Eggs from all types of poultry are perishable and have a limited shelf life. Eggs of waterfowl (ducks, geese) intended for food purposes are recommended to be stored for no more than a week. Chicken in the refrigerator can be stored safely for 30 days, and quail - 60.
Although only chicken and quail eggs can be found on sale, in households where, in addition to chickens, ducks, turkeys, geese are also grown, their eggs are also used for food. Of course, they cannot compete in the number of laid eggs with chickens and quails, but during the laying season, it becomes necessary to know how and for how long it is possible to ensure reliable storage of eggs.
Features of storing waterfowl eggs
Ducks have the highest egg production of all types of waterfowl. However, like goose eggs, duck eggs contain a lot of fat and are considered heavy food, contraindicated for children and the elderly. Often they are used in the food industry only in the production of confectionery. These eggs also require special care because they are more likely to be infected with Salmonella than other types of eggs. And in bakery and confectionery products, which are baked at temperatures above 100 ° C, harmful bacteria can be completely deactivated.
Experts recommend storing raw duck and goose eggs in the refrigerator for no longer than a week. In this case, it is better to place them separately from the chicken. The high throughput of the shell and the purity, which does not differ in the eggs of waterfowl, do not make it possible to increase their shelf life. The optimum storage temperature (from + 2 to +12 degrees with a humidity of 85–90%) also affects the shelf life of eggs, the slightest shell defect significantly reduces it.
Expiry date for chicken and quail eggs
Chicken eggs are considered the main commodity unit on the market for these products, therefore the shelf life, storage conditions, categories and requirements of the standard are clearly regulated by GOST - R51074. Eggs stored in proper conditions for no more than a week are classified as dietary. Those not sold during this period are called canteens. For canteens, the shelf life is limited to 25 days, while the storage temperature should be 0–20 ° C with a relative humidity of 85–88%. On an industrial scale, in special refrigerating chambers at a temperature of -2–0, chicken eggs can be stored for three months. They will be referred to as chilled. In a home refrigerator, it is better not to keep chicken eggs for longer than 1, 5 months. If eggs are eaten raw, then you need to be sure that they are dietary. The shelf life of a boiled egg in shell is calculated in a week, and a salad with eggs is 2-3 days.
Quail eggs are considered the healthiest, safest in terms of salmonella and long shelf life. They can stay in a refrigerator for up to 60 days, and at room temperature - 30. This is due to the presence of a substance in quail eggs - lysozyme, which prevents the formation of harmful bacteria.
How to protect yourself if the recommended expiration date has been reached
And yet, any eggs are perishable, and even quail experts do not recommend keeping them in the refrigerator for more than a month. If they are not rotten, then the contents during this period have lost a significant proportion of moisture, which comes out through the pores of the shell. These eggs are lighter in weight and less useful.
To check if the eggs are edible, you can use a simple method - immersion in water. A full-fledged egg will lie on the bottom, if it is stored for a long time, it will hang slightly or even float up. If the egg is floating, then it is better to discard it. You need to make it a rule to break the egg first into some container, and only then send it to a common bowl for kneading dough or making an omelet. When the storage time is running out, you can extend it by at least a week by hard boiling the eggs.
Of course, eggs can be stored for up to 5 months if they are kept in a preservative composition, for the preparation of which sea or table salt and lime water are used. You just need to be prepared for the fact that the eggs will acquire a specific taste and will not be able to form foam when beating.
