What to do if eggs float in water. Other ways to check eggs for freshness

On our website you can find many why-cheques on the theme of eggs. For example, or. Today we'll talk about why rotten eggs have the ability to float in water.

In general, our distant ancestors began to check this product for freshness in this way. Even then they knew that spoiled eggs do not sink in water. Let's explain this phenomenon from a scientific point of view. So, under the shell there is an infrashell membrane, consisting of two layers. It has the property of allowing air and moisture to pass through itself. As you know, eggs have two edges: one sharp, the other blunt. In the latter, this same shell is stratified, resulting in a small air chamber (called puga). The older the eggs, the larger the volume of the egg.

It is interesting that although the shell looks completely protected from the influence of the outside world, this is not at all the case. For example, it allows microbes to pass through it quite easily. Moreover, this happens almost immediately after the chicken lays the egg (until this moment, being in the bird’s body, it is a sterile-clean product). When putrefactive processes begin under the shell due to microbes, a gas is released that forms extremely bad smell hydrogen sulfide, which results from the decomposition of protein. Since air and the resulting gases are much lighter than water, Not fresh egg It just floats as soon as you put it in the pan.

People who at least from time to time go into the kitchen, not only to eat, but also to cook something, notice useful little things over time. For example, that eggs do not float when boiled, but lie on the bottom. Therefore, the vague suspicions that arise when a raw egg floats in water are not unfounded.

What's inside there anyway?

The difficulties of determining the freshness of such a product when purchasing are obvious. Especially in hypermarkets, where eggs are often sold in closed, opaque packaging. But everything becomes clear when we bring them home and start cooking. If in all this you have to break them, then the following signs should make you think:

Smell of hydrogen sulfide.
Opaque white.
When broken into a frying pan or bowl, the yolk immediately spreads.

But how can you check the freshness of an egg without breaking it? Just put it in the water. If the egg floats in the water, it is spoiled or stale.

Why does a spoiled egg float to the surface?

Contrary to popular belief, the testicle is not at all hermetically sealed. The shell has pores so the chick can breathe. But in addition to oxygen, the smallest organisms also enter through them. As a result of the life activity of some of them, rotten processes develop and gases are released. If an egg floats in water, it means that a lot of gases have accumulated in it, which are lighter than water.

By the way, even if there are no harmful microbes inside that cause decay and a nasty smell, the old egg will still float up. Air evenly accumulates between the albumen and subshell membranes on the blunt side. For the same reason, a stale egg is very light.

By the way, this is why it is recommended to store eggs blunt end upward so that the yolk does not come into contact with the air chamber. And it’s better not to place them in a compartment in the refrigerator door, because opening it frequently leads to them deteriorating more quickly.

If the testicle does not float one hundred percent

When, when immersed in water, the egg immediately sinks to the bottom and assumes a horizontal position, then we have a very fresh product. But over time, internal chemical processes change the consistency of the white and yolk, making them more watery. Therefore, if the testicle floats out in the water with its blunt end up, it means it is about a week old. Therefore, it can still be eaten. If it perceives a vertical position, then it is about 2-3 weeks old. An egg that is more than a month old floats one hundred percent and cannot be eaten.

Deceptive salt

Understanding people add a little salt when boiling eggs, so that broken eggs do not accidentally leak out. Therefore, it is necessary to emphasize that if you first added salt to the water, then the correct determination of freshness will be in question. The fact is that salt increases the density of water. If an egg floats in water that has previously been salted, this does not necessarily mean that it is stale. But if it lies horizontally even in salt water, then fresher product and it cannot be.

How to find the quality of eggs in a store

To prevent all three 10 purchased eggs from suddenly floating away, you should try to find their freshness when purchasing.

Check the expiration date. It must be understood that the product class must be indicated on the packaging. There are diet eggs that last less than 8 days, and there are table eggs (blue print), which we buy in most cases. Their longest shelf life is a month. There is also a class of long-lasting ones. They can be kept in the refrigerator for about six months, but these are rarely found in stores.
Examine the surface. The shell should be matte and slightly rough. It is smooth and shiny only in stale eggs.
Weigh the testicle on your hand. If it is old, it will be very light in weight.
Shake the egg. When it is fresh, the yolk does not move inside. This means that you will not feel that anything is loose in the shell, and you will not hear any sounds when shaking.

Well, now we’ve figured out what’s what, and realized that if an egg floats in the water one hundred percent, it means it’s not fresh, or even rotten. In general, a boiled egg, mistakenly placed next to a raw one, can float out, but such a problem occurs rarely. Therefore, it is better not to save on your health and throw away the stale product.

People who at least sometimes go into the kitchen to not only eat, but also cook something, eventually notice useful little things. For example, that eggs do not float when boiled, but lie on the bottom. Therefore, the vague suspicions that arise when a raw egg floats in water are not unfounded.

What's inside?

The difficulties of determining the freshness of such a product when purchasing are obvious. Especially in supermarkets, where eggs are often sold in closed, opaque packaging. But everything becomes clear when we bring them home and start cooking. If you have to break them, then the following signs should alert you:

Smell of hydrogen sulfide.
Opaque white.
When broken into a frying pan or bowl, the yolk immediately spreads.

But how can you check the freshness of an egg without breaking it? Just immerse in water. If an egg floats in water, it is spoiled or stale.

Why does a spoiled egg float?

Contrary to popular belief, the egg is not airtight at all. The shell has pores so the chick can breathe. But in addition to oxygen, microorganisms also penetrate through them. As a result of the life activity of some of them, putrefactive processes develop and gases are released. If an egg floats in water, it means that a lot of gases have accumulated in it, which are lighter than water.

