Early studies on the effects of low temperatures on eggs. egg storage

Among frozen foods, vegetables and fruits are most often found, but raw or boiled eggs are a rarity. Many even doubt the correctness of such storage of this product, they say, the taste deteriorates. Others, on the contrary, talk about the rational use of food: if you do not have time to consume it before the expiration date, freeze it. Is it really possible to freeze chicken eggs, and how to do it correctly - we will tell later in the article.

Can chicken eggs be frozen?

Disputes about this are not unfounded, because raw foods tend to expand in volume during freezing, which is due to the presence of a water component. As a result, the shell cracks, and its particles can get into the food, infecting it with various kinds of bacteria. That's all the arguments in favor of the fact that eggs should not be frozen.

Did you know? The laying hen is considered the most prolific bird. She can lay over 300 eggs in a year. And to meet the annual needs of mankind in this product, they will need 567 billion.

If you freeze this blank without a shell in a closed plastic container or in a plastic bag with a hermetic zipper, there are no contraindications. For the convenience of further use of egg products, it is important to mark the date of freezing and the number of pieces. In this form, eggs can be stored for 12 months. But only fresh and high-quality specimens are suitable for such a preparation.

The loss of their taste, as well as consistency, is possible only with gross violations of the freezing technology. If everything is done correctly, all the nutrients and taste will be preserved in their original form.

How to freeze properly

Few housewives know about ways to freeze eggs, because, without exaggeration, this is the most unexpected product that can be stored in such a way. And in boiled, raw and peeled form. Let's get into the details.

Hard boiled eggs

Usually, this method involves freezing the hard-boiled yolk and protein separately, but most cooks advise storing yolks in this way, since the protein consistency after freezing does not change for the better.

Did you know? In the world, China is considered the leader in the production of eggs, where about 160 billion eggs are collected annually. And the championship in the consumption of this product was assigned to Japan, where each resident eats one egg a day.

Here are detailed instructions on how to do it right:

1. Put the eggs in a saucepan, cover with cold water and put on the stove. After boiling, set the heat to just above medium and hold the product in boiling water for another 7 minutes.
2. Drain hot water and fill pot with cold water. This nuance allows the eggs to boil evenly and cool quickly.
3. Peel the shell and remove the protein.
4. Put the yolks in a single layer in a saucepan and re-fill with cold water so that it covers them by 2.5 centimeters.
5. Cover the pot with a lid and boil the contents. After that, immediately remove the container from the heat, otherwise the yolks will lose their elasticity. Leave them for 10 minutes in water. Then strain or remove with a slotted spoon.
6. Carefully transfer the product to a plastic container and close the lid tightly. Now the sudok can be put in the freezer.

Important! Make sure that the lid of the container fits snugly, otherwise the yolks will crystallize and become unfit for consumption..

This method consists in preparing a yolk-protein mixture.

It is carried out as follows:

1. Gently break the shell, remove the contents into a clean and dry bowl.
2. Mix the composition until a homogeneous mass is obtained, trying to get as little air as possible inside.
3. Be sure to add a pinch of salt and sugar (can be replaced with honey). Stir again. This is necessary so that after freezing the eggs do not become grainy. To use this blank as an ingredient for savory dishes, you can limit yourself to salt, counting half a teaspoon for each glass of the mixture.
4. If desired, for a uniform consistency, the mixture must be passed through a sieve.
5. After that, the liquid is poured into a dry container for freezing in such a way that about 2 centimeters of space remain to the surface, tightly closed and sent to the freezer. If the container is filled to the top, the eggs will expand when frozen and lift the lid, which will not have the best effect on their further texture and taste characteristics.

Did you know? Japanese scientists from the National Institute of Advanced Industrial Science and Technology (AIST) have bred genetically modified chickens that lay eggs containing the protein interferon beta. The medicinal substance can be found in pharmacies, but its cost starts from 100 thousand US dollars. As it turned out, this component is effective in the fight against oncological formations, as well as hepatitis, multiple sclerosis and a number of other serious diseases..

