How to check if an egg is rotten. Signs of stale chicken

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 beneficial trace elements Plus, chicken protein is highly digestible. 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 drop the product into 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.

However, so far these have been scattered references. Let's summarize the material in the form of an article "" and for this we offer you a fairly universal method for diagnosing and removing spoilage (using eggs).

Learn spoilage by eggs! Until she recognized you 🙂 Why do we stop at the egg? Because the egg is a very ancient and very universal method of dealing with negative things. So, the egg as such is directly connected with the beginning of the Universe in many mythologies of the world. For example, our modern world, as the Slavs believed, arose precisely from the world egg that floated in the oceans.

Naturally, modern eggs are oh-far from the great-egg. But nonetheless, regular egg- nothing more than symbol first egg. Therefore, it becomes to some extent artifact. That is, the potential of eggs compared to other things such as wax, hair, and so on is much greater. In terms of artifactual and symbolic potential, only water (a symbol of the ocean in which that very egg swam) can be compared with an egg. And, oddly enough, it is water that will help us to recognize spoilage by eggs.

But let's not get ahead of ourselves. First, let's recall the basic definitions.

The words " damage" comes from the word " spoil". And the word "spoil" - you won't believe - directly related to the egg. Probably, this is also why to recognize spoilage by eggs, and also to remove it most effectively with the help of an egg. How does the word "spoil" relate to eggs? The sequence restored according to the etymological dictionaries of Vasmer and Chernykh is as follows:

One of the forms of the word spoil" - word " zaportok» — rotten egg. This form is present in Czech as zaprtek(spoiled egg), and in Slovak in the form zaprtok(egg talker). An older form of this word, preserved in Lithuanian: pereti, perei meant " hatch eggs". And, in turn, this form has an even more archaic version, preserved in the Latin language: period which means " I bring into the world, I bear". Ultimately, the word spoil" (like the word " damage") through intermediate meanings associated with eggs, goes back to the Proto-Indo-European root * per- meaning to bear, to give birth.

So, spoilage is really directly related to eggs. Which may well justify the effectiveness of eggs in removing spoilage.

So let's get back to our sheep. That is, we will continue to recognize spoilage by eggs. The manifestations of damage are diverse, but always fatal:

these are chronic illnesses,
and long painful lack of money,
and trouble at work
and love troubles...

In general, damage is when everything is bad. And not by itself, but by someone's evil will. After all damage- it is always the result of purposeful magical actions. Damage is always directed, it itself will not fall on a person. That is why it is terrible: after all, in order to “spoil” a person, evil forces, negative energies are involved, therefore people who have been spoiled feel longing, sadness, fear, and despondency. Corruption decomposes not only the body - that would be half the trouble, but also the soul, in which case one should not expect that everything "will pass by itself." Fortunately, there are reliable ways to remove damage.

We figured out the damage, let's move on to the evil eye. The evil eye is similar to damage, but still it is not the same thing. The fundamental difference is that evil eye is an involuntary action. Someone looked unkindly, said rudeness, got very angry at the same time or envied ... And he didn’t want to cause harm, but he had enough strength so that the thought of his bad person touched. You can jinx both in person and at a distance, although in the first case the negative effect will be stronger.

Most often, people who are beautiful and prosperous are subject to the evil eye, and those who are energetically weakened for any reason, which happens when they are sick or very tired, easily fall under the evil eye. In its action, the evil eye is much weaker than damage, but it can also cause a lot of trouble.

As the name implies, this article will focus on the ways and methods by which you can determine whether you have damage or not. In modern literature and on the Internet, many various ways. But, despite the large number, all of them can be divided into two groups:

External
Internal

The first category includes (as I suppose it is clear from the name) all the ways in which the presence of damage is determined by external signs and signs, or with the help of any ritual methods (rituals). Well, for example, you found a bunch of hair in your house or under the threshold, scattered earth, a needle, a dead animal, just a puddle of water (there are a lot of options). Among the ritual methods, perhaps the most common are methods for determining damage using eggs, pins, candles, and wax.

constant bad luck, everything falls out of hand;
permanent depression;
all tests and examination results are normal, but you are still sick;
causeless feeling of fear and misfortune;
for no apparent reason, the temperature rises. There are no manifestations of the disease, except for a temperature above 39. After a while the temperature also drops suddenly and rises no more;
unexplained diarrhea or vomiting, which, like a fever, goes away quickly on its own
fear - a person who has not previously suffered from any phobias begins to be afraid of darkness, heights, closed spaces, or something else inexplicable;
chills or shivering without illness or fever;
a protracted disease that is not amenable to appropriate treatment, or diseases that follow one after another;
a chain of bad luck, troubles, misfortunes;
melancholy and mayata, nightmares, bad forebodings. A person experiences an insatiable mental anguish and does not know why and suffers, unable to cope with his incomprehensible illness;
and so on.

