How to choose eggs: labeling, category of eggs, diet and table eggs, eggs without salmonella
How to choose chicken eggs in the store or on the market? What are their varieties, what are the types of eggs? What does egg labeling mean? What are the weight categories of eggs?
What is finally meant by the terms? dietary eggs and table eggs?
Gastronom.ru decided to sort out the question.
The chicken laid an egg, and then a stamp was stamped on his side. As a rule, each egg produced at the poultry farm is marked. The first mark in the label means shelf life, read — the age of the egg; the second is a category, that is, its size.
The beginning of our cipher can be the letter «d» or «c», which means respectively «dietary» or «dining room«.
Dietary An egg is considered that will not be stored at a negative temperature and must be sold within 7 days.
The day of his “birth” is not considered.
That is, “dietary” is not some kind of special, but just a very fresh egg.
The yolk in it is fixed, the protein is dense, and the height of the space occupied by air is no more than 4 mm.
Marking on a diet egg is usually applied in red ink and includes the date and month of its “birth” — as confirmation of its “diet”.
As time goes on, the egg white in the egg dries out a little, the yolk shrinks, becomes motile, after a week the void increases to 7–9 mm.
And the diet egg goes into discharge of canteens. Table eggs quite edible, but live by different rules. You should know that the shelf life of table eggs at room temperature does not exceed 25 days from the date of the demolition, in the refrigerator — no more than 90 days.
On the shell of an egg, initially doomed to become a mess, usually put a blue stamp with the designation only categories.
A competent consumer always pays attention to shelf life and date of manufacture product, including eggs.
After all, the «red» egg on the passport may be «blue» in age.
The eggs themselves may not label, if they are packed in container with a label, containing the necessary information.
But the label should be placed in such a way that we had to break it at the opening of the container.
Now let’s deal with by categories — the second part of our cipher. She talks about egg mass. Let’s start with the smallest — from 35 to 44.9 grams — this third category, the second — from 45 to 54.9 grams, large eggs weighing from 55 to 64.9 grams — first category.
The biggest ones — weighing from 65 to 74.9 grams — fall into the category “select«Denoted by by letter «about«.
Rarely, but there are eggs weighing more than 75 grams — such giants are awarded higher giant category, they are entitled to an honorary letter «at«.
When buying imported eggs, you should pay attention to the fact that the package must indicate: the class of the product and its weight category, the number of eggs in the package; the name and address of the company that packed the eggs or by the order of which they were packed; conditional number of the packing place; shelf life; instructions for storage or use.
Here is weight categories for such eggs:
S — less than 53 g
M — 53–63 g
L — 63–73 g
XL — 73 g and more
The first digit of the number on the package indicates in which EU country the eggs were packed. Most often it is Belgium (number 1), Germany (2), France (3) or Holland (6).
If you buy eggs by the piece, but not in the package — the same data should be indicated on the price tag.
By the way
In recipes, usually the weight of one egg is considered equal to 40 grams, that is, it means a small egg — the third category.
A person who is used to thinking about the meaning of words and concepts in the modern supermarket will face an ordeal.
For example, what can the word «organic«On an egg carton?
Is a new method of artificially producing eggs without a layer already open?
And the prefix «bio» and «eco»? How to treat them?
Is there any information about the contents of the shell in them or is it just a fad for everything natural?
In the EU countries, USA and Japan buyers have long been free from such intelligence, because all these concepts are clearly defined and regulated by law.
In the world there are systems of standards governing the field of organic food production.
There are some differences in the definition of «degree of organicity» of the product in America and Europe, but the general principle is universal.
Organic there has the right to be called only the product, all components of which are produced and grown without the use of chemical fertilizers, pesticides, bioengineering and ionizing radiation.
In organic animal husbandry, the use of growth stimulants and other hormones, genetically modified organisms (GMOs) as feed is prohibited; the use of vitamins, antibiotics and other veterinary drugs is strictly limited.
Special requirements are imposed on the conditions of detention and water.
Only with strict observance of these rules (which is checked by a certifying company) does the manufacturer receive a document allowing to put the mark “organic”.
Certifying companies, in turn, are regularly inspected by inspection bodies for compliance and compliance with the law.
Thus, in Europe, America and Japan the inscription “Organic” on the packaging of eggs essentially means: these are eggs from chickens, which have the opportunity of free range on natural fields under the sun, which are fed exclusively with natural natural foods rich in chlorophyll, and in winter — with algae.
And what about us? Until mid-summer of 2008, in our country, the degree of compliance of “organic” products to any standards was left to producers and sellers. In this situation, consumers could only count on their conscience.
In July, Rospotrebnadzor issued a decree on sanitary and hygienic requirements for organic products. However, the recent legislation in this area does not yet support either a certification or an inspection system.
In addition, according to the rules, before the field or farm can be baptized «organic», they must undergo a «cleansing», that is, to hold out for a certain period of time without chemical fertilizers and other substances prohibited in this system.
So for now inscription «organic«On the packaging of eggs in our supermarkets nothing guarantees us.
There are organizations that have developed their own systems of voluntary environmental certification.
However, they approve standards for «organic» and «environmentally friendly» products independently, based on their own requirements.
Some manufacturers direct their products to voluntary laboratory tests, for example, to the Institute of Nutrition of the Russian Academy of Medical Sciences.
Which of all this we can conclude?
Carefully read all the inscriptions on the package, try to look for additional information about the manufacturer you are interested in. Be critical.
We, alas, cannot also give a recommendation to trust such labeling on imported goods, because in our country at the moment their certification check for compliance with the declared standards has not been established.
Functional products: eggs with iodine and carotenoids
Well, well, and in which basket we put a variety of «smart» eggs with iodine, «village» with carotenoids, «fitness» eggs with selenium, «vitamin» eggs with high content of acids?
Let’s try the cart with the inscription «functional products«.
According to the manufacturers, their place is there. Functional (or enriched) products are called which increased or restored nutritional value. In our case, the enrichment of eggs with various additives is carried out by adding the appropriate preparations to the feed for the hens.
For manufacturers, this may be called “creating products with specified properties.”
Dietitians have no common opinion about the effect of such products on the body, and we also have different organisms: one of iodine or acid is good, and the other is death.
We can only conclude that in this case the egg cannot be both “functional” and “organic” at the same time.
Finally, when we have more or less dealt with the «formal signs», we must nevertheless once and for all answer the question: white or dark? Which eggs are better? What does the eggshell color indicate?
Here, experts agree: the color of the shell depends only from the breed of chicken.
To give preference to one or another egg according to the color of the shell is a purely aesthetic choice.
Let all this help you choose the best eggs in a variety of stores.
Because all doctors and nutritionists agree that the egg is a product unique and remarkable in its composition and dietary properties.
Eggs are loved not only by us, but also by the causative agent of a serious infectious disease — the bacterium Salmonella.
To protect yourself from this uninvited guest is not so difficult.
- Dirt and dried litter on the shell are by no means a sign of “organic” eggs, but rather they indicate a lack of hygiene at the poultry farm.
- Eggs with damaged shells cannot be eaten.
- Before use, the egg should be washed under running water with soap. Do not forget to wash your hands, even if you just touched the egg.
- Store eggs in a cold, but not too dry place, separate from strong-smelling foods and from raw meat; the best temperature is 0–5 ° С.
- Eggs can be pasteurized. For pasteurization, they are washed and then broken into sterilized dishes. After the yolks and proteins join, they are filtered and heated to +63 ° C for one minute, then cooled quickly.