Personal opinions on the difference between red and white eggs are as follows:

Shell color: The shell color of red and white eggs depends primarily on the breed of the hen, not on feeding practices or feed choices.

Nutritional value: Although there are slight differences in the main nutrients between red and white shell eggs, overall they are very similar. They have similar levels of protein, fat, vitamins and carbohydrates.

Storage time: Red-shell eggs have a relatively long storage time. This is mainly due to the fact that the shells of red-shelled eggs are thicker than those of white-shelled eggs, which better impede the entry of bacteria and therefore have better storage resistance.

In summary, red-shelled eggs and white-shelled eggs differ slightly in terms of shell color, nutritional value and storage time, but the overall difference is not significant. When choosing eggs, you can select according to your personal taste and needs.

The best way to preserve eggs includes the following steps:

Freezing and preserving: put the eggs in the freezer of the refrigerator, following the principle of low-temperature preservation. This is the longest way to preserve eggs, but it should be noted that the eggs should not be put directly into the freezer, you need to let the eggs "get used to" the temperature of the freezer, and then put them in, which prevents the surface of the eggs from condensing water droplets, thus slowing down the rate of deterioration.

Room temperature storage: The surface of the egg should not be washed with water because it has formed a natural barrier to keep out bacteria. If kept at room temperature, the surface of the egg should not be washed with water, but if kept in the refrigerator, it can be washed and then dried before putting it in the refrigerator.

Large heads face up, small heads face down: one end of the egg is blunt and one end is pointed, when preserved, let the large head of the egg face up, you can keep the egg breathing, to ensure that the ventilation, not easy to deteriorate. Placed flat or with the pointy end facing up, the yolk tends to float upwards, causing the air holes to become clogged.

Place in grains such as rice or millet: it will prolong the shelf life.

Avoid volatile substances: Eggs should not be shipped with volatile substances.

Eat as soon as possible: fresh eggs taken out of the refrigerator should be eaten as soon as possible and not left to stand for a long time or be refrigerated again. Because the eggs will "sweat" at room temperature, the bacteria and microorganisms in the small droplets of water will quickly penetrate through the egg shell into the inner layer of the egg, so the eggs can not be preserved, it is necessary to eat immediately.

No water rinsing: Eggs should not be rinsed with water before storage. Some eggs have dirty shells, and people like to clean them before storing them to avoid contaminating other foods. But cleaning will destroy the original eggshell membrane, so that bacteria and microorganisms freely into the egg, accelerating the deterioration of eggs. You can use a plastic bag or film to wrap it up and then put it away, so it won't cause contamination.

Have a separate storage space: When there is no condition to refrigerate the eggs, try to make a cavity in the shape of an egg with clean paper or cloth, so that each egg has a separate storage space, and avoid direct exposure to the air.

Following these steps will extend the shelf life of your eggs and keep them fresh.