Proteins and yolks separately

If only whites or yolks are needed for further cooking, you can immediately separate them and freeze them separately.
They do it like this:

1. Break the eggs and carefully separate the whites and yolks into separate dry containers.
2. Add half a teaspoon of salt to each glass of raw mass (for salty dishes) or one and a half tablespoons of sugar (for sweet ones) in a container with yolks.
3. Mix well by hand and pour the contents into a container, cover it with an airtight lid. Now the yolks can be sent to the freezer. Just do not forget to attach a sticker to the bowl with the date of freezing, the number of yolks used and additives, so as not to confuse the sweet and salty compositions.
4. Now move on to proteins. They need to be stirred quickly (after standing, they lend themselves better to whipping). If the composition contains thread-like particles, pass it through a sieve.
5. Pour the protein substance into a container for freezing, tightly close the lid and place in the freezer.

In this form, fresh egg whites and yolks can be stored for several months.

Important! It is strictly forbidden to freeze products that have already been thawed once.-this leads to a multiple increase in the number of bacteria on them, and it is extremely dangerous to consume them.

boiled

After heat treatment, only yolks are suitable for freezing. They are well stored without losing their original properties and texture. Boil the eggs in the traditional way.

The next steps are easy:

1. Separate the whites from the yolk core. They are subject to early use, because in the process of freezing they lose their structure.
2. Put the peeled yolks into a saucepan and cover with cold salted water. Cover with a lid and bring to a boil.
3. After 5-10 minutes, remove the product from the cooled water, grind it in a way convenient for you.
4. Divide the yolk into ice cube trays, and when frozen, transfer to a ziplock plastic bag or container. In this form, it will be convenient for you to use the workpiece.

What to do with eggs after freezing?

Frozen eggs may well replace fresh ones. Typically, such blanks are used for baking, omelettes, salads and other culinary masterpieces. It is important to pre-thaw the composition. Experienced chefs advise doing this by placing the container in a cool place to avoid sudden temperature changes. Also, do not forget that eggs in any form are very sensitive to bacteria. With a thermometer reading of + 4 ° C and above, the risk of dangerous infections increases.

If you need to quickly defrost the product, put an ice container under a stream of cold water - this will speed up the thawing process. Take into account the warnings of physicians and always use such preparations only in those dishes that further imply long-term heat treatment at a temperature of about + 71 ° C.

Separately frozen yolks are suitable for making creams, scrambled eggs, pancakes, and whites are useful for glaze and biscuit meringue.
If a hard-boiled product has been frozen, it can be used for casseroles, side dishes and salad dressing.

