First, inspect the container, paying attention to the correct packaging (by type and category), labeling (name and location of the manufacturer; manufacturer's trademark, name of the product, type, category; number of eggs; sorting date; expiration date and storage conditions; designation of this standard; certification information) as well as the condition of shavings or straw (when packed in wooden crates). The quality of small and contaminated eggs, which must be packed in a separate container, is specially controlled. Each dietetic egg is stamped: month, date of laying and category -D-B - the highest; D-0 - selected, D-1 - 1st category (round stamp), D-P - 2nd category (rectangular stamp).
To check the conformity of the quality of chicken edible eggs, a sample is taken and an average sample is compiled in accordance with the data in table.
Packaging units are taken from different locations and different layers of the batch (bottom, middle, top).
Sampling and making an average sample to check the quality of chicken edible eggs
When accepting eggs in each category, no more than 6% of eggs are allowed, which by weight belong to the lowest category.
In the average sample, their category, appearance (color, purity and integrity of the shell), smell, freshness, types of internal defects and the size of the air chamber, as well as the yolk index, taste and smell of the egg contents after boiling and other indicators are established.
Determination of quality indicators by organoleptic methods
Organoleptically, the quality of eggs is determined by the purity of the shell, the height of the air chamber and its mobility, the state, position and mobility of the yolk, the state, consistency and transparency of the protein and by weight.
The clarity and color of the eggs is established by viewing them at room temperature under diffused light. The shell color should be white or brownish in various shades. A freshly laid egg has a dull shell, the surface of a laid egg is shiny. Contaminated, washed eggs quickly deteriorate and cannot be stored.
The integrity (strength) of the shell is established by examining or lightly tapping one egg against another - the cracked one emits a dull or rattling sound, different from the pure sound of eggs with a whole shell. Depending on the purity and strength of the shell, it can be:
a) clean, whole, strong;
b) with insignificant pollution in the form of separate points or dirty;
c) with a notch (cracked shell);
d) with tek (leakage of the contents of the egg due to damage to the shell, sub-shell and albuminous membranes);
e) with a crumpled side (crumpled shell without through holes, that is, the shell is intact). Eggs with a rough, wrinkled shell are not stable in storage.
To determine the smell of raw eggs, take one at a time in the bent palm of the left hand and sniff at least 10 eggs from the average sample. If an extraneous odor is found, the entire batch is examined, setting the percentage of waste. Eggs with a defective odor, that is, with an extraneous evaporating odor, are sent to catering establishments, and eggs with a persistent unpleasant odor (musty, moldy) are written off according to the act.
To determine internal defects, the eggs are examined on an ovoscope (an ovoscope is a device consisting of an electric lamp with a bright light; the lamp is enclosed in an opaque lampshade with holes corresponding to the size of the eggs). Slowly rotating the egg in front of the ovoscope around the large and then small axis, starting from the blunt end, pay attention to the state (movable or stationary) of the air chamber, yolk, protein, small cracks in the shell. If the air chamber is movable,
then, when the eggs turn during transillumination, it occupies the upper part, regardless of the position of the egg, due to the penetration of air under the shell with the protein through its rupture. Moreover, the contrast between the protein and the yolk is more significant than in eggs with a stationary air chamber. Eggs are considered edible defective if they have the following defects: atypical taste and smell of the contents; the height of the air chamber is more than 13 mm; notch - cracked shell; crumpled side - partially crumpled shells without damaging the shell membranes; damage to shell and shells; "Overflow" - a movable air chamber; pouring - partial mixing of the yolk with the protein, which, when translucent, is found in the form of dark stripes; sapiness; small spot - a spot under the shell up to 1/8 of the surface of the egg (spotting is caused by the presence of molds); adhering - the yolk, dried to the shell; pollution.