The signs of the evil eye are not as obvious as those of damage, but they can still be detected. For example:

Burning in the eyes, as if a speck had got into the eye, though there was nothing in the eye. Eyes watery, there is a fear of bright light.
A series of minor troubles and minor ailments is also a sign of the evil eye. If a major loss or serious illness speaks of damage, then the little things, from which there seems to be little harm, but life is sickening, are the evil eye.
Loss of strength, feeling of heaviness in the whole body, drowsiness and sluggishness.
Minor family quarrels and disagreements that happen “from scratch” are a sign that someone envied your family happiness and jinxed it.
If something breaks in the house all the time, this also speaks of the evil eye.
Insomnia.
No appetite or, conversely, a constant feeling of hunger.
Irritability, constantly bad mood.
Infertility, sexual impotence.

External signs of the evil eye are much more subtle than the described internal or external signs of damage. Therefore, you should not get carried away with them - it’s not far from paranoia (every time you shy away from anyone who somehow looks strange ...).

Thus, with the help of internal signs, you may suspect that you have damage or the evil eye. How can you confirm / refute suspicions? Very simply - with the help of external methods in general and ritual ones in particular. And the main one is the definition of spoilage with the help of an egg.

Ritual recognition of spoilage by eggs.

Naturally, there is great amount ways to use eggs to detect spoilage. We list the most commonly used.

How to recognize spoilage by eggs - option number 1.

You need to take a raw egg, be sure to domestic chicken. The egg is taken in the right hand and the following words are whispered over it:

Roll the testicle, from right to left, from west to east, from north to south, from the most pure angel to the dark demon. Tell the whole truth about the servant of God (name).

Then they begin to roll out a person with a testicle - they roll around the body in circles, always clockwise. It takes a long time to roll out, there is no need to rush. First they roll around the head, then circles on the chest, stomach, back, legs, feet. As you roll out everything, you need to take a saucer and break the egg. If it is of a normal color, if the yolk has not spread, everything is in order. And if the egg is dark, cloudy, the yolk spreads, then there was damage, and treatment is needed.

Variant of recognition of spoilage by eggs No. 2.

To diagnose spoilage using a chicken egg, you need to break it into a transparent vessel filled with cold water. The egg must be poured in so that the yolk remains intact and the contents are not shaken. Next, you need to place a glass with an egg on the crown of the person for five minutes. You can also glass or glass jar with the contents put at the time of sleep at the head of the bed, at night.

It is believed that if the egg has not undergone any changes, then the human biofield does not contain negative programs. If there are multiple and noticeable strands of protein on the surface of the water, then this is the evil eye. It is also unfavorable if egg white lost transparency or bubbles are visible on the protein threads going up to the surface of the water. This is damage. Even worse, black dots or bloody streaks appeared.

It should be noted that for self-diagnosis, it is necessary to use the freshest egg possible, and water - not chlorinated, but spring water, since chlorinated tap water is likely to become cloudy or contain bubbles.

The third option is how to determine spoilage using an egg.

Take a glass jar, fill it with water and carefully break a raw egg into it so that the yolk does not spill! Hold the jar above your head, then bring it to the back of your head, to your forehead, to your chest, to your groin, to your feet. Hold the jar for five minutes at each of these places: this is necessary for the egg to absorb all the evil that poisons you.

Close the jar and place it at the head of your bed overnight.

In the morning, carefully study what happened to the egg and water. If there is spoilage, then the egg will turn black, and the water will become cloudy. If not, the water will remain clean, and the egg will not change in any way.

Variant of spoilage recognition using eggs No. 4.

Pour 3/4 cup of water (this is enough), hold the egg in your hands, then quickly and carefully crack the egg into the glass (without damaging the yolk). Sit on a chair or armchair, press your chin to your chest and carefully place a glass of water and an egg on the crown of your head. Supporting the glass with your hand, sit still for 3 minutes. Hands can be changed if they get tired, but be careful not to stir up the water.

After 3 minutes, remove the glass from your head and carefully inspect for unpleasant things.