45 interesting questions and answers about chicken eggs

31. How long can boiled eggs be stored?
Hard-boiled eggs in the shell can be stored in the refrigerator for up to 7 days, but it is best to eat them within 3 days. Boiling destroys the protective film on the shell, which helps the egg to be stored longer. Egg dishes must be stored in the refrigerator. Egg salads are stored for 3-4 days, stuffed eggs - 2-3 days.
32. Can eggs be stored at room temperature?
You can, but it's better not to. Without a refrigerator, eggs spoil very quickly, even in one day at room temperature they lose their freshness. One day of storage of eggs at room temperature is equal to a whole week of storage in the refrigerator.
33. How much does one chicken egg weigh?
The mass of the egg ranges from 35 to 75 grams. The average weight of a chicken egg is 50-55 grams. This means that a dozen medium eggs can weigh 500-550 grams, and a kilogram will be about 20 eggs.
34. How much do egg white and yolk weigh separately?
The weight of the yolk is approximately 1/3 of the weight of the whole egg, and the weight of the albumen is 2/3 of the weight of the egg. That is, in an average egg, the yolk weighs 17 grams, and the egg white weighs 34 grams. And in one kilogram there will be 59 yolks or 30 proteins.
35. What determines the color of the yolk?
The color of the egg yolk - light yellow or bright orange - depends on the nutrition of the chicken. The carotenoids contained in the feed of chickens give the yellow color to the yolk. Carotenoids are naturally occurring pigments that are yellow, orange, or red in color. They give color to many plants, including vegetables and fruits. The more the chicken eats feed containing carotenoids (corn, alfalfa, grass meal), the brighter the color of the yolk. However, not all carotenoids give color to the yolk. For example, canthaxanthin and lutein impart a golden yellow color to the yolk, while beta-carotene does not affect the color. It should be noted that the color of the yolk does not affect the quality, nutritional value and taste of the egg.
36. What does the marking on eggs mean?
Each egg produced in a poultry farm and sold in a store must be labeled. Eggs are divided into dietary and table. Eggs are considered dietary for the first 7 days after they have been laid. Therefore, it is important to look at the date of manufacture. Such eggs are suitable for diet and baby food. Diet eggs after 7 days of storage are considered table eggs.
The first sign of the marking indicates the permissible shelf life:
- The letter "D" means a dietary egg, which is sold within 7 days.
- The letter "C" means a table egg, such eggs are sold within 25 days.
These periods are valid provided that the eggs are stored at temperatures between 0 and +20°C.
The second character in the marking indicates the category of the egg depending on its weight:
- "B" the highest category - 75 grams or more.
- "O" selected egg - from 65 to 74.9 grams.
- "1" first category - from 55 to 64.9 grams.
- "2" second category - from 45 to 54.9 grams.
- "3" third category - from 35 to 44.9 grams.
If the eggs are sold without any marking at all, you should not risk your health and buy them. Eggs of different categories differ only in weight, and their shell color may be different. In addition, some eggs come with two yolks.
37. And what determines the size of a chicken egg?
The mass and size of eggs depend on various factors. The main one is the age of the laying hen. Younger hens are more likely to lay small eggs, while older hens lay larger eggs. At first, the mass of eggs can be 40-50 grams, and by the age of the chicken it increases to 57-65 grams. The size of the eggs also depends on the breed and weight of the laying hen. Chickens weighing below normal lay small eggs. Housing conditions, bird feeding, climate, season of the year and time of day of laying also affect the size of the eggs. For example, in warm weather, hens eat less, which often results in smaller eggs. Although sometimes young hens also carry large eggs or even eggs with two yolks. And it happens that more yolks are found in the egg!
38. Why do chickens lay two-yolk eggs?
According to experts, eggs with two yolks are an anomaly. Double-yolk eggs are produced when two cells mature at the same time and pass through the hen's reproductive system together. Typically, such eggs are laid either by young laying hens that have not yet established reproductive cycles, or by mature birds (about one year old). The largest number of two-yolk eggs are laid by hens in the first weeks of oviposition. The ability of hens to lay two-yolk eggs can be inherited. However, sometimes eggs with two yolks can be a sign of a diseased bird. If hens have problems with ovulation, inflammation of the oviduct, then they can carry eggs with two yolks, no yolk, too small or with various defects. Diseases of the oviduct in chickens can occur due to violations of the conditions of feeding and maintenance of laying hens, dampness and dirt in the room.
Eggs with two yolks are quite rare in nature and are not viable. They never hatch chickens. Previously, such eggs were considered non-standard and processed into egg powder. But then they began to be in demand among buyers, because they do not differ in taste from ordinary ones, but weigh more - 70-80 grams (while selected eggs weigh 65-75 grams). Therefore, chickens are now specially bred at poultry farms, which carry eggs with two yolks. Eggs with two yolks are completely harmless and suitable for consumption.
39. How many eggs does a hen lay in a year?
In one year, a laying hen lays about 220-250 eggs, and some hens lay up to 300 eggs or even more. It takes approximately 24-26 hours for a hen to lay an egg. Half an hour after the hen laid an egg, a new egg begins to form in her body. It has been noticed that white chickens carry an average of 45 more eggs per year than red or dark ones.
40. What determines the egg production of chickens?
The number of eggs obtained from a chicken for a certain period of time, that is, egg production, depends on the breed of chicken, its age, conditions of keeping, nutrition, health of the bird, and also on hereditary properties and individual characteristics. For example, hens of egg breeds lay 10-12% more eggs than meat-egg hens and almost twice as many as hens of meat breeds. Hens of egg-laying breeds begin to lay their first eggs at the age of 5-6 months. Hens are able to lay eggs for about 10 years. But increased egg production is observed in the first year of laying, during which hens can lay 250-300 eggs. With the age of the bird, egg production decreases by 10-15% per year compared to the first year of laying. Therefore, on industrial farms, it is economically profitable to use chickens only during the first year of laying, and in breeding farms - 2-3 years. And in the second or third year, only the best laying hens are left. Typically, a breeding flock consists of 55-60% young hens, 30-35% two-year-olds and 10% three-year-olds. Roosters are used up to 2 years, the most valuable - up to 3 years.
