How to tell if an egg has gone bad. How to tell if an egg is rotten without breaking it

The maximum benefit of eggs can only be discussed if they are fresh. After lying in the refrigerator for a month, they lose their nutritional value and become hazardous to health. Once in the body, an expired product causes serious intoxication, which can be fatal. Therefore, it is important to be able to independently determine the degree of freshness of such a product and understand the acceptable terms of its suitability. Further in the article, we will describe in detail what to look for when buying chicken and quail eggs, how long they can be stored and where to do it better.

How to understand if an egg is fresh: chicken and quail

The unique structure of the eggshell allows the inside to retain its beneficial properties for a long time. But for this, certain storage conditions are important. Otherwise, the inside of the product will begin to dry out, and a foul-smelling talker unsuitable for further use will form.

There are many ways to check the freshness of an egg at home. And for this it is not at all necessary to drag a microscope and the rarest chemical reagents into the kitchen. You can judge the degree of suitability of these products even in the store. Let's get into the details.

Did you know? Today, the world's largest egg producer is the People's Republic of China. About 160 million pieces of this product are produced there annually. Many experts attribute this to the fact that chicken first appeared in this country. And it happened somewhere in 1400 BC.

At the time of buying

Experts advise against making "blind" purchases. In their opinion, the visual evaluation of the product is important. Therefore, going to the supermarket or the market for eggs, examine them carefully. Recently demolished specimens will compare favorably with the matte surface of the shell. But those that have already lain for several days will be characterized by a specific glossy sheen. But focusing only on this method of verification is not at all worth it. Experts warn that savvy sellers resort to various tricks in order to successfully sell products. One of these is rubbing or washing each instance.
In order for the purchase not to disappoint with an unpleasantly smelling substance, when choosing an egg tray, compare it with the rest of the range. Ideally, the entire ten should have the same shell color and degree of sheen. If you have a diverse set in front of you, most likely, the seller mixed old and fresh eggs. Smell them. Strongly expired boxes will have a strong unpleasant odor.

Important! The shell of a fresh egg has a specific smell, which is very similar to lime.

It also does not hurt to shake a raw egg. If a distinct chattering is heard inside, the purchase should be abandoned. After all, talkers are not suitable for consumption.

Do not ignore what is written on the product expiration date. By informing you about this, the manufacturer guarantees the freshness of the product, provided that it is stored correctly. Always choose only fresh products and try to use them before the expiration date indicated on the package.

When cooking

Many consumers are not serious about stamps on egg trays and continue to eat expired goods. According to experts, in reality, it retains its suitability for a short time. But before use, its freshness must be double-checked.

This is done in the following ways:

Important! Eggs are a source of salmonellosis, so they need to be boiled for at least 5 minutes in boiling water. Keep in mind that Salmonella bacteria lose their viability at a temperature of +70 °C.

Video: checking eggs for freshness with water

At autopsy

Break the shell and visually assess the condition of the inside. Newly laid specimens will have whites that are viscous and tightly collected, while the yolk will be bulbous. If the testicle lay for a long time, then you will see a liquid spreading protein and a flat yolk.

What is the danger

The stereotype about the exceptional benefits of chicken and quail eggs is clearly rooted in society. But if the rules for their storage were violated, then there is no need to talk about the nutritional value of this protein food and the saturation of the body with vital substances. In this case, as evidenced by medical statistics, we will talk about poisoning and its consequences.

In addition, improper cooking of eggs, the use of dirty dishes, as well as infected kitchen utensils, threatens the development salmonellosis. The bacteria that cause this disease live in the egg white, yolk and on the shell. Their source is the laying hen. Moreover, even experts will not be able to recognize infected specimens by external signs. Neither the color of the shell, nor the smell, nor other visual features of the product will give this away.

Did you know? The Chinese dye their eggs red every time a newborn is born into the family. According to folk legends, such a ritual guarantees the baby a long and happy life..

