When it comes to eggs, Dr. Clove is invariably asked:
How do I judge whether eggs are fresh? Do you want to wash the eggs you bought? … …
Probably everyone has a book [What about 100,000] in their hearts. Don’t worry, today we will invite professional people to talk about some more eggs.
How to judge whether eggs are fresh or not?
Today, I’d like to introduce some [hindsight] methods, that is to say, they will not work until you buy them back and knock them open … Of course, if you don’t pay, the merchant is willing to let you knock his eggs, which is also great.
The first move: knock the eggs and spread them on the frying pan. The larger the spread area 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 yolk, which is professionally called [egg yolk film]. As the storage time becomes longer, the elasticity of egg yolk film will become smaller and smaller, even rupture. Slowly, egg yolk and egg yolk will melt together.
The more intuitive result is that when an egg is cracked, the yolk of the egg immediately disperses, without the feeling of being wrapped, and is very casual.
The second move: Look at the size of the air chamber. The larger the air chamber, the less fresh the eggs will be.
But… Where is the air chamber?
When peeling eggs, you often see a hollow piece on the other side of the big head of the egg, right? That is the chamber of the egg.
Eggs begin to change their weight from birth, usually getting lighter and lighter. This is because there are pores in the egg shell, which will make the water in the egg evaporate continuously and the weight of the egg will gradually decrease.
Yes, after leaving the mother’s body, the egg baby is still a breathing egg! 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 3mm. If your egg air chamber is obviously larger than this, then…
Of course, improper storage temperature and humidity will accelerate weightlessness of eggs.
Then the question arises… … …
How do you store eggs?
First, it depends on the temperature.
Some experiments show that under the low temperature of 4 ℃ in the refrigerator, the problem of keeping eggs for more than a month is not too big. However, if it is 22 ℃ room temperature (summer is more than 30 degrees of high temperature), the eggs will deteriorate after about two or three weeks.
The lower the temperature, the less weight the egg loses, and the more conducive it is to delaying various changes of the egg, similar to [hibernation].
Therefore, the eggs bought back should be put in the refrigerator and refrigerated at low temperature.
Second, it depends on the placement.
Big head up? Head up? Horizontal?
The truth is: eggs with big heads up are less in quality and more tender.
If you put it horizontally or with the small head facing up, there will be our common [lean on yellow eggs] and [stick preserved eggs] (in short, the yolk sticks to the eggshell). However, because of the air chamber at one end of the big head, even if the yolk floats up, it will not stick to the eggshell.
Do you want to wash the eggs?
Not really.
In addition to the pores, there is also a thin layer of membrane on the eggshell. Cleaning will destroy this layer of membrane, and bacteria will more easily enter the egg through the pores. This will not only damage the nutritional value of the egg, but also make the egg deteriorate.
However, first of all, it is recommended that everyone buy [clean eggs] from supermarkets. At present, there is no national quality standard for clean eggs in our country, so it is good to give priority to boxed brand eggs from regular supermarkets.
If you buy bulk eggs in the market, if the surface is not particularly dirty, there is no need to wash them, just store them directly. After all, even if there are bacteria on the eggshell, it cannot be washed away with water… and what we eat is not eggshell…
However, the hand that touched the egg still needs to be washed.
What should I do if I choke on egg yolk?
Will be choked, 80% because the egg yolk is too dry, too dry!
Why do you choke on egg yolk?
Egg yolk is actually a kind of fat, with a strong ability to absorb water. Because it is relatively soft, when we eat it, we mostly chew it casually and swallow it. However, saliva secretion is not much at this time, and it is easily absorbed by egg yolk, so the swallowed egg yolk is still very [dry], and naturally it is easy to [choke].
If you want to eat egg yolk happily, you can stutter a little, chew more, or eat with thin food… Drink more water again.
However, the happiness of choking on egg yolk may not be understood by you ordinary people…