41. What does egg white consist of?
The egg block consists of water (85%), proteins (12-13%), carbohydrates (0.7%), fats (0.3%), glucose, various enzymes, vitamins of group B. Half of the protein contained in the protein is concentrated in an egg. It contains all the amino acids necessary for the construction of the protein of the human body, as well as lysozyme, a protein substance that kills and dissolves microorganisms, including putrefactive ones. But the protective properties of the protein are reduced during long-term storage. The protein is liquid near the shell and thicker around the yolk. Egg protein is the most easily digestible and complete protein found in food. It is considered a reference protein and other proteins are evaluated against it. Egg white contains approximately 17 calories.
42. What does the yolk of an egg consist of?
Egg yolk consists of water (50%), fats (more than 30%), proteins (16%), carbohydrates (0.2%), cholesterol and minerals. However, eggs are not a fatty product, since the yolk contains more harmless unsaturated fats (70-75%), and saturated fats - about 28%. Egg yolk is rich in vitamins A, B1, B2, B3, B6, D, E, PP and others, and also contains phosphorus, potassium, calcium, chlorine, sulfur, iron, manganese, iodine, copper, cobalt. In addition, egg yolk contains lecithin, which is involved in metabolism and is necessary for the normal functioning of the nervous system. The yolk is covered on the outside with a thin transparent shell and consists of alternating concentric dark and light layers. The yolk contains about 60 calories, which is three times more than the protein.
43. What are the benefits of chicken eggs?
Eggs contain all the nutrients necessary for the normal functioning of the human body. This is an indispensable food product that is prepared quickly and is inexpensive. Eggs are an ideal combination of proteins, fats, carbohydrates, vitamins and minerals. Eggs are a valuable source of protein. One egg contains 12-14% of the recommended daily protein intake for an adult. The average chicken egg contains approximately 6.5 grams of protein (protein), as well as 5.8 grams of easily digestible fats rich in phospholipids, which are involved in the transport of fats in the body, are part of all cell membranes. The proteins and fats of chicken eggs are well absorbed by the body. Eggs are the only food that is 97-98% digestible. In terms of nutritional value, one chicken egg is equivalent to 200 ml of milk or 50 g of meat. For young children, it is the second most important food after breast milk. Eggs are low in calories - one medium egg contains 75 calories.
Chicken eggs are rich in vitamins, minerals and trace elements needed in the daily human diet. Eggs have vitamins A, D, E, H, K, PP and B vitamins. They only lack vitamin C. They also contain phosphorus, chlorine, sulfur, potassium, sodium, calcium, magnesium, iron, zinc, copper, fluorine, manganese, iodine. Phosphorus is a part of all tissues of the body, participates in metabolism, affects the activity of the heart and kidneys, and is necessary for the normal functioning of the nervous system. Calcium forms the basis of bone tissue, is found in the skeleton and teeth, and affects blood clotting. Iron is involved in the processes of hematopoiesis, is necessary for the formation of hemoglobin, provides oxygen transportation in the body. Magnesium supports the normal functioning of the brain, is involved in the formation of bones and the regulation of blood sugar levels. Potassium regulates the acid-base balance of the blood, participates in the transmission of nerve impulses, improves the functioning of the heart and kidneys.
Eggs are a valuable source of folic acid, biotin, and choline, which is found in egg yolks. Folic acid (vitamin B9) normalizes the functioning of the circulatory system, supports the immune system. Biotin (vitamin H) is part of the enzymes that regulate protein and fat metabolism. It improves the condition of the skin, hair and nails. Choline (vitamin B4) prevents the formation of fats in the liver, lowers cholesterol levels, activates the brain, improves memory.
44. Is it bad to eat eggs because of their cholesterol content?
Previously, it was recommended to limit the amount of eggs consumed due to the presence of cholesterol in them. But after many studies, it turned out that the main cause of elevated blood cholesterol levels is the consumption of foods high in saturated fats (mainly meat and dairy products). Eggs are relatively low in saturated fats, while egg yolks have more healthy fats that help cells function properly. Of the 5 g of fat in an egg, only 1.5 g of harmful saturated fat, which contributes to the production of cholesterol, makes up for the harm from even this small amount of saturated fat, useful substances that prevent the body from absorbing cholesterol and help to eliminate it. Choline lowers blood cholesterol, prevents the deposition of cholesterol on the walls of blood vessels. Choline is part of the phospholipid lecithin, which is an important component of body cells, helps maintain normal cholesterol levels, prevents the development of cirrhosis of the liver and cardiovascular diseases, and 50% of the liver consists of lecithin. The body's daily need for lecithin is about 5-6 grams. An egg yolk contains approximately 3.5 grams of lecithin per 100 grams of product (and 100 grams of lamb, beef or peas contain only about 0.8 grams of lecithin).
45. How many eggs can you eat per day or per week?
One egg, and it is in the egg yolk, contains approximately 215 mg of cholesterol, and the daily norm of cholesterol is about 300 mg. Therefore, people with normal cholesterol levels can safely consume 1 egg per day. With elevated cholesterol levels or certain diseases (atherosclerosis, cholecystitis, liver disease), you should limit the consumption of eggs to 3 pieces per week. When using butter, sour cream, fatty meat, sausages or nuts, it is also worth reducing the number of eggs eaten to 2-3 pieces per week. With an increased level of cholesterol, you can eat proteins, and refuse the yolks, because they contain cholesterol. Interestingly, it is in Japan, which is considered one of the world leaders in the consumption of chicken eggs per capita, that there is a record number of centenarians and there is the lowest level of cardiovascular diseases. Therefore, the previously popular prejudice about the dangers of eggs due to their cholesterol content has long outlived its usefulness.

