Check if the egg is rotten. rotten eggs

The content of the article:

The freshness of eggs is the most important factor to pay attention to when buying them. This is a very popular product, because they are easy to prepare, very nutritious, contain many components valuable for the body. But all this applies only to fresh, rotten ones are not suitable for food and can harm health. Checking eggs for freshness is quite simple and directly at the time of purchase and at home.

What is the difference between store and domestic eggs

Stores usually sell eggs obtained from poultry farms. Eggs from a bird kept by a private trader are called domestic. Both the first and the second are a natural product, and both can be dietary and table.

The difference is as follows:

Taste qualities. Due to differences in the diet and the characteristics of keeping domestic and factory poultry, the taste of the eggs they produce also differs. Domestic chickens are daily in the fresh air under the rays of the sun, closely communicate with the rooster, eat natural food: grain, worms, grass. Factory birds constantly live in special chambers without access to individuals of the opposite sex, receive special balanced food and vitamins. Therefore, domestic eggs are usually fertilized, and their taste is richer.
Nutrition. Both those and other eggs contain many enzymes, proteins, amino acids and vitamins that are beneficial to the human body.
Harmlessness. The health and hygiene of birds at the factory is strictly monitored, vaccinated against diseases. The health and hygiene of poultry is entirely on the conscience of its owner. So those who want to buy homemade eggs should take care of finding a conscientious seller who can be trusted. On the other hand, it is not known exactly what additives and antibiotics were fed to factory chickens and how this will affect the consumer who ate their products. It is expensive for a private trader to buy "chemistry", so homemade eggs are safer in this regard, especially for allergy sufferers.
Shell color. White or brown eggs can be found in both domestic and factory birds. But since the products are usually sorted in large-scale production, factory eggs can be distinguished by the uniformity of the shell color. In domestic eggs, on the same tray, all shades from cream to coffee brown can be present.
Size. Private owners keep birds of different ages on the farm. And since the young ones lay small eggs, and the old ones - large ones, then the owner's tray is usually inconsistent. But factory products are calibrated by special machines in size.
Yolk color. It is believed that the yolks of domestic products are bright yellow, bright orange, and the color of the yolks of eggs from factory poultry is less saturated. But recently, a factory-made product can also boast of such a yolk color - due to special additives in bird feed.
Smell. Just as the smell of a hospital's medicinal smell differs from the homely cozy aroma of a muffin, the smell of factory eggs is also different from the smell of homemade ones. In the first - sterility and emptiness, in the latter, depth and richness are felt.
Price. It is customary to pay more for exclusiveness and quality. Therefore, store-bought ones are cheaper than homemade ones. Moreover, due to the fact that egg-laying in poultry occurs mainly in the warm season, domestic eggs become much more expensive during the cold period.

This is interesting! Why do stores sell only chicken and quail eggs? Because it is these birds that rush most often, 10 times more often than, for example, geese and ducks. But the latter, by the way, are 5 times more likely to suffer from salmonellosis. The safest in this regard are quail. They, the smallest, and even ostrich, the largest that you can buy, are the most nutritious, they contain 5 times more phosphorus, potassium and iron than chicken ones. An omelette made from a kilogram ostrich egg can feed the whole family!

Egg freshness levels

According to the degree of freshness, dietary and table eggs are distinguished. Here are their differences:

Diet eggs. This is the freshest product. The bird took it down no more than one week ago. In stores, such eggs are marked with the letter “D” in red, but it is difficult to find them on sale. Usually such products are obtained from domestic chickens or bought in the market or on a small farm. They are the most delicious. And the best are those that were demolished 3-4 days ago and ripened in a dark place at room temperature. All enzymes of such eggs are in excellent condition and are easily absorbed by the body. Protein and yolk are elastic, thick, do not spread over the pan, but lie compactly on it. Diet eggs have only one drawback: boiled, they are disgustingly peeled, the protein sticks to the shell and falls off in pieces.
table eggs. Diet ones become canteens as soon as 8 days have passed since the bird laid them down. These are mostly sold in stores. They are marked with a blue letter "C". The shelf life of table eggs is 25 days. They are wonderful boiled for salads, as they are easy to peel. They spread well in a pan, and the older, the larger the diameter.

How to check eggs for freshness when buying

In an ideal store, an ovoscope will be brought to your request to check the freshness of the eggs for sale. With this device, you can see what the size of the air chamber is inside the product, and understand whether it is of high quality. But you can do without an ovoscope. Use the following methods to check if an egg is rotten or not.

visual inspection

Even only in appearance, an attentive buyer can determine the freshness of eggs.

A suitable product can be distinguished from an unsuitable one by:

By shell. If it is rough, dull and hard, the egg is fresh. A soft shell with dark spots (traces of microbial growth) means that it is rotten. A smooth, glossy shell with a blue tint indicates that it is old and may be spoiled. True, it happens that sellers wash and even rub the surface of the eggs to give them a marketable appearance. But it’s better not to take risks, such “wetted” products will be stored worse. By the way, make sure that the shells of all the eggs in the tray are uniform. But if matte is interspersed with glossy, this indicates that the seller put an older product on the fresh one and it cannot be called conscientious.
By smell. It is unlikely that eggs emitting a stink will be put up for sale, but, nevertheless, one cannot fail to mention this sign. Fresh product does not smell like rotten meat. Its shell gives off the smell of lime. The older the egg, the more it absorbs environmental odors and loses the calcareous flavor.
into the light. You can check the egg with a bright lamp (at least 100 watts) or a powerful flashlight. This method is also called candling (from the English “candle”), because in the old days the product was shone through with their help. The eggs at the blunt end have a so-called pug, an air chamber. The larger this chamber, the older the product. For dietary eggs, such a scare should be up to 4 mm in size, and for table eggs - no more than 9 mm. The yolk of a fresh product is in the center or slightly offset if it is at the edge of the shell or blurred so much that it is difficult to determine the location - you have spoiled products in front of you. The presence of an embryo or a clot formed into a ring is unacceptable. Dark spots signal multiplication of microbes, it is with such eggs that you can be poisoned. A pink tint in the protein and a red-orange tint in the yolk occur when it enters the blood chamber, this is not a product that is unhealthy, but its benefits are minimal.

