What is the difference between store-bought and homemade eggs? How to check their freshness when purchasing and at home in various ways. The degree of their freshness, as well as rules for selection and storage.

The content of the article:

The freshness of eggs is the most important factor to pay attention to when purchasing them. This is a very popular product, because they are easy to prepare, very nutritious, and contain many components valuable for the body. But all this applies only to fresh ones; rotten ones are not suitable for food and can be harmful to health. Checking eggs for freshness is quite simple and directly at the time of purchase and at home.

What are the differences between store-bought and homemade eggs?

Stores usually sell eggs obtained from poultry farms. Eggs from poultry kept by a private owner are called domestic eggs. Both the first and second are natural products, and both can be dietary and table.

The difference is this:

• Taste qualities. Due to differences in diet and the characteristics of keeping poultry and factory-farmed poultry, the taste of the eggs they produce differs. Domestic chickens spend every day in the fresh air under the rays of the sun, communicate closely with the rooster, and eat natural food: grain, worms, grass. Factory-bred birds constantly live in special cells without access to individuals of the opposite sex, and receive special balanced food and vitamins. Therefore, domestic eggs are usually fertilized, and their taste is richer.
• Nutritional value. Both eggs contain many enzymes, proteins, amino acids and vitamins that are beneficial to the human body.
• Harmlessness. The health and hygiene of the birds at the factory are strictly monitored and vaccinated against diseases. The health and hygiene of poultry is entirely the responsibility of its owner. So those who want to buy homemade eggs should take care of finding a conscientious seller who can be trusted. On the other hand, it is unknown exactly what additives and antibiotics were fed to factory-farmed chickens and how this will affect the consumer who ate their products. It is expensive for a private owner to buy “chemicals”, so homemade eggs are safer in this regard, especially for allergy sufferers.
• Shell color. White or brown eggs can be found in both domestic and factory-farmed birds. But since products are usually sorted in large-scale production, factory eggs can be distinguished by the uniformity of shell color. Domestic eggs on one tray can contain all shades from cream to coffee brown.
• Size. Private owners keep birds of different ages on their farms. And since the young ones lay small eggs, and the old ones - large ones, there is usually a difference in the owner’s tray. But factory products are calibrated by special machines according to size.
• Yolk color. It is believed that the yolks of home-made products are bright yellow, bright orange, and the color of the yolks of eggs from hatchery poultry is less saturated. But recently, the factory product can also boast of this yolk color - due to special additives in poultry feed.
• Smell. Just as the medicinal smell of a hospital differs from the cozy aroma of baked goods at home, the smell of factory eggs differs from the smell of homemade eggs. In the former there is sterility and emptiness, in the latter one feels depth and richness.
• Price. It is customary to pay more for exclusivity and quality. Therefore, store-bought ones are cheaper than homemade ones. Moreover, due to the fact that egg laying in poultry occurs mainly in the warm season, domestic eggs become significantly more expensive in the cold season.

This is interesting! Why do stores only sell chicken and quail eggs? Because these are the birds that fly most often, 10 times more often than, for example, geese and ducks. But the latter, by the way, are 5 times more likely to suffer from salmonellosis. The safest in this regard are quail. They, the smallest ones, and even the ostrich ones, the largest you can buy, are the most nutritious, they contain 5 times more phosphorus, potassium and iron than chicken ones. An omelet made from a kilogram ostrich egg can feed the whole family!

Egg freshness levels

According to the degree of freshness, dietary and table eggs are distinguished. Here are their differences:

1. Diet eggs. This is the freshest product. The bird demolished it no more than one week ago. In stores, such eggs are marked with the letter “D” in red, but it is difficult to find them on sale. Typically, such products are obtained from domestic chickens or purchased at the market or on a small farm. They are the most delicious. Moreover, the best ones are those that were picked 3-4 days ago and ripened in a dark place at room temperature. All enzymes in such eggs are in excellent condition and are easily absorbed by the body. The white and yolk are elastic, thick, do not spread over the pan, but lie compactly on it. Diet eggs have only one drawback: when boiled, they are disgusting to clean, the white sticks to the shell and falls off in pieces.
2. Table eggs. Dietary ones become table ones as soon as 8 days have passed since the bird laid them. These are the ones that are mostly sold in stores. They are marked with a blue “C”. The shelf life of table eggs is 25 days. They are great boiled for making salads, as they are easy to clean. They spread well in a frying pan, and the older they are, the larger the diameter.