A hatching egg is an egg that is laid in an incubator or laid on a laying hen to hatch offspring. Unlike a table egg, a hatching egg must have an embryo.

At poultry farms, all eggs that are intended for laying in an incubator are checked using a special device for the presence of an embryo in them (read about what candling of chicken eggs is and how it is carried out, and from you will learn about the rules for selecting and checking material for getting offspring). At home, the guarantee that the egg is hatching is the cohabitation of females with a rooster. Moreover, not all eggs can contain embryos.

Saving Features

ATTENTION: The room where it will take place should be equipped with special devices that allow you to measure the level of humidity and temperature. In this case, there should be several such devices. This will allow you to get reliable data.

The place where the material will be stored must be well ventilated.. Since the shell is very thin and delicate, it absorbs various odors and aromas. Avoid drafts that affect the evaporation of moisture. After all, it is she who is so important for eggs.

Can it be stored at room temperature?

You can store the material for obtaining offspring of chickens at room temperature if it does not exceed 12-18 degrees. It is best to place the eggs on a windowsill with an open window.

Term

If you observe the necessary temperature and humidity levels, then you can store eggs for 5-7 days. It has been proven that if the material is kept at room temperature for the specified time before incubation, the hatching of the chicks is much better.

But the following factors influence the duration of storage:

You can find more information about the incubation period for chicken eggs in.

degrees

At what temperature should chicken eggs be stored? If the eggs will be stored for more than 14 days, then it is worth maintaining a temperature regime of 8-12 degrees. If the material lies no longer than 8 days, then the egg storage temperature may be at the level of 15 degrees.

2-day storage at a temperature within 18 degrees is allowed. This temperature regime is below the "physiological level" (19-27 degrees). So there is no significant development of the embryo at this temperature regime.

IMPORTANT: The growth of the chicken embryo can be restored at a temperature of 21-22 degrees. But with these indicators, its development is carried out abnormally: the blastodisc grows, there is no differentiation of the germ layers, deformity occurs and the development of the embryo is inhibited.