As you can see, the systems are similar. Only the method of bringing the egg to the diagnosed person differs, as well as the time for the “development of the negative” - for the appearance of manifestations in the egg. How to choose more The right way and time? With practice, of course 🙂

Interpretation of varieties of signals from eggs about spoilage.

So, the general idea of all the above methods of recognizing spoilage by eggs is that an egg poured into water after a certain time acquires various unnatural signs. That is, it signals the presence of a particular condition in a person. The following list will help you deal with the interpretation of signals from eggs in more detail:

If the water is clear and the yolk has not changed and lies in the protein, and the protein lies in a pile, there is no spoilage on you.
If the yolk is whole, but rises from the protein columns, like a fringe of a jellyfish, there may be one such column or several, then damage has been directed at you. This is not a very serious damage, mainly for failure in family life, for loneliness, for tears. Such damage is often induced for 3-7 years. After this period, the energy of damage is absorbed into the ether.
Ate these bars (we call them "candles") are more like cobwebs, then this is a very easy damage. Such slight damage can be induced by "amateurs", as I call them, i.e. those who bought a book about black magic and practiced by doing nasty things to their friends, whose life seems to them better than their own. Such damage still brings a streak of mild bad luck, incomprehensible ailments, quarrels in the family, troubles at work. Light damage caused by "amateurs" does not last more than a year.
If the protein columns have bubbles, then the damage is strong and made not by an amateur, but by a professional. Such damage is usually done to ensure that you are haunted by failures and debilitating minor diseases that are difficult to treat, or even not recognized by doctors, more often this damage is induced to harm your financial success. Such damage begins to work suddenly. That is, everything is piled up at once and it is not clear why, although before everything always worked out perfectly. This damage can be ordered by a business competitor, or even a neighbor or friend whose car is worse than yours, for example.
If the columns have bubbles and blackheads, or bubbles on the columns of protein and black dots on the yolk, then damage is done to death or using grave earth. In this case, the one who ordered the damage hates you so much that only your death will bring him or her relief. This is usually someone who is incredibly jealous of you, or someone you stand in the way of, or who thinks that you have taken something from him. Damage to death usually begins to act after 21 days and brings a person to the grave within a year.
If on the protein columns bubbles, a yolk around the edges looks like cooked, damage is done so that you live, but suffer. The same damage is sometimes shown by green, gray or brown spots on the yolk in the absence of protein suppositories.
If there are no columns of protein, but simply the yolk is all boiled, that is special kind damage. This is a corruption-restriction so that you never feel free anywhere, not even in your own home. And there are no locks, and there are no bars, but as if bound hand and foot, boil in own juice, and there is no happiness, and you want to howl like a wolf. In some cases, no one deliberately induces such damage to a person, he himself causes it to himself. Usually, this happens if a decent person is guilty of something, no one knows about his guilt, and his conscience haunts him. He longs for atonement for his guilt and, as it were, punishes himself, as if placing himself in a "prison". And he himself appoints the term of his "imprisonment". It is very difficult to remove such damage, because a person subconsciously resists help, especially if he believes that he has not yet redeemed himself.
If there are protein candles With bubbles and black dots, and the edges of the yolk sharply scalded with green or gray spots in the middle of the yolk, this is the most terrible damage - damage to death in terrible agony. Here, the customer's hatred for you has reached a pathological level. Onon not only want to get you out of the way, they want to see your suffering and enjoy it. This is usually someone you know well. The most common damage is aimed at your finances and personal happiness. Damage to death is very, very rare.

By the way, advice: if spoilage was found, then the glass in which there was a diagnostic egg should be thrown away.

Removal of spoilage by an egg.

Naturally, having talked about diagnosing spoilage with the help of an egg, one cannot but say at least a few words about removing spoilage. To remove spoilage, an egg already familiar to us is traditionally used. And simplest way- use the same egg with which you determined the presence of spoilage.

The procedure is very simple: pour the contents of the fortune-telling glass into the toilet and wish good and love to the one who sent you damage. Most often, of course, they recommend saying something like “let everything come back to you a hundredfold”, but there are a couple of nuances here. Firstly, revenge is by no means the best assistant in witchcraft. Vengefulness is a low-level energy, and it can not only not remove damage, but also strengthen it.

The second point that needs to be taken into account: what if you yourself sent damage to yourself? Or have you jinxed yourself? And they wished the same for themselves, but 3 times more? Or did a beloved and close person do it out of ignorance - and now you are suffering with him (when he has some kind of terrible illness)?