How to check eggs for freshness when purchasing

In an ideal store, in response to your request to check the freshness of the eggs on sale, they will bring an ovoscope. Using this device, you can see the size of the air chamber inside the product and understand whether it is of high quality. But you can do without an ovoscope. Use the following methods to check whether an egg is rotten or not.

Visual inspection

Even just by appearance, an attentive buyer can determine the freshness of eggs.

A suitable product can be distinguished from an unsuitable one:

• By the shell. If it is rough, matte and hard, the egg is fresh. A soft shell with dark spots (traces of microbial growth) means that it is rotten. A smooth, glossy shell with a blue tint indicates that it is old and may be spoiled. True, it happens that sellers wash and even rub the surface of eggs to give them a marketable appearance. But it’s better not to take risks; such “damaged” products will be stored worse. By the way, make sure that the shells of all the eggs in the tray are uniform. But if matte ones alternate with glossy ones, this indicates that the seller added an older product to the fresh ones and cannot be called conscientious.
• By smell. It is unlikely that eggs that emit a stench will be put up for sale, but, nevertheless, this sign cannot be ignored. The fresh product does not smell rotten. Its shell gives off the smell of lime. The older the egg, the more it absorbs environmental odors and loses its chalky aroma.
• To the light. You can check the egg using a bright lamp (at least 100 W) or a powerful flashlight. This method is also called candling (from English “candle”), because in the old days they used to illuminate the product. Eggs have a so-called puga, an air chamber, at the blunt end. The larger this chamber, the older the product. For dietary eggs, such a puga should be up to 4 mm in size, and for table eggs - no more than 9 mm. The yolk of a fresh product is in the center or slightly displaced, if it is at the edge of the shell or blurred so much that the location is difficult to determine - this is a spoiled product. The presence of an embryo or a clot formed into a ring is unacceptable. Dark spots indicate multiplied microbes; these are the eggs that can cause poisoning. The white has a pink tint and the yolk has a red-orange tint when it enters the blood chamber; this is not a harmful product, but its benefits are minimal.

Remember! Do not break all the eggs into one dish or into a common bowl with any other ingredients of the dish unless you are sure of their freshness, so as not to spoil good products with rotten ones. It’s better to double-check one at a time in a separate cup first.

Shaking

Eggs that are unfit for consumption can be determined by simply picking them up, shaking them, or twirling them. Namely like this:

1. Weighing. If you have a scale nearby, weigh the egg. Instances heavier than 75 g belong to the highest category. The shell may be marked with the letter "B". Selected eggs (marked "O") weigh from 65 to 75 g. Eggs of the first category weigh from 55 to 65 g, the second - from 45 to 55 g, and the third - from 35 to 45 g (marked with the numbers "1", "2 " and "3" respectively). By weighing the product, you can understand whether the weight corresponds to the label. If, for example, a selected egg weighs less than it should, this indicates that this is a defect: it has become lighter because it has shrunk and the water has evaporated from it. Having found out the weight of the egg, you can also decide what is better to buy - a large one from an old chicken, which contains more water, but less nutrients, or a small one from a young chicken - these are the most nutritious. It is believed that category 1 eggs have the best and most balanced composition.
2. Shaking. This is how you can easily define a “chatterbox.” If you feel its contents dangling inside the egg, this means that you have a rotten product in your hands. This happens when the egg has dried out during storage and the inner shell has separated from the shell.
3. Spinning. To recognize the freshness of eggs in this way, you need to be able to roll a rotten egg over a flat surface at least once. This way you can compare: the rotten one will make more turns, that is, it will turn longer than the fresh one.

Please note! Sometimes in stores you can find eggs with different markings. If the label says “Premium”, it means that the chickens were kept strictly controlled and were almost perfect. If they grew up as pets, walking freely and eating natural food, their eggs are labeled “Organic” or “Bio Eggs”. “Fortified” means that the product contains more nutrients, such as selenium or iodine. It is impossible to verify the accuracy of this information. Therefore, it is better not to delude yourself; there is a high probability that this is all a marketing trick.

How to check eggs for freshness at home

More informative methods for checking the freshness of a product are available at home, and all manipulations take a little time. So, let's look at how to test eggs at home.

Simple ways

To prevent poisoning and not spoil the taste of the food, it is recommended to check the eggs before using them, even if you are absolutely sure that you bought a fresh product.

