A chicken egg contains a lot of valuable proteins, as well as vitamins A, B, B6, D, E.
The color of an egg does not in any way affect its taste and nutritional value, but is due only to the breed of chickens. Asian breeds of layers with dark plumage produce eggs in a dark shell, and white European ones, respectively, in white.
According to the shelf life, eggs differ into dietary (marked with a red "D") and canteens (marked with a blue "C"). The canteen is stored longer - up to 25 days, while the dietary egg remains fresh for only 7 days from the moment of laying. A fresh egg should be matte and slightly rough to the touch.
In older eggs, the shell has a slight sheen. If you shake a fresh chicken egg a little, then you should not feel the tapping of the yolk on the shell inside. You can determine the degree of freshness of eggs using a glass of water:
- put the egg just laid in a glass of water, and it will lie on its side on the bottom;
- an egg at the age of about 7 days will emerge with a blunt end up;
- an egg two weeks old will stand in a glass of water with a blunt end up perpendicular to the bottom;
- if an egg floats to the surface, then its age is 5-6 weeks and it cannot be eaten.