When eating expired or contaminated eggs are hazardous to health: homemade mayonnaise, raw sugar-egg mixture (protein or yolk), as well as all dishes that have undergone insufficient heat treatment. It can be fried eggs, poached eggs and even traditional scrambled eggs. Therefore, doctors strongly recommend that you strictly monitor the expiration date of such products and cook them at high temperatures.
Signs of egg intoxication become apparent during the first day after taking poor-quality food.

The eater has:

vomit;
nausea,
weakness;
pain in the abdomen;
gastroenteritis developing against the background of the disease (when inflammation of the mucous membranes of the small intestine occurs);
diarrhea (as a rule, stools are very liquid, resemble rice water in consistency and are characterized by dark green or yellow color);
increase in body temperature up to 39-40 °;
bloating;
signs of colitis resulting from inflammatory processes in the large intestine;
spasms;
loss of appetite;
violation of the functionality of the central nervous system (manifested with severe poisoning and is expressed by headaches, dizziness, insomnia, lethargy);
malfunctions of the cardiovascular system (pressure decreases, pulse rate and cardiac rhythm change);
bacterial infection and sepsis (with such symptoms, the outcome is fatal).

Important! To extend the shelf life of eggs at home, grease their shell with pork fat, vegetable oil or petroleum jelly and place in a cold room where the temperature is below +10 ° C. As an alternative, you can wrap each piece with plain paper and fold the sharp ends down, covering with burlap.

The manifestation of the listed symptoms largely depends on the immunity of the victim. But with any degree of egg poisoning, it is important to protect the body from dehydration.
For this purpose, it is recommended:

solution of "Rehydron" or "Oralita";
any sorbents (activated carbon, "Smekta", "Polifepan");
immunomodulatory drugs (multivitamin complexes, "Methyluracil");
antibiotics prescribed by a doctor on an individual basis;
restriction of the use of dairy products, raw vegetables and smoked meats (it is desirable to provide the patient with a sparing diet during this period).

If after a day the disease continues to progress, it is necessary, without wasting time, to seek medical help.

Egg shelf life

How long chicken and quail eggs will be fresh depends largely on their origin and storage conditions:

if we are talking about industrial production, then the shelf life of such products is limited to 28-30 days;
but homemade products can retain their nutritional value throughout the quarter;
if all the requirements for the temperature regime and the degree of humidity in the room were met, then fresh goods will not deteriorate even after a month (this applies to cellars and refrigerators);

boiled eggs are suitable for 2 weeks (provided that they are hard-boiled and stored in the refrigerator);
when the boiled product is at room temperature, after 48 hours it can no longer be consumed;
even in the refrigerator, eggs after soft-boiling deteriorate after 2 days;

under no circumstances should specimens with a broken shell be stored for a long time (they are recommended to be used on the same day);

if the shell cracked during the cooking process, such an instance can lie in the refrigerator for 4 days;
in the case when you have prepared shelled eggs for some purpose, they should be used 3 days after storage in the refrigerator;

Easter eggs will not deteriorate for 15 days, provided that only natural dyes were used for them;

but Easter eggs that were stained with chemical reagents can be suitable for no more than 17 days;

Easter specimens in thermal film must be eaten within 3 days.

Did you know? If you hold an ordinary fresh egg for several days in 9% table vinegar, its shell will harden so much that it will not break even from a strong blow to the floor.

Where and how best to store eggs

To store such products, most consumers prefer a compartment in the refrigerator door. But experts on this occasion express their indignation, which is associated with a sharp drop in temperature. Under such conditions, eggs quickly lose their nutritional value and do not represent any gastronomic value.

Experienced housewives advise choosing a place where it is always cold for this kind of product. Under no circumstances should you put the tray in the freezer.

