Dear friends, it's 12 noon, Ding Dang came on time. Today I'm going to talk to you about the "egg" problem. Don't cover your face. It's the egg egg.
When it comes to eggs, Ding Dang is asked without exception: How can I tell if the eggs are fresh? Would you like to wash the eggs you bought? ...
Probably everyone has a book "What to do with 100,000". Don't worry, Ding Dang invited professional people today to help everyone solve some problems about eggs.
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How can I tell if the eggs are new?
There are many ways to judge, Ding Dang introduced two extremely reliable today. If you have a good idea, remember to tell Ding Dang in the message area!
The first trick: open the eggs and spread them on the frying pan. The larger the spread and the more irregular the edges, the less fresh the eggs will be.
Normally, there will be a thin film between egg yolk and egg white. It is called "egg yolk film" professionally. As the storage time becomes longer, the elasticity of egg yolk film will become smaller and smaller. And egg yolks will blend together.
The more intuitive result is that when an egg is opened, the yolk immediately spreads out, without feeling "wrapped", very casual.
Second trick: Look at the size of the air chamber. The larger the air chamber, the less fresh the eggs are.
But ... where is the air chamber?
When peeling an egg, you often see a large recessed side of the egg, right? That is the "air chamber" of the egg.
Eggs start to change in weight from birth, and generally become lighter and lighter. This is because there are air holes in the egg shell, which will allow the water in the egg to continuously evaporate, and the weight of the egg will gradually decrease.
Yes, the baby egg is still a breathing egg after leaving the body of the chicken mother! But the longer it breathes, the less water it has, and the less fresh it is.
The air chamber of a newly-born egg is no more than 3 mm. If your egg air chamber is significantly larger than this, then ...
Of course, storage temperature and humidity are not appropriate, and will accelerate egg weight loss.
So here comes the problem ...
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How are eggs stored?
First depends on the temperature.
Some experiments have shown that, under the low temperature of 4 ℃ in the refrigerator, the egg is not a problem for more than one month. But if it is a room temperature of 22 ℃ (high temperature of more than 30 degrees in summer), the eggs will deteriorate after about two or three weeks.
The lower the temperature, the less weight the egg loses, and the better it can delay various changes in the egg, similar to "hibernation."
Therefore, the eggs bought back should be kept in the refrigerator and refrigerated at low temperature.
Second, it depends on the display method.
Head up? Little head up? Sideways?
The truth is: eggs stored with their heads up have less weight and are more tender.
If you place it sideways or with your head small, you will see our common "relying on yellow eggs" and "skinned eggs" (in short, the yolk is stuck on the shell). And because the big end has an air chamber, the egg yolk will not stick to the egg shell even if it floats.
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Do you want to wash the eggs?
Basically not needed.
In addition to the stomata on the egg shell, there is a thin film. Cleaning will destroy this film, and bacteria will more easily enter the eggs through the stomata. This will not only damage the nutritional value of the eggs, but even make the eggs spoiled.
However, first of all, everyone is advised to buy "clean eggs" in the supermarket. China currently does not have a national quality standard for clean eggs, and boxed brand eggs in regular supermarkets are preferred.
If you buy the bulk eggs in the market, the surface is not particularly dirty, there is no need to wash it, just store it directly. After all, even if there are bacteria in the eggshell, you can't wash it off with water ... And we don't eat eggshells ...
But the hand that touched the egg still needs to be washed.
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