Eggs are a versatile and nutritious ingredient for many dishes because of its various functional properties. However, like any perishable food item, eggs have a limited shelf life. This is where the expiry date for eggs becomes crucial. Understanding the significance of expiry dates ensures that you can safely enjoy eggs while maintaining their quality. In this article, we will discuss the importance of expiry dates for eggs and some tests that can determine their freshness.

EXPIRY DATE FOR EGGS

The expiry date for eggs serves as a helpful guideline for consumers, providing an estimated timeframe during which eggs are expected to remain fresh and safe to consume. Generally, the expiration date is set at around 3 to 5 weeks after the eggs were packed, and it is typically printed on the carton, often preceded by the labels “EXP” or “Expiry Date.” The Food and Drug Administration (FDA) advises consuming eggs within 3 weeks for the best quality. However, it’s important to note that the expiry date is not an exact science, and eggs can often remain safe to eat for a few weeks beyond the stated expiration date.

The freshness and safety of eggs can be influenced by various factors, including the handling and storage conditions both before and after purchase. Proper storage practices are crucial in maintaining the quality and safety of eggs. Refrigeration is essential as it helps slow down the growth of bacteria. It is recommended to store eggs in their original carton, which provides protection against absorbing odors and moisture from the refrigerator. This helps preserve their quality and reduces the risk of contamination.

It’s worth mentioning that the expiration date primarily focuses on maintaining the optimum quality and taste of the eggs. Hence, the changes do not necessarily indicate that the eggs are unsafe to eat.

As eggs age, their quality may gradually decline. The proteins in the egg whites break down, causing them to become more liquid and less viscous. This can result in slightly runnier egg whites when cooked. Additionally, the yolks may lose some of their richness and color intensity, affecting the overall appearance of dishes like sunny-side-up eggs or custards.

TELLING THE FRESHNESS OF EGGS

Now how do you confirm the freshness and extent of changes? Well, there are several proven tests that you can do.

Water/float test

The water test provides a simple and dependable method to determine the freshness of an egg. By filling a glass or bowl with cold water and gently placing the egg inside, you can easily evaluate its freshness. Here’s how the water test is conducted:

If the egg sinks to the bottom of the container and rests horizontally, it is considered very fresh. This indicates a minimal air pocket, signifying that the egg is in optimal condition for consumption. A fresh egg typically contains a relatively small air pocket inside the shell. As eggs age, the egg white gradually loses moisture, leading to an expansion of the air pocket.

If the egg stands on one end at the bottom of the water, it is still suitable for consumption but not as fresh as an egg that sinks flat. This suggests a slight enlargement of the air pocket over time, indicating a less fresh egg.

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On the other hand, if the egg floats to the surface of the water, it is no longer fresh and should not be consumed. This indicates that the air pocket has significantly expanded, signifying an older egg.

The water test works because the behavior of the egg in water directly correlates with the size of the air pocket inside the shell.

Crack test

The crack test is a simple yet effective way to assess the freshness of an egg by examining the characteristics of the egg white and yolk.

When you crack open a fresh egg, you will notice that the egg white is thick and clear. It holds its shape well and doesn’t spread out too much in the bowl or plate. The yolk is round and firm, maintaining its distinct shape. These qualities indicate a fresh egg with optimal quality.

On the other hand, If the egg white appears watery and lacks thickness or if it spreads out excessively in the bowl or plate, it suggests that the egg is not fresh.

Similarly, the yolk of a fresh egg is round and firm, holding its shape. However, as the egg ages, the yolk may start losing moisture and become flatter. In some cases, the yolk may also develop discoloration, indicating a less fresh or even spoiled egg.

The post Expiry Date For Eggs: Is It Time To Throw Them Out? appeared first on The Food Untold.

Raw liquid egg whites are a popular choice among health-conscious individuals due to their high protein content. But can you eat liquid egg white raw? We’ll explore the safety concerns and provide some tips for incorporating liquid egg whites into your diet.

WHAT ARE RAW EGG WHITES?

Raw egg whites are the clear fluid that separates from the yolk when a raw egg is cracked open. They are mostly composed of water (80%) and protein. Ovalbumin makes up more than half of the protein in the whites. 57.3% of it consists of a viscous or thick white layer. While 23.3% of it is made up of a thin layer linked to the inner membrane of the shell. Thick albumen covers the inner thin albumen and the chalaziferous layer of fresh eggs, keeping the yolk in the middle of the egg. The proportions of egg white layers are influenced by ambient conditions, hen breed, egg size, and production rate.