Therefore, you should not think about revenge when removing damage. And do not let "professionals" do it, inciting you to do it.

By the way, after the ritual of removing spoilage in this way, you can conduct a control check with a new egg. If the results have worsened, it means that a professional is working against you and he figured out that they are digging under him. If the results are the same or less, it means that the energy of damage is high, and you need to repeat the procedure for draining the damage into the toilet. This is done until the egg says that there is no spoilage. Or until you feel better - which is also good.

Well, the absence of diagnostic signs is an excellent indicator, you took everything you could. Congratulations!

So, for the sake of your own safety - find out damage by eggs!

Based on the materials of 7777 best conspiracies from the best healers of Russia, http://www.vneiv.net/statyikakoprporchu.htm

Every week you bring home huge packages with a variety of products presented on the shelves of markets and supermarkets. On the one hand, this makes your life much easier, and on the other hand, it complicates it, because not everyone can constantly keep in mind the expiration date of all this gastronomic variety. Remember how often you opened the refrigerator door and wondered: “How long have these products been there?” We are sure that this problem is familiar to many people firsthand. This is especially true for eggs. Despite the fact that this is a very delicate product, its appearance does not change over time, and therefore it is almost impossible to determine the freshness of an egg “by eye”. Of course, it's no secret to anyone that you can break an egg and try to determine its freshness by smell, but there are other ways. Here are some ways to check the freshness of eggs:

1. Submerge the eggs in water

Place the eggs in a deep bowl of cold water. If they remain lying on the bottom in a horizontal position, then they are very fresh. Eggs, slightly raised with an obtuse angle upwards, are no longer the first freshness, but can still be used in the preparation of hot dishes. Eggs that float to the surface are spoiled and should not be eaten! We recommend that you get rid of them as soon as possible.

Eggs float to the surface because, over time, the moisture inside evaporates through the shell and the resulting "free" space is replaced by air. The more air inside the egg, the higher it floats. And, of course, the older it is.

2. Check the white and yolk

Break one of the eggs and pay attention to the condition of the yolk and protein. If the yolk is convex, and the protein is viscous and tightly gathered around the yolk, the egg is very fresh. However, if the yolk is flat and the protein is liquid, this is a sign of a stale egg.

Cause: over time, protein chains ( different substances connected with each other) break up, in connection with this, in the old egg, the yolk and protein do not adhere tightly together.

3. Shake the egg

If, when shaking, you do not hear extraneous sounds, then you can safely eat the egg - it is fresh. If at the same time bursts or squelching are heard, it means that air has got inside the egg and expanded the natural air bubble. This egg is not to be eaten.

4. Pay attention to the expiration date

On the packaging of eggs there is always information about the expiration date, which should be paid close attention. The supplier guarantees that the product will remain fresh if the storage rules are followed. As a rule, eggs can be eaten for some time after the expiration date, but before that it is strongly recommended to check their freshness by the methods described above.

When eating eggs, special attention must be paid to hygiene. Pay attention to the following recommendations:

Buy only fresh eggs and use them before the expiration date.
Store eggs in the refrigerator - at temperatures below 6 ° C, Salmonella bacteria do not multiply. At room temperature their number is increasing. Please note that subsequent cooling will not save the situation.
When preparing food using raw eggs, use only very fresh eggs.
Boil the eggs for at least 5 minutes in boiling water.
If the eggs have expired, then for some time they can still be eaten, but only if carefully cooked. Salmonella bacteria are killed at 70°C.
If the shell of the egg is damaged, then it must be cooked immediately. It is no longer possible to store such a product.

Where is the best place to store eggs in a Liebherr refrigerator?

Eggs can be stored in the refrigerator for a maximum of 15 days. In the zone of freshness

The content of the article:

The freshness of eggs is the most important factor to pay attention to when buying them. This is a very popular product, because they are easy to prepare, very nutritious, contain many components valuable for the body. But all this applies only to fresh, rotten ones are not suitable for food and can harm health. Checking eggs for freshness is quite simple and directly at the time of purchase and at home.

What is the difference between store and domestic eggs

Stores usually sell eggs obtained from poultry farms. Eggs from a bird kept by a private trader are called domestic. Both the first and the second natural product, and those and others can be dietary and dining.