In a refrigerator

Be sure each piece must be fixed in a stable position with the sharp end down. It is important that the eggs do not touch. It is better to leave them in a special stand or tray, spreading them out into cells. Do not forget to close the container, because the eggshell is very sensitive to neighboring odors. From the refrigerator, she will absorb everything nearby.
Make sure that the temperature in the chamber is at the level +2...+4 °C. Never wash shells before storing. Such manipulations shorten the shelf life.

Sometimes even the most responsible housewife cannot remember how long chicken eggs have been in her refrigerator. A stale product can cause poisoning for the whole family, so be sure to check the suitability before cooking. The problem of expired products can be not only in spontaneous markets, but also in supermarkets that have a promoted name.

Eggs contain vitamins, minerals, proteins, carbohydrates and fats, amino acids. They take pride of place not only in the adult, but also in the children's diet. In terms of importance, they can be put in second place after milk.

You should not start cooking until you are convinced of the excellent quality of the eggs. Do not forget that they can be demolished a few weeks before they hit the shelves. How can you tell if an egg is rotten or not?

Why are they useful?
How to check the quality?
How can you identify a rotten egg without cracking it?
How to store?
Reviews and comments

The protein of this product is completely absorbed by the human body. It is better to eat them boiled or fried. But raw can be dangerous if they have an infection. They are rich in magnesium, phosphorus, potassium, iron, zinc and other useful elements.

They must be eaten by people who rarely go to the sun, because they contain a lot of vitamin D. It is simply indispensable for strengthening bones. Lecithin has a beneficial effect on the functioning of the liver, brain activity, strengthens the walls of blood vessels. Luten improves vision, and choline prevents the development of cancer cells. Folic acid is indispensable if you are planning to become a mother.

The shell contains more than 30 trace elements, approximately 2 grams of calcium. It is useful to use it in combination with lemon juice. Grind the shells, mix and add to food by a teaspoon.

But to get all these benefits, you need to eat only a good fresh quality product.

How to check the quality?

How can you tell if an egg is rotten? Expiry date, unfortunately, some unscrupulous consumers indicate unreliably. Therefore, the hostess must learn to determine the freshness of the egg "by eye". Then it will be possible to avoid indigestion and other serious diseases that are treated only in a hospital.

Rotten and fresh differ according to the following main criteria:

The three-day product does not have an unpleasant odor, unlike the spoiled one;

If you shake a fresh egg, there will be no noise inside;
The contents are rotten if they do not sink in a container of water;
Unroll it - if it does not stop for a long time, then it has been lying for a long time.

The easiest way to recognize a rotten egg is to smell it. Stale has a characteristic smell that is difficult to confuse with any other. Another criterion is the yolk. It should not shake or knock on the walls. If you put it in the light, then the yolk should be clearly visible. On a flat surface, the rotten will spin for a long time - this is another method that helps determine freshness.

Many people know how to identify a rotten egg by placing it in water. This method is based on the laws of physics. Fill a glass with two-thirds of the water and place the egg in it. If it is “not older than” 3 days, then it will immediately sink in water. Week-old eggs will remain tilted, while rotten ones will float on the surface.

This is because they are not sealed. Microorganisms can enter the pores that are present on the shell. If putrefactive processes have already begun, then gases will be released, which are raised to the surface.

Of course, these methods can not always be used in the store. The quality of the product is affected not only by weight, but also by the time it was demolished. Eggs that are not yet three days old are assigned the highest grade. A week-old product is classified as the first grade, and a three-week old product is classified as the second.

How can you identify a rotten egg without cracking it?

Its surface should be uniform, without cracks and chips. If the shell has a grayish tint and there is no shine, then it is already stale.

There is another way to check that will help the buyer in the supermarket to determine the freshness of the product. You need to use an ovoscope - a special device for transillumination. When a dark yolk is immediately visible, and it is closer to the shell or sticks to it, blackouts are visible, which means the product is “old”. The damaged ones are not visible at all. If you do not have a device, you can bring the product to a light source and make sure that there are no dark spots under the shell.

When you break an egg, carefully inspect the yolk.

