Hello dear readers, today you will learn a lot about the proper preparation of various egg dishes, what to do and what not, believe it will be interesting. Depending on the timing and methods of storage they are distinguished by: dietary, fresh, refrigerated and limed. Dietary products go on sale no later than 7 days from the day they are torn down; a date stamp is stamped on the shell. Fresh are those that are stored at a temperature not lower than 2 ° for no more than 30 days; refrigerators - those that were stored on the refrigerator longer than this period. Lime - these eggs are stored in a solution of lime, have a thin, transparent, frosted shell. In retail this product is very rare. The refrigerator and lime eggs are almost unsuitable for cooking dishes that include whipped whites or separate yolks and whites separately.
By quality and appearance, eggs of categories I and II are distinguished. I categories have a clean, whole shell, thick yolk and thick translucent protein.The weight of one egg I category; dietary - not less than 54 g, the rest - not less than 48 g. Eggs of the II category may have - not contaminated shells, weakened protein and yolk, their weight is even lower than 41 g. Eggs weighing less than 41 g, which by their quality meet the requirements of the standard , go on sale under the name "small".
You should definitely remember that staleness can lead to intestinal diseases. One poor-quality egg can spoil the whole dish, dough, etc. In determining the freshness of eggs, we must first pay attention to the density of the protein. A fresh egg, when held against the light, should have a slight darkening only at the location of the yolk and at the ends. Poor quality when radiating green or dirty - yellow color with an unpleasant smell, which is felt even through the shell (this is the so-called cuff). Spots that are visible on the inside surface of the shells and the presence of a yellow blood ring indicate that it is unsuitable for consumption. In addition to transmission, the freshness of eggs can be determined as follows. Make two solutions - 70 and 35 g of salt per 1 liter of water.Fresh in the first solution will sink. A medium freshness will fall to the bottom only in the second solution. When the egg is spoiled, it will float in the second solution.
To keep eggs fresh and in good condition for some time, they must be kept in a cold, dry room with a constant temperature. To select eggs for storage should be dry with a clean shell and enter the sharp ends down, separately from products that have a pungent smell (cheese, herring, spices, etc.). For long-term storage of chicken or goose eggs should be greased with some fat and put in a box with oats with sharp ends down so that they do not touch each other. The thickness of the top layer of oats is 3-4 cm, the distance between the rows is 2-3 cm. Cover the box with a lid and put in a dry cool place. Instead of oats, you can use oven-dried sand, salt, ash, or sawdust. Another way. Eggs smeared with protein, linseed oil, paraffin wax or a mixture of wax and oil and stored in a cool dry place.
The following small “tricks” will be needed by every hostess that is on the “kitchen watch”.