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The percentages of conalbumin, ovomucid, and globulins (including lysozyme) that make up the protein in egg whites are lower. Whites also contain trace amounts of vitamins and minerals such as calcium, phosphorus, potassium, magnesium and zinc. Raw egg whites also contain small amounts of fats, but these are generally very low in calories.

THE RISKS OF EATING RAW EGG WHITES

Sure, egg whites healthy—rich in proteins, low in calories, fat and cholesterol. But eating them raw has its risks. Consumption of raw egg whites may lead to foodborne illnesses, such as salmonellosis. Salmonellosis is a type of infection caused by Salmonella bacteria. Salmonellosis may cause mild to serious symptoms. According to Centers for Disease Control and Prevention (CDC), individuals with Salmonella infection usually experience fever, diarrhea, and stomach cramps.

Egg whites get infected with Salmonellosis because Salmonella bacteria are present in the intestines of cattle and poultry. And when chickens lay eggs, the eggs get in contact with poop. The specie Salmonella enterica can infect egg whites, and as the egg ages, the yolk membrane breaks down, allowing S. enterica to infect the egg yolk.

Aside from Salmonellosis, there is also a risk of biotin (B7) deficiency. Biotin is a vitamin that helps convert food into energy. Biotin deficiency causes several illnesses such skin rashes, thinning of hair, seizure, and numbness. Fortunately, this deficiency rarely occurs in healthy individuals since the daily requirement of the vitamin is low. But the risk increases if an individual consumes raw liquid egg whites on a regular basis. Eating raw egg whites regularly causes biotin insufficiency because avidin in egg white closely binds biotin, rendering it inaccessible for intestinal absorption.

HEALTH BENEFITS OF EATING LIQUID RAW EGG WHITE

Despite the dangers of potentially consuming bacteria in a raw egg white, there are many health benefits associated with it. Raw egg whites contain about half of the protein found in an egg and a variety of vitamins and minerals. These include Vitamin A, D, E, K as well as Niacin and Folate. Additionally, due to their high protein content, egg whites can aid in muscle growth and strength.

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There are several ways you can do to get these nutritional benefits. Raw liquid egg whites are very versatile. You can use them as a protein-packed and low carb food replacement. They are also often an ingredient in health shakes and smoothies.

CONSUMING LIQUID EGG WHITE RAW

When it comes to consuming raw liquid egg whites, safety should always be the top priority. If you are used to consuming liquid egg whites raw prepared yourself, there is a much better and easier way than this. The next time you visit a supermarket, head over to the section where the refrigerated products are located. You can find there liquid egg whites in cartons that you can purchase. Liquid egg whites are beaten and pasteurized before packaging to make them safe to eat.

In the United States, egg products are pasteurized as mandated by the Food Safety and Inspection Service of the United States Department of Agriculture (USDA). Pasteurization is the rapid heating of products, such as egg whites, at a specific temperature for a set period of time in order to destroy harmful bacteria or pathogens. Pasteurized liquid egg whites require no further cooking, and can be stored for future use in an airtight container at room temperature for up to one week.

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You can also heat the egg whites before eating them to ensure they are cooked completely through and safe to consume. If you’re unsure of the safety level of your liquid egg whites, don’t take any chances with your health – avoid eating them raw!

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Eggs are an excellent source of nutrients. Lipids, proteins, lipids, vitamins, and minerals are found in eggs. Eggs have been associated with a variety of functionalities due to their high protein and lipid content, and are widely used in the food processing industry. It can also be cooked in a variety of ways. Sunny side up, poached, scrambled and hard boiled eggs are popular options. Hard boiled eggs, when cooked properly has firm and tender white, while the yolk is bright yellow. But this is not always the case. Sometimes, you may end up a yolk with a gray to green discoloration that surrounds that yolk. For many, it quite unsightly. But the question is, is green yolk of hard boiled egg safe?

