The color of an egg yolk is from the xanthophy...
The color of an egg yolk is from the xanthophyll carotenoids lutein and zeaxanthin (Photo credit: Wikipedia)

For years I wondered why we put eggs in the refrigerator at home although we often bought them from farms or stores that stored them at room temperature. Now I think it is because we used to buy our food and eat it the same day or within a few days. It was pretty common to buy 2 eggs at a time. Then appeared the box of 6 eggs and now who does not buy eggs by the dozen (even by 18)? As our shopping habits changed, so did the ways we handle food. Storing your eggs in the refrigerator allows to prolong their shelve life (up to 28 days after laying). Since the shell is porous, know that if you put them next to foods that have strong smells, the eggs will absorb the odors and their taste will be affected. Also, it is best to put the small end down (which is precisely what I did not do up until recently!). By doing that, you are limiting the gaseous exchanges because the air cell that is located at the big end of the egg, acts as a barrier. I noticed that many refrigerators have an egg compartment in the door. This is actually not the best place to store the eggs, as it is where the temperature varies the most each time you open the fridge, and eggs do not like those variations.

Also, here are a few tips from my Mom:

Soft-boiled egg: use the freshest eggs you have. Hard-boiled eggs can be less fresh as they are boiled longer.

Soft and hard-boiled eggs: since you cannot smell and look at the yolk, here is a smart technique if you are not sure of the egg’s freshness: put it in a bowl of water. If it drowns, it is a keeper. If it floats, toss it away. When an egg is fresh, its air cell is small. Then the older it gets, the bigger the air cell, therefore, an egg that floats means it has a large air cell and is not good for consumption.

To make an omelet, always break the egg in a separate dish (one at a time) and smell it and look at it before you mix it with any other ingredients (including previously ‘’tested’’ eggs). In case one egg is bad, this will prevent you from having to toss away the whole mixture. Apply the same strategy when making a desert. If the yolk breaks by itself,  it indicates that the egg is not the freshest. Smell it again: An egg should not smell bad at all.

And last: if you are reluctant to eat an egg because you have a feeling it is spoiled, do not eat it. Although it might be okay, this is not worth taking a chance. If you have been sick because of spoiled eggs, you know what I mean. Plus, the mere fact that you think it might be bad can be enough to impact your digestion. Human beings are very sensitive animals when it comes to eating!


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