The difference is as follows:

Taste qualities. Due to differences in the diet and the characteristics of keeping domestic and factory poultry, the taste of the eggs they produce also differs. Domestic chickens are daily on fresh air under the rays of the sun, closely communicate with the rooster, eat natural food: grain, worms, grass. Factory birds constantly live in special chambers without access to individuals of the opposite sex, receive special balanced food and vitamins. Therefore, domestic eggs are usually fertilized, and their taste is richer.
Nutrition. Both those and other eggs contain many enzymes, proteins, amino acids and vitamins that are beneficial to the human body.
Harmlessness. The health and hygiene of birds at the factory is strictly monitored, vaccinated against diseases. Health and hygiene poultry- entirely on the conscience of its owner. So those who want to buy homemade eggs should take care of finding a conscientious seller who can be trusted. On the other hand, it is not known exactly what additives and antibiotics were fed to factory chickens and how this will affect the consumer who ate their products. It is expensive for a private trader to buy "chemistry", so homemade eggs are safer in this regard, especially for allergy sufferers.
Shell color. White or brown eggs can be both domestic and factory birds. But since the products are usually sorted in large-scale production, factory eggs can be distinguished by the uniformity of the shell color. In domestic eggs, on the same tray, all shades from cream to coffee brown can be present.
The size. Private owners keep birds on the farm different ages. And since the young ones lay small eggs, and the old ones - large ones, then the owner's tray is usually inconsistent. But factory products are calibrated by special machines in size.
Yolk color. It is believed that the yolks of domestic products are bright yellow, bright orange, and the color of the yolks of eggs from factory poultry is less saturated. But recently, a factory-made product can also boast of such a yolk color - due to special additives in bird feed.
Smell. Just as the smell of a hospital's medicinal smell differs from the homely cozy aroma of a muffin, the smell of factory eggs is also different from the smell of homemade ones. In the first - sterility and emptiness, in the latter, depth and richness are felt.
Price. It is customary to pay more for exclusiveness and quality. Therefore, store-bought ones are cheaper than homemade ones. Moreover, due to the fact that egg-laying in poultry occurs mainly in the warm season, domestic eggs become much more expensive during the cold period.

It is interesting! Why do stores sell only chicken and quail eggs? Because it is these birds that rush most often, 10 times more often than, for example, geese and ducks. But the latter, by the way, are 5 times more likely to suffer from salmonellosis. The safest in this regard are quail. They, the smallest, and even ostrich, the largest that you can buy, are the most nutritious, they contain 5 times more phosphorus, potassium and iron than chicken ones. Made from kilogram ostrich egg You can feed the whole family with an omelette!

Egg freshness levels

According to the degree of freshness, dietary and table eggs are distinguished. Here are their differences:

Diet eggs. This is the freshest product. The bird took it down no more than one week ago. In stores, such eggs are marked with the letter “D” in red, but it is difficult to find them on sale. Usually such products are obtained from domestic chickens or bought in the market or on a small farm. They are the most delicious. And the best are those that were demolished 3-4 days ago and ripened in a dark place at room temperature. All enzymes of such eggs are in excellent condition and are easily absorbed by the body. Protein and yolk are elastic, thick, do not spread over the pan, but lie compactly on it. At diet eggs there is only one drawback: boiled, they are disgustingly cleaned, the protein sticks to the shell and falls off in pieces.
table eggs. Diet ones become canteens as soon as 8 days have passed since the bird laid them down. These are mostly sold in stores. They are marked with a blue letter "C". The shelf life of table eggs is 25 days. They are wonderful boiled for salads, as they are easy to peel. They spread well in a pan, and the older, the larger the diameter.

How to check eggs for freshness when buying

In an ideal store, an ovoscope will be brought to your request to check the freshness of the eggs for sale. With this device, you can see what the size of the air chamber is inside the product, and understand whether it is of high quality. But you can do without an ovoscope. Use the following ways to check if the egg is rotten or not.

visual inspection

Even just for appearance An attentive buyer can determine the freshness of eggs.