Table 1 - Temperature conditions

Incubation period	days	Temperature	Humidity	Turn	Airing
1	1-7	37.8-38.0°C	55-60%	4-8 times a day	-
2	8-14	37.8-38.0°C	50%	4-8 times a day	-
3	15-18	37.8-38.0°C	45%	4-8 times a day	2 times a day for 10-15 minutes
4	19-21	37.5-37.7°C	70%	-	-

You can learn in detail about the mode of incubation of chicken eggs in different periods, as well as see tables of optimal temperature, humidity and other factors by day.

Ways to keep warm

The stability of the temperature regime in the incubator depends on the comfort of the temperature in the room where the incubator is installed. This is especially true for an incubator with PVC walls. Plastic is a great conductor of heat when it's cold outside.

The temperature maintenance is influenced by the volume of liquid, which is concentrated in the incubator tray. The higher the water level, the more stable it is maintained.

In addition, it is extremely important to ensure a regular supply of fresh air. At first, air exchange should be minimal. But as the embryos develop, air exchange increases. Air is very important in the last days, when the embryo switches to lung breathing.:

Consequences of wrong conditions

Overheating eggs is hyperthermia. Taking into account the time influence of this factor, various changes in the development of the embryo are observed.:

• If the temperature is raised to 40 degrees and above, then for 2-3 hours in the first days of incubation, the death of the embryos and the formation of a large number of blood ruts occur. Some of the embryos continue to develop with severe symptoms of various deformities.

  Among them, it is worth noting deformities of the head: non-overgrowth or underdevelopment of the skull, due to which a cerebral hernia is formed, unilateral or bilateral underdevelopment of the eyes occurs - anisophthalmia.

• When overheated on the 3-6th day of incubation, an amnion and an abdominal cavity are formed. The latter remains open, in the internal organs - naked.
• When overheated in the middle incubation days, hyperemia of the germinal membranes and embryos occurs. They form hemorrhages under the skin and in the internal organs. The amnion fluid is scarlet in color, hemorrhages in the allantois are noticeable.
• When overheated in the last days of incubation, premature pecking and hatching occurs. The chicks are small, and their umbilical cord does not heal well.

The process is complex and responsible. In addition to the fact that it is necessary to prepare high-quality material, it is also necessary to observe a number of conditions during its storage, one of which remains the normal temperature regime.

If you do not constantly monitor him and exceed the norm, but this is fraught with getting young animals with deviations and deformities.

Most often, they are used to breed chickens. Read our materials about what equipment options exist and how to make such a device yourself, as well as what it is at room temperature according to SanPiN.

This process is not as complicated as it seems at first glance, although it requires increased attention and responsibility.

Useful video

Watch a video about the features of storing hatching eggs:

How to properly store eggs? Those who buy them in the store do not ask such a question. But for those who keep domestic chickens - the topic is very relevant. It's always easier in the store, go, buy, eat. Domestic chickens lay regularly only in summer or spring. In autumn or winter, you can be left without eggs.

Is it possible to store such a perishable product so long that there are summer testicles in winter? It turns out you can.

Proven way

This method allows you to properly store eggs for up to six months, without fear of their rottenness or infection with putrefactive bacteria. You will need melted lard, unsalted or any other animal fat, a dark cool place, eggs directly. They must be unfertilized, without cracks or other signs of damage. Preferably - immediately from under the chicken.

With a simple pencil, they sign the date right on the shell, day, month. Then carefully coat with lard on all sides with a thin layer. They are laid on cardboard or wooden trays, then left in a room that is cool, but does not freeze through. It can be a basement, a canopy, an insulated balcony.

This method was popular with our grandmothers when they did not hear about refrigerators. Of course, it is better not to keep so much, but if you really need to ...

By the way, lard is a good substitute for glycerin or petroleum jelly. Then the shelf life of the testicles is reduced to 4 months.

Advice. It is strictly forbidden to wash the eggs before laying in storage! It is better to do this immediately before use.

Refrigerator - more familiar

Any eggs, home or factory, are remarkably stored in the presence of an ordinary refrigerator. Many manufacturers of cooling equipment equip the unit door with a special tray. Ideally, if this tray is removable. Because the door is far from the best place for proper egg storage. Constant movement with an influx of warm air at the opening - and now the chickens are barking or the “pleasant” hydrogen sulfide ambre covers.