By the way, even if there are no harmful microorganisms inside that cause rotting and an unpleasant odor, the old egg will still float. Air gradually accumulates between the albumen and subshell membranes on the blunt side. For the same reason, a stale egg is very light.

By the way, this is why it is recommended to store eggs with the blunt end up so that the yolk does not come into contact with the air chamber. And it is better not to place them in a compartment in the refrigerator door, since opening it frequently leads to them deteriorating faster.

If the egg does not float completely

When, when immersed in water, the egg immediately sinks to the bottom and takes a horizontal position, then we have a very fresh product. But over time, chemical processes occurring inside change the consistency of the protein and yolk, making them more liquid. Therefore, if the egg floats in the water with the blunt end up, it means it is about a week old. Therefore, it can still be eaten. If it takes a vertical position, then it is about 2-3 weeks old. An egg that is more than a month old floats completely and cannot be eaten.

Deceptive salt

Knowledgeable people add a little salt when boiling eggs so that accidentally broken eggs do not leak out. Therefore, it should be noted that if you first added salt to the water, then the correct determination of freshness will be in question. The fact is that salt increases If an egg floats in water that has been previously salted, this does not necessarily mean that it is stale. But if it lies horizontally even in salt water, then the product cannot be fresher.

How to determine the quality of eggs in a store

To prevent all three dozen purchased eggs from suddenly floating, you should try to determine their freshness before purchasing.

View It must be borne in mind that the product class must be indicated on the packaging. Eat diet eggs, which are stored for no more than 8 days, and there are canteens (print blue) that we buy most often. Their maximum shelf life is a month. There is also a class of long-lasting ones. They can be kept in the refrigerator for about six months, but these are rarely found in stores.
Inspect the surface. The shell should be matte and slightly rough. It is smooth and shiny only in stale eggs.
Weigh the egg on your hand. If it is old, it will be very light in weight.
Shake the egg. When it's fresh, the yolk doesn't move around inside. This means that you will not feel that anything is loose in the shell, and you will not hear any sounds when shaking.

Well, now we’ve figured out what’s what, and realized that if the egg floats completely in the water, it means it’s not fresh, or even rotten. However, a boiled egg, mistakenly placed next to raw eggs, can float to the surface, but such confusion rarely occurs. Therefore, it is better not to skimp on your health and throw away the stale product.

There is an easy way to check the freshness of eggs, for example, when purchasing them in a store or other place. To do this, you just need to shake the egg and, if it is fresh, then the contents of the egg are not shaken.

However, you can more reliably determine the quality of eggs using water. How to check the freshness of eggs in water? Very simple:

Dilute 100 grams table salt about half a liter of water and lower the egg into it. Dropped into such saline solution a fresh egg sinks immediately, an egg “two to three weeks old” rises in the water or floats with its blunt end up, and eggs “over five weeks old” float to the surface of the solution.

By the way, if when cooking “untested” eggs they immediately float, then this is a clear sign that they are stale.

There are many more folk ways to determine the freshness of eggs.

1. Inspect the egg shell: a fresh egg has a hard shell. If the shell is soft, the egg is definitely rotten.

2. A fresh egg shines through in the sun, that is, you can see the yolk inside it.

3. Shake the egg well in your hand. If you feel that the yolk is moving from side to side, then it is better to throw out such an egg.

4. Boiled fresh eggs are harder to peel than old ones. And the shells come off easily from stale ones.

5. Place the egg on a flat surface on the table and twist it vigorously. A fresh egg will not spin at all. But a stale egg spins freely.

6. A fresh egg is heavier than a stale one. But not everyone is able to determine the freshness of eggs by weight...

Did you know that...

Based on freshness, eggs are divided into dietary and table. If an egg was laid by a chicken no later than seven days ago, it is a dietary egg; a week after its appearance, the egg becomes a table egg.

The shelf life of table eggs is 25 days.

Why does a spoiled egg still float to the surface?

Under the shell of the egg there is a two-layer subshell membrane. It allows moisture and air to pass through, but does not allow protein to pass through. At the blunt end of the egg, this shell splits, and an air chamber (puma) is formed. The air chamber of the egg plays an important role in ensuring gas exchange in the embryo.

The older the egg, the larger the air chamber.

Eggshells allow more than just air to pass through freely. Through it, microbes, including putrefactive ones, also enter the egg. Before the egg is laid, it is a sterile product. But within a few seconds after demolition, its contents are affected by environmental microorganisms. With the development of putrefactive processes in the egg, gases are released and unpleasant odor. Rotten smell Egg smell is the smell of hydrogen sulfide gas that is formed when egg whites decompose.

The air and gases that accumulate in an old egg are lighter than water. Therefore, when dropped into water, such an egg floats up.

Quail eggs differ from chicken eggs in that even when added to boiling water, they will never crack. In addition, they are truly a “royal” delicacy. The whole reason is that the less time allotted heat treatment, the more useful the product will turn out to be in the end, so their taste and benefits completely depend on the ability to cook them.

The less they are subjected to heat treatment, the better. After all, overcooked eggs lose all their eggs, so it’s better to immediately put them in boiling water.

Quail eggs are less allergenic than chicken eggs, but you still shouldn’t get carried away. As a rule, it is permissible to consume up to 4-5 pieces for adults and up to 2-3 pieces for children.

Recipe

20 minutes before cooking, remove them from the refrigerator.
Rinse well under running water.
Pour enough water into a small saucepan to completely cover the eggs after adding them.
If desired, you can salt the water a little with a pinch of salt.
Place the eggs in water. You can put it in either cold or already boiling water.