A suitable product can be distinguished from an unsuitable one by:

By shell. If it is rough, dull and hard, the egg is fresh. A soft shell with dark spots (traces of microbial growth) means that it is rotten. A smooth, glossy shell with a blue tint indicates that it is old and may be spoiled. True, it happens that sellers wash and even rub the surface of the eggs to give them a marketable appearance. But it’s better not to take risks, such “wetted” products will be stored worse. By the way, make sure that the shells of all the eggs in the tray are uniform. But if matte is interspersed with glossy, this indicates that the seller put an older product on the fresh one and it cannot be called conscientious.
By smell. It is unlikely that eggs emitting a stink will be put up for sale, but, nevertheless, one cannot fail to mention this sign. Fresh product does not smell like rotten meat. Its shell gives off the smell of lime. How older egg, the more it absorbs environmental odors and loses its lime aroma.
into the light. You can check the egg with a bright lamp (at least 100 watts) or a powerful flashlight. This method is also called candling (from the English “candle”), because in the old days the product was shone through with their help. The eggs at the blunt end have a so-called pug, an air chamber. The larger this chamber, the older the product. For dietary eggs, such a scare should be up to 4 mm in size, and for table eggs - no more than 9 mm. The yolk of a fresh product is in the center or slightly offset if it is at the edge of the shell or blurred so much that it is difficult to determine the location - you have spoiled products in front of you. The presence of an embryo or a clot formed into a ring is unacceptable. Dark spots signal multiplication of microbes, it is with such eggs that you can be poisoned. A pink tint in the protein and a red-orange tint in the yolk occur when it enters the blood chamber, this is not a product that is unhealthy, but its benefits are minimal.

Remember! Do not break all the eggs in one dish or in a common bowl with any other ingredients of the dish, if you are not sure of their freshness, so as not to spoil good products rotten. It is better to double-check one at a time in a separate cup.

shaking

Unsuitable eggs can be identified simply by picking them up, shaking or twisting them. Namely like this:

weighing. If there is a scale nearby, weigh the egg. Instances heavier than 75 g belong to the highest category. The shell can be marked with the letter "B". Selected eggs (marked "O") weigh from 65 to 75 g. Eggs of the first category weigh from 55 to 65 g, the second - from 45 to 55 g, and the third - from 35 to 45 g (marked with the numbers "1", "2 ” and “3”, respectively). By weighing the product, you can understand whether the weight corresponds to the marking. If, for example, a selected egg weighs less than it should, this indicates that you are facing a marriage: it has become lighter because it has dried up, water has evaporated from it. Having learned the weight of the egg, you can also decide what is better to buy - large from old hen, wherein more water, but less nutrients, or shallow from young - such are the most nutritious. It is believed that category 1 eggs have the best and most balanced composition.
Shaking. This is how you can easily define a "talker". If you feel the contents of the egg dangling inside, it means that you have a rotten product in your hands. This happens when the egg shrunk during storage, and the inner shell separated from the shell.
spinning. To recognize the freshness of eggs in this way, you need to be able to scroll a rotten egg on a flat surface at least once. So you can compare: rotten will make more turns, i.e., it spins longer than fresh.

Please note! Sometimes in stores there are eggs with different markings. If the label says "Premium", it means that the content of the chickens was strictly controlled and was almost perfect. If they have been raised as a home, free-roaming and eating natural food, their eggs are labeled "Organic" or "Bio-egg". "Fortified" means that the product has more useful substances such as selenium or iodine. It is impossible to verify the accuracy of this information. Therefore, it is better not to flatter yourself, it is highly likely that all this is a marketing trick.

How to check eggs for freshness at home

At home, more informative methods for checking the freshness of the product are available, and all manipulations take a little time. So, let's look at how to check eggs at home.

Simple Ways

To prevent poisoning and spoil the taste of dishes, it is recommended that you always check the eggs before using them, even if you are basically sure that you bought a fresh product.

It can be done:

Breaking an egg. Before adding a raw egg to any other food, break it into a separate bowl and inspect. Fresh will have a fluffy, slightly spreading jelly-like protein with a thin, moist and more liquid surface layer. The yolk will rise above the white. If the layers of the protein do not differ, and the yolk is flat, this means that the product is of low freshness. But you can eat such an egg. Bad smell from an egg - a sign of microbial reproduction, this should not be eaten even after heat treatment, you can get poisoned.
Having boiled an egg. A quickly and smoothly peeling hard-boiled egg with a dent on the side (the place where there was air between the shell and the membrane) signals that the product is tableware and has been stored for some time. The freshest boiled egg is disgustingly peeled, much more difficult than a stale one, the place of the air sac is not noticeable. Ease of cleaning will not give even his "bathing" in cold water after boiling water.
With the help of water. A very reliable way to accurately determine the freshness of the product. Before checking the eggs in the water, it is worth remembering that the older it is, the more fright in it, that is, the more air, and the better it will swim. Pour water into the container (at least 10 cm) and lower the raw specimen there. Fresh dietary product will remain horizontal. If the egg came off the bottom with a blunt end, this means that the bird laid it more than a week ago and you have a table product in front of you. A product that has surfaced for at least a month is spoiled.

