Eggs are used in many dishes. However, if they are of poor quality, then they may well become a source of a dangerous disease. Checking eggs for quality is pretty straightforward. There are several known methods.
Submerge a raw egg in a glass of cool water. Observe: if the egg sank to the bottom and easily on its side, then it is quite fresh. If either end of the egg is slightly raised upward, the product is normal, it can still be used in recipes for hot dishes.
As soon as an egg floats in water, this is a clear indicator of its spoilage! You can't eat it. The eggs float in the water due to the air generated under the shell.
Other secrets to checking freshness
- The quality of the eggs can be determined by shaking. It makes "popping" sounds - it belongs in the trash can.
- Fresh eggs transmit light well, and their yolk is always centered. In an old egg, the yolk will "wander".
- Never buy eggs with cracks. Harmful bacteria can enter through the chips.
Secrets of keeping fresh eggs
Regular table eggs should be consumed no later than twenty-five days after being stored at room temperature. Such eggs will last longer in the refrigerator - up to ninety days.
Diet eggs have stricter norms - they must be consumed within seven days from the date of production.
Store eggs separately from other foods.
If the shell is cracked, the product must be cooked immediately. You cannot store a raw egg without a shell.