It can be done:

• Breaking an egg. Before adding a raw egg to any other foods, break it into a separate bowl and inspect it. Fresh ones will have fluffy whites that don’t spread too much to the sides, similar to jelly, with a thin, moist and more liquid surface layer. The yolk will rise above the white. If the layers of the protein do not differ and the yolk is flat, this means that the product is of low freshness. But you can eat such an egg. An unpleasant odor from an egg is a sign of microbial growth; you should not eat this even after heat treatment, you can get poisoned.
• Boiling an egg. A hard-boiled egg that peels quickly and smoothly with a dent on the side (the place where there was air between the shell and the membrane) signals that the product is table-ready and has been stored for some time. The freshest boiled egg is disgusting to clean, much more difficult than a stale one, the place of the air sac is not noticeable. Even “bathing” it in cold water after boiling water will not make it easy to clean.
• Using water. A very reliable way to accurately determine the freshness of a product. Before you check the eggs in the water, it is worth remembering that the older it is, the more water it contains, that is, more air, and the better it will float. Fill a container with water (at least 10 cm) and place the raw specimen in it. The fresh dietary product will remain horizontal. If the egg comes off the bottom with a blunt end, this means that the bird laid it more than a week ago and this is a table product. The product that has surfaced is at least a month old and is spoiled.

Sometimes experienced housewives, giving recommendations to young people on how to check the freshness of eggs in water, mistakenly advise adding salt, regular or sea salt, to the liquid - 0.5 tsp. for 0.5 liters of water. In fact, it makes no difference whether it is in the water or not. The egg floats up due to the increasing pressure and microorganisms trapped inside, triggering putrefactive processes, resulting in the release of gases, which helps to increase the “buoyancy” of the specimen.

Complex Methods

You can test chicken eggs in more complex ways. For example, like this:

1. Measuring the temperature of the shell. Wash the egg well, preferably with soap. Rinse and dry until completely dry. Then touch the tip of your tongue to the sharp and blunt ends alternately. If the dull one seems definitely warmer to you than the spicy one, that’s good, it means you’re dealing with a fresh product. But if you do not feel the difference and the temperature of the shell seems absolutely the same from either end, then the egg is of considerable age.
2. Using ultraviolet. Illuminate the specimen under ultraviolet rays. The bright red color of the insides will indicate that it is fresh. The paler the color, the older the product. An egg that is unfit for food will appear purple inside under ultraviolet rays and may also have dark spots.

Attention! Don't forget to look at the expiration date indicated on the package or marked on the egg itself. If you have a choice, try to buy copies stamped on the shell, because the sticker on the package can be re-glued.

Rules for storing eggs

Always wash eggs before using and your hands after handling this product. If you are making a dish using raw eggs, use only fresh ones, preferably quail ones. You need to cook them for at least 5 minutes after the water boils.

• Storage temperature. It is best to store them in a cool, dark place. The most suitable option is a refrigerator. The fact is that at temperatures below 6°C, salmonella bacteria do not multiply. But at room temperature this process accelerates, and subsequent cooling will not correct the situation.
• Shelf life. Table eggs can be stored for no more than 25 days, provided there is no damage to the shell. Products with cracked shells should be used immediately.
• Storage Features. To keep an egg fresh for a long time, you need to store it with the blunt end facing up. It is also necessary to ensure the integrity of the natural protective layer on the shell, which prevents air from penetrating inside. That is why it is not recommended to wash the product if you are going to store it for a long time, because water washes off the protection. It is also necessary to ensure a constant temperature when storing eggs; temperature changes will shorten the shelf life.

Please note! Eggs boiled in large quantities for Easter can be stored in the refrigerator for a week, and at room temperature for no longer than four days. Preservation will improve if you lubricate their shells with sunflower oil. This will close the pores and prevent air from entering the product.

How to check eggs for freshness - watch the video:

By following the tips above and carefully checking eggs for freshness when purchasing and immediately before using, you can protect yourself and your family from food poisoning.

Good afternoon, site guests and regular readers. Today we will talk about ways to check eggs for freshness - is it a rotten egg or not? Eggs are a source of protein, vitamin A and riboflavin; some nutritionists claim that this product can lower cholesterol levels.

The ingredient is often used in baking, for making batter and omelettes, fried, baked, boiled, or eaten raw. give us the most dietary product!

A rotten or simply spoiled egg that does not yet have a characteristic odor can cause severe food poisoning. Low-quality products are found both on the market and in large supermarkets, so you need to know how to determine the freshness of the purchased product.

Diet egg - up to 7 days of proper storage - is the freshest for nutrition.