How long will it take

After boiling:

soft-boiled 1-2 minutes;
hard-boiled for 5 minutes.

If a quail egg floats

If a quail egg floats up when placed in water, it means it is old and partially dry. Fresh ones quickly sink to the bottom and lie on their sides due to their weight, while old ones either sink with their sharp end down or float up altogether. In the latter case, it is not recommended to use such a product at all, since, most likely, its expiration date has expired.

How to tell if an egg is fresh and why the egg floats in water; does the chicken breathe in the egg; what are the dangers of raw eggs; at what temperature does salmonella die? how to properly prepare and store chicken eggs; Is it possible to store eggs in the freezer? why there are two yolks in an egg, as well as others interesting facts about eggs.

1. What does a chicken egg consist of?

The formed egg consists of white, yolk, shell and membranes. In a chicken egg, 10-12% of the mass is the shell, 56-61% is the white and 27-32% is the yolk. In the liquid contents of an egg without a shell, the protein accounts for approximately 64%, and the yolk - 36%.

2. What are eggshells made of?

According to research by Hungarian doctors, it has been proven that egg shells are 90% calcium carbonate (calcium carbonate). In addition, the shell still contains magnesium (0.55%), phosphorus (0.25%), silicon (0.12%), potassium (0.08%), sodium (0.03%), copper, iron, sulfur, fluorine, aluminum, manganese, zinc, molybdenum and many other elements (27 in total). Interestingly, the composition of eggshells is very similar to the composition of human bones and teeth.

The outside of the shell is covered with a layer of dried mucus - the supershell shell, which protects against the evaporation of moisture from the egg and the penetration of microorganisms. Inside there is an undershell membrane that does not allow protein to pass through, delays the penetration of bacteria, but allows air, moisture and ultraviolet rays to pass through. And behind it is an elastic protein film.

3. How does a chicken breathe through the shell in an egg?

The egg breathes thanks to the pores in the shell. At first glance, the shell seems dense, but in fact it has a porous structure, permeable to gases. If you look at the surface of the shell through a magnifying glass, you can see many small pores through which air passes for the chicken. Oxygen enters the egg through the pores, and carbon dioxide and moisture is removed outside. A chicken egg shell has about 7,500 pores! There are more pores at the blunt end of the egg and fewer at the sharp end.

4. How thick is a chicken egg shell?

The thickness of the shell of chicken eggs ranges from 0.3 to 0.4 mm, and it is not uniform over the entire surface of the egg. At the sharp end of the egg the shell is slightly thicker than at the blunt end. It is worth noting that eggs of the same bird may have different shell thicknesses. The shell is thicker at the beginning of egg laying, usually in winter, and thinner from March to September. One of the reasons for the decrease in shell strength is the depletion of calcium reserves in the bird’s body towards the end of the laying season.

5. What determines the color of an eggshell?

The color of the egg shell depends on the breed of laying hen. Interestingly, in most cases, hens with white earlobes lay white eggs, while hens with red ears lay brown eggs.

6. Which eggs are better - white or brown?

This question interests many housewives. In fact, there is no difference between brown and white eggs. The color of the shell of chicken eggs does not affect the nutritional value of the egg, its taste and quality. It also has nothing to do with the freshness of the eggs. However, it should be noted that brown eggs have thicker shells, but they are more likely to contain blood stains. Because they have a stronger shell, brown eggs last a little longer and are easier to transport without damage. Therefore, they are valued by poultry farmers.

7. How to distinguish fresh eggs from stale ones?

You need to put the egg in water. If it is fresh, it will lie horizontally at the bottom of the dish. If the egg is more than one week old, its blunt end will float. An egg suspended vertically in water is 2-3 weeks old, and an egg that floats is 6-7 weeks old.

8. Why do stale eggs float?

The buoyancy of an egg depends on its freshness. The fact is that at the blunt end of the egg, an air chamber (puma) gradually forms between the shell and albumen membranes. During storage, moisture evaporates from the egg through the pores, increasing the air space. Therefore, the longer the egg is stored, the more the size of the air chamber increases. That's why when purchasing, you should choose eggs with a matte surface rather than a shiny one - this indicates the degree of their freshness. If the eggs are large but light, then they have a large air chamber and are nearing the end of their shelf life. To determine the freshness of an egg in the store, you can shake it. If the contents dangle from side to side, the egg is already spoiled and cannot be purchased.

9. Why are eggs sometimes difficult to shell?

It turns out that it depends on the freshness of the eggs. The contents of recently laid eggs adhere more tightly to the shell film, so fresh eggs are more difficult to clean. And if they sit in the refrigerator for a week or two, then after cooking they can be cleaned easier and faster.

10. Why do hard-boiled eggs sometimes have grey-green yolks?

This happens if, as a rule, a not very fresh egg is boiled for too long or if it is not cooled in time after boiling. In overcooked eggs, the yolk shell becomes greenish. This happens due to the reaction of iron and sulfur contained in eggs. When eggs are heated, sulfur from the white comes into contact with iron from the yolk and iron sulfide is formed at the junction between the two, causing a gray-green color to appear around the yolk. The older the eggs, the faster this happens. Prolonged cooking and high temperature also speed up this reaction.

11. Is it possible to eat eggs with green yolks?

Yes, these eggs are quite edible. A greenish color on the yolk shell does not affect the taste of the egg and does not mean that it is spoiled. However, overcooked eggs have poor protein quality, so don't cook them for more than 10 minutes. To avoid green yolks, use fresher eggs and refrigerate them immediately after boiling.