Eggs that have defects that make them unsuitable for food purposes are not allowed for acceptance: krasyuk - rupture of the yolk membrane and complete mixing of the yolk with the protein (when translucent, a yellow tint is found across the entire surface of the egg); "Blood ring" - the presence of blood vessels in the form of a ring or strip on the surface of the yolk as a result of the development of the embryo (the contents of such an egg poured onto a saucer have an enlarged fertilized embryo, which is surrounded by a whole or partially bloody ring; the smell is unpleasant); large spot - a moldy spot under the shell more than 1/8 of the surface of the egg; "Mirage" - withdrawn from the incubator as unfertilized; cuff - the opaque content of the egg as a result of the development of bacteria or molds (when translucent, the egg has an enlarged air chamber, the rest is not translucent, the smell of a spilled egg is unpleasant); tek - an egg with a damaged shell and leaking contents; mustiness - moldiness of the shell surface or adsorption of mold odor; blood stain - the presence of blood inclusions visible during ovoscopy on the surface of the yolk or in the protein; green rot - eggs are colored green, have a pungent unpleasant odor.
The following requirements are imposed on the quality of eggs: dietetic eggs supplied to the sale no later than 7 days after laying and not stored at subzero temperatures must have a clean, whole, strong shell, single points or stripes are allowed; fixed air chamber, no more than 4 mm high; the yolk is strong, barely noticeable (the contours are not visible), occupies a central position and does not move; the protein is dense, translucent; weight 1 pc. - not less than 70 g - for the highest, not less than 65 - for selected, not less than 55 g - for the 1st category, not less than 45 g - for the 2nd category. If the contents of a dietary egg are poured onto a saucer, then the protein will turn out to be strong and thick, fawn in color, it usually reflects light; The yolk is spherical and strong, light yellow to bright orange in color. Table eggs, the shelf life of which does not exceed 25 days from the day of sorting, not counting the day of laying, and eggs stored in refrigerators for no more than 120 days, have a clean shell, on the shell of table eggs, spots, dots and stripes are not more than 1/8 of its surface one-piece, sturdy, sedentary air chamber; fresh, no more than 7 mm high, and for eggs stored in refrigerators, no more than 9 mm; the yolk is strong, inconspicuous, can move slightly, a slight deviation from the central position is allowed; in eggs stored in refrigerators, the yolk, which moves the protein, is not dense enough, translucent; weight not less than 70 g for the highest, not less than 65 - for selected, not less than 55 g - for the 1st category, not less than 45 g - for the 2nd category. The height of the air chamber of the eggs is determined along the major axis with a transparent celluloid ruler with a semicircular cut. The ruler is attached over the opening of the ovoscope, and the egg is placed with a blunt end in the opening of the device from the side of the ruler, measuring the distance from the surface of the protein to the shell at the blunt end along the major axis - this will be the height of the air chamber.
Chicken eggs are very healthy. They contain valuable fats and proteins, calcium, potassium, iron, phosphorus and vitamins A, B6, O and E. Not for anyone, only fresh eggs are useful. How do you choose eggs and how to determine the quality?
How to buy quality eggs
- Shell eggs must be clean and whole.
- If you buy eggs with white shells, make sure that it is snow-white rather than yellowish or light gray.
- When buying from a store, be sure to pay attention to date the latest implementation date and category(marking "C", "D", "B", "O") eggs.
- In the summer, you should not buy eggs on the streets and open markets if temperature air over 30 ° C.
- Do not buy eggs if nearby with them lies meat or fish - eggs should be located separately from these products!
Egg marking
"WITH"- this is the category of "table eggs", which 8-25 days.
If the shell is marked "D"- this is the category "dietary eggs" with a lifespan no more than 7 days.
If the shell is marked "V"
- this is the category "premium", the mass of one egg is over 75 g.
If the shell is marked "O"- this means the category "selected egg", the mass of which is 65-75 g.
How to check eggs for freshness
The first way determine if the egg is fresh. Shake the egg lightly. If it is fresh, its contents will be almost motionless; if not, it will begin to overflow inside. An egg that is not very fresh gurgles when you shake it.
Second way determine if the egg is fresh. Dip the egg into a glass of water.
Fresh egg sinks to the bottom of the glass - horizontally.
Not a fresh egg
- will float up with a narrow end down due to the air at the blunt end of the egg. The older the egg, the larger the air space between the shell and albuminous films at the blunt end of the egg.
How to store eggs in the refrigerator
- Eggs should be laid pointed end down to keep the yolks centered. This is how eggs are packed in stores.
- You need to store eggs only in the refrigerator... Even one day at room temperature reduces the freshness of the egg.
- Eggs absorb strong odors (there are thousands of tiny pores in the eggshell), so it is best to keep them in the refrigerator away from strong-smelling foods and in store packaging.