It is advisable to keep the tray with eggs closer to the freezer compartment or to the cooling holes. And the testicles themselves should be stored with the sharp end down. So the yolk will be in the middle of the protein and will not come into contact with the air bubble from the blunt side.

If the eggshell is heavily soiled, then it is advisable to wrap it with plain paper so as not to stain the tray. Just do not wash before laying!. But before using it, please. Though in three waters with five rinses.

Advice. It is best to place the egg carton in the fruit and vegetable compartment. Through the porous shell, the protein remarkably absorbs the smells of sausage, smoked meats, and cheese. And there are no strong sources of aroma in the department.

The refrigerator broke. What to do?

We present the situation. There is no refrigerator. That's not all. The electricity was turned off, broke down, but you never know? Or they came to the dacha and bought on occasion a cell, two, from the neighbors, they didn’t eat everything at once, but there is no cellar or basement. It's a shame to throw it away. There is an exit.

There are several ways to properly store eggs at room temperature. All of them have been tested by several generations.

1. Vegetable oil. Lubricate the eggs with a thin layer of any oil (corn, olive, sunflower), then store them in the darkest, coolest place in the room. For example, the lower cabinet for dishes. Keep in mind that olive oil goes rancid faster than others.
2. Egg white. Without whipping, cover the shell with a layer of protein. After drying, apply the second. Then, after the final drying, the eggs are wrapped in paper and sent for storage. You can put them with a tray under the bed. It's dark and cooler in there than in the room. For reliability, you can add a third layer.
3. Salt. Salt is poured into the bottom of a small box in a thick layer. Lay the eggs with the sharp end down so that the shell does not touch. Fall asleep with a generous portion of coarse salt. Two such layers can be made. If you put more, then the shell may crack. Salt absorbs moisture remarkably, so the testicles should not lie for longer than 3 months, they will begin to dry out.
4. Paraffin or wax. Melt it in a water bath. With a quick gentle movement, dip the egg into the resulting liquid. Allow to dry and put away for storage. They try to keep the wax layer as little damaged as possible.

All these methods are correct, because they close the shell from the access of pathogenic bacteria, while at the same time allowing the eggs to breathe.

Advice. Before trying any storage recipe, it is a good idea to check the testicles for "best before". You never know what the grandmother neighbor said! Or factory marking - perfectly forged. The salt water method is the most convenient and gives the most reliable results.

Alternative ways

On the vastness of the mighty Internet, you can find recipes that sometimes make the hair on the back of the neck stand on end. What is only the storage of eggs with a solution of potassium permanganate or lime, and even for 9-12 months! Moreover, such loading doses of drugs are indicated that it is just right for the shell to dissolve. You can try ... If only as an experiment ... to feel the real flavor, like the famous Norwegian surstromming ... For extreme people. Or still specify the doses for the preparation of the mixture.

What about the method of storing eggs in sugar syrup? For 2 liters of water - 2 kg of sugar, boil, cool. Lower the testicles, let them swim. It would be nice if it was written “dip, dry”, but no! That is, they float. What will emerge after 6 months? What ichthyander or homunculus?

Although, there are very funny methods. For example, it is argued that instead of being taken to the refrigerator or cooked for breakfast, homemade eggs should be immediately dug in a tub or tank with grain. The main thing - then remember, from which edge? And how to dig interesting. Attraction right!

Or a way to use fish glue. The effect will undoubtedly be, since the method resembles smearing with protein. Another question: where to get so much glue?

Some comrades pour the contents of the eggs into containers, then freeze them. After thawing, all nutrients and vitamins are preserved. The only negative: defrosted squirrels with yolks cannot be whipped. You can’t make an omelet, scrambled eggs are quite real.

Drying. Generally nonsense. After all the procedures done, egg powder remains. It is stored for a long time, there is no taste and smell.

Advice. After any alternative storage method, do not break all the testicles into one dish. Each one is better. After a visual and olfactory check, it can be poured into a frying pan, into dough, etc.