If the egg is an ingredient in baking or just a dish for frying, before using it, you need to break it onto a flat plate and look closely.

• In fresh specimens, the yolk looks like a ball or oval around which the white collects.

• The transparent liquid has an elastic consistency and sometimes has a greenish or yellowish tint caused by the presence of carbon dioxide. But such a product can be safely consumed.

• A yolk that has sunk almost to the bottom of the plate indicates that the egg is nearing the end of its shelf life. The ingredient should only be used when the protein is transparent and gathers around an oval base.

• It is necessary to throw away the component if the yolk has literally spread across the plate, although its shell is not damaged, and the white looks more like water with an unpleasant odor.

How to check eggs for freshness video

Swimming lessons

How to check eggs for freshness in water? A product that needs to be cooked without breaking can be tested using a bowl of water. There must be a lot of liquid so that the egg can be distinguished: the egg sank to the bottom or floated to the surface.

Fresh ingredients usually fall like a stone and don't move. Ingredients that are a little over a week old also sit snugly at the bottom of the container, but the blunt end lifts up slightly.

Eggs that are 2-3 weeks old take on a vertical position, with the sharp end pointing down. They are still suitable for consumption, but preferably after careful heat treatment.

A product that has completely floated to the surface of the bowl should be thrown away without regret, because it is definitely spoiled.

This method works because over time, liquid and carbon dioxide evaporate from the chicken ingredient, but the concentration of oxygen increases, which pushes the egg out of the water.

Shake and listen

In the store you cannot test the products with water, and in order not to buy a dozen rotten copies, experts advise holding each one to your ear, then shaking it, and listening.

If you don’t hear anything and your hand doesn’t feel the yolk hitting the yolk, you can take the component. But eggs that make a squelching sound should be returned to their place, because they are not suitable for consumption.

Identify by color or smell

Some people claim that spoiled chicken product has a specific aroma that comes from the shell. But this statement will be correct for rotten copies that have been too long on store shelves.

Others claim that fresh eggs have a matte shell, with an even color without spots or inclusions, while the coating of old eggs acquires a bluish tint and becomes shiny.

Light and temperature will reveal the truth

In good lighting, the product is worth looking at in the sun: if the yolk is clearly visible and floats exactly in the middle, you can safely buy it. In rotten components, the yellow filling is closer to the shell, sometimes sticks to it, and is difficult to see.

There are suggestions to try the blunt and sharp ends with your tongue: if the first is warmer than the second, the ingredient is fresh. For missing eggs, both sides are the same temperature.

The method is very dubious, because it is quite difficult to record the difference without a thermometer. Additionally, there are risks of licking off some bacteria, or even tasting salmonella.

Marking to help

How to check eggs for freshness? The highest grade category includes “young” dietary eggs that are no more than a week old. The first indicates that the product is from 7 to 14 days old, the third indicates that the chicken ingredient will soon become unfit for consumption.

Sometimes eggs are divided into dietary and table eggs, which can be seen on the blue markings. Some varieties are marked with the date when exactly they were demolished. Therefore, when purchasing a product, you need to carefully inspect it and read the relevant labels.

You can check the freshness of a boiled egg only by breaking the shell, because they successfully pass the water and shaking tests. The approximate shelf life of such varieties is about a week, provided that the shell remains intact.

Blood spots are just pieces of blood that got into the egg from a burst capillary at the time of formation. They are a kind of guarantee of freshness, because over time they dissolve in the protein.

How to check whether a quail egg is rotten or not

We told you how to check eggs for freshness at home using water and ovoscopy. Watch the video, let’s just say it’s disgusting!

Chicken eggs are used for cooking almost every day. Whatever the housewife has in mind - from baking to cutlets - everything requires the addition of an egg. This product contains many vitamins and beneficial microelements; in addition, chicken protein is perfectly absorbed by the human body. But if it passes, the rotten taste can ruin the entire dish. to avoid such a situation?

Method one - water test

The simplest way is to determine the freshness of eggs with cool water. All you have to do is put the product in cold water and see what happens. Fresh ones, like chicken ones, immediately sink to the bottom, turning slightly on their side. The old ones try to float up or float up, and the higher the egg is, the older it is. This method is based on the fact that over time the contents of the shell dry out, more air accumulates under it, which helps rise to the surface of the water. Therefore, it is better not to use all the eggs that confidently float in the water for food.

