The freshness of eggs for inexperienced housewives is always a mystery. The intrigue lasts until the shell breaks. But experienced homegrown cooks know: if an egg pops up during cooking, something is wrong with it. It is better to cook the dish from other ingredients, and send the spoiled product to the basket.

When cooking, the egg surfaced: what does it mean

When eggs float in water, it is interpreted unequivocally: you have come across a product not of the first freshness. By moving the item in the pan, you can determine how long it lay on the shelves of the store. To do this, pour in a container of cold water, lay the eggs before cooking. Wait for the local storm to subside, observe.

Mostly the housewives see the following stages:

• a dietary product, which is no more than 8 days old, falls to the bottom, makes no attempt to rise to the surface;
• the egg, which has lain for a week, begins to tend upward with a blunt end;
• 2-3-week goods hang in an upright position somewhere in the middle;
• the one that was taken away from the chicken more than a month ago pops up completely.

See how the shelf life of a product is visually determined. This is how eggs of various freshness behave in cold water.

These characteristics relate to chicken, quail eggs. The experiment gives reliable results, it is impossible to make a mistake in determining the freshness. Unless if you start using a boiled egg instead of raw or salt water. Salt increases the density of the liquid, the experiment will change under such conditions.

This situation occurs: you are sure that the instance is fresh, but it still pops up. You should not scold the experiment, just examine the egg. There are probably cracks in the shell through which air has entered. This is also better not to eat this food - it is not known how the bacteria that penetrated inside affected the quality of the protein, yolk.

Why do eggs float in water

The question can be answered using the same simple observation. As the opportunity arises, compare 2 products: only from under poultry and lying down. They will have a couple of significant differences, due to which the eggs float to the surface.

What does it mean? Properties change because the shell is not airtight. It has pores that allow oxygen through, microorganisms, so that the potential chick has the opportunity to survive. A specific environment is formed inside the product. If it is not cooled in time, not thermally treated, pathological microorganisms will prevail.

Why does it pop up? During storage, the eggs lose moisture, the existing carbon dioxide. Protein becomes more liquid, takes up less space. Inside, an air chamber is formed - a pug. It makes the laid eggs tend to the surface of the water.

Why does an egg float in water when cooking

During heat treatment, even a fresh egg can change its position relative to the bottom. This does not mean that the product suddenly spoiled. The puga is to blame again - it is the main reason that the boiled egg has surfaced after cooking.

Under the influence of high temperature protein, the yolk coagulates. Their volume decreases, excess moisture evaporates, the vacated place is occupied by air. The chamber pushes the product out of the water after cooking.

Is it possible to eat eggs that float in water

If an egg floats in water during cooking, its further fate depends on freshness. It is absolutely forbidden to eat a completely surfaced product. Send this to the basket immediately. It is allowed to eat something that has been lying down for 2-3 weeks, only the egg must be boiled until fully cooked. Poached, scrambled eggs with semi-liquid yolk and protein is better not to do. Health is more expensive.

Eat daily, weekly specimens boldly. First of all, try to use the latter so as not to deteriorate. To avoid unpleasant consequences, choose dishes that involve high-quality heat treatment of eggs - salmonella is also found in the freshest.

Consequences if eggs float in water when boiled

If the explanation of the reasons why an egg pops up during cooking does not seem convincing and you don’t want to refuse spoiled eggs, pay attention to the consequences of eating them. Yes, the product may have a normal appearance, smell, but a freshness test warns that pathological changes inside are already in full swing. If you eat, you risk earning serious poisoning.

The latter appears 6-8 hours after eating. Depending on the degree of damage to the body, the symptoms may be different:

• nausea, severe, frequent vomiting;
• abdominal pains - pulling, in the form of colic, cramping;
• lack of appetite;
• diarrhea, in the worst case - with an admixture of mucus, blood;
• general weakness, chills, inability to fall asleep;
• temperature rise;
• dizziness;
• dehydration;
• numbness of the limbs.

In the event of such, you should immediately seek medical help, otherwise the consequences can be dire. This is especially true for egg poisoning in children. As self-medication, it is only useful to induce vomiting, rinse the stomach until an ambulance arrives. If you have a home, you can also drink a sorbent like activated carbon, enterosgel. Drugs will reduce the number of pathogenic organisms, alleviate suffering.

If you feel sorry for the money spent so much that you are ready to eat a spoiled product, learn to determine their freshness in the store. To do this, it is useful to remember 5 elementary rules. They will not allow sellers to deceive you or inattentively choose the goods which have lain.

