Eggs, the eggs laid by hens and fertilized to produce chicks, have a hard shell on the outside and air chambers, egg white and yolk parts inside. Eggs contain a large number of vitamins, minerals and high biological value of protein, is one of the food commonly consumed by human beings.
The method of selecting fresh eggs:
Sensory identification: fresh egg shell is relatively rough, attached to a layer of frosty powder; old eggs eggshell smooth and shiny; rain or damp moldy eggshell gray and black spots; stinky eggs shell black, some have oil stains.
Hand touch identification: put the egg in the palm of your hand and turn over, good quality fresh egg shell will be rough, weight appropriate; if the poor quality eggs, hand weight light, hand feel smooth.
Nose identification: smell with the nose, with the mouth to the eggshell gently a mouthful of hot air, and then use the nose to smell its odor. Good quality fresh eggs have a slight lime flavor.
Listening to the ear identification: the egg clamped between the two fingers on the ear shaking, fresh egg sound solid, stick to the eggshell, no sense of shaking, this is the fresh egg, hand pinch a few eggs gently touched each other, such as low-quality fresh eggs and eggs with eggs touch each other to send out the crunching sound (hatching eggs), empty sound (splash eggs), hand holding the egg shaking is the sound of wobbling.
Water floating identification: the egg immersed in cold water, if it lies flat in the water, indicating that it is very fresh; if it is tilted in the water, it has been stored for at least 3 to 5 days; if it is standing straight in the water, it may be stored for 10 days; if it is floating in the water, the egg is likely to have deteriorated.