- How to determine the freshness of eggs. Determining the freshness of eggs!
How to determine the freshness of eggs. Determining the freshness of eggs!
To protect yourself from unpleasant surprises in the form got into the food stale or rotten eggs, you need to learn how to determine its freshness.
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Carefully consider the surface of the egg. The fresh, recently of eggs she always matte or slightly rough. In older eggs the surface over time becomes smooth and shiny, until a bluish tint.
By the way, some resources erroneously indicate opposite signs of the freshness of the eggs. Whether massively and thoughtlessly from each other write off, whether...
Have an egg opposite a strong light source and carefully considering it.
Protein fresh eggs easily-rayed, and the yolk is barely visible and is centered. If visible light is a small shade an egg is not the first freshness. Rotten and unfit for human consumption eggs are not translucent at all.
Take the egg in your hand and gently squeezing it to feel the slightest vibration inside, shake it. The pristine egg is always full, and therefore when shaken no sensation will not. If, on shaking the egg, you can feel it inside something dangles and shimmers, this egg –"the talker", in food it should not be consumed.
Shaking it is impossible to determine the freshness of eggs, this method allows you to weed out unfit for human consumption eggs are"talkers".
Prepare a 8% aqueous solution of kitchen salt. For this Bank with a capacity of 0.5 liters put 1/2 teaspoon salt, pour with cold water and thoroughly mix to dissolve salt crystals in water.
In the prepared solution omit the raw egg. Age lying on the bottom eggs will be from 1 to 6 days, if the blunt end of the egg is slightly lifted upward, forming with the plane of the bottom angle of about 450, test the egg for 7 to 10 days. Standing almost vertically, the egg indicates that his age is 11-12 days, and risen to the surface – carried chicken 13-17 days ago.
The method is accurate and is based on the ability of the air chambers of the eggs increase with each day of storage.
is the Study of yolk and protein
To do this you must break the egg and put it on a small plate or saucer.
In fresh eggs the yolk is lush and convex, and the protein consists of a dense jelly layer surrounding a liquid layer.
The eggs are still edible, but had lain 7-8 days, the yolk becomes flat, the protein layers are almost indistinguishable, and the protein will be spread over the surface with wide and narrow spot.After eggs passed all the tests, you can safely eat it!