How to store your eggs is a question that interests many of us as eggs are often used in our kitchen. In this article, we give tips on how to keep your eggs safe.

How humans store eggs in the past

One of the main qualities of the egg has always been its very good shelf life. From a very early age, a man imagined a thousand ways to keep eggs in reserve as long as possible.

In the past, eggs were stored in sand, sawdust, ash, paraffin, oil, lime water, a mixture of water and sodium silicate, wrapped in paper newspaper, etc.

How to store your eggs today?

Today our refrigerators are equipped with special honeycomb compartments for storing eggs in the refrigerator. In fact, immediately after returning from shopping, we tend to store our eggs directly in the refrigerator. Indeed, we want to store them properly, and above all to avoid the risk of salmonellosis. It is even compulsory to put “keep cool after purchase” on the egg cartons. But according to British researchers, there would be no difference or benefit to storing eggs in the refrigerator or at room temperature. In addition, in the supermarket, eggs are displayed not in a refrigerator, but in the ambient air, in honeycomb boxes. The eggs are therefore happy at room temperature. One way to avoid repeated thermal shocks.

Keeping eggs cool can cause a change in taste, and when you want to incorporate them into a recipe, they may not mix properly.

Remember that eggshells are not airtight. There is, therefore, no question of leaving your eggs next to onions or cheeses, which would risk altering their quality. In addition, the temperature of the refrigerator should be kept cool while being constant. Do not hesitate to clean your refrigerator regularly to maintain a healthy and odor-free environment. Preferably, leave the eggs in their original packaging rather than in the egg compartment, often located in the constantly moving door. It is also best to buy your eggs as and when you need them.

Correct gestures related to eggs

  • Place your eggs in the “upside-down” cells on the tip. You will limit gas exchange with the refrigerator. The inner tube is thus located at the big end of the egg, at the top, and is not compressed. Regularly clean the cells of the egg carton in your refrigerator. Dispose of any broken or cracked eggs.
  • Washing eggs before putting them away is a bad idea: you destroy the cuticle of the shell which protects its contents from germs. The egg industry also ensures that the eggs are not soiled by the hens after laying. The eggs are sorted and selected before boxing.
  • To ensure the freshness of an egg, use the glass of water test: if the egg is fresh, it will fall to the bottom of the glass. Indeed, the older the egg, the lighter it is and the more it floats
  • Two yolks in an egg, is this normal? Sometimes very large eggs have two yolks. It is an egg laid by a young hen at the start of laying.
  • White egg / brown egg what are the differences? Nothing. The color of the shell is determined by the breed of the hen. White eggs and brown eggs have the same nutritional value.
  • Eggs are good and tasty! Eggs do even better than meat or fish, their protein amino acid profile is perfect.

The brilliant trick to easily shell hard-boiled eggs

Incredible but true: thanks to this trick, we will be able to peel our hard-boiled eggs without hassle, in less than 15 seconds, and without even having to touch them!
To do this, we will just need an airtight storage box (Tupperware type), which we will fill with cold water ¾. We will place the eggs in the box making sure they are well submerged, close them, then shake quite vigorously for only 10 seconds. Then, just take the hard-boiled eggs out of the box, and miracle: the shell will tear off by itself, and the egg will flake in less than two! The era of hard-boiled egg peeling chores is finally over!
For this trick to work optimally, we recommend putting no more than 3 eggs in the box each time, and not shaking too vigorously, otherwise, the eggs will break!

Egg whites and egg yolks

Egg white mainly provides protein (10.5 g per 100 g of white) and water. The ovalbumin, which is the most present, coagulate on heat and harden the egg white when cooked. Globulins foam while beating.
Egg yolks contain two antioxidants from the carotenoid family: lutein and zeaxanthin responsible for the yellow color protect the eyes from aging (cataracts or age-related macular degeneration AMD). Yellow is a good source of choline, which is involved in the development and function of the brain.
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