How to choose good eggs?

Eggshell:

Observe the appearance, color and cleanliness of eggs with eyes. Good quality fresh eggs, the shell is clean, complete and dull, with a layer of frost on the shell and bright color. Second-quality fresh eggs with cracks and pits in the shell; The eggshell is damaged, the egg white overflows or there are mild mildew spots outside the shell. For poor fresh eggs, the shell color is dark, the shell surface is broken and the crack is large, and most of the egg white flows out. Inferior fresh eggs, shell cream falling off; The shell color is bright, dark gray or dark black, with oil sample leaching; There are more or larger mildew spots.

When choosing eggs, many people think that eggs with brown eggshells are more advanced than eggs with white eggshells. In fact, the color of eggshells is not directly related to the quality and nutrition of eggs, but to the variety and heredity of chickens, just like yellow-skinned children and white-skinned children. The quality of eggs depends on the feed supply and the health of chickens. The reason why the price of brown shell eggs is higher is that the laying rate of chickens producing brown shell eggs is lower and the cost is higher.

Touch:

That is to say, feel whether the surface of the egg is rough by hand, weigh the egg, turn the egg over with the palm of your hand and so on. Good fresh eggs have rough shells and moderate weight. Second-class fresh eggs, with cracked, pitted or damaged eggshells, feel smooth; To make matters worse, the fresh eggshell broke and protein flowed out. Light weight; An egg is always upside down when it is held in the palm of your hand. Inferior fresh eggs feel smooth by hand, and are too light or too heavy when weighing.

Nose odor:

That is, gently suck the hot air into the eggshell with your mouth and smell it with your nose. Good fresh eggs have a faint smell of quicklime. Sub-quality fresh eggs have a slight smell of quicklime or mild mildew. Inferior fresh eggs have bad smells such as musty, sour and smelly;

Listening:

Hold the eggs in your hand, gently shake them to collide with each other, and listen carefully; Or shake it in your hand and listen to its sound. Fresh meatballs and eggs collide with each other and make a crisp sound, and the eggs are silently shaken. When inferior fresh eggs collide with eggs, they make a dumb sound (crack eggs), and when they are shaken by hand, the contents have a sense of flow. Inferior fresh eggs collide with each other to make a creaking sound (hatching eggs) and an empty sound (splashing eggs). When the egg shakes in your hand, so does the contents.

The fresher the egg, the thicker the egg liquid. Pick up the egg and shake it gently. If there is obvious vibration, the eggs are not fresh.

The air chamber of fresh eggs is relatively small, and the longer the eggs are placed, the larger the air chamber will naturally become. Under the illumination of light, the size of the air chamber at the blunt end of the egg can be observed. Similarly, when the eggs are bought home,

The freshness of eggs can be judged by soaking in water. Fresher eggs will sink directly to the bottom of the basin after being put into water; Stale eggs will slowly float in the water.

The bigger the egg, the better.

You don't have to deliberately choose extra-large or extra-small eggs, just choose medium-sized eggs with just the right size. The size of an egg has nothing to do with nutrition. Usually, old hens are more likely to lay big eggs. The bigger the egg, the more fragile the shell, the bigger the gap, the easier for bacteria to invade, and the quality of the egg will decline. The eggs laid by the little hen are relatively small at first, but at this time the hen is not strong enough and the quality of the eggs is low. If you encounter eggs of the same size, you can choose eggs with heavy weight, heavy handle and thick shell, which are relatively fresh.

Observe the egg liquid:

After the egg liquid is poured out, fresh eggs have three characteristics: yolk, egg white, layered, semi-white and translucent egg belt; The yolk is strong and straight, the area will not be too big, and the toothpick will not fall off; Protein has two layers of coarse protein and fine protein, and its consistency is high. For stale eggs, the yolk is flat, with a large area, and the protein consistency is low, which tends to be watery.

Storage of eggs

When putting eggs, the big head should be facing up, so that the yolk will float and stick under the air chamber to prevent microorganisms from invading the yolk;

Do not rinse the eggs with water before storage to avoid damaging the protective film on the surface of the eggs;

Generally, it can be stored at about 20℃ for about a week. If you put it in the refrigerator, it will keep fresh for half a month at most.