Method two - shaking

How to determine the freshness of an egg if you don’t have a container of water at hand, but you need to figure it out quickly? Just shake it, placing it between your thumb and forefinger. If the product is fresh, nothing will move under the shell, even if you shake very, very hard.

If your fingers feel the yolk moving in different directions, you can safely throw away the egg.

Method three - inspection of the shell

For those who cannot complain about observation, there is another way to determine the freshness of an egg. Examine the shell carefully - in fresh eggs it is hard, smooth, and looks matte and dry in appearance. If it shines, seems greasy and has a gray tint, the expiration date has already expired. Moreover, you should not use foods whose shells are soft to the touch. The contents in them are definitely rotten.

Method four - content assessment

If all the previous methods did not reveal anything suspicious, but doubts still remain, break the egg into a separate flat plate. Examine it: when fresh, the yolk should be firm and round, quite high.

The white should surround the yolk in a thick layer, without spreading over the surface of the dish. In stale eggs, the yolk looks more compressed and less elastic, and the white spreads all over the plate.

Why is a spoiled egg dangerous?

It is best to remember how to determine the freshness of an egg and use at least one of the tests described above. Otherwise, the possibility of a rotten product getting into the dish cannot be ruled out. The taste of all other components will definitely be spoiled. If the eggs were purchased quite a long time ago, you should first use those methods that evaluate the appearance and do not require violating the integrity of the shell. If the contents are rotten, it will smell intensely and unpleasantly. It is advisable to avoid this and not to violate the integrity of eggs that have caused suspicion, immediately and carefully discarding them. This way your dishes will always be appetizing, and the kitchen will retain its cozy aromas.

Eggs are a complete source of protein, which is why fans of a healthy lifestyle love them. But it is very important to monitor the quality of the product used. You can check eggs for freshness immediately after purchase, since this is unlikely to be possible in a store or market.

How to choose eggs in the supermarket

You can tell the freshness of eggs by their appearance. The matte surface of the shell indicates that the egg was laid recently; if the shell is glossy, then most likely the product has been stored for a long time.

Unfortunately, this method is not able to provide complete information about the condition of the eggs, since sellers often wash and rub them.

It is almost impossible to identify even completely rotten eggs by eye, but you should carefully study the color of just a dozen. If the colors are different, this may indicate that old and new eggs have been mixed. It is better to purchase a product from one batch, because in this case the chance of buying unusable eggs is significantly reduced.

You can check whether an egg is rotten or not right in the store, just shake it in the air. If you notice that something is rolling around inside, then you definitely shouldn’t take such a product.

Popular methods for checking eggs for freshness

It is much easier to check eggs for freshness at home, since housewives have long come up with several effective ways to do this. Can:

• put the product in water;
• twist on the table surface;
• immerse in saline solution;
• inspect the contents of the shell;
• identify by smell.

Method No. 1. Dipping into water

This is the most proven method by which you can determine the freshness of a product. To do this, you just need to place it in a transparent container with water. If an egg floats in cold water, it means that it is far from fresh. If it is balanced in liquid, then it is still undesirable to eat it, since this indicates that its shelf life is running out. A fresh egg sinks and lies horizontally on the bottom.

Method number 2. Torsion on the table

This method is very easy to use; just place the egg on a flat surface and twist it. An unusable product will make twice as many turns around its axis as a fresh one.

Method No. 3. Saline solution

You can tell if an egg has gone bad by using a saline solution. To do this, pour 1 liter into a glass container. clean water, and add 1 tsp to it. salt. Mix everything thoroughly until the crystals are completely dissolved in the liquid. Next, you need to proceed in the same way as in the method with water, the indicators will be the same.

If the egg floated to the surface during cooking, but remained closer to the bottom during the experiment, then such a product is categorically not recommended.

Method No. 4. Visual inspection of the white and yolk

If a person has already purchased the product, but when he came home he doubted its quality, then he can inspect the contents of the shell. To do this, you need to break an egg, pour it into a plate and evaluate the condition of the product.

A fresh yolk will be thick and the white will be fluffy. Stale yolk spreads quickly and has a runny consistency. If there is no characteristic unpleasant odor, then the product is still suitable for consumption, but it is better not to do this if the yolk is flat in shape and has a whitish color.

Method No. 5. Determination by smell

The freshness of an egg can be easily determined by its smell, since the shell is susceptible to foreign odors. A fresh product has a slight smell of lime, but an egg that has been stored for a long time can smell like anything.