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GREEN YOLK IS SAFE TO CONSUME

Well, the short answer is yes, green yolk on hard boiled egg is totally safe to eat. That green discoloration is caused by ferrous sulfide (FeS), a harmless compound of iron and sulfur. The sulfur is from the egg white, whereas the iron is from the yolk. This is why the discoloration only occurs at the interface of the white and yolk. But in some instances, the discoloration affects the whole yolk. It is inevitable to cook boiled egg with green yolk, especially if the egg is relatively old.

The alkalinity of the egg plays an important role in the reaction that leads to the discoloration. The American Egg Board says fresh egg’s pH (acidity or alkalinity) is near alkali level, with values as low as 7.6. But as the egg ages, the alkalinity increases to around 9.6 due to loss of carbon dioxide. The egg white also becomes thinner.

Because of this, chemical reactions are able to take place much easier. One of this is the formation of ferrous sulfide that’s responsible for the ring of green discoloration around the yolk. Boiling eggs for 15 minutes is a certain way to produce it.

Eggs are packed with proteins. These proteins are denatured (unfolding) when exposed to elevated temperature (boiling water). When the protein has unfolded, the cysteines in the egg white albumen protein react more readily to produce hydrogen sulfide (H₂S). H₂S from the egg white is the source of sulfur of FeS. (According to this study, more H₂S is produced with increasing temperature and alkaline pH values).

During boiling of eggs in water, H₂S migrates from the white and reacts with iron in the yolk, forming FeS and the green-gray discoloration of hard boiled eggs.

HOW TO PREVENT IT?

As earlier mentioned, chemical reactions are much easier to take place when the egg has already aged. To minimize the occurrence of green yolk on hard boiled eggs, use fresh eggs and boil them as quick as possible.

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Green discoloration on yolk starts forming if the egg has been boiled for 15 minutes. For large eggs, 12 minutes is the maximum time you should allow. Most cookbooks say 10 to 12 minutes is the ideal duration for large eggs, and 8 to 10 minutes for medium size ones.

Green discoloration also appears on omelets and scrambled eggs in the form of green patches. This is the result of the same reaction that happens in hard boiled eggs. Acid (typically lemon juice or vinegar) can be added to eggs about half a teaspoon per egg to slow down this phenomenon without altering the flavor.

In breakfast buffets, omelets and scrambled eggs are placed and kept hot under a heat lamp or in chafing dishes.

The post Green Yolk On Hard Boiled Egg: Is It Safe? appeared first on The Food Untold.

Many food preparations use egg whites to create foam. Foams are those substances that form by dispersing or trapping gas (bubbles) in a solid or liquid. Foams generally give food volume and distinctive mouthfeel. The liquid phase may be a simple dispersion, like in egg white, which is a dilute protein dispersion, or it may be complex, such as those that contain emulsified fat droplets or ice crystals.

As one might expect, foaming agents possess similar characteristics as an emulsifier. They are able to decrease interfacial tension, adsorb at the interface, and create a stable interfacial film that prevents rupture. Many proteins are good at producing foams. However, proteins from egg whites are superior foaming agents. Foods such as angel food cake, meringue, soufflés, and other baked goods rely on egg white foam to become light and airy.

Have you ever wondered how foam formation occurs in egg whites? To better answer this, let’s see what egg whites are made up of.

EGG WHITES AND PROTEINS

Egg white is about 90% water and 10% protein. Proteins consist of long chains of amino acids that fold and curl into spherical tangles. Over half of the protein in egg whites are ovalbumin (54%). Other proteins include ovotransferrin (12%), ovomucoid (11%), ovomucin (3.5%), and lysozyme (3.5%). These have been identified as functionally important proteins. Like for example, lysozyme protein can be used as a preservative because of its antimicrobial properties. Ovotransferrin functions as a metal transporter, preservative, or anti-cancer agent. The separation methods for these proteins have already been established. However, the preparation methods for commercial use are still under development.

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Without the need for separation from the egg white, these proteins have one important function in cooking and food preparation—foam formation.

But there should be water, which is 90% in egg whites. With just water alone, whipping egg white would just produce bubbles that quickly pop. There is just too much attraction between the water molecules to create a bubble film. There is a need to reduce the attraction between these molecules. This is where the egg white proteins come in.

By whipping the egg whites, there is physical stress that leads to denaturation and coagulation. Gas bubbles (air) also get trapped in the liquid, together with the unrivaled proteins, producing foam. Protein denaturation is discussed in more detail here.