- For eggs, as a rule, there is a place on the door. If this the place on the door is closed from above with a lid then it can be used.
How many calories are in an egg
Calorie content of a chicken egg - 155 kcal per 100 grams.
For example, if the average weight of one egg is 60 grams, then you can determine how many calories by the formula 155 * 60/100 = 93 kcal in one egg.
2.2 Morphological and chemical composition of the egg
Morphological composition. A bird's egg has a complex structure and is an egg (unfertilized, food egg) or an embryo at a certain stage of development with a supply of all necessary biological substances for the subsequent individual development of the organism (fertilized egg).
The size, weight, morphological characteristics, chemical composition and physical properties of the egg depend on the genetic characteristics of the bird (species, breed, line, cross), age, conditions of keeping and feeding.
Rice. 1. The structure of a chicken egg: 1 - supershell; 2 - shell; 3 - pores; 4 -shell shell; 5 - protein shell; 6 - outer layer of liquid protein; 7- outer layer of dense protein; 8 - hailstones; 9 - air chamber; 10 - inner layer of liquid protein; 11- inner layer of dense protein; 12 - vitelline membrane; 13 - light layer of the yolk; 14 - dark layer of the yolk; 15 - latebra; 16- germ disc
At the same time, the eggs of birds of different types and directions of productivity have much in common, which can be established, for example, when studying the structure of a hen's egg (Fig. 1).
The egg consists of white, yolk and shell. Their approximate ratio in poultry eggs is as follows: 6 parts of protein, 3 parts of yolk, 1 part of shells. The optimal ratio of protein and yolk in eggs is 2: 1.
The egg shell consists of two layers: the inner, or papillary, which is one third of the thickness of the shell, and the outer, or spongy. The minerals of the papillary layer have a crystalline structure, and that of the spongy layer is amorphous. The shell is penetrated by numerous pores, the average diameter of which is 0.015-0.060 mm. The number of pores in the shell of a chicken egg is 7 thousand or more. Moreover, there are 1.5 times more pores in the blunt end of the egg than in the sharp end. The inner surface of the shell is lined with an under-shell shell, which consists of two layers and is tightly connected to the inner surface of the shell. Also, both layers of the shell are tightly connected to each other and are separated only at the blunt end of the egg, forming an air chamber (pug). The volume of the air chamber in a fresh chicken egg does not exceed 0.3 cm 3. The air chamber plays an important role in the evaporation of moisture from the egg and in the gas exchange of the embryo, especially during the transition to pulmonary respiration. The shell membrane is presented in the form of a lattice filled with keratin, having more than 20 million pores per 1 cm 2 with a diameter of about 1 μm. Liquids and gases pass diffusely through the shell.
The supershell (cuticle) is very thin (0.05-0.01 mm) and transparent, it consists of mucin, which envelops the egg when it leaves the genital organs of the bird. The cuticle acts as a kind of bacterial filter for the egg. It protects the components of the egg from dust penetration, regulates the evaporation of water. During storage, the cuticle is destroyed, and the surface of the egg becomes shiny as it ages. Removing the cuticle from the egg accelerates aging and deterioration. The shell protects the contents of the egg from damage and serves as a source of minerals that are consumed in the formation of the skeleton. Through the pores of the shell, moisture evaporates and gas exchange during incubation)
Protein is 52-57 % the total mass of the egg. Its density is 1.039-1.042 g / cm 3. When pouring a fresh egg, the layering of the protein is clearly visible.
The white of an egg consists of four layers: outer liquid, inner liquid, outer dense and hail. In the outer and inner liquid protein, there are almost no mucin fibers, while in the middle dense they form its basis in the form of an intertwining mesh network filled with liquid protein. The gravel layer consists of a dense collagen protein lying directly on the surface of the vitelline membrane and ending in twisted strands - grains. The content of dense protein is considered to be one of the main indicators of the quality of eggs, since its amount decreases with storage.