Remember! Do not break all the eggs in one dish or in a common bowl with any other ingredients of the dish, if you are not sure of their freshness, so as not to spoil the good products with rotten. It is better to double-check one at a time in a separate cup.

shaking

Unsuitable eggs can be identified simply by picking them up, shaking or twisting them. Namely like this:

weighing. If there is a scale nearby, weigh the egg. Instances heavier than 75 g belong to the highest category. The shell can be marked with the letter "B". Selected eggs (marked "O") weigh from 65 to 75 g. Eggs of the first category weigh from 55 to 65 g, the second - from 45 to 55 g, and the third - from 35 to 45 g (marked with the numbers "1", "2 ” and “3”, respectively). By weighing the product, you can understand whether the weight corresponds to the marking. If, for example, a selected egg weighs less than it should, this indicates that you are facing a marriage: it has become lighter because it has dried up, water has evaporated from it. By knowing the weight of the egg, you can also decide whether it is better to buy a large one from an old chicken, which has more water, but less nutrients, or a small one from a young one - these are the most nutritious. It is believed that category 1 eggs have the best and most balanced composition.
Shaking. This is how you can easily define a "talker". If you feel the contents of the egg dangling inside, it means that you have a rotten product in your hands. This happens when the egg shrunk during storage, and the inner shell separated from the shell.
spinning. To recognize the freshness of eggs in this way, you need to be able to scroll a rotten egg on a flat surface at least once. So you can compare: rotten will make more turns, i.e., it spins longer than fresh.

Please note! Sometimes in stores there are eggs with different markings. If the label says "Premium", it means that the content of the chickens was strictly controlled and was almost perfect. If they have been raised as a home, free-roaming and eating natural food, their eggs are labeled "Organic" or "Bio-egg". "Fortified" means that the product contains more useful substances, such as selenium or iodine. It is impossible to verify the accuracy of this information. Therefore, it is better not to flatter yourself, it is highly likely that all this is a marketing trick.

How to check eggs for freshness at home

At home, more informative methods for checking the freshness of the product are available, and all manipulations take a little time. So, let's look at how to check eggs at home.

Simple Ways

To prevent poisoning and spoil the taste of dishes, it is recommended that you always check the eggs before using them, even if you are basically sure that you bought a fresh product.

It can be done:

Breaking an egg. Before adding a raw egg to any other food, break it into a separate bowl and inspect. Fresh will have a fluffy, slightly spreading jelly-like protein with a thin, moist and more liquid surface layer. The yolk will rise above the white. If the layers of the protein do not differ, and the yolk is flat, this means that the product is of low freshness. But you can eat such an egg. An unpleasant smell from an egg is a sign of microbial reproduction, this should not be eaten even after heat treatment, you can get poisoned.
Having boiled an egg. A quickly and smoothly peeling hard-boiled egg with a dent on the side (the place where there was air between the shell and the membrane) signals that the product is tableware and has been stored for some time. The freshest boiled egg is disgustingly peeled, much more difficult than a stale one, the place of the air sac is not noticeable. Ease of cleaning will not give even his "bathing" in cold water after boiling water.
With the help of water. A very reliable way to accurately determine the freshness of the product. Before checking the eggs in the water, it is worth remembering that the older it is, the more fright in it, that is, the more air, and the better it will swim. Pour water into the container (at least 10 cm) and lower the raw specimen there. The fresh dietary product will remain horizontal. If the egg came off the bottom with a blunt end, this means that the bird laid it more than a week ago and you have a table product in front of you. A product that has surfaced for at least a month is spoiled.

Sometimes experienced housewives, giving recommendations to young people on how to check the freshness of eggs in water, mistakenly advise adding salt, ordinary or sea, to the liquid - 0.5 tsp. for 0.5 liters of water. In fact, there is no difference whether it will be in the water or not. The egg floats due to the increasing scare and microorganisms that have got inside, starting putrefactive processes, as a result of which gases are released, which contributes to an increase in the “buoyancy” of the specimen.

Complex Methods

You can check chicken eggs in more complex ways. For example, like this:

By measuring the temperature of the shell. Wash the egg well, preferably with soap. Rinse and dry until completely dry. Then touch the tip of the tongue to the sharp and blunt end alternately. If a blunt seems to you unequivocally warmer than a sharp one, this is good, then you are dealing with a fresh product. But if you do not feel the difference and the temperature of the shell seems to be exactly the same from either end, then the egg has a solid age.
With the help of ultraviolet. Enlighten the copy under ultraviolet rays. The bright red color of the insides will indicate that it is fresh. The paler the color, the older the product. An unfit egg under ultraviolet rays will appear purple inside, and may also have dark spots.

Attention! Do not forget to look at the expiration date indicated on the package or marked on the egg itself. If you have a choice, try to buy copies stamped on the shell, because the sticker on the package can be re-glued.

Egg storage rules

Always wash eggs before use and hands after touching this product. If you are making a dish using raw eggs, take only fresh ones, preferably quail ones. You need to cook them for at least 5 minutes after boiling water.

Storage temperature. It is best to store them in a dark, cool place. The most suitable option is a refrigerator. The fact is that at temperatures below 6 ° C, Salmonella bacteria do not multiply. But at room temperature, this process accelerates, and subsequent cooling will not correct the situation.
Shelf life. Table eggs are stored for no more than 25 days, provided that there is no damage to the shell. A product with a cracked shell should be used immediately.
Storage features. To keep the egg fresh for a long time, it is necessary to store it with a blunt end up. It is also necessary to ensure the integrity of the natural protective layer on the shell, which prevents air from penetrating inside. That is why it is not recommended to wash the product if you are going to store it for a long time, because water washes away the protection. It is also required to ensure a constant temperature during storage of eggs, its differences will shorten the shelf life.

Please note! Eggs boiled for Easter in large quantities can be stored in the refrigerator for a week, and at room temperature - no longer than four days. Preservation will improve if you brush their shells with sunflower oil. This will close the pores and prevent air from entering the product.

How to check eggs for freshness - look at the video:

By adhering to the above tips and carefully checking eggs for freshness when buying and immediately before use, you can protect yourself and your family from food poisoning.

People who at least sometimes go into the kitchen to not only eat, but also cook something, notice useful little things over time. For example, that eggs do not float during cooking, but lie on the bottom. Therefore, the vague suspicions that arise when a raw egg floats in water are not unfounded.

What is there inside?

The difficulties of determining the freshness of such a product when buying are obvious. Especially in supermarkets, where eggs are often sold in closed, opaque packaging. But everything becomes clear when we bring them home and start cooking. If at the same time you have to break them, then the following signs should alert you:

The smell of hydrogen sulfide.
Opaque white.
When broken into a pan or bowl, the yolk immediately spreads.