WHAT EXACTLY HAPPENS DURING FOAM FORMATION

To produce foam, an equipment, mainly beater or whisk, is necessary to induce physical stress. As the whites are whipped or beaten, air is incorporated into it. This produces tiny air pockets that get trapped by proteins, increasing volume.

The whipping also leads to denaturation of the proteins. Protein denaturation is the physical changes of protein molecules from their natural state as a result of exposure to abnormal conditions (such as increased temperature, pH, or physical stress). In the case of beating egg whites, the surface changes unravel and stretch the proteins out. Egg whites easily create physical bonds with each other. And egg white proteins consist of hydrophilic (water-loving) and hydrophobic (water-repelling) ends. Because of this, the proteins line up to form a continuous solid matrix of proteins that holds water and air in place, producing a stable, viscoelastic interfacial film.

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EGG WHITE FOAM STABILITY

Some proteins in egg whites are glycoproteins, which consists of protein and carbohydrate chains. When they adsorb at the interface, the carbohydrate chains orient toward the aqueous phase. A hydrophilic, they bind water and improve the viscosity of the liquid. This helps to minimize drainage, thereby contributing to foam stability.

Foam stability is crucial when manufacturing foam-containing food products. The key to producing highly stable foam is increasing the bonds or connection between proteins. These proteins are predominantly water-loving or hydrophilic. So introduction of any fat will definitely affect adversely the ability of egg whites to produce foam. In most cases, this happens when yolk, which contains all the fat within an egg, has been added by accident. So it is very important to carefully separate the yolk from the white. Another reason is the use of greasy utensil or equipment during food preparation. To prevent this, utensils, especially bowls for whipping, should be made from metal or glass. The reason for this is that fat readily sticks to utensils made of plastic.

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Although whipping turns egg whites into foam, overwhipping them affects foam stability. Overwhipped proteins encourage uncurling excessively, leading to too many bonds that may form. This draws the proteins closer to one another, squeezing and pushing the bubble-trapped air out instead of containing it. The result is grainy and dull egg whites that may eventually collapse. One way to prevent this is to add a small amount of acid (lemon juice, cream of tartar, or vinegar). The acid should aid in stabilizing the foam by allowing the proteins to unravel a bit and tangle along with other lightly unraveled proteins.

To whip egg whites without difficulty, whip them at room temperature. The decreased surface tension makes whipping easier since the proteins expand readily.

References

J. Provost, K. Colabroy, B. Kelly, M. Wallert (2016). The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking. John Wiley & Sons, Inc.

V. Vaclavik, E. Christian (2014). Essentials of Food Science (4th edition). Springer.

M. Gibson (2018). Food Science and the Culinary Arts. Academic Press.

N.A. Michael Eskin, F. Shahidi (2013). Biochemistry of Foods (3rd edition). Academic Press.

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The post How Whipping Turns Egg Whites Into A Foam appeared first on The Food Untold.

Pasteurization is a mild heat treatment of food wherein the time and temperature are controlled. For eggs specifically, they are heat treated rapidly at 140°F (60°C) for 5 minutes or at 190°F (88°C) for 1 minute. Pasteurized eggs come in two forms: liquid egg or pasteurized in the shell. In the United States, the United States Department of Agriculture’s (USDA) and Food Safety and Inspection Service (FSIS) require all egg products to be pasteurized.

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The main objective of pasteurization is to eliminate bacteria that may be present and reduce the risk of foodborne illness. But there is one disadvantage with pasteurized eggs, though—it can be a troublesome ingredient.

Let’s discuss both.

PASTEURIZATION MAKES EGGS SAFER TO CONSUME

According to the Food and Drug Administration, regular eggs are potential hazardous food if consumed. The main organism of concern in eggs is Salmonella, the bacteria that cause Salmonellosis infection. Salmonella live in the intestinal tract of many animals, and these include chickens. Hence, this harmful bacteria do not necessarily come from poor handling at the farm or in the grocery. But are transferred when the chicken lays the egg.