In a fresh product, it is tight and convex. If it is not the first freshness, then the yolk will be flat, and the protein will be watery. Fresh ones are much harder to clean than old ones.

How to store?

They can be stored fresh for quite a long time, but not more than six weeks. They must be placed in the refrigerator separately from other products.

They absorb odors very quickly. In addition, infections can enter through the pores if infected meat or fish lies nearby. To close the pores, grease the shell with vegetable oil.

You need to fold them with a sharp "nose" down. Then the yolk will not affect the air layer, and "settle" in the center. Store in this position in the refrigerator for up to five weeks. If the shell is cracked, they should be eaten as soon as possible.

It will not be difficult to figure out how to determine a rotten egg when cooking. If it has already completely deteriorated, then an unpleasant smell will be felt immediately as soon as you pick it up. A rotten egg will be different from a normal one when boiled. The protein will curl up, and as you break it, you will smell an unpleasant odor. Although the bacteria will die from high temperatures, you can’t eat it - poisoning is inevitable.

As you can see, every housewife can check the quality of an egg without violating the integrity of its shell. We wish you more fresh tasty and healthy dishes!

Eggs are a valuable source of nutrients, practically a storehouse of health. Despite certain restrictions, this product must be included in the human diet. It is extremely important to choose the right eggs, and for this you need to know how to check the eggs for freshness. Factory ones have markings that make the task easier. But if you take a farm product or store-bought eggs have been stored in your refrigerator for a long time? Outwardly, the quality or damage does not manifest itself in any way. However, there are some surefire ways to determine if a product is edible.

How to choose?

A few simple secrets will help you understand how fresh the product is. It must be remembered that during long storage, the egg begins to dry out. If the product has been on the display for a long time, then its inner part begins to separate from the shell. Before buying, the egg should be shaken slightly to understand what the consistency is in the middle. In the case when the product is not fresh, it will "hang out".

You can also sometimes tell if an egg is fresh by looking at it. If the chicken has laid an egg recently, then its shell will have a matte color. If the product has been on the shelf for a long time, the surface of the shell becomes glossy. When buying a product on a substrate, as a “cassette”, it is very important to look into the middle.

Sometimes sellers pack fresh eggs with those that have already become unusable. Therefore, it should be assessed whether all eggs have the same color. However, unscrupulous sellers wash eggs. This shortens the shelf life, increases the risk of the product spoiling, and removes the glossy sheen that would indicate a long shelf life.

Pot of water

The simplest and most effective method to test the freshness of eggs is to use water. To do this, you need to draw water into the pan, up to about 10 cm. Then an egg is placed in the water.

If the product is fresh enough, it will remain at the bottom. If it is stored for 1 week, it will rise to a vertical position. In this case, the eggs can still be eaten, but it is better not to use them for the children's menu. If the egg has floated to the surface and holds well in the water, then it is stale. It is better to dispose of it so as not to endanger the health of loved ones.

Breaking the egg

It is easy to check the eggs for freshness directly during cooking. In order to make sure and not spoil the main dish, it is better to break eggs over a separate container. If it is fresh - send the cooking, if spoiled - in the trash. A rotten egg will give off a strong characteristic odor and a dark color of the contents.

In a stale, but still edible egg, the yolk will be flat, and the protein will be liquid, like water. In a fresh product, the yolk is convex, and the protein is rather dense, well collected at the core and there is a lot of it, it pours easily. If the egg has been stored for a long time and begins to dry out, the protein will thicken and decrease in volume.

Advice! If an egg from a store or refrigerator came with a crack, do not rush to throw it away. Wash it with soap more gently than the whole. And then cook at a sufficiently high temperature until the protein is completely curtailed and the yolk is steep. Most dangerous bacteria are neutralized, eg Salmonella dies at 70°C. Boil eggs for at least 5 minutes to fully disinfect.