In addition to the basic methods, there are others, for example, an egg testing device. It's called an "ovoscope" and it can be used to check the freshness of food. It operates on the principle of a regular lamp, which is used to illuminate eggs, and makes it possible to detect various defects in the contents of the shell.

It can also be done at home; to do this, you need to find a small box and make a hole in it to place the lamp there. You need to cut another, but very small, hole on top of the box so that the eggs do not fall inside the homemade ovoscope. After this, you can turn on the light in the device, place an egg on top, carefully scroll and examine its contents.

Before consuming the product, you must follow some hygiene rules. First of all, you should not forget about the expiration date and carefully study the packaging. Before cooking eggs, you need to wash them with detergent. You should not put them in water immediately after purchasing, as this will shorten their shelf life.

1. It is necessary to purchase only fresh goods, and not to delay consuming them, since unwashed eggs are stored for 4-5 weeks, and washed ones for 4 days.
2. The product should be stored in the refrigerator at a temperature not exceeding 6°C. If eggs are left at room temperature, salmonella bacteria will actively multiply. There is no point in putting such a product back in the refrigerator.
3. When preparing food that requires raw eggs, you should use only fresh ingredients. Cook for at least 5 minutes.
4. If the shell of the egg is leaky and cracked, then it can no longer be stored. If you immediately prepare something from it, then it is completely permissible to eat it.
5. Salmonella die under the influence of high temperatures from 70 ° C, therefore, if the eggs have expired, but they look quite normal and do not have an unpleasant odor, then you can try boiling them.

The easiest way to check eggs for freshness is in water; this is an old method that has fully justified itself. If you need to find out the degree of freshness of a quail egg, then this method can also be used. The rules will be the same as for chicken eggs.

When temperatures rise, such as in the summer, food spoils much faster. How do you know what the eggs haven't spoiled without breaking them? Just read this article to the end!

So, if you want to know if you can still eat eggs that have been in the refrigerator for a few days, write down these tips. They will allow you to determine the degree of this delicate product.

Eggs are a food that you need to be especially careful with. After all, if they are not the first freshness, then this may cause serious intoxication.

Therefore, before you start cooking anything, it is important to make sure that the eggs haven't spoiled.

How do you know if eggs have not spoiled?

There are several ways to check whether eggs are fresh or whether they are headed for the trash bin. For example, if you shake an egg and hear The egg hits the shell, which means that it is no longer fresh.

But there are other ways to check this.

Place the egg in a container of water

To do this, you will need a transparent container of water, such as a jug. Dip into it and carefully watch what happens next.

• If the egg quickly sank and remained at the bottom in a horizontal position, this means it is fresh.
• If the egg will begin to slowly descend and remain at the bottom in an inclined or vertical position, this means that it is already on the verge.

Moreover, the greater the angle of inclination you observe, the older the egg. However, it can still be eaten and is quite safe.

• If the egg does not reach the bottom and remains floating in the middle, this indicates that it has already spoiled and it is better to throw it away.
• And if you see that the egg remains floating on the surface, this means that it has gone rotten. The fact is that when organic matter decomposes, it releases gases, thanks to which the egg does not sink. Throw it away quickly, but very carefully, because Rotten eggs have a terrible smell.

Boiled eggs

• If you boiled an egg and, cutting it in half, saw that the yolk was located in the center and the air chamber was small, this means that the egg was fresh and can be safely eaten.
• When the yolk is closer to the shell and you see a lot of empty space, the egg has gone bad.

Break the egg

Another easy way to check that eggs have not gone bad is to break them onto a plate.

• If you see that the egg is not spreading too much and the yolk is intact, it means it is fresh.
• Otherwise, it is better to refrain from using a stale product.

Check the date on the shell

The moment at which the hen laid her eggs is called “week 0” and this date is always indicated on the shell of each egg. From the third week they are no longer safe to eat and should be removed from sale.

Why? The shelf life of eggs ends in the 4th week from the labeling date.

From this moment on, eggs begin to lose their organoleptic properties and caution must be exercised when consuming them. especially after the 6th week.

Also, to the eggs, store them in cardboard packaging, in a cool and dry place.

Subject to these conditions, They will remain in perfect condition for up to three weeks.

If you're making something with eggs and have some leftover, you can store it in the refrigerator in an airtight container. Then they can be eaten even 3 - 4 days later. However, in any case, it is best to carefully check the raw white or yolk for any odor or strange color.

Remember that in the summer, especially in the heat, food spoils much faster. We do not recommend storing any products for more than 2 days.