Keep Them Fresh As We Do
Always Keep Eggs in their Package
Most of us like to throw away the egg package when we get home and store eggs in the fridge. This may save space, but we recommend always storing your eggs in their original package
You need to know why?
- The package protects the eggs and prevents them from absorbing strong odours and flavours of other foods in your fridge through the tiny pores in the eggshell.
- The best before date is always visible to you so you can guarantee egg freshness.
- Eggs should always be stored with the large end up, the same way they are packed. This helps the yolk remain centered
How to tell if your eggs are fresh?
The easiest way to tell if your eggs are fresh is by the best before date on your eggs package, so it’s best to always keep your eggs stored in their original package.
Here are a few simple ways to determine how fresh your eggs are:
- Grade A eggs have a firm white, a small air cell at the wide end and a centered yolk.
- A fresh egg will sink in water while an older egg will float. As an egg ages, the size of the air cell inside increases, causing it to float.
- In a fresh egg, the yolk sits up high, and the white is thick and closely surrounds the yolk. An older egg has a flat yolk that breaks easily and a thin, watery white.
- To differentiate between hard-cooked eggs and raw eggs, simply spin it. A hard-cooked egg will spin longer than a raw egg. The liquid centre in a raw egg prevents it from building up enough momentum to keep turning.
- A cloudy egg white is a sign of freshness, not age: the cloudiness is the result of the high carbon dioxide content when the egg is laid.
How to store your eggs
Eggs should not be stored on the refrigerator door, but in the main body to ensure that they keep a consistent and cool temperature.
Food Safety
When preparing food with eggs, follow these guidelines to make sure food is prepared safely:
- Clean: Wash your hands and surfaces often. Proper hand washing may eliminate nearly half of all cases of food-borne illness.
- Chill: Refrigerate food promptly. Cold temperatures can prevent the growth of most types of harmful bacteria.
- Separate: Keep raw meat/poultry/seafood separate from one another and other food during storage and preparation.
- Cook: Cook meat, poultry and eggs to proper temperatures.
A few more simple steps to follow when preparing and serving your eggs:
- Serve eggs and food prepared using eggs immediately after cooking, or refrigerate and use within three to four days.
- To prevent toughness, always use moderate heat and controlled cooking times for eggs.
- Don't eat cracked eggs or eggs that have been out of the refrigerator for more than two hours.
- Use a glass or metal bowl instead of a plastic bowl when making meringue. The greasy film on a plastic bowl can prevent foaming.
- The egg yolk and white separate best when they are cold.
- Egg whites will beat to a better volume if they're allowed to stand at room temperature for 20 to 30 minutes before beating.