Table 1 - The content of the main nutrients in the egg,%
Table 2. Amino acid composition of eggs
| Amino acids | Amino acid content per 100 g parts (without shell) | ||
| Whole egg (no shell) | protein | yolk | |
| Essential amino acids: | 5243 | 4701 | 6558 |
| Valine | 772 | 735 | 937 |
| isoleucine | 597 | 628 | 907 |
| leucine | 1081 | 917 | 1381 |
| lysine | 903 | 683 | 1156 |
| methionine | 424 | 415 | 376 |
| threonine | 610 | 483 | 830 |
| tryptophan | 204 | 169 | 236 |
| phenylalanine | 652 | 673 | 696 |
| Replaceable amino acids: | 7348 | 6302 | 9331 |
| alanine | 710 | 694 | 854 |
| arginine | 787 | 621 | 1156 |
| aspartic acid | 1229 | 1008 | 1339 |
| histidine | 340 | 250 | 383 |
| glycine | 416 | 385 | 514 |
| glutamic acid | 1773 | 1510 | 2051 |
| proline | 396 | 400 | 695 |
| serine | 928 | 760 | 1365 |
| tyrosine | 476 | 397 | 699 |
| cystine | 293 | 277 | 275 |
| Total amino acids | 12591 | 11003 | 15889 |
Table 3 - Vitamin composition of eggs
Table 4 - Mineral composition of eggs
| The elements | Content in 100 g | ||
| Whole egg (no shell) | protein | yolk | |
| Macronutrients, g: | |||
| calcium | 155 | 10 | 136 |
| phosphorus | 215 | 27 | 542 |
| sodium | 134 | 189 | 51 |
| potassium | 140 | 152 | 129 |
| magnesium | 12 | 9 | 15 |
| sulfur | 176 | 187 | 170 |
| chlorine | 156 | 172 | 147 |
| Trace elements, mcg: | |||
| iron | 2500 | 150 | 6700 |
| iodine | 20 | 7 | 23 |
| cobalt | 10 | 0,5 | 23 |
| manganese | 29 | 3 | 37 |
| Copper | 83 | 52 | 139 |
| molybdenum | 6 | 4 | 11,8 |
| fluorine | 55 | - | - |
| chromium | 4 | 3 | 8 |
| zinc | 996 | 231 | 3105 |
The egg white contains a sufficient supply of water for the developing embryo, as well as essential amino acids, vitamins and trace elements. Many of the physical indicators of protein depend on its water content (average 87%).
The yolk is a ball of irregular shape and is held in the center of the egg by spiral-like formations of dense protein (chalases and grains). The mass of the yolk is 30-36% of the mass of the whole egg, the density is 1.028-1.035 g / cm 3. The average diameter, for example, of a chicken egg yolk is 34 mm. It is covered with a protein shell, five layers of which differ in composition.
On the surface of the yolk there is an embryonic disc, which is a small protein spot with a diameter of about 3-5 mm. The yolk consists of alternating dark yellow and light yellow layers, which are enclosed in a common thin and transparent vitelline membrane with a thickness of about 0.024 mm. It serves as a natural membrane separating the white and yolk, and has a numerous gas-permeable structure. The lighter latebra is located in the center of the yolk.
A suspension of raw yolk contains fat globules of various diameters - from 0.025 to 0.150 mm. The color of the yolk is due to carotenoid pigments and depends on the feeding of the hens.
During embryogenesis, the yolk serves as a source of water and nutrients, and performs thermoregulatory functions.
The chemical composition of the egg. In terms of chemical composition, the eggs of agricultural poultry of different species are somewhat different. So, in the eggs of ducks and geese (that is, waterfowl), compared with other species (chickens, turkeys, guinea fowl and quail), there is less water by 2.4-4.5 % and more fats (by 1.3-3.3%), which has developed evolutionarily.
It is known that the development of embryos of wild ducks and geese occurs in colder nests (usually near water bodies), therefore, an increased content of fat in an egg with a simultaneous decrease in water in it contributes to normal embryogenesis.
In general, the eggs of any type of poultry consist of 70-75% water, which contains dissolved minerals, proteins, carbohydrates, vitamins and fats in the form of an emulsion. Water is one of the most important factors that determine the possibility of embryonic development and the high physiological properties of the egg as a food product. The dry matter content in relation to the whole egg is greatest in the yolk - 45-48%, then in the shell with shells - 32-35 and in the protein - about 20%.
Sometimes it can happen that a product may be stuck in the refrigerator or you bought something in a store, but do not trust the expiration date.
It's good if you can see from the outside that the product is fresh or not, but what to do with the eggs?