12. Why are there blood stains in chicken eggs?

Sometimes small spots of blood can be seen in the eggs. They appear because the laying hen's blood vessels burst and blood gets onto the yolk during separation from the ovary. Blood stains are more common in brown eggs. These blood inclusions should not be confused with an embryo. It happens that eggs have a blood ring on the yolk. This means that the embryo began to develop in the egg and the circulatory system of the chicken was formed (if the egg was stored at high temperature), but the embryo died at an early stage of development.

13. Is it possible to eat eggs with blood stains?

Yes, such eggs are quite suitable for consumption. Droplets of blood in an egg do not pose a health threat and do not affect the taste in any way. But red spots on the surface of the yolk look unappetizing, so before cooking it is better to remove them with the tip of a knife. However, eggs with a blood ring, in which an embryo has already begun to form, cannot be consumed in any form.

14. Which country consumes the most eggs?

Mexico ranks first in the world in per capita egg consumption. According to Mexican experts, each resident of the country eats 21.9 kg of eggs per year, which is an average of one and a half eggs per day. Mexicans eat more eggs every day than any other country. Previously, Japan was considered the world leader in egg consumption per capita. Every resident of this country consumes 320 eggs annually, that is, approximately one egg per day.

15. Why does the yolk stay in one position in the middle of the egg?

The white of a chicken egg consists of three layers: the outer and inner - liquid, and the middle - more dense. The white around the yolk is denser than under the shell. In this layer, which is located around the yolk, elastic twisted cords are formed on both sides of the yolk between the blunt and sharp ends of the egg. It is these protein cords, the so-called hailstones or chalazae (Chalazae), that hold the yolk in the center of the egg, but do not prevent it from turning around its axis. Chalazas are formed from dense protein; they can be seen on an egg poured into a saucer. Their ends float freely in the egg white - the curl on the blunt side of the egg floats in the surrounding layer of more liquid protein, and the curl on the sharp side of the egg penetrates the denser middle layer of protein.

16. Why is the white sometimes opaque?

The cloudy white color of the protein is due to the presence large quantity carbon dioxide CO2 in the egg. Cloudy whites are a sign of freshness of the egg, since carbon dioxide has not yet had time to escape from it. In old eggs, this element evaporates through the pores of the shell.

17. What kind of yellow and greenish crystals are found in egg yolk?

This is riboflavin (lactoflavin or vitamin B2) - one of the most important vitamins. Riboflavin is yellow crystals that are poorly soluble in water. Egg yolk is one of the food sources riboflavin. 100 grams of eggs contain 0.3-0.8 mg of riboflavin (vitamin B2).

18. Is it possible to eat raw eggs?

No, raw eggs should not be consumed, much less given to children. They can contain pathogens of many diseases, for example, salmonella bacteria, which cause food poisoning in humans, and sometimes severe forms of salmonellosis with complications. Raw or undercooked eggs, as well as dishes with them (homemade mayonnaise, pudding, some sauces and creams, egg cocktails) are potential sources of infections. Unpleasant consequences can result from eating soft-boiled eggs or undercooked fried eggs with liquid yolk. But hard-boiled eggs, scrambled eggs or well-fried eggs will not cause salmonellosis or food poisoning. Bacteria can be found both on the shell and inside the egg, so it is important to cook it correctly. Heat treatment kills germs. It should be noted that every year in large countries more than 400,000 people become victims of egg poisoning, of which about 200 cases are fatal. In addition, raw eggs do not bring benefits to the body, as they are digested much worse than boiled ones.

19. What is food poisoning and what are its causes?

20. What are the signs of food poisoning?

The main symptoms of food poisoning are abdominal pain, nausea, vomiting, diarrhea or constipation, unpleasant taste in the mouth, headache and dizziness, often fever, severe weakness, and in severe cases, loss of consciousness. At acute poisoning within 1-2 hours the temperature rises, severe vomiting and loose stools, dizziness and weakness, the pulse increases greatly, the skin of the face turns white, the color of the lips changes, and with botulism, suffocation and respiratory arrest may occur. Therefore, if such symptoms appear, you should immediately call an ambulance.

21. How to avoid food poisoning when eating eggs?

When purchasing eggs, you should check the expiration date. It is better to buy eggs in a store - they usually have a date stamped on the shell. Check that the eggs are not cracked or broken - it is better not to eat such eggs. If the egg turns out to be stale or has an unpleasant odor, it must be thrown away immediately and under no circumstances should it be consumed or given to animals, otherwise you may get severe poisoning. Fresher eggs are less likely to harbor salmonella. A natural defense mechanism inhibits their growth in eggs for 20 days. It is better not to take risks and not drink raw eggs, do not cook soft-boiled eggs or fried eggs. Recipes using raw eggs should be avoided.

Bacteria can be found both inside eggs and on the shell, so eggs should be washed thoroughly before cooking. hot water(temperature 80°C) for at least 7 seconds. The fact is that salmonella bacteria can enter the egg from the surface of the eggshell when it is broken. In addition, bacteria spread very easily to hands, dishes, tables, and other foods and objects, so be sure to wash your hands before and after touching eggs, and after cooking, wash everything that touched the eggs. After you break raw egg When preparing food, be sure to wash your hands. When cooking, never place raw foods on the same plate and then finished products. Even properly prepared food can become contaminated with bacteria if droplets or small particles raw foods accidentally fall into it. Make sure that the scrambled eggs or omelet are well fried and do not remain raw. Boil or fry semi-finished products (dumplings, cutlets, etc.) well. Processing food before full readiness is the only way to kill potentially dangerous bacteria and avoid severe food poisoning.

