Sometimes chicken eggs are laid in the refrigerator, and the hostess can no longer remember how long she has been keeping them. In order to protect your family from poisoning with stale eggs, before use, it is worth checking the suitability of each of them.
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Instruction manual
1
Take the egg in your hand and shake it lightly. If it is fresh, then you will not feel much shaking inside the shell. If the egg is stale, then its internal content will actively move.
2
Use water to determine the quality of the eggs. Pour cool water into a pot or deep bowl, dip eggs in it. Fresh ones will remain at the bottom in a horizontal position, those that are in the refrigerator for a week will lie in the water at an angle, and stale eggs will float to the surface vertically. This method is based on the fact that the longer the egg lies, the more air is collected in it. Accordingly, it is precisely the air that has accumulated inside that draws stale chicken eggs to the surface.
3
Egg freshness can also be determined externally. The tone of fresh chicken eggs is even, the shell is clean and a little shiny. Laying eggs are dull, white become grayish or turn yellow.
4
Eggs can also be checked when buying in a store. To do this, you should use an ovoscope - a special device for checking quality with the help of their transmission. Fresh egg whites are fully translucent, with the yolk located in the center. Eggs that have lain for a week or two will also be visible, but on the squirrel you will notice small dark areas. Spoiled eggs do not show at all.
5
Quality control can be arranged by breaking an egg on a plate. Pay attention to protein. In fresh chicken eggs it is lush, has a rounded shape, is densely located around the yolk, has two layers - a jelly dense and liquid outer. Old eggs lose the duality of their protein, breaking it, you will get the yolk and liquid protein mass on a plate around.
Useful advice
Try not to start cooking without checking the freshness of the eggs. Despite the date on the package, you should make sure that they are suitable, because these eggs could be laid a week or more before packaging.