By smell

If the eggs were not stored in polyethylene, then their freshness can be assessed by smell without breaking. The shell has many pores and therefore actively absorbs odors. It is easy to guess from them if the goods are stale on the shelves. A fresh egg smells like lime.

A broken egg will instantly reveal all its secrets. Even a faint smell of rotten meat means that the product must be disposed of immediately. This method is effective for both chicken and quail eggs.

Advice! If the egg is cracked, it can still be hard boiled. To do this, you need to run more salt into the water: 2 tsp. for every egg.

With the help of cooking

There is no point in boiling rotten eggs, they should not be eaten! But if the product is not spoiled and cooked, peeling, it is easy to understand whether the egg is fresh or not. The "older" the product, the easier the shell comes off. In fresh, it will be difficult to separate from the protein. A thin film between the shell and the egg in this case is held quite tightly.

By temperature

This method, like the previous one, is convenient only at home. Purchased eggs should be washed under running water at room temperature and wiped dry. Then touch the tongue to the blunt and sharp part of the egg.

If the product is fresh, then its poles will differ in temperature: the blunt end will be warmer than the sharp one. If an egg cannot qualify for the "D" (dietary) label, the poles will be the same in temperature.

The resource "Womenburg.ru" strongly recommends that when buying raw eggs, pay attention to the packing date and expiration date indicated on the package. They will tell you with maximum accuracy about the freshness and quality of the product, if the storage conditions have not been violated.

It is important not only to determine the freshness of the product, but also to store it correctly:

Try to use the product before the expiration date has passed. To determine how much it costs to keep the product in the refrigerator, the information indicated on the package will allow.
Never wash eggs for storage. The shell is covered with a thin protective film, if it is removed, the product will deteriorate very quickly. Eggs should be washed before cooking.
It is better to store the product in the refrigerator, at a temperature of 6 degrees. It is these conditions that prevent the development of salmonella.
Unfortunately, if the eggs were stored at room temperature (which many sellers sin), then it will not work to disinfect them by moving them to the refrigerator. At the very least, the reproduction of the pathogenic microorganism will slow down or stop.

Using one of the above methods, it is quite simple to understand whether an egg can be eaten. The product will be safe for health only if the storage and preparation conditions are not violated.

The benefits of eggs cannot be overestimated. They are rich in protein, amino acids, minerals, vitamins B, A and E. However, this product is useful if it is fresh. As soon as the expiration date expires, its use becomes dangerous. We will learn how to determine the freshness of eggs using simple methods.

Shelf life

First, consider what is the most optimal storage period for eggs. It is recommended to keep the product at a temperature not lower than +4 °С and not higher than +24 °С, preferably in a refrigerator. Eggs do not need to be washed or processed in any way before being stored. In this case, they remain suitable for about 3-4 weeks. If you washed the eggs beforehand, it is recommended to cook them within 4 days.

If you break the shell on the way home, store the egg white and yolk separately for no more than 4 days. It is best to use beaten eggs within 1-2 days. After preparation, the product remains suitable for about 1 week.

Popular verification methods

The fastest method to determine the freshness of eggs is visual and tactile assessment. The shell should be hard and smooth. Its surface is matte and dry, with a pleasant uniform shade. As soon as the product begins to spoil, the shell becomes dull and soft to the touch. Its color is dark and uneven. The surface acquires a specific sheen.

You can also bring the egg to a bright light source. If the product is spoiled, a characteristic darkening is observed in its center. If the egg at the same time emits a pronounced rotten smell, throw it away without hesitation.

A fresh chicken or quail egg has more weight than a spoiled one.

Another method is suitable if you need eggs to cook a dish. Break the shell and pour the contents onto a saucer. The following signs speak of the freshness of the product: a dense protein practically does not spread over the surface, and a round yolk rises significantly. There is no strong odor. If the shelf life is running out, the protein is quite liquid and spreads quickly, filling the entire bottom of the saucer. The yolk does not hold a round shape.

