Chicken eggs are not suitable for long-term storage. There are pores in the shell through which water evaporates, as a result, a space filled with air appears inside the egg, the so-called scare. The larger the scare, the older the egg. With air, through the pores in the shell, microbes penetrate into the egg, spoiling the product.
It is necessary
8% solution of water and salt
Instructions
Step 1
Shake the egg. In a stale egg, a so-called "chatterbox" is formed inside, which can be heard by the characteristic gurgle in the nutria of the egg when shaken.
Step 2
Examine the surface of the egg. The shell of a newly laid egg has a matte surface. The shell of old, stale eggs from long-term storage becomes glossy, shiny, with a shade of blue.
Step 3
Touch the sharp and blunt ends of the egg alternately with your tongue. With a fresh egg, the blunt end is warmer than the sharp end. And in a stale one, the temperature of both ends is the same.
Step 4
Dip the egg in an 8% solution of water and salt. If the egg lies on the bottom, then its age is from 1 to 6 days. If it is at an angle of 45 degrees, with a sharp end touching the bottom, then its age is from 7 to 10 days. If the egg is almost vertical at the bottom, then it is already 11 - 12 days old. If the egg floats in solution, then the egg is 13 to 17 days old. If the blunt end protrudes from the water, then the egg is more than 17 days old.
Step 5
Break the egg into a skillet. In a fresh egg, the white usually does not spread and forms a tall ring around the yolk. But this method does not give a complete guarantee that the egg is not fresh. Since the spreading of protein can be caused by a special diet of chickens.