But how do you test the freshness of an egg without breaking it? Just immerse in water. If the egg floats in the water, it is spoiled or stale.

Why does a spoiled egg float?

Contrary to popular belief, an egg is not hermetic at all. The shell has pores so that the chick can breathe. But in addition to oxygen, microorganisms also penetrate through them. As a result of the vital activity of some of them, putrefactive processes develop and gases are released. If an egg floats in water, it means that a lot of gases have accumulated in it, which are lighter than water.

By the way, even if there are no harmful microorganisms inside that cause rotting and an unpleasant odor, the old egg will still float. Air gradually accumulates between the protein and shell membranes on the blunt side. For the same reason, a stale egg is very light.

By the way, this is why it is recommended to store eggs with the blunt end up so that the yolk does not come into contact with the air chamber. And it is better not to put them in a compartment in the refrigerator door, as its frequent opening leads to the fact that they deteriorate faster.

If the egg does not fully float

When, when immersed in water, the egg immediately goes to the bottom and takes a horizontal position, then we have a very fresh product. But over time, the chemical processes occurring inside change the consistency of the protein and yolk, making them more liquid. Therefore, if the egg floats in the water with a blunt end up, then it is about a week old. So, you can still eat it. If it takes a vertical position, then it is about 2-3 weeks old. An egg that is more than a month old floats completely and cannot be eaten.

deceptive salt

Knowledgeable people add a little salt when boiling eggs so that accidentally broken eggs do not leak out. Therefore, it should be noted that if you first added salt to the water, then the correct definition of freshness will be in question. The fact is that salt increases. If an egg floats in water that has previously been salted, this does not necessarily mean that it is stale. But if it lies horizontally even in salt water, then there can be no fresh product.

How to determine the quality of eggs in the store

So that it does not happen that all three dozen eggs bought suddenly surface, you should try to determine their freshness when buying.

Look It must be borne in mind that the class of the product must be indicated on the packaging. There are diet eggs that are stored for no more than 8 days, and there are canteen eggs (blue print), which we most often buy. Their maximum shelf life is a month. There is also a class of long-term ones. They can be kept in the refrigerator for about six months, but these are rarely found in stores.
Examine the surface. The shell should be matte and slightly rough. It is smooth and shiny only in stale eggs.
Weigh the egg in your hand. If it is old, it will be very light in weight.
Shake the egg. When it is fresh, the yolk does not move inside. This means that you will not feel that something is hanging in the shell, and you will not hear any sounds when shaking.

Well, now we have figured out what's what, and realized that if the egg floats completely in the water, then it is stale, or even rotten. However, a boiled egg may float up, mistakenly placed next to raw ones, but such confusion rarely occurs. Therefore, it is better not to save on health and throw away a stale product.

However, so far these have been scattered references. Let's summarize the material in the form of an article "" and for this we offer you a fairly universal method for diagnosing and removing spoilage (using eggs).

Learn spoilage by eggs! Until she recognized you 🙂 Why do we stop at the egg? Because the egg is a very ancient and very universal method of dealing with negative things. So, the egg as such is directly connected with the beginning of the Universe in many mythologies of the world. For example, our modern world, as the Slavs believed, arose precisely from the world egg that floated in the oceans.

Naturally, modern eggs are far from the great-egg. But nevertheless, an ordinary egg is nothing more than symbol first egg. Therefore, it becomes to some extent artifact. That is, the potential of eggs compared to other things such as wax, hair, and so on is much greater. In terms of artifactual and symbolic potential, only water (a symbol of the ocean in which that very egg swam) can be compared with an egg. And, oddly enough, it is water that will help us to recognize spoilage by eggs.

But let's not get ahead of ourselves. First, let's recall the basic definitions.

Words " damage" comes from the word " spoil". And the word "spoil" - you won't believe - directly related to the egg. Probably, this is also why to recognize spoilage by eggs, and also to remove it most effectively with the help of an egg. How does the word "spoil" relate to eggs? The sequence restored according to the etymological dictionaries of Vasmer and Chernykh is as follows:

One of the forms of the word spoil" - word " zaportok"- a rotten egg. This form is present in Czech as zaprtek(spoiled egg), and in Slovak in the form zaprtok(egg talker). An older form of this word, preserved in Lithuanian: pereti, perei meant " hatch eggs". And, in turn, this form has an even more archaic version, preserved in the Latin language: period which means " I bring into the world, I bear". Ultimately, the word spoil" (like the word " damage") through intermediate meanings associated with eggs, goes back to the Proto-Indo-European root * per- meaning to bear, to give birth.

So, spoilage is really directly related to eggs. Which may well justify the effectiveness of eggs in removing spoilage.

So let's get back to our sheep. That is, we will continue to recognize spoilage by eggs. The manifestations of damage are diverse, but always fatal:

these are chronic illnesses,
and long painful lack of money,
and trouble at work
and love troubles...

In general, damage is when everything is bad. And not by itself, but by someone's evil will. After all damage- it is always the result of purposeful magical actions. Damage is always directed, it itself will not fall on a person. That is why it is terrible: after all, in order to “spoil” a person, evil forces, negative energies are involved, therefore people who have been spoiled feel longing, sadness, fear, and despondency. Corruption decomposes not only the body - that would be half the trouble, but also the soul, in which case one should not expect that everything "will pass by itself." Fortunately, there are reliable ways to remove damage.

We figured out the damage, let's move on to the evil eye. The evil eye is similar to damage, but still it is not the same thing. The fundamental difference is that evil eye is an involuntary action. Someone looked unkindly, said rudeness, got very angry at the same time or envied ... And he didn’t want to cause harm, but he had enough strength so that the thought of his bad person touched. You can jinx both in person and at a distance, although in the first case the negative effect will be stronger.

Most often, people who are beautiful and prosperous are subject to the evil eye, and those who are energetically weakened for any reason, which happens when they are sick or very tired, easily fall under the evil eye. In its action, the evil eye is much weaker than damage, but it can also cause a lot of trouble.