You can determine the freshness of eggs using a container of water. If the product sinks and lies at the bottom, then it is fresh. The egg, which is stored for 2 weeks, falls with the sharp end down, and the blunt end up. Although it is not the first freshness, it can still be consumed. If the egg floats on the surface of the water, then it is spoiled. It's best to throw it away. This is due to the fact that over time, air accumulates under the shell, which pushes the egg to the surface of the water. This method is effective if the shell is intact.

If you don't have time to experiment, just shake the egg. Grab it with your index and thumb.

If, when shaking, you feel the movement of the yolk inside, the product is no longer fresh. To verify this, conduct a visual assessment of the albumen and yolk on a saucer.

The freshness of quail eggs also needs to be checked. There is a very simple way to do this. Weigh them on an electronic scale. A fresh egg weighs about 20 g, a rotten one - 5 g. This difference is due to a chemical process, as a result of which air accumulates under the shell instead of a liquid mass. These changes occur inside the egg after a certain period of time. Of course, these are approximate figures. They may differ slightly. The lower the weight of the egg, the longer it will keep in the refrigerator.

The danger of spoiled eggs

Often, housewives immediately break eggs into a dish during cooking, forgetting to check their freshness first. And only after that they notice a pronounced greenish color and a specific rotten smell. As a result, you have to throw away a lot of products at once. Of course, it is unpleasant when efforts and money are spent in vain. But on the other side of the scales there is a huge danger of harming health, one's own and relatives, when using a spoiled product.

Many people think that if eggs are in the refrigerator for only a few days, they are necessarily fresh. However, remember that you can bring already spoiled product from the market or store. To prevent this, pay attention to the expiration date indicated on the package. Also, always check the freshness of eggs using one of the methods listed above.

Good afternoon, site visitors and regular readers. Today we will tell you about ways to check eggs for freshness - 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 scrambled eggs, 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.

A dietary egg - up to 7 days of proper storage - is the freshest to eat.

If the egg is a baking ingredient or just a frying dish, it must be broken into a flat plate before use, and take a closer look.

In fresh specimens, the yolk looks like a ball or oval around which the protein gathers.

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

The yolk, which has sunk almost to the bottom of the plate, indicates that the expiration date of the egg is coming to an end. It is worth using the ingredient only when the protein is transparent and gathers around the oval base.

It is necessary to throw away the component if the yolk has literally spread over the plate, although its shell is not damaged, and the protein is more like water with an unpleasant fragrance.

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 with a bowl of water. There should 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 rock 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 rises slightly.

Eggs aged 2-3 weeks take a vertical position, the sharp end looks 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 rises, which pushes the egg out of the water.

shake and listen

You can’t test products with water in the store, and in order not to buy a dozen rotten copies, experts advise bringing each one to your ear, after shaking it, and listening.

If nothing is heard, and the hand does not feel how the yolk hits, the component can be taken. 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 a spoiled chicken product has a specific flavor that comes from the shell. But this statement will be true for rotten specimens that are too stale on store shelves.

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

Light and temperature will reveal the truth

In good light, the product is worth looking at in the sun: if the yolk is clearly visible and floats strictly in the middle, you can safely buy. For 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 end with the tongue: if the first is warmer than the second, the ingredient is fresh. Missing eggs have the same temperature on both sides.

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

Marking to help

How to check eggs for freshness? The “young” dietary eggs, which are no more than a week old, fall into the category of the highest grade. 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 human consumption.

Sometimes eggs are divided into dietary and table eggs, which can be seen on the blue label. On some varieties, they put the date when they were demolished. Therefore, when buying a product, you need to carefully examine it, and read the corresponding inscriptions.

The only way to test the freshness of a boiled egg is to break the shell, because they pass the water and shake tests. The approximate shelf life of such varieties is about a week, provided that the shell remains intact.