Sometimes experienced housewives, giving recommendations to young people on how to check the freshness of eggs in water, they mistakenly advise adding salt, ordinary or sea, to the liquid - 0.5 tsp. for 0.5 liters of water. In fact, there is no difference whether it will be in the water or not. The egg floats due to the increasing scare and microorganisms that have got inside, triggering putrefactive processes, as a result of which gases are released, which contributes to an increase in the “buoyancy” of the specimen.

Complex Methods

You can check chicken eggs in more complex ways. For example, like this:

By measuring the temperature of the shell. Wash the egg well, preferably with soap. Rinse and dry until completely dry. Then touch the tip of the tongue to the sharp and blunt end alternately. If a blunt one seems to you unequivocally warmer than a sharp one, this is good, then you are dealing with a fresh product. But if you do not feel the difference and the temperature of the shell seems to be exactly the same from either end, then the egg has a solid age.
With the help of ultraviolet. Enlighten the copy under ultraviolet rays. The bright red color of the insides will indicate that it is fresh. The paler the color, the older the product. An unfit egg under ultraviolet rays will appear purple inside, and may also have dark spots.

Attention! Do not forget to look at the expiration date indicated on the package or marked on the egg itself. If you have a choice, try to buy copies stamped on the shell, because the sticker on the package can be re-glued.

Egg storage rules

Always wash eggs before use and hands after touching this product. If you are making a dish using raw eggs, take only fresh ones, preferably quail ones. You need to cook them for at least 5 minutes after boiling water.

Storage temperature. It is best to store them in a dark, cool place. The most suitable option is a refrigerator. The fact is that at temperatures below 6 ° C, Salmonella bacteria do not multiply. But at room temperature, this process accelerates, and subsequent cooling will not correct the situation.
Shelf life. Table eggs are stored for no more than 25 days, provided that there is no damage to the shell. A product with a cracked shell should be used immediately.
Storage Features. To keep the egg fresh for a long time, it is necessary to store it with a blunt end up. It is also necessary to ensure the integrity of the natural protective layer on the shell, which prevents air from penetrating inside. That is why it is not recommended to wash the product if you are going to store it for a long time, because water washes away the protection. It is also required to ensure a constant temperature during storage of eggs, its differences will shorten the shelf life.

Please note! Eggs boiled for Easter in large numbers, can be stored in the refrigerator for a week, and at room temperature - no longer than four days. Preservation will improve if you oil their shells. sunflower oil. This will close the pores and prevent air from entering the product.

How to check eggs for freshness - look at the video:

By adhering to the above tips and carefully checking eggs for freshness when buying and immediately before use, you can protect yourself and your family from food poisoning.

It is quite difficult to determine the freshness of an egg by sight, but since eggs are often used in the preparation of any dishes and simply for food, you need to know how to determine their freshness. An egg should be lowered into a pan with cold, slightly salted water, if it lay horizontally, then this egg is fresh, if it is 3 weeks old, then it will stand upright, but if it is rotten, then it will immediately float. What's the focus? At long-term storage the egg dries out, the air chamber at the blunt end of the egg becomes larger. Sometimes it is necessary to use cracked or slightly broken eggs in cooking, their freshness can be determined by smell or, in order not to risk breaking them into separate dishes and examining them for color and smell.

I will not repeat myself, I will note one more aspect.

Our family kept chickens for a long time, so it’s easy for me to distinguish fresh egg from stale just in appearance.

fresh egg has a shell of a clean, even color - white or brown, depending on the breed of chickens. From above, the egg is covered with an inconspicuous film, which makes it a soft matte tone. This film keeps the egg for a long time, if you wash it, the film will wash off and the egg will quickly deteriorate.

When eggs are not fresh, then the color of the shell becomes dirty gray, and if it is already completely unusable, then the egg darkens, this is noticeable even if it is not broken. There is not that kind of glow from the inside that a fresh egg has.

Another sign of not very fresh eggs is when they are shiny. This means that the matte film is broken. Of course, it is not at all necessary that such eggs are rotten, but this is a signal that they are more than one day old.

There are many ways to tell if an egg is fresh or rotten.