A simple check will help you figure out if the eggs can be used for an omelet, scrambled eggs or other dish, or if they should be thrown into the trash can.
♦ Check the expiration date
On the packaging of eggs there is always information about the expiration date, which should be paid close attention to. The supplier guarantees that the product will remain fresh if stored properly.
Eggs can generally be eaten for some time after the expiration date, but before doing so, it is highly recommended that you test them for freshness using the methods described below.
In the store, when buying, you can see the packaging date and expiration date, but buying homemade eggs on the market cannot do this. It remains to rely on the word of honor of the grandmother from whom we buy.
♦ Shake the egg
One of the proven and simple ways to determine eggs for freshness is the folk method - this is to gently shake them near the ear, while the fresh egg should not create any noise and there should be no feeling of movement inside the shell. But the contents of a not fresh egg will noticeably overflow inside the shell.
If, when shaking, you do not hear extraneous sounds, then you can safely eat the egg - it is fresh. If, at the same time, splashes or squelching are heard, it means that air has entered the egg and expanded the natural air bubble. It is no longer recommended to eat such an egg.
♦ Submerge your eggs in water
For a more accurate determination of freshness, it is necessary to place one egg in a deep container with cold water. If it is left lying on the bottom in a horizontal position, then it is very fresh, since a fresh egg fills the entire shell and has a small air pocket in its blunt part and is relatively heavier than those that have been stored for a certain number of days.
Eggs, slightly raised at an obtuse angle upward, are not the first freshness, but they can still be used in cooking hot dishes.
Water gradually evaporates through the pores in the shell over time, and thus the air pocket increases. After a while, within two to three weeks, the egg will stand in a submerged glass of water with a blunt end up, and then it will float to the surface, which is a clear sign of expired eggs.
The eggs float to the surface because over time the moisture inside evaporates through the shell and the resulting "free" space is replaced by air. The more air inside the egg, the higher it floats. And, of course, the older it is.
- The ones that float to the surface (spoiled) can be safely thrown away if you do not want to get poisoned or salmonellosis. The incubation period of the disease is up to 72 hours.
- Those that stand vertically at the bottom or dangle inside the water are still edible, but they can no longer be stored, you must immediately use them.
- Eggs drowned and lying on the bottom of the dish are fresh. They can be stored in the refrigerator at +4 degrees.
Some housewives add salt to the water, holding the opinion that such a solution will allow you to get a more accurate result, but there is no difference :)
♦ Bring the egg to a bright light
Bring the egg to a light source (it doesn't have to be a lamp, there may be enough sunlight from the window) and look at it carefully: the fresh one will "shine through", and the old one will notice darkening (the multiplication of microorganisms leads to the formation of dark spots).
Long overdue is distinguished by the absence of any gaps at all. The use of such products is permissible after a long heat treatment. But it's better not to risk it and throw these eggs away.
For a more accurate test, hold the egg close to the light coming from a lamp of 100 watts or more and examine it. If you notice an air gap between the shell and the film, then the product is not quite fresh.
The permissible size of the pugi (this is the name of this formation) is 9 mm and 4 mm (for chicken and quail eggs, respectively). If the layer is more than these indicators, they should not be used.
By the way, whoever has an ultraviolet lamp in the house, just devote it to eggs. Those of them that at the same time acquire a bright red hue are fresh, the rest the lighter, the older, and lavender or gray - it is better to throw it away.
♦ Check the white and yolk
In the process of preparing a dish, first break the product into a plate and make sure that there are no impurities and unwanted odors.
Important! If the smell of hydrogen sulphide emanates from the product, this indicates the process of protein decay, that is, the egg is already rotten.
Break one of the eggs into a flat dish and note the condition of the yolk and white. If the yolk is bulging, and the white is viscous and tightly assembled around the yolk, the egg is very fresh. Due to the viscous and dense layer of protein, the egg is better held in place.
Over time, the dense layer becomes relatively liquid and the yolk noticeably shifts from the center. And after two to three weeks, the egg white takes on a watery consistency.
Obviously, over time, chemical changes occur inside the eggs and these changes in consistency have a negative impact on their further use.
1. Egg number one is freshly laid, such an egg has a dense yolk, spherical and convex shape. It is surrounded by a dense layer of protein, around which there is a more liquid layer.
