How to check the freshness of eggs in the store and at home?

Chicken eggs are well-deservedly popular among residents of different countries due to their nutritional properties and a set of valuable components. But only if you know how to check the freshness of eggs, you can really count on getting the desired benefits without the risk of food poisoning.

Today, in the food of the inhabitants of cities, mostly eggs are shopping. Despite the fact that usually on their packaging is an acceptable acceptable shelf life, experts recommend that they arrange additional checks for products. Establish the quality of the product is not difficult, you just need to take on the trust money and trust your own care.

Check the chicken eggs for freshness on water and light?

If it is necessary to determine the degree of freshness of a product that is already at home, then it is easiest to do this with water. This is an affordable and reliable option that allows you to fairly accurately determine the life of an egg. The approach is determined by the structure of the food component. Under the shell is a two-layer shell, which freely passes light, moisture and air, but only in one-sided order. As a result, in one of the poles, a pug is formed - an air-filled part. The older the egg, the more unique is the education.

To carry out the experiment, simply fill the deep container with water( at least 10 cm) and lower the food into it. Fresh product will remain lying on the bottom of the bowl. Chicken eggs, which turned more than a week, come off the blunt end from the surface. If the sample emerges to the surface of the water, then it is hopelessly impure and it has already turned a minimum of a month.

Tip: Some landladies advise adding culinary or sea salt to the water, arguing that the result will be more accurate. In practice, no difference is visible, only the unnecessary damage to the product occurs.

In addition, there is another method for determining the freshness of the ingredient with the help of the pug. The experiment can be carried out not only at home, but also in the store itself. We select one sample and carefully examine it through a bright lamp with a power of at least 100 W.

One should try to consider the presence of a film at the blunt end of the object. In the dietary ingredient, the lumen should not be more than 4 mm, in the dining room, puffs up to 8 mm are allowed. Chicken eggs, in which this cavity is larger, are considered stale.

If you know what signs to pay attention during the transmission of eggs, the product will be able to learn a lot of interesting things:

1. The yolk must be strictly in the center, only a slight displacement is allowed. If the component is nailed to the shell or its edges are so blurred that it is difficult to determine anything, the product is spoiled.
2. A formed embryo in any form is inadmissible.
3. Point blood inclusions are permissible. If the clot forms a ring, the ingredient should be discarded. Even heat treatment will not improve its quality.
4. The presence of dark spots is a sign of the entry of microbes into the main chamber. Such chicken eggs most often cause food poisoning.
5. Sometimes the protein even appears in the light pink tint, and yolk at the same time it seems red-orange. These are the consequences of getting blood into the cell. There will be no harm from such a product, but at least a minimum.

In addition, there are no less informative and reliable methods for determining the quality of eggs. True, their use is useful only when working with the component often, because in most cases the product will need to be compared with its optimal state.

Other product quality control options

These techniques should become a habit and it does not matter whether the eggs are evaluated in the store or their quality is specified before starting cooking at home:

1. We consider the surface of the shell. The fresh component is slightly rough and matte. Mature and old products lose these characteristics, standing out with a smooth shell with a shine and a bluish tint.
2. Next, just squeeze the ingredient to feel an easy vibration of the contents and shake it. Fresh product does not roll inside the shell and is practically not felt. If something is poured inside the egg and blurts, then it is better not to use it.
3. Even a product that has passed through all the testing stages may prove to be substandard. This will become clear after it is removed from the shell. First, fresh eggs have no smell. If you feel any notes, you should think about the safety of their use. Secondly, the protein of a fresh egg is more like a jelly than a liquid and does not spread throughout the plate. The yolk must be elastic, strong, towering above the surface of the protein.

It happens that even those components that meet all these requirements, after heat treatment, acquire a specific harsh smell of hydrogen sulphide. This is the result of incorrect evaluation or inconspicuous reproduction of microbes. The ingredient is not to be consumed, it will have to be discarded.

How to quickly check the freshness of quail eggs?

The rapid growth of popularity of quail eggs is due to their dietary properties and pleasant taste. Despite the fact that this product is rather expensive and the sellers pay more attention to it, it's better to be careful and make a mandatory assessment of quality.

In the store you can do the following:

1. Find the control balance of increased sensitivity and weigh a pair of quail eggs from the experimental box. The weight of one ingredient should be about 12 g. The older the product, the easier it becomes.
2. If there are no suitable scales, you can compare several boxes and take the heaviest.
3. After that, we necessarily inspect each copy. It is better to refuse from quail eggs with cracks or damage on the shell. Even a microscopic gap will be enough to penetrate the bacteria and spoil the contents.

Already at home, it is absolutely necessary to conduct a test with water. Quail eggs are subject to the same rules as chicken. After that, we break the products and assess the state of the contents of the shell. The yolk is not necessarily inside the protein, it may be near it. The main thing is to keep the components in shape and not spread.

Chicken and quail eggs, even in their dietary stage, are considered allergens. Over time, sensitizing properties only increase, so children and the elderly can only eat the most fresh products. But even adults should not take risks, trying to improve the quality of the dubious component by using heat treatment.