22. What is the most famous bacteria in eggs?

This is salmonella, which lives in poultry eggs, meat, milk and dairy products. Salmonellosis (or paratyphoid) is an acute intestinal disease, caused various types salmonella, a very common form of food poisoning. The main route of infection with salmonella is through food. These bacteria multiply quickly in food products(especially when warm), but do not change their taste and appearance. Salmonella accumulates in products of animal origin, tolerates drying and freezing well, and survives in water for up to 2 months. They are resistant to smoking, salting, and marinades, but are quickly destroyed when boiled. The incubation period lasts from 2-6 hours to 2-3 days. Salmonellosis is characterized by damage to the gastrointestinal tract and the development of intoxication and is accompanied by diarrhea, nausea, vomiting, stomach cramps, headache, malaise, elevated temperature. In this case, you should immediately consult a doctor. Salmonella enteritidis is the most common type of this bacterium in many countries.

23. How many minutes should you cook eggs?

Salmonella is very resistant and is killed only by prolonged heat treatment. They reproduce at temperatures from +7 to +45°C, and the best temperature for them is +35-37°C. At temperatures below +5°C, the growth of salmonella stops. At +70-75°C, salmonella die within 5-10 minutes, and when boiled instantly. Therefore, only hard-boiled eggs can be completely safe. Eggs should be boiled for 8-10 minutes from the moment the water boils, and scrambled eggs or scrambled eggs should be fried until dry.

24. At what temperature do the whites and yolks of eggs harden?

The protein thickens at a temperature of +60°C and hardens at +65°C. The yolk begins to thicken at +65°C and becomes hard at +73°C.

25. At what temperature should dishes containing eggs be cooked and stored?

When cooking, dishes containing eggs must be heated to a temperature of at least +70°C to kill bacteria. Food that has been stored for some time must also be reheated to a temperature of at least +70°C. Food should be stored at a temperature either above +60°C or below +10°C. Cooked food should not be stored in room temperature. At +20-40°C, every 20 minutes the number of bacteria doubles and the risk of poisoning increases. A favorable environment for the proliferation of microbes is warm and humid. And the cold stops their growth. Therefore, after eating, the remaining food should be immediately put into the refrigerator.

26. How to properly store chicken eggs?

Immediately after purchasing, eggs should be placed in the refrigerator. It is recommended to store eggs in the coldest place of the refrigerator (closest to the back wall) separately from other products and in special packaging. Although most refrigerators have a special compartment on the door for eggs, it is not correct to store eggs in the refrigerator door. This is the warmest place, and the refrigerator is often opened and the eggs are exposed to frequent temperature fluctuations.

27. Why is it better to store eggs in packaging?

Eggshells have thousands of pores through which different odors and bacteria can penetrate. Therefore, eggs must be kept in special trays and away from foods with a strong smell, so they stay fresh longer. In addition, storing in egg trays will prevent the spread of bacteria from eggs to neighboring products.

28. What is the best way to store eggs - with the sharp or blunt end down?

It is better to lay the eggs with the pointed end down so that the yolks are located in the center. In this position, the eggs will be able to “breathe” and maintain their freshness longer, since the blunt end has more pores through which oxygen enters the egg and carbon dioxide exits. In addition, at the blunt end of the egg there is an air space in which bacteria can be, and when turned over onto the blunt end, they float to the top and enter the egg.

29. Can eggs be stored in the freezer?

No, you should not store eggs in freezer- They will freeze there. The ideal temperature for storing eggs is +4°C.

30. How long do eggs last in the refrigerator?

Fresh eggs will keep in the refrigerator for 4-5 weeks from the date of production. It is not recommended to store eggs for more than 6 weeks, even in the refrigerator. Eggs are stored for quite a long time due to the fact that there is a protective film on their surface. Therefore, it is advisable to wash them immediately before cooking.

31. How long can boiled eggs be stored?

Hard-boiled eggs in their shell can be stored in the refrigerator for up to 7 days, but it is best to eat them within 3 days. When boiling, the protective film on the shell is destroyed, which helps the egg to be stored longer. Dishes with eggs must be stored in the refrigerator. Egg salads are stored for 3-4 days, stuffed eggs- 2-3 days.

32. Can eggs be stored at room temperature?

It's possible, but it's better not to. Without refrigeration, eggs spoil very quickly; even in one day at room temperature they lose their freshness. One day of storing eggs at room temperature is equal to a whole week of storing them in the refrigerator.

33. How much does one chicken egg weigh?

Egg weight ranges from 35 to 75 grams. Average weight chicken egg is 50-55 grams. This means that a dozen medium eggs can weigh 500-550 grams, and a kilogram will be approximately 20 eggs.

34. How much do they weigh? egg white and the yolk separately?

The weight of the yolk is approximately 1/3 of the weight of the entire egg, and the weight of the white is 2/3 of the weight of the egg. That is, on an average egg, the yolk weighs 17 grams, and the egg white weighs 34 grams. And in one kilogram there will be 59 yolks or 30 whites.

35. What determines the color of the yolk?

The color of the egg yolk - light yellow or bright orange - depends on the chicken's diet. Carotenoids contained in chicken feed give yellow yolk. Carotenoids are very common natural pigments in nature that are yellow, orange or red. They give color to many plants, including vegetables and fruits. The more the chicken eats food containing carotenoids (corn, alfalfa, grass meal), the brighter the color of the yolk. However, not all carotenoids give color to the yolk. For example, canthaxanthin and lutein give golden yellow color yolk, and beta-carotene does not affect color. It should be noted that the color of the yolk does not affect the quality, nutritional value and taste of the egg.