Freshly laid eggs are typically sterile, however, some have been shown to contain Salmonella enterica. The shell and the two shell membranes often protect eggs from bacteria, although the surface of shell eggs may have a high concentration of bacteria. These bacteria may penetrate the shell through the pores. Egg whites are susceptible to S. enterica infection, and when an egg ages, the yolk membrane breaks down, allowing the S. enterica to infect the egg yolk. This is important because some foods such as mayonnaise use raw egg yolks. And many individuals consume foods with ‘runny’ (i.e. uncooked) yolks.

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But how dangerous Salmonella bacteria, anyway? Well, the Center for Disease Control and Prevention (CDC) estimates that Salmonella cause about 1.35 million infections annually in the United States alone. Around 80,000 cases of these are a result of consuming contaminated eggs. Individuals who fall ill from Salmonellosis may experience symptoms such as diarrhea, fever, and stomach cramps. However, there have been cases where the individual experienced severe symptoms that led to hospitalization.

Like most bacteria, Salmonella growth may be slowed down at low temperatures (like inside a freezer). But to destroy the harmful bacteria, elevated temperatures like those used for pasteurization are necessary. Cooking at >140°F (60°C) for 2 to 6 minutes destroys Salmonella.

PASTEURIZED EGGS CONTAIN DENATURED PROTEINS

Although pasteurized eggs are generally safe, especially for kids, they have a downside, unfortunately.

Eggs, as an ingredient has various functions. In baking alone, eggs can emulsify, bind, coat, thicken, and leaven. Egg white foam can be made by whipping egg whites. Because the foam is air-filled, it is useful for making foods such as soufflés, meringues, and angel food cake, foods that should be light and airy.

To produce egg white foam, the egg whites are beaten using a whisk or electric mixer until they become frothy. However, preparing egg white foam from pasteurized eggs might take a little more work. This is because pasteurization leads to protein denaturation and degradation of processing properties. Hence, the quality of the foam is affected.

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Eggs are a complete protein, which consist of all of the essential amino acids in a well-balanced proportion. Ovalbumin makes up more than half of the protein in egg whites, with smaller contributions from conalbumin, ovomucid, and globulins. Ovotransferrin, which has the lowest denaturation temperature at 135°F (57°C) of all the egg white proteins, is denatured during pasteurization. Ovomucin and lysozyme are also somewhat denatured. Lysozyme binds firmly to the acidic protein in the egg white since it is a very alkaline protein. It is the ovomucin–lysozyme network that undergoes denaturation during pasteurization.

As a result, whipping a foam takes relatively longer for pasteurized egg whites than for raw egg whites. Furthermore, the pasteurized foam is less stable. To improve the foaming after pasteurization, metal ions (such as copper, iron, and manganese) are added to stabilize the ovotransferrin. Doing so forms a heat-stable complex through binding with metal ions. Another way is to remove denatured ovomucin–lysozyme network that has been denatured.

References:

V. Vaclavik, E. Christian (2014). Essentials of Food Science (4th edition). Springer.

I. Shaw (2013). Food Safety: The Science of Keeping Food Safe. Blackwell Publishing.

J. Provost, K. Colabroy, B. Kelly, M. Wallert (2016). The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking. John Wiley & Sons, Inc.

The post Why You Should Not Use Pasteurized Egg (Whites) appeared first on The Food Untold.

When an egg is already past its shelf life, it tends to produce a strong off-odor. Eggs that are 5 weeks old or more start to produce this unpleasant odor. But what causes rotten eggs to smell so bad though? Here’s the answer: sulfur-containing proteins in the egg white.

Proteins are the building blocks of life. They help build and maintain muscles, bones, and skin. Eggs are rich in proteins. More is found in the egg white (around 4 grams) than in the yolk (2.5 to 3 grams).

There are over 40 different types of proteins in egg white. Ovomucoid (12%), ovotransferrin (54%) and ovalbumin are the main protein (11 percent) in egg white. Each protein type has a unique shape.

So what do the proteins do?

When the egg is fresh, the sulfur-containing proteins in the egg white are able to keep their shape or form. Egg white proteins fold and twist into roughly spherical tangles. Another characteristic of fresh egg is the presence of contained acidic carbon dioxide (CO₂). This CO₂ gradually escapes through the thousands of pores of the shell as the egg ages.

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As a result, the inside of the egg shrinks slowly as the air cell gently expands by drawing in air (around 4 ml of air each day). The egg also becomes alkaline, lowering the acidity to around 7.6 to 9.6. This pH (acidity) range is favorable to allow the growth of bacteria.

