How should eggs be stored?
- Eggs stay longer fresh when stored in the refrigerator, as the low temperature counteracts aging. However, be careful not to place eggs near food with sharp flavours such as fish, onions, etc., as sharp flavours penetrate the porous eggshell and spoil the taste of the egg.
- Store eggs preferably in the eggshell of the fridge or in the egg carton with the sharp tips down as the eggs are packed. This will ensure that the yellow remains in the middle.
- Very important, eggs cannot be frozen in their shells.
- Do not wash eggs stored for some time, because the skin is a natural protective layer that keeps the eggs fresh. Eggs can, however, be washed before breaking open.
- Remove eggs from refrigerator for several hours before use. If it is at room temperature, it will be easier to mix with other ingredients, and the egg white can be beaten to a larger volume.
In what sizes are eggs available?
Four sizes available to the consumer:
- Medium Eggs whose mass is more than 40 g but not more than 51 g each.
- Large Eggs whose mass is more than 51 g but not more than 61 g each.
- Extra Large Eggs whose mass is more than 61 g but not more than 65 g each.
- Jumbo Eggs whose mass is more than 65 g each.
How do we know if an egg is fresh?
- Take 1 litre of water and dissolve 25 ml of salt in it. Place the egg in the salt water. A bad egg will float on top of the water, while an old egg’s one end will protrude above the water. A fresh egg will settle down completely.
- A fresh egg feels heavy when shaken. The eggshell is porous and evaporation takes place every day through the shell, especially in hot weather, so the egg is lighter in weight the older it is.