How to Choose Eggs: Useful Tips & Interesting Factsadmin
At first glance, the selection of the most popular essential goods from supermarket shelves does not require special knowledge, but our material proves that this is not at all the case.
The taste of the dish depends not only on the skill of the cook, but also on the basic ingredients. The technologist of the chain of craft product stores “Zorka and Milka” Nikolai Terikhov shares secrets on how to choose eggs so that the dough turns out to be uniform, scrambled eggs, and even the gourmet surprised everybody with a soft-boiled egg.
Learning to read the packaging.
Each egg produced in a poultry farm must have a date of manufacture and labeling. The letter “D” means that the product is dietary. The letter “C” is a table egg. The difference between them lies in the shelf life: diet eggs are stored for 7 days, tablespoons – up to 25 (at a temperature of 0 to plus 20 degrees).
The numbers on the packaging indicate the category and approximate weight of the product. The third category means that the weight of an egg is from 35 to 44.9 g, the second is from 45 to 54.9 g, the first is from 55 to 64.9 g. The letter “O” on the package indicates that it is a perfect egg weighing from 65 to 74.9 g; the letter “B” is the highest category, that is, an egg more than 75 g.
The quality of the egg does not depend on size, but if you know its approximate weight, this will help in the preparation of the dough, because in this case it is important to strictly observe the proportions of the products in the recipe. Those who monitor calories should remember that the larger the egg, the higher its calorie content.
The shell of a fresh egg is always dull, not glossy. You can test it for suitability in food in several ways – for example, dropping an egg in water. The rotten will remain floating on the surface, and the fresh will quickly drown. An egg suitable for cooking will show through slightly if you bring it to the lamp. Spoiled light does not let through.
As Woland from the “Master and Margarita” quite rightly remarked, “there is only one freshness – the first.” So, despite the fact that the shelf life of eggs can be from 7 to 90 days, it is better to use exclusively fresh products with a minimum shelf life for cooking.
Eggs should be washed only before use, so that their protective layer is preserved. It is recommended to store the product with the sharp edge down ( see also : “9 foods that cannot be stored in the freezer” ).
On taste and color
Today, the opinion that the color of the shell affects the taste of the egg is quite popular, and this is absolutely untrue. The color of the eggshell depends only on the color of the chicken, and the taste of the product is affected primarily by the diet of birds.
On the packaging with eggs, additional designations are sometimes found – for example, “enriched with iodine and selenium”. This suggests that the manufacturer added a special mixture to the feed.
Another popular misconception is to assume that village eggs are, by default, tastier and healthier than factory ones. Manufacturers successfully exploit this myth in the name of their products. However, factory birds receive proper and balanced nutrition every day, and in village chicken this is only possible in spring and summer. If we talk about the difference in the taste qualities of domestic and factory eggs, then it can easily be explained by the fact that in the household almost all eggs are fertilized.
In favor of factory eggs, we can say that under special conditions, birds are constantly under the supervision of veterinarians, and products undergo a mandatory safety check. Therefore, you can buy real village eggs only on the condition that you are well, familiar with the farm and you completely trust the owners of the chickens.
In cooking, chicken, quail, caesar, duck and goose eggs are most often used. Less commonly used are ostrich and turkey. Caesar and quail eggs are considered dietary: they are great for salads, soups and snacks. Duck and goose eggs are good only for dough: prolonged heat treatment ensures that, for example, the paratyphoid virus does not remain in the product.
The perfect egg for Easter
Easter is approaching, and this holiday can not be imagined without elegant colored eggs. When buying eggs for Easter, choose the freshest of the canteens: they have a longer shelf life, and, as we know, Easter eggs are usually cooked and painted in advance.
Before starting to cook the eggs, remove them from the refrigerator and let them lie for several minutes at room temperature. Only then dip in cold water. So the product will retain its taste better.
You need to boil eggs for painting hard-boiled and a little longer than usual: not 7, but 10-15 minutes. To prevent eggs from bursting in boiling water, add a teaspoon of salt or 9% vinegar to the water.
For painting, you can use thermal stickers, food or natural dyes. Onion peel will give the egg a brownish yellow color, turmeric – gilded. Dried violet flowers will give a violet hue, spinach or parsley will turn green, strong coffee or tea dark brown, red cabbage from blue to blue. Hard boiled eggs can be stored in the refrigerator for 14-20 days.