2. The second egg is a week old, the yolk is still firm and keeps its shape, but the protein has acquired a more watery consistency, so it began to spread. However, this egg is quite usable.
3. And the third egg clearly has signs of not the first freshness, the age of the egg is 2-3 weeks - the yolk is flat, the white is watery. Best used for baking.
While breaking a raw egg, you may have noticed small white strings on the sides of the yolk, but few people attached importance to this feature. It turns out that these are special protein flagella that are woven into small cords - chalases.
If the egg has been fertilized, a red dot forms on the yolk - an embryonic disc. Chalases are needed to fix the position of the yolk inside the egg. Thus, no matter how you turn the yolk, its embryonic disk will be located at the top, where it is warmest.
The presence of such flagella in a broken chicken egg indicates the freshness of the product, since chalases tend to dissolve over time. If you find such a cord on at least one side of the yolk, then you have a recently laid egg in front of you.
The color of the yolk does not indicate the freshness of the egg, but depends on the chicken's diet. The yolks of a rich yellow-orange color are found in village chickens, which feed on grain, grass and worms, as well as in birds in poultry farms, which are fed with specially developed compound feeds with additives for color.
It is important to know that the color of the egg shell depends solely on the breed of chickens and on the color of their plumage, but their nutritional value does not depend on the color of the shell - white and brown are equally useful. The only thing is that the shells of brown eggs are much stronger.
♦ How to store eggs
Always store eggs in a cool place, the temperature should not exceed 10 ° C.
Better to give preference and store them in a designated place in the refrigerator, away from smelling foods.
By the way, eggs that have passed all the checks and are recognized as good :) are best stored not on the refrigerator door, but on its upper shelf, in a plastic container.
The following are stored in the refrigerator from 2 to 4 days:
- fresh proteins;
- fresh yolks - provided that the shell is intact and completely covered with water;
- all ready-made egg dishes.
For the same amount of time, boiled unpeeled eggs are stored outside the walls of the refrigerator. In cold conditions, hard-boiled unrefined product is stored 2 times longer - 1 week.
Simple raw chicken eggs have a fairly long shelf life in the refrigerator. It can be up to 3-4 weeks. But with a damaged shell - no more than 2 days.
Frozen melange (egg mass) is stored for 4 months.
♦ Helpful hints:
When eating eggs, special attention must be paid to hygiene. This advice is especially relevant if there are remnants of blood, feathers or droppings on the surface of the shell.
Always wash your eggs before using them to help protect yourself and your loved ones from all sorts of infections. Moreover, they should be washed immediately before use (use), so if you do this right away and put the eggs in the refrigerator, you can only harm them (or rather yourself) with this: during washing, the protective layer of the shell is slightly erased, opening the pores into which bacteria easily penetrate ...
- Buy only fresh eggs and use them before the expiration date.
- Pay attention to the "glossiness" of the shell: it has a rough and dull surface in fresh produce. Stuck eggs acquire a yellow tint. The damaged ones will have a noticeable shine.
- Eggs from one batch should have the same color, if this is not the case, we recommend choosing a different tray, because, perhaps, a dishonest seller, in order to increase his profit, deliberately put some "old" eggs in the "new" ones.
- The shell of the fresh product has a lime-like smell. If it is absent, it is likely that the eggs have been stored for quite some time. Their shells intensively absorb the odors of the surrounding food.
- As for the shell, it must be strong, without cracks or chips. Pathogenic bacteria can enter the egg through microscopic cracks, and no one wants to get sick with salmonellosis. Therefore, feel free to open the egg cassette in the store and inspect the eggs as closely as possible.
Important! Cracks or other damage to the surface is unacceptable. - Store eggs in the refrigerator - at temperatures below 6 ° C, Salmonella bacteria will not multiply. At room temperature, their number increases. Please note that subsequent cooling will not save the situation.
- Store eggs separately from other foods, in the coldest part of the refrigerator, and do this no longer than the established time frame, and then the question of how to determine the freshness of eggs will disappear by itself.
- When preparing meals using raw eggs, use only very fresh eggs.
- Boil the eggs for at least 5 minutes in boiling water.