Furthermore, the change in pH forces the proteins to untangle and release the sulfur atoms. These sulfur atoms are converted into hydrogen sulfide gas, the gas that causes rotten eggs to smell so bad. Hydrogen sulfide is also produced when an egg is cooked at a temperature of above 140ºF (60ºC).

Hydrogen sulfide (H₂S) is a colorless gas that can be detected even at low levels. According to Centers for Disease Control and Prevention (CDC), Exposure to H₂S may cause irritation to the eyes and respiratory system. Other discomfort may be experienced such as weakness, headache, dizziness, and convulsions.

HOW DO YOU TELL IF THE EGG IS ROTTEN?

Have you ever experienced cracking open an egg with that familiar sulfur smell? And then the egg white drops like water? You can save yourself from disappointment by checking an egg’s condition through several tests.

An egg can be visually checked if it is time to discard it through a crack test. By cracking an egg on a plate, you can simply check the condition of the yolk and the white.

A fresh egg has a yolk that sits in the middle, whereas the white is thick and cloudy. As the egg ages, the yolk flattens and the white loses its color. If the egg white has become runny or watery, it is time to discard it.

Another common way to tell the freshness is the float test. In this method, the egg is placed in a bowl of water.

The egg is fresh if it sinks horizontally to the bottom of the container. If it sinks to the bottom but slightly tilting, it is already past its peak freshness. But if the egg floats to the surface of the water, it is time to discard it. An egg will float if a large amount of CO₂ has already escaped, and the air cell has grown in size enough to make the egg no longer dense to float.

The tests are discussed in more detail here: How To Tell The Freshness of Eggs

The post What Causes Rotten Eggs To Smell So Bad? appeared first on The Food Untold.

Eggs are considered special because of the several health benefits they provide. They are a rich source of protein, vitamins, and minerals. They are also one of the few complete protein foods, those than contain a complete count of the amino acids. Eggs are also inexpensive. This makes them a part of the daily diet for the most of us, especially during breakfast. But despite this, there are misconceptions about eggs that many of us still believe. In this article, we’ll address the most common myths about eggs that you need to know.

Let’s start.

THERE IS NO NUTRITIONAL DIFFERENCE BETWEEN BROWN AND WHITE EGGS

Aesthetically, brown eggs seem better. But that just all there is to them. Some people actually believe that brown eggs are better than white eggs because they look natural and more nutritious.

Here is the truth.

What dictates the color of the eggs is the breed of the hen that lay them. Brown-feathered hens lay brown eggs, whereas white-feathered hens lay white eggs. But if truth be told: there is no real difference between brown and white eggs, nutritionally.

Perhaps what drive people to this belief is the price difference. Sure, brown eggs cost more than white eggs. But this is because the chickens that lay brown eggs have a larger body size than chickens that lay white eggs. For this reason, they consume more feed, increasing the price tag of the egg.

Another reason for the higher price of brown eggs is that white hens tend to produce more eggs.

In the end, the color of the egg really does not matter. This article discusses this topic further.

THE EGG TRAY OF THE REFRIGERATOR DOOR IS NOT AN IDEAL PLACE FOR STORING EGGS

Gone are the old days when refrigerators have an egg tray in the door. Modern models may have an egg tray still, but not in the door— on a shelf. And that is good news. If your refrigerator is an old model, or has an egg tray by the door, and you are using them, it is time for a change.

Frequent opening and closing of the door may be stressful for the food items, including eggs in the built-in tray by the door.

Every time the door is opened, a blast of hot air is introduced and the eggs are shaken, which speeds up the thinning of the egg white. If you want to store eggs in the tray, place them first in the egg carton. Doing so protects the eggs from temperature drop and keeps them fresh. This also prevents the eggs from absorbing odor from other foods in the refrigerator.

The most ideal way of chilling and storing eggs is in an area where the temperature is constant. The Food and Drug Administration (FDA) suggests to store eggs at a temperature of 40 °F (4.4 °C) or below. You would want the eggs in the middle shelf, toward the back in an airtight container.

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THERE IS NO TASTE DIFFERENCE BETWEEN ORGANIC AND REGULAR EGGS

Several people in one popular online forum have asked why organic eggs taste better than regular eggs. Actually, the flavor difference between organic and regular eggs are subtle. But there is a significant difference between the two in nutrition.