Boiled - more reliable?

Many people mistakenly believe that it is correct to store eggs - only boiled. Set up an experiment: put two eggs side by side at room temperature - raw and boiled. Check the result after a week. To avoid olfactory shock, it is recommended that comparisons be made outdoors or with good ventilation.

Likewise in the refrigerator. A raw egg is stored for up to 40-50 days, a boiled egg - only 5.

Advice. If you really want to store boiled eggs, it is recommended to pickle them. Of course, the taste will already be completely different, but at least there will be no risk of poisoning.

1. Proper storage of eggs will only work when they are initially fresh. Factory stored no more than 45 days. Home - no more than 4 months.
2. Quail, caesar eggs are stored longer than chicken, duck. They contain amino acids, which are an obstacle to the penetration of putrefactive bacteria.
3. The ideal temperature for preservation is + 2-4 ° C, air humidity is about 75-80%. Regular airing, darkness are welcome.
4. If there is no room in the vegetable compartment, it is advisable to pack the eggs tightly, otherwise the smells of other products will saturate the protein.
5. Colored eggs are stored in the same way as boiled ones. If thermal film was used, the period is reduced by 2-3 days.
6. Instead of salt, sand or oak wood ash is sometimes used for storage.
7. With the “baking” method, the protein may become slightly cloudy. It does not affect the taste or nutritional qualities in any way.
8. A broken egg can be kept in the refrigerator for a day. Boiled without shell - 2 days.

How to properly store eggs? To avoid unexpected surprises - no more than 3 weeks. It's better to buy new ones. It will be right to take care of your health by eating fresh food than to spend money on treatment after experiments on preservation.

Video: how to store chicken eggs in the refrigerator

In 1709, the winter in Europe was extremely severe and many animals and plants died.

Nevertheless, with the onset of spring, the insects hatched from the eggs at the right time, as after a mild warm winter. This phenomenon amazed Boerhaave, who recorded a temperature of 14 ° below the freezing point. A few years later, Spallanzani, having prepared a mixture of ice and rock salt, received a temperature of -17 ° (probably according to Réaumur, which corresponds to -21 ° C). After adding 70% nitric acid, the temperature of the mixture dropped to -24° (probably -30°C). Spallanzani placed the eggs of certain insects, including silkworms, in glass jars and immersed the latter in freezing mixtures for several hours. The following spring, the insects hatched from these eggs as quickly as from non-frozen ones, but the hatched insects did not tolerate temperatures of 7-8 ° below zero. Trying to find the reason for this difference, Spallanzani noted that adult insects froze through at low temperatures, while the contents of the eggs remained in a liquid state. In his opinion, the eggs did not freeze due to the presence of an oily substance in them, and the embryos survived the effects of cold precisely because the eggs did not freeze.

In the 19th century and at the beginning of the 20th century. there have been many reports that the eggs of some poikilothermic animals, including ants, fruit flies and bedbugs, die at temperatures above freezing. In some experiments, the eggs of amphibians and birds perfectly tolerated low temperatures, but the temperature inside the eggs was not measured and the embryos did not always freeze.

Moran's work brought some clarity to the question of the survival of chicken eggs after exposure to low temperatures. He found that the freezing point of the yolk is -0.65 °, and the white is -0.45 °, but in general the egg can be refrigerated and stored for a long time up to 7 days in an unfrozen state at -11 °. The temperature inside the egg decreased more slowly than in the environment, and reached -2.9° only after 24 hours, and -4.6° after 30 hours at the same temperature in the room. From partially frozen eggs, the internal temperature of which was maintained at -2.9° for 118 hours and at -4.6° for 47 hours, as well as from eggs supercooled to -11°, live embryos were obtained.

When the contents of the egg were frozen at a temperature of -6°, the embryo immediately died and the lipovitellin of the yolk was denatured. Eggs stored at a temperature slightly above zero lost the ability to develop further relatively quickly. This shows that ice formation was only one of the factors detrimental to the early development of avian embryos at subnormal temperatures. The optimal storage temperature ranged from +8 to +10°C, judging by the number of eggs from which the chicks hatched after incubation.