Look at the egg in sunlight or in the light of a lamp, if you do not see anything dark, then the egg is normal.
When shaking, flopping is heard if the egg is rotten.
twist the egg, fresh will not spin.
dip it in water, the rotten one will float.

How to check if an egg has gone bad or not. I check in this way, lower the egg into cold water, if it floats, then it’s better not to risk it, such an egg is not the first freshness.

Can shake chicken egg near the ear, and if you hear a knocking sound (as if there is another egg in the egg), this egg is probably spoiled.

There are at least three ways check if the egg is fresh or already rotten.
1. Sinking or floating?. Pour cold water into a bowl so that the water level is twice as high as the egg. Put the egg in water and watch - if the egg sinks, it is most likely fresh (in addition to this, the fresh egg lies on its side). If the egg mostly reaches the surface of the water, and the sharp end is at the bottom, the egg is about three weeks old. But if the egg does not sink, but floats on the surface of the water, it is definitely spoiled and should not be eaten.
  
  What is heard? Hold the egg to your ear and shake well several times. If nothing is heard - most likely the egg is still in order. If you clearly hear side sounds, gurgling, squelching - throw it away.
  
  What's inside? The egg for this test will have to be broken. It is better to break it into a flat plate or saucer so that you can clearly see the contents. Considering the protein and yolk, pay attention to what shape the yolk is. In a fresh egg, the yolk should be above the protein and should fit snugly against it. If the yolk is a little in protein, and the protein looks quite transparent, the egg can still be eaten, but it is already three or four weeks old. In this case, it is better to cook it so that the yolk does not remain liquid (you never know)). If the yolk looks too flat, and the protein seems too thin, watery, then the egg is clearly stale and it is better to just throw it away.

Determine egg freshness can be done in several ways:

using salted water (lower the egg in a container with salt water: the fresh one will lie horizontally, the old one vertically, the rotten one will float on the surface of the water)
shake the egg. In fresh filling will not bottle up and make suspicious sounds
into the light. This requires powerful lighting, bright sunlight is suitable. A fresh egg is filled evenly, in a rotten egg there will be places of thickening.
can be compared by weight. Of course, by eye, but nevertheless, a spoiled egg is somewhat lighter than a fresh one of the same size.
if you wash the shell detergent without fragrances and smell it, the smell of a spoiled egg can be felt through the shell, because hydrogen sulfide destroys the inner membrane and through the pores of the shell

The shelf life of eggs is on average 30 days, however, they are considered dietary only 7 days after they were laid by the chicken.

The freshness of an egg is always determined by dropping the egg into water. If it surfaced, it is not fresh, but this does not mean that it is rotten. A rotten egg is determined when it is broken, - in green and a terrible smell.

Always the first thing to do is to look at the light, there are no spots in the light, which means the egg is normal. If there are doubts, we proceed to the second step.

The second way, we twist on the table (fresh does not want to spin).

For greater persuasiveness, take another third step - lower it into the water, float up - send it to the trash can, such an egg should not be consumed.

Most effective method to check whether the eggs are extinct or not, this is to smell the eggs) It sounds very funny, but it is. If a bad smell comes out of the eggs, it means that the eggs have gone out.

In addition, you should know that the eggs are only edible for 15 days, after which you can throw them in the trash.

There are several ways to determine if you have a good egg or already spoiled, rotten. The most popular way is to dip the questionable egg into a container of water. Moreover, water must be poured much more than the height of the egg itself. And if the egg remains at the bottom of the container with water, then the egg is not spoiled. And vice versa, if the egg is afloat, then most likely it is spoiled.

You can also just shake the egg next to your ear. Shake and listen, a good egg makes almost no sound. But spoiled, rotten will gurgle, splashing inside the egg will be heard. Well, I can offer a way to determine the quality of an egg - twist it on the table around its axis. good egg will not spin.

You can check the freshness of any egg using various methods. For example, through water, for this we pour only cold water into the bowl and put the egg to check if the egg immediately goes to the bottom, then it is fresh. And if it sinks and lies on the barrel, then it is also fresh .If the egg does not want to sink at all and floats on the surface of the water, then this is an indicator that it has already been spoiled and cannot be eaten.

You can check for hearing and shake the egg near your ear, and if it starts to gurgle and squish there, then it is already spoiled.

You can also break an egg into a bowl and look at its appearance, a good egg is immediately visible, but if there is some kind of unpleasant smell, then you need to immediately throw it away.

You can lower the egg into a container of water, if it floats, it is spoiled