Eggs always have an egg yolk

Interesting facts about the egg

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Best before date

The best-before date is the best-before date for the eggs. It is calculated from the day of laying plus 28 days. After that, the eggs should only be used for cooking (at least 70 ° Celsius) or baking and can be eaten with full enjoyment.

When to use eggs

Eggs develop their full aroma only after 3-4 days and are then best usable. They are then very suitable for preparing poached and lost eggs and for whipping egg whites. They are now almost too young to cook because the eggs are difficult to peel. The shell membrane ensures that the protein adheres tightly to the shell. In the case of fresh eggs, no air has yet been able to get between the shell and shell membrane and therefore the shell does not come off easily. Older eggs should therefore be used for boiled eggs. For raw meals (tiramisu) and drinks, however, “laid-fresh” eggs should be used.

storage

Eggs can also be stored unrefrigerated for the first 18-20 days because the eggs have a natural protection. During this time, the egg has natural defense against pathogens and germs. If you want to keep eggs for more than 20 days after the laying date, you should store them as cool as possible. Eggs stored in the refrigerator can be kept in the refrigerator for 2 to 4 weeks beyond the best-before date. Care should always be taken to ensure that the eggs are not exposed to foreign smells (this is particularly the case in the refrigerator), as foreign smells / tastes can relatively easily get into the egg's interior through the pores of the shell. Temperature fluctuations also affect the natural protection.

By the way, you can easily freeze leftover egg yolks and protein or store them in a small glass. To prevent it from drying out, pour some sunflower oil or cold water over it and put it in the refrigerator.

Freshness test

Swimming test:
If you add 50 g of table salt to half a liter of water and place the egg in it, a fresh egg should lie on the bottom, slightly older eggs stand vertically in the water and if the egg is older than 2 weeks, it will float because of the large size Air chamber to the surface.

Shake test:
If the fresh egg is shaken near the ear, nothing should be heard. If you hear a sloshing sound or a weak dull sound, the egg is already older.

Light test:
If a fresh egg is held against a light bulb, you can just see the bright air chamber on the blunt side of the egg, the yolk may already be recognizable without a fixed outline. An egg that is more than two weeks old has a larger air chamber and a clearly recognizable yolk.

Impact sample:
In the case of a fresh egg, the strongly curved egg yolk lies in the middle of the egg white. The viscous egg white forms a ring around the egg yolk. Older eggs have a flat, wide yolk, its membrane bursts easily and the egg white spreads thinly.

Blood and flesh stains in the egg

In older hens it can happen that small pieces of tissue from the ovary are enclosed in the egg during egg formation, which can then be seen as flesh or blood stains when the egg is opened. This is not a hatched embryo! Such an egg can be consumed without hesitation.

Green ring around the boiled egg

Too high a temperature or too long cooking can lead to a chemical reaction between the iron in the egg yolk and the sulfur in the egg white. This creates the greenish border around the egg yolk. Properly boiling and quenching the eggs with cold water solves this problem.

White or Brown Eggs?

The eggshell color is related to the breed of the chicken and not to the way it is kept or how it is fed. The eggs do not differ in ingredients or sizes. The color of the eggs depends on the ear disc (small area of ​​skin on the head, "earlobe") of the hen, and not on the color of the plumage. A hen with white ear disks lays white eggs, while a hen with red ear disks lays brown eggs.

Size of eggs?

Weight classes for eggs
Class XL over 73 grams
Class L 63 - 73 grams
Class M 53 - 63 grams
Class S under 53 grams

Pullets only start to lay small eggs, the so-called "chick eggs", which then become larger and heavier over time. It can also happen that the young hens lay large eggs with two egg yolks, as in this case two eggs have formed in the ovary, around which only one shell has formed.

Yolk color


The color of the yolk is generally not a sign of quality. It is influenced by the choice of feed components. Chickens that peck a lot of fresh grass often lay an egg with a bright yellow colored yolk. In conventional hen keeping, synthetic coloring feeds are also allowed.

Liquid egg white

A liquid egg white may or may not be an indication of an old egg. In summer, when it is consistently warmer, the chickens also consume a lot more water, which affects the consistency of the albumen. Feeding grain that is too fresh also has this effect.

Salmonella

A clean animal husbandry, thorough cleaning and disinfection of the stalls before each new population of chickens, as well as a regular change of litter are an important basis against salmonella. Well-packed eggs are an important step in hygiene. Every hen farmer who keeps more than 1000 laying hens is obliged to take a dust sample every 15 weeks in the barn, which is examined for salmonella. An official sample is taken once a year. As a further precaution, the following measures are recommended:

Eggs, meat and raw vegetables should always be packed well in the refrigerator and should not be stored next to each other. An egg that has already been chilled should not be exposed to temperature fluctuations, as condensation then forms and the protective film of the shell is attacked. Salmonella are only completely destroyed by heating to over 70 ° C; this cannot be achieved by freezing. When processing, particular attention should be paid to hygiene in the kitchen. Work surfaces, cooking utensils and hands should be properly cleaned.

Male siblings

The male siblings of our laying hens do not have to die as day-old chicks! For this we need your support. So far, the response from our customers has not been so great that we could raise and market the male siblings of our laying hens. Now we have created the possibility that we can save the male siblings together with you. To do this, please contact the farm manager family from whom you obtain your eggs. This explains the details to you.

As a further step, we are keeping our chickens longer. This means that so many chicks no longer have to be hatched for our farms. Unfortunately, the laying performance and strength of the eggshells can sometimes decrease in hens that are kept longer.

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