36. What do the markings on eggs mean?

Each egg produced at a poultry farm and sold in a store must be labeled. Eggs are divided into dietary and table. Eggs count dietary first 7 days after they were demolished. Therefore, it is important to look at the date of manufacture. These eggs are suitable for dietary and baby food. Diet eggs after 7 days of storage are considered table eggs.

The first sign of the marking indicates the permissible shelf life:
- The letter “D” means a dietary egg, which is sold within 7 days.
- The letter “C” means a table egg, such eggs are sold within 25 days.

These terms are valid provided that the eggs are stored at a temperature from 0 to +20°C.

The second sign in the marking indicates the category of the egg depending on its weight:
- "IN" highest category- 75 grams or more.
- “O” selected egg - from 65 to 74.9 grams.
- “1” first category - from 55 to 64.9 grams.
- “2” second category - from 45 to 54.9 grams.
- “3” third category - from 35 to 44.9 grams.

If eggs are sold without any designation at all, you should not risk your health and buy them. Eggs of different categories differ only in weight, and their shell color may be different. In addition, some eggs come with two yolks.

37. What determines the size of a chicken egg?

The weight and size of eggs depend on various factors. The main one is the age of the laying hen. Young hens lay smaller eggs more often, while older hens lay larger eggs. At first, the weight of eggs can be 40-50 grams, and by the age of one year the chicken increases to 57-65 grams. The size of the eggs also depends on the breed and weight of the laying hen. Chickens that weigh less than normal lay small eggs. Housing conditions, feeding of the bird, climate, season of the year and time of day of laying also affect the size of the eggs. For example, when the weather is warm, chickens eat less, which often results in smaller eggs. Although sometimes young hens also lay large eggs or even eggs with two yolks. And it happens that in an egg they find more yolks!

38. Why do chickens lay double-yolk eggs?

According to experts, eggs with two yolks are an anomaly. Double-yolk eggs are produced when two cells mature at the same time and pass through the hen's reproductive system together. Typically, such eggs are laid either by young laying hens that have not yet established reproductive cycles, or by mature birds (about one year old). Largest quantity Chickens lay double-yolk eggs in the first weeks of laying. The ability of chickens to lay double-yolk eggs can be inherited. However, sometimes eggs with two yolks can be a sign that the bird is sick. If hens have problems with ovulation or inflammation of the oviduct, then they may lay eggs with two yolks, without a yolk, too small or with various defects. Diseases of the oviduct in chickens can occur due to violations of feeding conditions and housing of laying hens, dampness and dirt in the room.

Eggs with two yolks are quite rare in nature and are not viable. They never hatch into chicks. Previously, such eggs were considered non-standard and were processed into egg powder. But then they began to be in demand among buyers, because their taste is no different from ordinary ones, and they weigh more - 70-80 grams (while selected eggs weigh 65-75 grams). Therefore, now poultry farms specially breed chickens that lay eggs with two yolks. Eggs with two yolks are completely harmless and suitable for consumption.

39. How many eggs does a chicken lay per year?

In one year, a laying hen lays about 220-250 eggs, and some chickens lay up to 300 eggs or even more. It takes a hen approximately 24-26 hours to lay an egg. Half an hour after the chicken lays an egg, a new egg begins to form in her body. It has been noticed that white chickens lay on average 45 more eggs per year than red or dark ones.

40. What determines the egg production of chickens?

The number of eggs obtained from a chicken over a certain period of time, that is, egg production, depends on the breed of chicken, its age, conditions of detention, nutrition, health of the bird, as well as on hereditary properties and individual characteristics. For example, chickens of egg breeds lay 10-12% more eggs than meat-egg chickens and almost twice as many as chickens of meat breeds. Chickens of egg-laying breeds begin to lay their first eggs at the age of 5-6 months. Chickens can lay eggs for about 10 years. But increased egg production is observed in the first year of laying, during which hens can lay 250-300 eggs. As the bird ages, egg production decreases by 10-15% per year compared to the first year of laying. Therefore, on industrial farms it is economically profitable to use chickens only during the first year of laying, and on breeding farms - for 2-3 years. Moreover, only the best layers are left for the second or third year. Typically, a breeding flock consists of 55-60% young hens, 30-35% two-year-olds and 10% three-year-olds. Roosters are used for up to 2 years, the most valuable ones for up to 3 years.

41. What does egg white consist of?

The egg block consists of water (85%), proteins (12-13%), carbohydrates (0.7%), fats (0.3%), glucose, various enzymes, B vitamins. The protein contains half of the protein contained in an egg. It contains all the amino acids necessary for the construction of protein in the human body, as well as lysozyme, a protein substance that kills and dissolves microorganisms, including putrefactive ones. But the protective properties of the protein decrease when long-term storage. The white is thin near the shell and thicker around the yolk. Egg white is the most easily digestible and complete protein found in food products. It is considered a reference protein and other proteins are evaluated against it. Egg white contains approximately 17 calories.

42. What does the yolk of an egg consist of?

The egg yolk consists of water (50%), fats (more than 30%), proteins (16%), carbohydrates (0.2%), cholesterol and minerals. However, eggs are not a fatty product, since the yolk contains more harmless unsaturated fats (70-75%), and saturated fats - approximately 28%. Egg yolk is rich in vitamins A, B1, B2, B3, B6, D, E, PP and others, and also contains phosphorus, potassium, calcium, chlorine, sulfur, iron, manganese, iodine, copper, cobalt. In addition, egg yolk contains lecithin, which is involved in metabolism and is necessary for normal functioning. nervous system. The yolk is covered on the outside with a thin transparent shell and consists of alternating concentric dark and light layers. The yolk contains about 60 calories, which is three times more than the white.