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

How to check if a quail egg is rotten or not

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

Chicken eggs are used for cooking almost daily. Whatever the hostess has in mind - from pastries to meatballs - everything requires the addition of an egg. This product contains many vitamins and useful trace elements, in addition, chicken protein is perfectly absorbed by the human body. But if passed, the rotten taste can ruin the whole dish. to avoid this situation?

Method one - water test

The easiest 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 like chicken, they immediately sink to the bottom, slightly turning on their side. The old ones try to float or float, 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 dries up, more air accumulates under it, which helps to rise to the surface of the water. Therefore, it is better not to use all eggs that confidently float in water.

Method two - shaking

How to determine the freshness of an egg if there is no container of water at hand, but you need to figure it out quickly? It is enough to shake it, placing it between the thumb and forefinger. If the product is fresh, nothing will move under the shell, even if you shake very, very hard.

If the fingers feel the movement of the yolk in different directions, the egg can be safely thrown away.

Method three - shell inspection

For those who cannot complain about observation, there is another way to determine the freshness of an egg. Carefully examine the shell - in fresh eggs it is hard, smooth, looks matte and dry. If it shines, seems greasy and casts gray - the expiration date has already expired. Moreover, you should not eat those products whose shells are soft to the touch. Their contents are definitely rotten.

Method Four - Content Evaluation

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

The protein should surround the yolk in a thick layer, without spreading over the surface of the dish. In stale eggs, the yolk looks more squeezed and not so elastic, and the protein 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 getting a rotten product into the dish is not excluded. The taste of all other components will be clearly spoiled. If the eggs were bought a long time ago, you should first use those methods that evaluate the appearance and do not require breaking the integrity of the shell. If the contents are rotten, they will smell intense and unpleasant. It is advisable to avoid this and not violate the integrity of the eggs that aroused suspicion, immediately carefully throwing them away. So your dishes will always be appetizing, and the kitchen will retain its cozy aromas.

Eggs are the basis for preparing various dishes, which every hostess knows about. In addition, they provide the body with many nutrients. But to get such an effect, you need to use only fresh products. Otherwise, you can cause serious harm to health. To protect yourself from negative consequences, you need to figure out how to check the freshness of eggs before buying and at home.

What are the dangers of stale and rotten eggs

The danger of such products lies in the likelihood of salmonella infection, which provokes food poisoning and the development of salmonellosis. This disease is quite dangerous and in the absence of timely treatment can lead to death. But this only applies to chicken eggs. Quails lay at a temperature of 40 ̊С, and in these conditions the bacteria that cause salmonellosis do not survive.

But the following danger is typical for both types of eggs, since, regardless of origin, they are a source of allergens. But if at the dietary stage (up to 7 days after demolition) the likelihood of an undesirable reaction of the body is minimal, then as the shelf life increases, it increases.

Important! Stale eggs often provoke allergic reactions.

How long does the product stay fresh?

For better storage of eggs, certain conditions should be provided.

Only fresh products can be useful for our body. To protect yourself from possible negative consequences, you should understand the optimal shelf life of eggs.

Table: terms and conditions for storing eggs at home

Checking freshness in the store

You can determine the degree of freshness of eggs in a store or market by visual signs, smell and sound. Start by inspecting the shell: in a fresh product, it has a rough and matte surface. This applies to both chicken and quail eggs. Spoiled ones will have a noticeable shine.

Important! The presence of cracks or other damage on the surface is unacceptable.

Next, take the egg in your hand and shake it. You should not hear any sounds while doing this. If the egg gurgles, you should refrain from acquiring it. The shell of a fresh product has an odor reminiscent of lime. If it is missing, it is likely that the eggs have been stored for quite a long time. Their shell intensively absorbs the odors of the surrounding products.

Important! If the smell of hydrogen sulfide emanates from the product, this indicates the process of protein decay, that is, the egg is already rotten.

If there is an electronic scale in the store, the suitability of the product for consumption can be determined by weight. The mass of fresh chicken eggs ranges from 35 to 75 g, depending on the category, quail eggs - 12 g. Lower weight indicators indicate their depravity.