As the name implies, this article will focus on the ways and methods by which you can determine whether you have damage or not. In modern literature and on the Internet, many different methods are described. But, despite the large number, all of them can be divided into two groups:

External
Internal

The first category includes (as I suppose it is clear from the name) all the ways in which the presence of damage is determined by external signs and signs, or with the help of any methods-rites (rituals). Well, for example, you found a bunch of hair in your house or under the threshold, scattered earth, a needle, a dead animal, just a puddle of water (there are a lot of options). Among the ritual methods, perhaps the most common are methods for determining damage using eggs, pins, candles, and wax.

constant bad luck, everything falls out of hand;
permanent depression;
all tests and examination results are normal, but you are still sick;
causeless feeling of fear and misfortune;
for no apparent reason, the temperature rises. There are no manifestations of the disease, except for a temperature above 39. After a while the temperature also drops suddenly and rises no more;
unexplained diarrhea or vomiting, which, like a fever, goes away quickly on its own
fear - a person who has not previously suffered from any phobias begins to be afraid of darkness, heights, closed spaces, or something else inexplicable;
chills or shivering without illness or fever;
a protracted disease that is not amenable to appropriate treatment, or diseases that follow one after another;
a chain of bad luck, troubles, misfortunes;
melancholy and mayata, nightmares, bad forebodings. A person experiences an insatiable mental anguish and does not know why and suffers, unable to cope with his incomprehensible illness;
and so on.

The signs of the evil eye are not as obvious as those of damage, but they can still be detected. For example:

Burning in the eyes, as if a speck had got into the eye, though there was nothing in the eye. Eyes watery, there is a fear of bright light.
A series of minor troubles and minor ailments is also a sign of the evil eye. If a major loss or serious illness speaks of damage, then the little things, from which there seems to be little harm, but life is sickening, are the evil eye.
Loss of strength, feeling of heaviness in the whole body, drowsiness and sluggishness.
Minor family quarrels and disagreements that happen “from scratch” are a sign that someone envied your family happiness and jinxed it.
If something breaks in the house all the time, this also speaks of the evil eye.
Insomnia.
No appetite or, conversely, a constant feeling of hunger.
Irritability, constantly bad mood.
Infertility, sexual impotence.

External signs of the evil eye are much more subtle than the described internal or external signs of damage. Therefore, you should not get carried away with them - it’s not far from paranoia (every time you shy away from anyone who somehow looks strange ...).

Thus, with the help of internal signs, you may suspect that you have damage or the evil eye. How can you confirm / refute suspicions? Very simply - with the help of external methods in general and ritual ones in particular. And the main one is the definition of spoilage with the help of an egg.

Ritual recognition of spoilage by eggs.

Naturally, there are many ways to use eggs to detect spoilage. We list the most commonly used.

How to recognize spoilage by eggs - option number 1.

You need to take a raw egg, always from a domestic chicken. The egg is taken in the right hand and the following words are whispered over it:

Roll the testicle, from right to left, from west to east, from north to south, from the most pure angel to the dark demon. Tell the whole truth about the servant of God (name).

Then they begin to roll out a person with a testicle - they roll it around the body in circles, always clockwise. It takes a long time to roll out, there is no need to rush. First they roll around the head, then circles on the chest, stomach, back, legs, feet. As you roll out everything, you need to take a saucer and break the egg. If it is of a normal color, if the yolk has not spread, everything is in order. And if the egg is dark, cloudy, the yolk spreads, then there was damage, and treatment is needed.

Variant of recognition of spoilage by eggs No. 2.

To diagnose spoilage using a chicken egg, you need to break it into a transparent vessel filled with cold water. The egg must be poured in so that the yolk remains intact and the contents are not shaken. Next, you need to place a glass with an egg on the crown of the person for five minutes. You can also put a glass or a glass jar with the contents at the head of the bed at the time of sleep, at night.

It is believed that if the egg has not undergone any changes, then the human biofield does not contain negative programs. If there are multiple and noticeable strands of protein on the surface of the water, then this is the evil eye. It is also unfavorable if the egg white has lost its transparency or bubbles are visible on the protein threads going up to the surface of the water. This is damage. Even worse, black dots or bloody streaks appeared.

It should be noted that for self-diagnosis, it is necessary to use the freshest possible egg, and not chlorinated, but spring water, since chlorinated tap water is likely to become cloudy or contain bubbles.

The third option is how to determine spoilage using an egg.

Take a glass jar, fill it with water and carefully break a raw egg into it so that the yolk does not spill! Hold the jar above your head, then bring it to the back of your head, to your forehead, to your chest, to your groin, to your feet. At each of these places, hold the jar for five minutes: this is necessary for the egg to absorb all the evil that poisons you.

Close the jar and place it at the head of your bed overnight.

In the morning, carefully study what happened to the egg and water. If there is spoilage, then the egg will turn black, and the water will become cloudy. If not, the water will remain clean, and the egg will not change in any way.

Variant of spoilage recognition using eggs No. 4.

Pour 3/4 cup of water (this is enough), hold the egg in your hands, then quickly and carefully crack the egg into the glass (without damaging the yolk). Sit on a chair or armchair, press your chin to your chest and carefully place a glass of water and an egg on the crown of your head. Supporting the glass with your hand, sit still for 3 minutes. Hands can be changed if they get tired, but be careful not to stir up the water.

After 3 minutes, remove the glass from your head and carefully inspect for unpleasant things.

As you can see, the systems are similar. Only the method of bringing the egg to the diagnosed person differs, as well as the time for the “development of the negative” - for the appearance of manifestations in the egg. How to choose a more correct way and time? With practice, of course 🙂

Interpretation of varieties of signals from eggs about spoilage.

So, the general idea of all the above methods of recognizing spoilage by eggs is that an egg poured into water after a certain time acquires various unnatural signs. That is, it signals the presence of a particular condition in a person. The following list will help you deal with the interpretation of signals from eggs in more detail:

If the water is clear and the yolk has not changed and lies in the protein, and the protein lies in a pile, there is no spoilage on you.
If the yolk is whole, but rises from the protein columns, like a fringe of a jellyfish, there may be one such column or several, then damage has been directed at you. This is not a very serious damage, mainly to failure in family life, to loneliness, to tears. Such damage is often induced for 3-7 years. After this period, the energy of damage is absorbed into the ether.
Ate these bars (we call them "candles") are more like cobwebs, then this is a very easy damage. Such slight damage can be induced by "amateurs", as I call them, i.e. those who bought a book about black magic and practiced by doing nasty things to their friends, whose life seems to them better than their own. Such damage still brings a streak of mild bad luck, incomprehensible ailments, quarrels in the family, troubles at work. Light damage caused by "amateurs" does not last more than a year.
If the protein columns have bubbles, then the damage is strong and made not by an amateur, but by a professional. Such damage is usually done to ensure that you are haunted by failures and debilitating minor diseases that are difficult to treat, or even not recognized by doctors, more often this damage is induced to harm your financial success. Such damage begins to work suddenly. That is, everything is piled up at once and it is not clear why, although before everything always worked out perfectly. This damage can be ordered by a business competitor, or even a neighbor or friend whose car is worse than yours, for example.
If the columns have bubbles and blackheads, or bubbles on the columns of protein and black dots on the yolk, then damage is done to death or using grave earth. In this case, the one who ordered the damage hates you so much that only your death will bring him or her relief. This is usually someone who is incredibly jealous of you, or someone you stand in the way of, or who thinks that you have taken something from him. Damage to death usually begins to act after 21 days and brings a person to the grave within a year.
If on the protein columns bubbles, A yolk around the edges looks like cooked, damage is done so that you live, but suffer. The same damage is sometimes shown by green, gray or brown spots on the yolk in the absence of protein suppositories.
If there are no columns of protein, but simply the yolk is all boiled, then it is a special kind of damage. This is a corruption-restriction so that you never feel free anywhere, not even in your own home. And there are no locks, and there are no bars, but as if bound hand and foot, boil in your own juice, and there is no happiness, and you want to howl like a wolf. In some cases, no one deliberately inflicts such damage on a person, he himself causes it . Usually, this happens if a decent person is guilty of something, no one knows about his guilt, and his conscience haunts him. He longs for atonement for his guilt and, as it were, punishes himself, as if placing himself in a "prison". And he himself appoints the term of his "imprisonment". It is very difficult to remove such damage, because a person subconsciously resists help, especially if he believes that he has not yet redeemed himself.
If there are protein candles With bubbles And black dots, and the edges of the yolk sharply scalded with green or gray spots in the middle of the yolk, this is the most terrible damage - damage to death in terrible agony. Here, the customer's hatred for you has reached a pathological level. Onon not only want to get you out of the way, they want to see your suffering and enjoy it. This is usually someone you know well. The most common damage is aimed at your finances and personal happiness. Damage to death is very, very rare.

By the way, advice: if spoilage was found, then the glass in which there was a diagnostic egg should be thrown away.

Removal of spoilage by an egg.

Naturally, having talked about diagnosing spoilage with the help of an egg, one cannot but say at least a few words about removing spoilage. To remove spoilage, an egg already familiar to us is traditionally used. Moreover, the simplest way is to use the same egg with which you determined the presence of spoilage.

The procedure is very simple: pour the contents of the fortune-telling glass into the toilet and wish good and love to the one who sent you damage. Most often, of course, they recommend saying something like “let everything come back to you a hundredfold”, but there are a couple of nuances here. Firstly, revenge is by no means the best assistant in witchcraft. Vengefulness is a low-level energy, and it can not only not remove damage, but also strengthen it.

The second point that needs to be taken into account: what if you yourself sent damage to yourself? Or have you jinxed yourself? And they wished the same for themselves, but 3 times more? Or did a beloved and close person do it out of ignorance - and now you are suffering with him (when he has some kind of terrible illness)?

Therefore, you should not think about revenge when removing damage. And do not let "professionals" do it, inciting you to do it.

By the way, after the ritual of removing spoilage in this way, you can conduct a control check with a new egg. If the results have worsened, it means that a professional is working against you and he figured out that they are digging under him. If the results are the same or less, it means that the energy of damage is high, and you need to repeat the procedure for draining the damage into the toilet. This is done until the egg says that there is no spoilage. Or until you feel better - which is also good.

Well, the absence of diagnostic signs is an excellent indicator, you took everything you could. Congratulations!

So, for the sake of your own safety - find out damage by eggs!

Based on the materials of 7777 best conspiracies from the best healers of Russia, http://www.vneiv.net/statyikakoprporchu.htm

Eggs are a product that can be found in any refrigerator. Have you ever boiled eggs and noticed that they are spoiled? Or perhaps the packaging does not indicate the date by which the product must be consumed, is it possible to eat them at all or is it better to send them to the urn? Determining a spoiled egg is not difficult. In this article, we will tell you how to determine that an egg has gone bad, and how to determine that it can be consumed. If eggs have been in your refrigerator for a very long time, you just need to determine if they are fresh in order to eliminate deplorable situations.

PUT THE BOILED EGG INTO WATER. Dip the boiled egg immediately in cold water and cool. Otherwise, you simply cannot peel it from the shell without nerves. Before adding an egg to other foods, first break it over an empty dish and check for freshness. But you can check this in another way, simply by lowering it into a jar of salted water. The spoiled one floats, the fresh one sinks to the bottom, and the medium-fresh egg stays floating in the middle.

If you are cooking a dish and you only need protein for it, pierce the egg on both sides with a thick needle. The protein will flow out, and the yolk will remain in the shell and can even be stored in it for some time. It is best to beat the protein when it is fresh and chilled, but in no case in an aluminum pan - this will darken it. Rubbing the yolk is best when warm and together with sugar.

How to test a rotten egg

What does expiration date mean? This is the period of time when the products are the freshest, tastiest, recommended for cooking culinary dishes. It does not mean at all that after this period has passed, the eggs have deteriorated, they are simply inferior in taste to those that are fresher.

The manufacturer's code (letter and number) is indicated on the product.

Here are some little chicken egg secrets. Stop arguing which came first, the chicken or the egg. Just cook with pleasure! Every good housewife yearns for all her dishes to be irresistible and to try them all. However, such food can only be prepared with the finest and freshest ingredients. For raw materials such as vegetables or meat, you can recognize their freshness at a glance. But how do you know fresh eggs from those who are spoiled?

Most women who already have culinary experience have experienced this odorous smell when the corrupted eggs burst. If we call it an insightful fragrance, we will be very gorgeous, and it will not even tell the essence. If you never want to experience this scene as grotesque, follow our advice!

In many countries, it is customary to indicate the packing time on the eggs themselves. Because they can be sold without packaging by the piece. The manufacturer is obliged to inform about the period of consumption.

In order to avoid a temperature difference, the eggs should be in the coldest part of the refrigerator. The refrigerator door is categorically not suitable for this, because it is here that the temperature regime can fluctuate.

If you don't have a bunch of homemade eggs from your grandma and rely on those you bought, then you can't trust pretty packages but codes! Eggs are coded from zero to three, with zero eggs being the best, mostly from biochips. Animal advocates are still passionately debating whether the environment in which a chicken is having a real impact on egg quality. But if you try it yourself, you will realize that it is simply better!