43. What are the benefits of chicken eggs?

Eggs contain everything nutrients, necessary for the normal functioning of the human body. This is an indispensable food product that is quickly prepared and inexpensive. Eggs have the perfect combination of proteins, fats, carbohydrates, vitamins and minerals. Eggs are valuable source squirrel. One egg contains 12-14% of the recommended daily consumption proteins for an adult. The average chicken egg contains approximately 6.5 grams of protein (protein), as well as 5.8 grams of easily digestible fats, rich in phospholipids, which are involved in the transport of fats in the body and are part of all cell membranes. The proteins and fats of chicken eggs are well absorbed by the body. Eggs are the only product that is 97-98% digestible. By nutritional value one chicken egg is equivalent to 200 ml of milk or 50 g of meat. For young children this is the second most important product after breast milk. Eggs are low in calories—one medium egg contains 75 calories.

Chicken eggs are rich in vitamins, minerals and trace elements necessary in the daily human diet. Eggs contain vitamins A, D, E, H, K, PP and B vitamins. They only lack vitamin C. They also contain phosphorus, chlorine, sulfur, potassium, sodium, calcium, magnesium, iron, zinc, copper, fluorine, manganese, iodine. Phosphorus is part of all tissues of the body, participates in metabolism, affects the activity of the heart and kidneys, and is necessary for the normal functioning of the nervous system. Calcium forms the basis of bone tissue, is found in the skeleton and teeth, and affects blood clotting. Iron is involved in the processes of hematopoiesis, is necessary for the formation of hemoglobin, and ensures the transport of oxygen in the body. Magnesium supports normal brain function, takes part in bone formation and regulates blood sugar levels. Potassium regulates the acid-base balance of the blood, participates in the transmission of nerve impulses, and improves the functioning of the heart and kidneys.

Eggs are a valuable source of folic acid, biotin, as well as choline, which is found in egg yolks. Folic acid(vitamin B9) normalizes the functioning of the circulatory system, supports immune system. Biotin (vitamin H) is part of enzymes that regulate protein and fat metabolism. It improves the condition of skin, hair and nails. Choline (vitamin B4) prevents the formation of fats in the liver, lowers cholesterol levels, activates brain function, and improves memory.

44. Is it harmful to eat eggs because of their cholesterol content?

Previously, it was recommended to limit the amount of eggs consumed due to the presence of cholesterol in them. But after many studies, it turned out that the main cause of high cholesterol levels in the blood is the consumption of foods with high content saturated fats (mostly meat and dairy products). Eggs contain relatively little saturated fat, egg yolk eat more healthy fats, which help cells function properly. Out of 5 g of fat in an egg are harmful saturated fats, which contribute to the production of cholesterol, amount to only 1.5 g. And the harm from even this small amount of saturated fat is compensated useful substances, which prevent the body from absorbing cholesterol and promote its elimination. Choline reduces cholesterol in the blood and prevents the deposition of cholesterol on the walls of blood vessels. Choline is part of the phospholipid lecithin, which is an important component of body cells, helps maintain normal cholesterol levels, prevents the development of liver cirrhosis and cardiovascular diseases, and 50% of the liver consists of lecithin. Daily requirement body in lecithin is about 5-6 grams. Egg yolk contains approximately 3.5 grams of lecithin per 100 grams of product (and 100 g of lamb, beef or peas contains only about 0.8 g of lecithin).

45. How many eggs can you eat per day or per week?

One egg, specifically the egg yolk, contains approximately 215 mg of cholesterol, and daily norm cholesterol is about 300 mg. Therefore, people with normal cholesterol levels can safely eat 1 egg per day. At elevated level cholesterol or certain diseases (atherosclerosis, cholecystitis, liver diseases), you should limit your egg consumption to 3 eggs per week. When consuming butter, sour cream, fatty meat, sausages or nuts, it is also worth reducing the number of eggs eaten to 2-3 pieces per week. If you have high cholesterol levels, you can eat whites and avoid yolks, because they contain cholesterol. Interestingly, it is in Japan, which is considered one of the world leaders in the consumption of chicken eggs per capita, that a record number of centenarians live and there is the lowest level of cardiovascular diseases. Therefore, the previously popular prejudice about the dangers of eggs due to their cholesterol content has long become obsolete.

Based on the materials of the article.

Any housewife wants to check the freshness of eggs at home and be sure of their quality. The freshness of eggs can be determined in water. Whether you have homemade eggs or store-bought ones, sometimes doubts arise and it only takes a couple of minutes to dispel them!

On our mini-farm, especially in the summer, it often happens that a lot of eggs accumulate. You spend some time sorting them, moving them somewhere fresher, but then you will certainly get confused. And that’s when simple tests help me.

Egg freshness tests at home

The simplest one is to shake the egg near your ear. If it flops around, it means it is no longer fresh, it has taken on air. A fresh egg is filled tightly and there is nothing loose inside.

The second test - to establish the freshness of eggs in water - is precisely based on checking the amount of air that entered the egg through the pores of the shell.

Egg freshness test in water. The egg lies at the bottom.

There is no air in the freshest egg laid that day. The chicken egg does not float, it lies at the bottom of a glass of water.

The undershell shell of the egg (film) fits tightly to the shell, and the inner shell covers the white. They are tightly connected to each other.