Eggs that are too light in weight are spoiled

You can also check using a special device - an ovoscope, which is designed to translucent eggs. The location of the yolk in the center indicates the freshness of the product. If there are dark areas near the protein, this indicates that the egg has been lying for a week or two, but at the same time it is suitable for consumption. Spoiled products do not shine through at all.

Using an ovoscope will give the most accurate result.

Home methods for determining suitability

There are several ways to ensure the freshness of products at home. They are suitable for both quail and chicken eggs.

into the light

Hold the egg up to a 100 watt or more lamp and examine it. If you notice an air gap between the shell and the film located under it, then the product is not quite fresh. The allowable size of the pug (this is the name of this formation) is 9 mm and 4 mm (for chicken and quail eggs, respectively). If the layer is more than these indicators, they should not be used.
Note also the presence of drops of blood. Point and mobile formations are harmless, they occur when the chicken oviduct is damaged. But if you see a blood ring, which is the circulatory system of a dead fetus, you cannot use the product.
The multiplication of microorganisms leads to the formation of dark spots. They can also be detected by translucent eggs. The use of such products is permissible after heat treatment. But it is better not to risk and throw away these eggs.
If you have an ultraviolet lamp at home, try it in action. Enlighten the product and carefully examine the color of the contents. A fresh chicken and quail egg should have a rich red hue, while a spoiled one should have a lavender or gray tint.

We use water

A spoiled egg will rise up

To check with the following method, you will need a glass, which must be filled with water to a level of at least 10 cm. A deep bowl is also suitable. Dip the egg into the container and watch its position. If it sinks to the bottom, then the product is fresh, and if it floats, it is unusable.

Important! A fresh quail egg will sink to the bottom, while lying sideways.

A chicken egg with an expiration date will sink to the bottom with one end, and the other will be located on top. It must be consumed in the near future and only in boiled form or used for baking.

Important! Some housewives add salt to the water, being of the opinion that such a solution will provide a more accurate result. But this method is not very efficient.

Video: water test master class

Visual inspection of content

Crack the egg onto a flat plate. Without fear, you can use a product with a convex round yolk and protein that retains its shape. A spoiled egg begins to spread.

If the yolk has acquired a bright orange color, blood has got into it at the formation stage. Do not refuse such eggs: after heat treatment, they become safe. They are used to make pancakes, pancakes, cutlets.

Important! In a spoiled egg, the protein becomes liquid, and the yolk becomes flat.

On the left is a fresh egg (thick protein and convex yolk), and on the right is a stale one (because it has no shape and spreads)

Alternative ways

Pay attention to the labeling. If the eggs contain the date of its application, they are classified as dietary, that is, they were laid no more than 7 days ago. The absence of this information indicates that the product belongs to the table type. These are eggs that are already stored for 7-25 days.

Important! Another way is to check by determining the temperature of the egg using the tongue. The product is applied alternately with a sharp and blunt end. The spoilage of the egg is indicated by the same temperature at both ends. In a fresh product, the sharp edge is colder than the dull one. But this method cannot be called reliably effective.

What to do if already welded

Fresh eggs after cooking smell good and are difficult to peel.

Determining how fresh a boiled egg is is also quite simple:

It needs to be cleaned first . The shell is removed from a fresh egg with difficulty, it is easily separated from a stale product.
Then cut it. The presence of dark blue or green spots on the yolk is a sign that the egg is stale.
Also here you can apply the method that is used for raw eggs and smell them. If there is a smell of hydrogen sulfide, the use of such a product in food must be discarded.

Video: how to avoid buying a spoiled quail egg

Compliance with simple recommendations will help to avoid using a stale product. To eliminate the possibility of harmful bacteria in food, be sure to wash the egg before using it. This advice is especially relevant if there are remains of blood, feathers or droppings on the surface of the shell. And in the process of preparing the dish, first break the product into a plate and make sure that there are no impurities and unwanted odors.