For the easiest test to see if an egg is really fresh, all you need is a clear bowl of water. It's a good idea to know the freshness of an egg before you knock it! Put an egg in water, and if it lies at the bottom of the container, it's really fresh. If it lies only on the top, and the wider part floats, then it has been about a week. The problem occurs when the egg floats in water or even floats to the surface. Such an egg is either already corrupt, or soon it will be!

Do not put unwashed eggs that have lain on the table in the refrigerator. In many countries, it is customary for eggs to be kept in kitchen cabinets and not put in a refrigerator. Given that the chickens are given all the necessary vaccinations, nothing will happen to the eggs in the cabinets.

If you do not know if the eggs in your refrigerator are fresh, or there are such suspicions that they have been lying for more than 1.5 months, you need to know the signs of rotten eggs, with which you can easily determine if these eggs can be used in cooking .

A quality egg looks like an animated movie!

The quality of an egg that you have already verified is intact will only be revealed by clicking on it. If the yolk doesn't drip, it stays in a regular circle, and the white forms a second or more regular circle, then the egg will certainly be excellent! If the whites and even the yolk run, then it's better to use the egg in the pie!

Although more and more consumers prefer to buy Czech products when shopping for food, more and more food is delivered to the Czech Republic from abroad. If we disregard the hypocrisy of that section of society that says something else and actually does something else, the barriers to realistic satisfaction of domestic food buying preference must be able to discern the origin of the food in question. But he gets around and disguised.

How to spot a rotten egg

When a boiled egg has a greenish tint, it has been boiled for too long or there is an excess of iron in the water. It can be eaten.

If you find blood spots in the egg, it can also be eaten, it is quite fresh. This does not affect the taste of the egg itself.

How to Fix Czech Eggs

The point, of course, is that the name of the company does not automatically indicate the country of origin, and this company can also sell eggs from abroad without breaking any laws. But the most common camouflage is the principle that products encapsulated in a Czech egg are products from abroad, although this is not against the law.

Which signs and logo guarantee that it is a Czech egg

Consumers, however, do not usually check the consistency of the label and the eggs themselves, and this is exactly what manufacturers use to give eggs of domestic origin the same packages of "Czech eggs" but foreign eggs, most often Polish. There are ways to learn our balls from others, but there are. One of them is the obligation to indicate the country of origin on the eggshell packaging if the payment is covered by plastic packaging. In this case, however, there is often a problem reading the letters, either because of their size or because the lettering is blurry and blurry.

How to tell if an egg is rotten or not

Ideally, if the egg is of good quality, it should be in a glass on its side.

If the egg is located in a vertical position in water, it was packed a relatively long time ago, but nevertheless it is still suitable for cooking.

A better, more visible, and therefore easier option is to move according to the log, but you need to know which ones. The guarantee of the internal origin of eggs is, on the one hand, the Regional Award for Nutrition, especially the logo "Czech product - guaranteed by the Chamber of Commerce and Industry" and the logo and inscription "Regulations of the Czech Guild". In both cases, it is the visible symbol of the Czech flag. Due to the lack of general knowledge, it can be said that the logo is already used by about a third of the Czech manufacturers participating in the guild standards system and by more than sixty percent of the manufacturers on the Czech market.

An egg that is not fresh enough will not sink. It can still be used in cooking. It needs to be broken into a bowl in order to determine if it is fresh, pay attention to the protein. Eliminate that it is spoiled by smell. An egg that cannot be used is with a pungent odor.

A fresh egg will not make any sounds.

Finding freshness is so hard so far

However, the logo that identifies domestic production, to some extent, replaces what is, especially for eggs, a key mark of quality, which is freshness. In addition, consumer eggs can be sold no more than twenty-eight days from the snack date and should therefore be delivered to retailers as soon as possible.

It is true that only eggs that were delivered to the store no later than four days after laying, and only eggs that were brought to the store no later than nine days after harvest, can be sold as "fresh eggs". On the 10th day after the snack, the eggs can no longer be sold as retail and fresh.

When there are any sounds in the egg, this does not mean that it cannot be eaten, such an egg is quite fresh.

In an egg that is far from the first freshness, the yolk will burst very quickly.

If it floats on the protein, this is also an indicator that the egg is old and it is better not to use it in cooking.

The day after the snack, the egg was actually delivered to the respective store, but the consumer did not know at first glance. But only at first glance - part of the code that indicates the eggs - is the identification of the farm in addition to the country of origin, so you can find out when the eggs were sent to the market.

Another option is to list the day of the snack directly on the product packaging, which is also taken into account by some domestic egg producers. In addition, they urge the Department of Agriculture to have the origin of the eggs not only on their shells, but on any of their packaging under any circumstances, but it still remains only in the position of the proposal, which the Department of Agriculture has not yet officially spoken about.

Pay attention to the color of the protein itself. A white with a gray tint means that the egg is very fresh. A transparent protein indicates that the egg is not very fresh, but you can eat it and this will not affect your health in any way.

The yolk should always be round, if it is flat - such an egg should never be used.
Do not store eggs with the rest of the ingredients, as they will absorb odors in a very short time.
If the egg is cracked, it must be consumed within a short period of time.
Villagers increase the period of consumption of eggs by lubricating them with sunflower oil.

Be careful:

In any case, if a consumer prefers to buy "very fresh eggs", and if he or she still has information about the date of the snack available on the egg packs, it would probably be the clearest solution to limit the possible import of eggs into our territory, simply because that transporting the eggs takes some time. Of course, this also means a higher nutritional value and quality of purchased eggs, or something that is of primary interest to the consumer, regardless of the origin of the product.

Currently, about every third egg is sold in our stores from abroad, which is not good news for our breeders and egg producers, but in terms of possible freshness even for the domestic consumer. We found out exactly what happened and why.

Children and the elderly are not recommended to eat eggs with an expired shelf life. It is not necessary to rely on the fact that eggs can be consumed for some time after the expiration of consumption, you must definitely know how to check eggs. Be careful not to harm yourself and your family. Always pay attention to the date of manufacture.

How to prevent this year's event plan? Do you like to go to the market or to the food that has been tearing the sack in recent years? And did you know that they can be legal, both professionals and people who have no idea about the necessary hygiene rules?

