Eggs are a delicious and inexpensive source of protein. Choosing those that you buy at the supermarket or at the farm means checking their physical characteristics and, in the case of the farmer's fresh eggs, understanding in what conditions they were produced. High-quality eggs allow you to prepare better dishes from the point of view of taste, nutrition and also presentation.
Steps
Method 1 of 3: Types of Eggs
Although most of the eggs found in the supermarket are not of special quality, an ever-increasing number of shops offer organic, free-range and omega-3 enriched products. Knowing how to read the labels and understand the differences is of fundamental importance for an informed choice.
Step 1. Know how common eggs are produced
They are produced by hens that are kept in small crowded cages. These hens most often follow a diet of corn, soy and cottonseed often enriched with commercial additives. These are safe eggs to consume, and are a good source of protein. However, many researchers believe that eggs from poultry reared under these conditions are nutritionally inferior.
Step 2. Know what the term "organic" means
It implies the production of eggs from hens that are not kept in cages and that can go outside. They are not subjected to antibiotic treatments and do not eat any animal derived products. Furthermore, their diet does not include any products grown with the use of pesticides, fertilizers, genetic engineering, irradiation or sewage sludge.
Step 3. Consider buying free-range eggs
On these farms, not only do the chickens not live in cages, but they have free access to the outdoors. The fact that they do not live in cages, however, does not mean that they can eat what they want, but only that they can go out into the fresh air. If you want to be guaranteed to consume eggs from hens raised in a natural way, you have to take those from free-range hens. This poultry eats grass, seeds, worms and insects, which is everything a hen eats in nature. Studies have confirmed that these eggs contain more omega-3s, more vitamins, and less fat and cholesterol.
Step 4. For a healthier choice, purchase omega-3 enriched eggs
They come from farms that add many sources of omega-3s to the chickens' diet, such as flaxseed or seaweed. In this way the eggs themselves are rich in it; these fatty acids are good for the nervous and cardiovascular systems.
Step 5. Beware of hormones and antibiotics
The ministry of health prohibits the use of hormones to increase egg production and the administration of antibiotics to hens, unless they are sick. However, the only way to be sure not to buy eggs that contain them is to choose organic products.
Step 6. Beware of misleading labels
Terms such as "natural" and "uncaged" are used very often, but they are not always true. To be sure you are buying an organic egg, check the code printed on the shell: the first digit can be 0, 1, 2 or 3. "0" stands for organic eggs, "1" from free-range eggs, "2" from farms on the ground and "3" in the cage..
Method 2 of 3: Buy Eggs in the Store
The eggs on the market are subjected to rigorous quality and health safety controls.
Step 1. Always buy eggs that are displayed in the refrigerated cabinet
Usually the eggs are transported in trucks at a controlled temperature that never exceeds 7 ° C. Storing eggs in the refrigerator prevents food poisoning such as salmonella.
Step 2. Choose eggs with a clean and intact shell
Take the time to open the package and check the eggs. The salmonella bacterium lives outside the eggs and can contaminate the contents through fractures.
Step 3. Don't buy expired eggs
Over time, the yolk absorbs water from the egg white. The latter becomes thinner, losing its ability to increase in volume, while the yolk flattens, increases in size and becomes more fragile. Eggs keep in the fridge for 3-5 weeks, even if the expiration date has passed.
Step 4. Check the code printed on the shell
The fact that the code is present means that it is an egg of controlled origin and that it complies with certain legal requirements. It must report the method of raising the hens, the producing country, the Province, the Municipality and the farm from which the egg comes.
Step 5. Choose the grade of the eggs
A grade AA indicates eggs with a thick albumen and a round, large yolk. It is an egg, in theory, without defects, and is excellent for cooking in a pan, poached or in any other preparation where presentation also counts. However, many shops also sell grade A eggs. These are similar to AA products, except that the egg white is classified as "fairly dense". Grade B ones are not often found in stores, because they are intended for industrial production where dried, liquid or frozen derivatives of eggs are needed.
Step 6. Choose the cheapest and most useful size
The size of the eggs is determined by their weight and not by their measurements. Often the recipes are very specific regarding the amount of eggs to use, especially in oven preparations. Large eggs come in handy in many applications.
Method 3 of 3: Buying Eggs on the Farm
Many people believe that eggs purchased directly from the farmer are better for taste and nutritional properties. In addition, they can decide to make this purchase also to support the local zero-kilometer economy, and therefore make a contribution to lower pollution. However, remember to ask the farmer how the eggs and chickens are handled. They may not be subject to national security controls.
Step 1. Choose certified organic eggs
The farms that have obtained the "organic" certification are constantly monitored by an inspector who ensures compliance with certain procedures and requirements. In addition, organic eggs must come from hens fed with organic food without hormones and antibiotics, raised in healthy and humane conditions. Many farmers claim their eggs are "organic", but only certification gives you the certainty that they are.
Step 2. Choose medium or small sized eggs
These eggs usually have a thicker shell than large ones, and are therefore less prone to bacterial contamination.
Step 3. Egg-producing hens should live in a fenced area
If the farmer allows them to go anywhere, he will not be able to know exactly the annual production or what the animals have come into contact with. In addition, the area reserved for laying hens should always be clean and dry with the bottom (usually straw or sawdust) regularly changed.
Step 4. Eggs should be harvested before 10:00 and preferably twice a day
The longer the eggs stay in the nest, the more chance they have of getting dirty, breaking or losing their qualities.
Step 5. Eggs should be stored at a temperature between 10 ° C and 13 ° C
The relative humidity of the room should be around 75%.
Step 6. Take your carton with you to take the eggs home
It would be better not to recycle cartons, and farmers cannot use those that bear the name of another farm, because it is illegal.
Step 7. Finished
Advice
- Blood stains in raw eggs are normal and perfectly safe. They are not a sign that the egg has been fertilized, but that a blood vessel has broken inside the yolk. It is not necessary to remove these stains.
- Check the quality of an egg by placing it in a bowl full of water. If it floats, it means you can eat it. You can also crack the shell and smell the contents. Spoiled eggs have an unpleasant odor.
Warnings
- Many health experts are concerned about the use of antibiotics on chickens. Some are given these drugs before birth to avoid E. coli infections. They are also added to their feed to make them grow faster and prevent other infections. However, the use of antibiotics contributes to the development of resistant bacteria that are very dangerous for humans.
- Never wash the eggs. The hens lay them with a protective coating. They are also treated with another natural and tasteless oily coating. By washing them, you expose them to bacteria that can creep through the pores of the shell to the inside.