1. Check expiration dates. On the box, each copy should be stamped with the dates of production, expiration date.
2. Purchase the product in trusted locations with quality certificates. Buying eggs from the hands of neighbors, at the farmers' market, from lovely grandmothers is an attractive idea. But where are the guarantees that the birds are healthy, and the goods did not lie in the owner’s refrigerator for a couple of weeks?
3. Use an ovoscope. In large supermarkets, next to the egg shelf is a device for determining freshness.
4. Look through the product into the light. If there is no ovoscope, use any other light source. A fresh specimen is fully visible, has no inclusions. Thin veins usually have thin veins, and the monthly differs in dark spots.

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Eggs are a complete source of protein, so fans of a healthy lifestyle love them. But it is very important to monitor the quality of the product used. You can check the eggs for freshness immediately after purchase, as it is unlikely that such an opportunity will be in the store or on the market.

How to choose eggs in a supermarket

You can determine the freshness of eggs in appearance. The matte surface of the shell indicates that the testicle was laid recently, if the shell is glossy, then, most likely, the product is stored for a long time.

Unfortunately, this method is not able to give complete information about the state of the egg, as sellers often wash and rub them.

It is almost impossible to determine even completely rotten eggs by eye, but you should carefully study the color of only a dozen. If the colors are different, then this may indicate that the old and new eggs were mixed. It is better to purchase a product from one batch, because in this case the chance to buy unusable eggs is significantly reduced.

Check the rotten egg or not, you can right in the store, just shake it in the air. If it is noticed that something is rolling inside, then you definitely should not take such a product.

Popular methods for checking eggs for freshness

At home, checking eggs for freshness is much easier, as housewives have long come up with several effective ways to do this. Can:

• lower the product into water;
• twist on the surface of the table;
• immerse in saline solution;
• inspect the contents of the shell;
• detect by smell.

Method number 1. Submersion in water

This is the most proven method by which you can determine the freshness of the product. To do this, simply place it in a transparent container with water. If an egg floats in cold water, this means that it is far from the first freshness. If it balances in a liquid, then it is undesirable to eat it anyway, since this indicates that its shelf life is running out. A fresh egg sinks and lays on the bottom in a horizontal position.

Method number 2. Torsion on the table

This method is very easy to use, just place the egg on a flat surface and twist it. An unsuitable product will make twice as many turns around its axis as a fresh one.

Method number 3. Saline solution

You can understand that the egg has deteriorated by using saline. To do this, pour 1 liter in a glass dish. pure water, and add to it 1 tsp. salt. Mix everything thoroughly until the crystals are completely dissolved in the liquid. Next, you need to act in the same way as in the method with water, the indicators will be the same.

If the egg surfaced during cooking, but during the experiment remained closer to the bottom, that is, such a product is categorically not recommended.

Method number 4. Visual inspection of protein and yolk

If a person has already purchased the goods, but when he comes home he doubts his quality, then you can examine the contents of the shell. To do this, break the egg, pour into a plate and evaluate the condition of the product.

Fresh yolk will be thick and lush protein. The stale yolk spreads quickly and has a liquid consistency. If there is no characteristic unpleasant odor, then the product is still usable, but it is better not to do this if the yolk is flat in shape and has a whitish color.

Method number 5. Determination by smell

Egg freshness can easily be determined by smell, as the shell is susceptible to foreign odors. Fresh product has a slight smell of lime, and an egg, which is stored for a long time, can smell anything.

In addition to the basic methods, there are others, for example, a device for checking eggs. It is called an “ovoscope”, and with its help you can check the freshness of products. It acts on the principle of a conventional lamp, which shines through the eggs, and makes it possible to detect various defects in the contents of the shell.

It can be done at home, for this you need to find a small box, make a hole in it to put a lamp there. At the top of the box, you need to cut out another, but very small hole, so that the eggs do not fall into the homemade ovoscope. After that, you can turn on the light in the device, lay the egg on top, gently scroll and examine its contents.

Before using the product for food, it is necessary to observe some rules that relate to hygiene. First of all, you should not forget about the expiration date and carefully study the packaging. Before cooking eggs, you need to wash them with a detergent. Do not put them in water immediately after purchase, as this reduces the shelf life.

1. It is necessary to purchase only fresh goods, and do not delay with their use, since unwashed eggs are stored for 4-5 weeks, and washed 4 days.
2. Store the product in a refrigerator at a temperature not exceeding 6 ° C. If the eggs lie at room temperature, then Salmonella bacteria will actively multiply. Putting such a product back in the refrigerator no longer makes sense.
3. When cooking food where you need raw eggs, you need to use only fresh products. Cook for at least 5 minutes.
4. If the shell of the egg is leaky and cracked, then it can no longer be stored. If you immediately prepare something from it, then it is completely allowed to eat it.
5. Salmonella die under the influence of high temperatures from 70 ° C, therefore, if the shelf life of the eggs is out, but they look normal and have no unpleasant odor, then you can try to cook them.

It is easiest to test eggs for freshness in water, this is an old method that has fully paid off. If you need to know the degree of freshness of a quail egg, then this method can also be used. The rules will be the same as for chicken eggs.