Gallery: Food festival checks. Professionals have this situation a lot and a lot. We had confidence in the event organized by the Prague Hygiene Station. But an amateur, he doesn't have a food aisle, he can cook food at home, cut vegetables on the same cutting board as raw meat, and hygiene can't. What really happened then, where did she ever miss? We have exclusive, detailed information about the events. In addition, we know what measures the organizers of the upcoming Apetit picnic have taken to prevent such horns.

Eggs are a very useful product for human nutrition. This, one might say, is a real gift from God. After all, eating one egg a day your body receives: vitamins - A, E, B, zinc, manganese, iron, calcium and proteins.

Regular consumption of eggs- This is an excellent prevention of many diseases. For example, your eyes will be protected from cataracts, the optic nerves will be strong, and the harmful effects of the environment that surrounds us on the eyes will be neutralized. Eggs are able to stimulate the body's immune system, strengthen joints and bones, and increase the efficiency of the brain. Egg white is the most valuable of all animal proteins. And, most interestingly, an egg is the only one of all foods consumed by a person that is absorbed in the body by 98%, leaving no toxins in the intestines. After that, it seems that there is nothing to object to such a magical product.

True, there is one minus that spoils the rosy picture a little. Excessive consumption of eggs can lead to high blood cholesterol, which is bad for the cardiovascular system. But, and this minus is easy to eliminate. Eggs should be consumed in moderation, along with antioxidants (dried fruits, fresh berries, fresh fruits, vegetables, red wine, and legumes), and they should be fresh.

As the hygienists found out, on another day of the amateur cook, there was no cold and hot water at the stand, gloves were not used, and the eggs were placed in an ice container. Since the day was about thirty-five degrees Celsius, the ice quickly melted, and the eggs floated in warm water all day. Some customers were surprised, even photographed, but many were buying the same dish at this stand.

But the problem wasn't just the preparation of Benedict's eggs, but the hollandaise sauce that served them. It was not properly torn apart after preparation and remained standing outside the cooling zone at the Apetit picnic. Bacteria generation time is from 20 minutes to half an hour.

Here's how to check the freshness of eggs, we will now consider in a little more detail, so that you can always be sure of the quality of the product.

There are several ways to check eggs for freshness.

First way- simplest. Before you buy an egg, pick it up and shake it. Inside a fresh egg, you will not hear any chatter. If the egg is far from the first freshness, the yolk will hang from wall to wall in it.
Second way- examination of the outer surface of the egg. If the egg is fresh, its surface will be matte, not smooth or shiny. An old egg will have a surface with opposite qualities.
Third way– measurement of egg temperature. You can do this with language. How? Very simple. Attach the egg to the tongue first with the blunt end, and then unfold it and attach it with the sharp end. A stale egg will have the same temperature on both sides. And with a fresh egg, you will immediately feel the temperature difference - the blunt end will be warmer than the sharp one.

Attention! you should not check eggs in this way in a store or in the market. It can be applied at home after washing the product thoroughly.

The amateur had two hundred and twenty servings of bread, roast pork, hollandaise sauce, and eggs covered in a semi-liquid yolk. Three days after the event, several suggestions were received from people who took part in the Apetit picnic and who complained of similar problems - diarrhea, fever, chills, stomach cramps. This has been linked to the consumption of Benedict's eggs. The number of patients suddenly rose to one to twenty-four.

On the side of hygiene, the above facts were also investigated, as well as financial sanctions. That you should always keep an eye on the counter, whether you're an amateur or a professional dealer? Visitors to one-time culinary events should, especially during the summer, have a good overview of the cleanliness and quality of the booth, including attendant staff and booth, that is, the nearest quarter. Insufficient appearance, irritability and lack of cleanliness indicate the operator's lack of respect for hygiene requirements and a clear signal not to buy it, says Jan Jarolimek.

Fourth way- home. Make a saline solution in a glass and dip the egg into it. Now draw a conclusion: if the egg sank to the very bottom, this is the freshest product. If the blunt end of the egg lifts up, forming an angle of 45 ° with respect to the bottom of the glass, the egg is about eight or ten days old. If the egg stands upright at the bottom, blunt end up, it is twelve to fourteen days old. In the case of a floating egg, everything is already clear, this is not a fresh egg, and it is already more than fifteen days old.
Fifth way- dietary. Eggs on farms must be sorted and labeled before being sold. Fresher eggs, dietary ones, should be marked with the date of their release on the counter, and older eggs (which are already seven to twenty days old) are table eggs, they are simply stamped in blue.
Sixth way- determination of egg weight. If the egg is old, there will be more air in it as it dries out, hence it will be very light.
Seventh way- ultraviolet. Yes, you can determine the freshness of eggs using ultraviolet rays. A fresh egg has a bright red hue, while aging eggs fade to a pale lilac hue.
Eighth way- cleaning boiled eggs. Once the egg is cooked, start peeling it. Fresh eggs are very difficult to peel, while older ones give the shell without problems.

Well, that seems to be it. Now you are learned, and you will no longer fall for the cunning tricks of sellers and egg producers.

The maximum benefits of eggs can only be discussed if they are fresh. After lying in the refrigerator for a month, they lose their nutritional value and become hazardous to health. Once in the body, an expired product causes serious intoxication, which can be fatal. Therefore, it is important to be able to independently determine the degree of freshness of such a product and understand the acceptable terms of its suitability. Further in the article, we will describe in detail what to look for when buying chicken and quail eggs, how long they can be stored and where to do it better.

How to understand if an egg is fresh: chicken and quail

The unique structure of the eggshell allows the inside to retain its beneficial properties for a long time. But for this, certain storage conditions are important. Otherwise, the inside of the product will begin to dry out, and a foul-smelling talker unsuitable for further use will form.

There are many ways to check the freshness of an egg at home. And for this it is not at all necessary to drag a microscope and the rarest chemical reagents into the kitchen. You can judge the degree of suitability of these products even in the store. Let's get into the details.

Did you know? Today, the world's largest egg producer is the People's Republic of China. About 160 million pieces of this product are produced there annually. Many experts attribute this to the fact that chicken first appeared in this country. And it happened somewhere in 1400 BC.