It is for this reason that it is absolutely impossible to peel the shell from a fresh hard-boiled egg!!! The shells come off only together with the whites, and no amount of cold water after cooking will help! A peeled egg has a completely unpresentable appearance!

For hard-boiled cooking - I select chicken eggs, which have already been lying around for a week.

Egg freshness test in water. The egg floats in the middle of the glass.

The egg has risen with its blunt end up or is floating in the middle of a glass of water.

After the egg cools, the egg mass inside the shell shrinks somewhat and decreases in volume. The inner membranes (films) separate, forming an air pocket on the blunt side of the egg. The longer the egg sits, the more moisture evaporates through the pores of the shell and air is sucked in.

With such freshness, eggs are wonderfully hard-boiled and easy to peel!

Egg freshness test in water. The egg floated up.

The egg is on the surface of the water and has completely floated up.

Consequently, the egg is old, has been lying around for a long time and has sucked in a lot of air. There have been qualitative changes inside. The protein became liquid, like water. The yolk was flattened.

This does not mean that the egg is spoiled and cannot be eaten.

I sometimes set aside such eggs from the total mass and break them into a separate cup, in case they are still spoiled. And since domestic chickens almost every day, there is always plenty of fresh eggs. Old chicken eggs I usually give it to the dog.

By the way, homemade eggs You can’t wash everything at once, but only the amount you are going to cook.

Chicken eggs are covered with a shell membrane (cuticle). It closes pores, protects against excessive evaporation of moisture and serves as an antibacterial barrier. Over time, the cuticle breaks down and the egg becomes shiny. This is another one test for fresh eggs at home!

It's simple! A couple of minutes of your time and chicken eggs are checked for freshness without any equipment! You can feed your family!

Good health to you and your household!

What's inside?

Smell of hydrogen sulfide.
Opaque white.
When broken into a frying pan or bowl, the yolk immediately spreads.

But how can you check the freshness of an egg without breaking it? Just immerse in water. If an egg floats in water, it is spoiled or stale.

Why does a spoiled egg float?

If the egg does not float completely

Deceptive salt

How to determine the quality of eggs in a store

To prevent all three dozen purchased eggs from suddenly floating, you should try to determine their freshness before purchasing.

View It must be borne in mind that the product class must be indicated on the packaging. There are dietary eggs that can be stored for no more than 8 days, and there are table eggs (blue print), which we most often buy. Their maximum shelf life is a month. There is also a class of long-lasting ones. They can be kept in the refrigerator for about six months, but these are rarely found in stores.
Inspect the surface. The shell should be matte and slightly rough. It is smooth and shiny only in stale eggs.
Weigh the egg on your hand. If it is old, it will be very light in weight.
Shake the egg. When it's fresh, the yolk doesn't move around inside. This means that you will not feel that anything is loose in the shell, and you will not hear any sounds when shaking.

Well, now we’ve figured out what’s what, and we realized that if the egg floats completely in the water, it means it’s not fresh, or even rotten. However, it may emerge boiled egg, mistakenly placed next to raw ones, but such confusion rarely occurs. Therefore, it is better not to skimp on your health and throw away the stale product.

If eggs float in water, what does this mean? Can't they be boiled?

They are definitely spoiled. This is how you usually check the freshness of eggs.
The point is whether you can eat them cooked if you cook them for a long time!???
they say that if an egg floats up with a blunt end, then it is a week old and can be eaten, but if it is sharp, then it is better to throw it away
They CANNOT be cooked! They've gone bad. If the eggs sink in the water, then they are fresh, if they float slightly, then you need to hurry up and eat them, and if they float, then they are stale. Tip: it is better to store eggs in the refrigerator with the blunt end up and the pointed end down, this way they will retain their freshness longer, tested!
I don't think it's possible
They are old, just throw them away.
Of course you can't
Not a single fresh egg will ever float.
If the egg floats, it means only one thing. It's old!
The reason lies in the fact that over time the air cavity in the egg increases.
Some boil eggs in salt water so that the shell does not burst and is cleaned well. This is a myth.
But already a 7-10 day old egg, quite suitable for food, subject to storage conditions, in salt water can float slightly in the water column. This has to do with density.
Floating eggs spoil my appetite so I change them =)
Eat them, don't care 😉
It’s funny, it’s as if several eggs floated up with the blunt end, it’s not scary to cook))))
If the eggs float to the surface, it means your husband cheated on you today...
The eggs are not too fresh. You can cook it, and then you will see how not fresh it is. It's possible that it's no big deal :))
Rotten.
I can only complement all the other answers: break it, see for yourself, and then you will imagine how much the egg floats and how stale it is.
Old, dried out and became lighter than water.
Just a hundred years ago, the freshness and quality of an egg was determined using water. The questionable egg was simply placed in a container of water. If the egg sank to the bottom everything is fine. This showed that the egg was quite fresh and suitable for consumption even in its raw form.
If the egg stopped falling and floated somewhere in the middle of the container, it was believed that the egg had already been conceived, and it should be immediately put into use (and not in its raw form), since after a short amount of time it would become unusable.

If an egg, lowered into water, floated up and floated in it, how... leaf in the hole, the conclusion was clear: such an egg should not be eaten. It's better to throw it in the trash.

Under the shell of the egg, the processes of rotting and decomposition of the protein begin, as a result of which gases are released (and then the putrid smell of hydrogen sulfide appears), which, as we know from school, are lighter than water. And the greater the decay process, the more gases, which, combining with the air already present in the egg, raise the spoiled egg to the very surface of the water. So, if an egg floats at the very neck of a container of water, this means that the egg is not only old, but also rotten.
it is forbidden