Shelf life of eggs

All products have their own shelf life, which guarantees us the consumption of healthy and healthy food. The shelf life of eggs directly depends on the date of their production and storage conditions.

Eggs produced at large poultry farms are always given a date indicating the time when they were torn down by the chicken. It is from this date you need to count the shelf life of this product. The most optimal way of buying eggs is to purchase them in branded boxes, where the production date is always indicated. In this case, you are guaranteed to buy only a fresh product. If you buy eggs on the market, use them for a week, as it is not known when they were demolished and when the storage period will end. If they are purchased in a retail network, and the date on the packaging is the date of the store's data, this indicates not at the time of egg production, but at the time of packing. In the event that the packaging does not specify the date of production, they must be used quickly.

The shelf life of products should always be respected, since the use of overdue food can cause great harm to the body. If you are not sure of the freshness of eggs, during the preparation of any dish, break them into a separate bowl or cup. So you can find a spoiled egg that has an unpleasant smell and an unnatural look. Thanks to this procedure, you do not spoil the dish and protect yourself from poisoning.

A good method for determining the freshness of eggs is to immerse them in a glass with water (cold). Fresh sink to the bottom and take a horizontal position. If they fall into water in an inclined position - they are more than a week old. Eggs that remain in the vertical position or afloat - are overdue. This method of determining the degree of freshness is based on the property of the eggs to eventually increase the air chamber inside the shell, so - the better they swim, the longer they are stored.

The shelf life of eggs depends on the place. So, if they are in a room or a pantry, the period is reduced to 1 week. In the refrigerator they are stored for up to 6 weeks (for this purpose, special cells are provided in the refrigerator). The optimal shelf life of eggs (raw) is 28-30 days. When storing this product, extreme temperature changes should be avoided. Only whole eggs are suitable for storage. If they have a cracked shell, there is a risk of penetration of microbes inside it. For the same reason, you can not lay eggs for storing eggs, which are heavily polluted with the products of the shell's vital activity, since microbes can penetrate through the pores in it.

The shelf life of eggs without shells also depends on the location and temperature. Yolks in the refrigerator are stored for 3-4 days, proteins - up to 5 days. It is necessary to close the container tightly with such products with food film or lid, as they can simply dry out.

Shelf life of hard-boiled eggs is up to 7 days (in the refrigerator). When storing such a product, it should be protected from the penetration of various odors through the pores in the shell. To do this, wrap the eggs with food film. It is better to place them in the side door. Keep only eggs with whole shell. At room temperature, this product is stored for no more than 12 hours.

Eggs are distinguished:

- dietary - stored up to 7 days (after production);

- Fresh cutlery - up to 30 days;

- chilled - were in the refrigerator for more than 30 days.

The shelf life also affects how this product is used in cooking. So, for cooking dishes using raw eggs (without heat treatment), only a dietary product is used. Since the use of long-stored eggs, there is a risk of disease with salmonella.