At the time of buying

Experts advise against making "blind" purchases. In their opinion, the visual evaluation of the product is important. Therefore, going to the supermarket or the market for eggs, examine them carefully. Recently demolished specimens will compare favorably with the matte surface of the shell. But those that have already lain for several days will be characterized by a specific glossy sheen. But focusing only on this method of verification is not at all worth it. Experts warn that savvy sellers resort to various tricks in order to successfully sell products. One of these is rubbing or washing each instance.
In order for the purchase not to disappoint with an unpleasantly smelling substance, when choosing an egg tray, compare it with the rest of the range. Ideally, the entire ten should have the same shell color and degree of sheen. If you have a diverse set in front of you, most likely, the seller mixed old and fresh eggs. Smell them. Strongly expired boxes will have a strong unpleasant odor.

Important! The shell of a fresh egg has a specific smell, which is very similar to lime.

It also does not hurt to shake a raw egg. If a distinct chattering is heard inside, the purchase should be abandoned. After all, talkers are not suitable for consumption.

Do not ignore what is written on the product expiration date. By informing you about this, the manufacturer guarantees the freshness of the product, provided that it is stored correctly. Always choose only fresh products and try to use them before the expiration date indicated on the package.

When cooking

Many consumers are not serious about stamps on egg trays and continue to eat expired goods. According to experts, in reality, it retains its suitability for a short time. But before use, its freshness must be double-checked.

This is done in the following ways:

Important! Eggs are a source of salmonellosis, so they need to be boiled for at least 5 minutes in boiling water. Keep in mind that Salmonella bacteria lose their viability at a temperature of +70 °C.

Video: checking eggs for freshness with water

At autopsy

Break the shell and visually assess the condition of the inside. Newly laid specimens will have whites that are viscous and tightly collected, while the yolk will be bulbous. If the testicle lay for a long time, then you will see a liquid spreading protein and a flat yolk.

What is the danger

The stereotype about the exceptional benefits of chicken and quail eggs is clearly rooted in society. But if the rules for their storage were violated, then there is no need to talk about the nutritional value of this protein food and the saturation of the body with vital substances. In this case, as evidenced by medical statistics, we will talk about poisoning and its consequences.

In addition, improper cooking of eggs, the use of dirty dishes, as well as infected kitchen utensils, threatens the development salmonellosis. The bacteria that cause this disease live in the egg white, yolk and on the shell. Their source is the laying hen. Moreover, even experts will not be able to recognize infected specimens by external signs. Neither the color of the shell, nor the smell, nor other visual features of the product will give this away.

Did you know? The Chinese dye their eggs red every time a newborn is born into the family. According to folk legends, such a ritual guarantees the baby a long and happy life..

When eating expired or contaminated eggs are hazardous to health: homemade mayonnaise, raw sugar-egg mixture (protein or yolk), as well as all dishes that have undergone insufficient heat treatment. It can be fried eggs, poached eggs and even traditional scrambled eggs. Therefore, doctors strongly recommend that you strictly monitor the expiration date of such products and cook them at high temperatures.
Signs of egg intoxication become apparent during the first day after taking poor-quality food.

The eater has:

vomit;
nausea,
weakness;
pain in the abdomen;
gastroenteritis developing against the background of the disease (when inflammation of the mucous membranes of the small intestine occurs);
diarrhea (as a rule, stools are very liquid, resemble rice water in consistency and are characterized by dark green or yellow color);
increase in body temperature up to 39-40 °;
bloating;
signs of colitis resulting from inflammatory processes in the large intestine;
spasms;
loss of appetite;
violation of the functionality of the central nervous system (manifested with severe poisoning and is expressed by headaches, dizziness, insomnia, lethargy);
malfunctions of the cardiovascular system (pressure decreases, pulse rate and cardiac rhythm change);
bacterial infection and sepsis (with such symptoms, the outcome is fatal).

Important! To extend the shelf life of eggs at home, grease their shell with pork fat, vegetable oil or petroleum jelly and place in a cold room where the temperature is below +10 ° C. Alternatively, you can wrap each piece with plain paper and fold the sharp ends down, covering with burlap.

The manifestation of the listed symptoms largely depends on the immunity of the victim. But with any degree of egg poisoning, it is important to protect the body from dehydration.
For this purpose, it is recommended:

solution of "Rehydron" or "Oralita";
any sorbents (activated carbon, "Smekta", "Polifepan");
immunomodulatory drugs (multivitamin complexes, "Methyluracil");
antibiotics prescribed by a doctor on an individual basis;
restriction of the use of dairy products, raw vegetables and smoked meats (it is desirable to provide the patient with a sparing diet during this period).

If after a day the disease continues to progress, it is necessary, without wasting time, to seek medical help.

Egg shelf life

How long chicken and quail eggs will be fresh depends largely on their origin and storage conditions:

if we are talking about industrial production, then the shelf life of such products is limited to 28-30 days;
but homemade products can retain their nutritional value throughout the quarter;
if all the requirements for the temperature regime and the degree of humidity in the room were met, then fresh goods will not deteriorate even after a month (this applies to cellars and refrigerators);

boiled eggs are suitable for 2 weeks (provided that they are hard-boiled and stored in the refrigerator);
when the boiled product is at room temperature, after 48 hours it can no longer be consumed;
even in the refrigerator, eggs after soft-boiling deteriorate after 2 days;

under no circumstances should specimens with a broken shell be stored for a long time (they are recommended to be used on the same day);

if the shell cracked during the cooking process, such an instance can lie in the refrigerator for 4 days;
in the case when you have prepared shelled eggs for some purpose, they should be used 3 days after storage in the refrigerator;

Easter eggs will not deteriorate for 15 days, provided that only natural dyes were used for them;

but Easter eggs that were stained with chemical reagents can be suitable for no more than 17 days;

Easter specimens in thermal film must be eaten within 3 days.

Did you know? If you hold an ordinary fresh egg for several days in 9% table vinegar, its shell will harden so much that it will not break even from a strong blow to the floor.

Where and how best to store eggs

To store such products, most consumers prefer a compartment in the refrigerator door. But experts on this occasion express their indignation, which is associated with a sharp drop in temperature. Under such conditions, eggs quickly lose their nutritional value and do not represent any gastronomic value.

Experienced housewives advise choosing a place where it is always cold for this kind of product. Under no circumstances should you put the tray in the freezer.

In a refrigerator

Be sure each piece must be fixed in a stable position with the sharp end down. It is important that the eggs do not touch. It is better to leave them in a special stand or tray, spreading them out into cells. Do not forget to close the container, because the eggshell is very sensitive to neighboring odors. From the refrigerator, she will absorb everything nearby.
Make sure that the temperature in the chamber is at the level +2...+4 °С. Never wash shells before storing. Such manipulations shorten the shelf life.