Organic eggs are produced by hens, whose living conditions are much different than indoor-farmed hens. They have access to outdoor areas and are able to feed on organic feed or pasture. In order to be labelled organic, the chicken must also be free from antibiotic, added growth hormones, genetic engineering, animal cloning, avian byproducts and other prohibited feed ingredients.

Organic farming is equivalent to healthier lives for chicken. And the result is more nutritious eggs. Organic eggs contain twice the amount of omega-3 and vitamin E than non-organic eggs. Plus, they contain about 25% less saturated fat. Saturated fats raise the bad cholesterol levels in the blood, which increases the risk of developing heart disease.

Free-range chickens also have access to outdoors; some spend more time indoors. The difference is that free-range chickens are maybe given antibiotics, or other drug, similar to conventional farming. When it comes to nutrition, values vary. But generally, free-range eggs contain the same amount of nutrients as those of organic eggs.

THERE WILL ALWAYS BE RISK IN EATING RAW EGGS

Adding raw eggs in smoothies or shakes is maybe the quickest way to increase their protein content. But unlike what some people believe, eating raw eggs is never without the potential risk of food poisoning. Meats such as turkey, beef, chicken, pork, and eggs are commonly associated with Salmonellosis. Salmonellosis is one type of food poisoning caused by the salmonella bacterium. This type of food poisoning is very common that in the United States alone, it is estimated that about 1.35 million cases occur yearly. If an individual is infected with Salmonellosis, he/she may experience symptoms such as cramping, vomiting, diarrhea, an upset stomach, and fever.

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Salmonella can be present on the shell or inside of the egg. But you cannot just tell if a raw egg is infected with salmonella by visual inspection. So it is advisable to thoroughly cook the eggs to kill salmonella that may be present, instead of consuming them raw.

Or better yet, purchase eggs that have been pasteurized. Pasteurized eggs come in two forms: liquid egg and pasteurized in the shell. These products have been treated to a temperature high enough to eliminate any bacteria. According to the US Department of Agriculture, pasteurized eggs are safe to consume without the need for cooking.

WASHING RAW EGGS IS NOT ADVISABLE

Do you wash the eggs before storing or using? If the eggs are not dirty or soiled, it is better to avoid cleaning or washing them.

Salmonella can be found in the gut and poop of chickens. The bacteria can then be transferred from the poop to the surface of the egg shell. And since the egg shell is porous, the bacteria can find their way to the inside of the egg. So if not necessary, do not clean the eggs. Washing makes the shell more porous, only helping the bacteria to enter the inside of the egg more easily.

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To prevent the likelihood of washing, do not purchase dirty and soiled eggs. Likewise, do not buy cracked eggs, even if they are available at a lower price. The entry points for bacteria are already obvious.

Other references:

S. Farrimond (2017). The Science of Cooking: Every Question Answered to Perfect your Cooking. DK Publishing.

Dole Food Company, The Mayo Clinic , University of California (2002). Encyclopedia of Foods: A Guide to Healthy Nutrition. Academic Press.

V. Vaclavik, E. Christian (2014) . Essentials of Food Science (4th edition). Springer Publishing.

The post 5 Truths You Need To Know About Eggs appeared first on The Food Untold.

Nobody likes several weeks-old eggs—their quality has diminished significantly. Unlike foods like cheese or wine, eggs are best consumed when fresh, especially when cooked sunny side up or scrambled. Fresh eggs also be used in many cooking methods that require eggs as an ingredient. Most recipes call for eggs as a foaming, binding, emulsifying, or leavening agent. But these processes may not go well if old eggs are used.

Most grocery stores source their eggs from local farms to ensure freshness. But this isn’t always a guarantee. So make it a habit to read the “best before” date or “sell by” date on the carton before purchasing it. Because not all eggs on the store shelves are fresh.

USDA recommends to use eggs within 3 to 5 weeks of the date you purchase them.

If you visit the nearest chicken farm in the neighborhood for fresh eggs for your family, better. Otherwise, you can check the freshness of eggs you buy from the grocery store with a few simple tests.

How do eggs become stale?