- Do not beat the eggs directly into the frying pan or into the dough, do it right above the plate, so if a poor-quality product gets in, you can throw it away without damaging the rest of the ingredients and the need to wash the dishes.
- If the eggs have expired, then for some time they can still be eaten, but only if thoroughly cooked. Salmonella bacteria are killed at 70 ° C.
- If the egg shell is damaged, then it must be cooked immediately. It is no longer possible to store such a product.
- In order to make boiled eggs easier to clean, a little salt should be added to the water, and when ready they should be cooled in cold water for 5 minutes, in between changing the water to colder one. But in any case, you need to remember that if boiled eggs are difficult to separate from the shell, then this is a sign of their freshness.
According to GOST, chicken eggs are divided into categories depending on their weight. For example, eggs of category III are the smallest and weigh from 35 to 50 grams, and the largest eggs, of the highest category, weigh 75 grams or more.
♦ Egg marking
Each egg must have a stamp (marking) indicating its age.
1. If there is a letter "D" (dietary) - rejoice, these are the freshest, which are stored for no more than a week. In them, the white and yolk are very dense, immobile, and the air cavity does not exceed 4 mm. It is usually marked in red.
2. A dietary egg lay somewhere for a week, dried up, the protein in it began to shrink, and the yolk began to dangle. The air cavity is already 8-9 millimeters. The manufacturer put on it a marking in the form of the letter "C" (dining room) and sent it to the retail network. Such an egg must be bought and eaten within a month, otherwise it will no longer be edible.
In the refrigerator or in the cold, a table egg can be stored for up to 3 months. The markings on such a product are usually blue.
3. If the eggs contain the date of its application, they are classified as dietary, that is, they were laid no more than 7 days ago. The absence of this information indicates that the product belongs to the table type.
Advice: to quickly determine the freshness of eggs right in the store, take them in your hand and shake them. In the dietary one, nothing should be loose.
If there is a slight movement in it - a table egg, not the first freshness. And if everything is shaking inside, it is better not to buy such - health is more expensive.
♦ Egg categories
- The letter "B" (highest) denotes the egg of the highest size - more than 75 grams.
- The selected egg is marked with the letter "O" and weighs more than 65 grams.
- Next comes the most common category with the number 1 and an egg weighing more than 55 grams.
- The second category is assigned to an egg over 45 grams, and the third - to the smallest at 35 grams. and higher.
So, the first sign in the marking means the shelf life, read - the age of the egg; the second is the category, that is, its size. The beginning of the code can be the letter "D" or "C", which means, respectively, "dietary" or "table". An egg that will not be stored at negative temperatures and must be sold within 7 days is considered a dietary one. The day of his "birth" is not counted. That is, "dietary" is not a special variety, but just a very fresh egg. T
Now let's deal with the categories - the second part of the cipher. She talks about the mass of the egg. Let's start with the smallest - from 35 to 44.9 grams - this is the third category, the second - from 45 to 54.9 grams, large eggs weighing from 55 to 64.9 grams - the first category. The largest - weighing from 65 to 74.9 grams - fall into the category of "selected", denoted by the letter "O".
Based on the above, we conclude - the best eggs are marked D-1.
By the way, in books with recipes for eggs, 2 categories are traditionally indicated (with a weight of 40 grams or more). And the size of the egg depends on the age and size of the chicken - the older and larger the chicken, the larger the eggs.
Advice: If electronic scales are available in the store, the suitability of a product for use can be determined by weight. The mass of fresh chicken eggs ranges from 35 to 75 g, depending on the category, quail eggs - 12 g. Lower weight indicators indicate their spoilage. Eggs that are too light in weight are definitely spoiled.
If there are no scales in the public domain - just pick up a few or all :) of the available packages, the one that turns out to be the heaviest will be the freshest.
In stores, the egg can be sold in packages. Each package must have a label with the obligatory indication of the above markings and categories. Moreover, it must be glued so that when the package is opened, the label is torn: it is the guarantor of authenticity.
Well, friends, finally we thoroughly figured out how to buy fresh eggs and check their quality right in the store or at home. It is enough to go through all the stages once to remember all the subtleties and become an expert in this matter.
Well, if you forget something, take a look at the article again :). Therefore, add it to yourself and share useful knowledge with others.
Based on materials from blog.liebherr.com, domavar.ru, zdorovo3.ru
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