The eggshell is a semi permeable membrane. It has thousands of microscopic pores. In fact, an egg shell can have as many as 17,000 pores. These pores allow gas and moisture into the egg to keep the inside from drying out while the egg develops.

However, once the egg is laid, the moisture starts to escape through the pores. This result in shrinking of the inside as the air cell slowly expands by slowly pulling in air (around 4 ml of air each day). The air cell is located just between the shell and the egg membrane at the egg’s larger end.

The changes in the yolk also signal the egg’s age. As the vitelline membrane thins, the yolk flattens. Furthermore, the surrounding thick white becomes thinner as sulfide bonds break. The result is the yolk no longer sitting in the middle. The egg pH level (acidity) also rises from 7.6 to 9.6, allowing bacterial growth.

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How do you check the freshness of eggs?

One easy way to check the freshness is by holding the egg close to your ear and then shaking it gently. If you do not hear a sound from the interior, then the egg is fresh. But if you hear a swishing sound, it suggests that the air bubble or air cell has already expanded enough for the inside to move and splash around.

Combine this method with either water test or crack test to be certain if the eggs are indeed fresh.

The water test or float test uses the size of the air cell when determining the freshness of eggs.

To perform this test, cautiously place an egg in a bowl of water.

• The egg is fresh if it is dense enough to sink horizontally to the bottom of the bowl since the air cell is very small.

• If the egg sinks to the bottom and is upright or tilting, it is already past its peak of freshness but still good for consumption. Eggs this old are good for boiling since they are easier to peel.

• If the egg floats, the air cell has already grown in size that it is no longer dense to sink. A considerably large amount of moisture has also escaped. An egg this old should be discarded.

Look at the below table.

AGE	WHAT HAPPENS	HOW IT SHOULD LOOK
Fresh	A fresh egg has a small air cell. It is dense enough to sink
1 week	The egg slowly loses moisture. This makes the egg less dense and start to tilt.
2 weeks	The egg is almost upright as the air cell continues to expand.
3 weeks	The egg is already upright as it continues to lose density. Still good for consumption.
5 weeks or more	Excessive loss of moisture makes the egg float. Must be thrown away.

2. Crack test

To perform this, simply crack open an egg on a plate and check it visually.

• The egg is fresh if it has a high yolk, which sits in the middle. While the white must be thick and slightly cloudy.
• A week or 2, the white becomes thinner.
• By the 3rd week, the yolk starts to flatten and the white loses color.
• A 5-week old egg has a flat yolk and the white is runny or watery and spreads out more. An egg like this must be discarded.

The post Are The Eggs Fresh? Here Are 2 Tests To Know appeared first on The Food Untold.

You’re up to make your breakfast for your family. So you crack open an egg, but to your surprise, there’s blood. Would you still fry it? Is it safe to eat eggs with blood spots?

From the egg farm

For consumers, it is not common to see an egg with blood, in the yolk, particularly. But for chicken raisers, it is a common sight.

Before these eggs go from the farm to places like restaurants, supermarkets, hotels and convenience stores, eggs are first sorted out or candled.

When candling, they use bright lights to see through the eggs for any of these irregularities or defects like oversized eggs, undersized eggs, deformed eggs, cracked eggs, and eggs with blood spots. This way, eggs that have these irregularities or defects are rejected. Let’s just say Class A goes to classy restaurant kitchens and Class C goes as animal feed.

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This is the reason why farm-fresh eggs that contain blood spots are more common that those store-bought eggs.

What caused it?

The blood spot that you see in eggs is damaged blood vessel that is usually caused by when the hen was startled during laying or during formation of the egg. It may also occur if the hen was handled improperly.

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Some people would say blood in the egg is a sign that the egg is fertilized. Actually, fertilized or not, eggs have blood vessels in them. These blood vessels serve to transport nutrients to a chick embryo.  But in the case of very visible blood spot in the egg, it doesn’t automatically mean it is fertilized.

Further reading: How To Tell The Freshness Of Eggs

Is it safe to eggs with blood?

At first, you may be hesitant to still fry an egg with visible blood spots. But consuming one is perfectly safe according to USDA. But you may want to remove the blood spots first, if you wish. And make sure to cook your eggs properly. Under cooked eggs may lead to salmonella poisoning or salmonellosis.

The post Is It Safe To Eat Eggs With Blood Spots? appeared first on The Food Untold.