How to tell if an egg has gone bad: raw or boiled

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Published: 09/19/2021

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In pursuit of profit, stores often try to sell all available goods, without caring about their quality and their reputation. Ordinary people fall for various marketing tricks and may buy expired goods. In particular, this applies to table testicles. To prevent this from happening, the buyer must be able to identify a rotten egg right in the store. They also deteriorate in the refrigerator. Testing using one of the known methods will help you avoid eating it.

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• 1 How should eggs be stored?
• 2 Health hazard
• 3 How to check the freshness of a boiled egg?
• 4 How to detect a rotten egg at home 4.1 Method No. 1 - you can check chicken eggs for freshness by dipping them in water
• 4.2 Method No. 2 - enlighten the testicle
• 4.3 Method No. 3 – transillumination with an ovoscope

Smell test

One of the easiest and most reliable ways to determine whether an egg has gone bad is to smell it.

A spoiled egg will give off an unpleasant odor when you open the shell. This smell will be present even if you have already cooked the egg.

In some cases, when the egg is very old or rotten, you may notice a foul odor before you break it.

If the egg smells bad, you need to get rid of it. Since this test is very reliable, it is recommended that you give each egg a good sniff before eating or using it.

How to determine the freshness of eggs

You can find out the freshness of eggs quickly and easily at home. There are several methods for this that have been tested for decades.

By labeling

Eggs that are produced at a poultry farm, that is, laid by production chickens, are always marked with a special marking indicating the production date and release. It is by this marking that you can easily find out how fresh the product is.

The marking is applied to different types of eggs in separate colors: for dietary eggs - red, for table eggs - blue. Also, in addition to the time of release, the category of eggs is indicated: SV - highest (large up to 75 g); SO – selected (average size from 65 to 74 g); first (C1) – from 55 g; second (C2) – from 45 g; third (C3) - from 35 g. When purchasing, be sure to carefully look at the production date and purchase eggs from enterprises in your own region.

Along the lumen

Using a special device called an ovoscope, you can easily check eggs for freshness. But, if you do not have such a device, each egg can simply be brought to a powerful lamp. If you can see that the yolk is in the middle, then the product is fresh and edible. In case of visible darkening, the product has been in use for a week or two, but it can still be used. If the egg does not translucent at all, then it is spoiled and is no longer suitable for food.

The following factors may also indicate egg spoilage: an air gap between the shell and the protective film of more than 9 mm, a blood ring or large blood clots (but small blood spots are still allowed; they can be easily removed with a regular fork or knife). Using an ultraviolet lamp, a fresh egg can be identified by its bright red color, while a spoiled egg can be identified by its light purple or gray color.

By immersing in water

This is perhaps the most popular and easiest way to find out the freshness of eggs - immerse them in water. It was used in the old days by all grandmothers and great-grandmothers, when there was nowhere to store eggs and no one knew the rules of GOST. To do this, you will need a tall glass filled to half the volume with cold water. Eggs are immersed in water one at a time. A fresh egg is on its side at the bottom, a recently laid egg will lie at an angle, one that has lain for a week will remain in the middle with a sharp or blunt nose, one that has lain for two or three weeks will remain in the center, with the blunt side down, and a spoiled one will remain on the surface. The egg shell is thin, so a lot of air gets inside. The moisture slowly disappears, leaving only air, which lifts it to the surface. Thus, we can conclude that the longer the egg sits, the higher it will rise in the glass.

Visual inspection

Take a close look at the eggs you just purchased. They should be slightly rough to the touch, with a matte tint. If a slight shine or gloss is visible, then the egg is spoiled

Small cracks are allowed; they may form if carried carelessly in a bag or bucket. Fresh eggs have a slight chalky smell

If there is a smell of hydrogen sulfide, then they are rotten.

Shake the egg lightly. If you hear a slight gurgling sound, it is rotten. If the egg is fresh, no sounds will be heard.

Break the egg and pour onto a plate. The white may have a greenish or slightly yellowish tint from the carbon dioxide that makes it that way. The yolk has a round, convex shape and does not spread. If the yolk has a loose structure, slightly flattened, and the white has a transparent color, then the egg is still allowed to be consumed, but its shelf life is already coming to an end.

A good fresh egg may have small blood spots or clots - this is normal, such inclusions can simply be removed with a knife blade or fork. Sometimes the edges of the yolk can be fastened with thin protein flagella, which are necessary to better hold the embryo inside. Their presence also indicates freshness. When breaking a stale egg, you will smell an unpleasant odor, the yolk will be flat, and the white will completely spread out.

It is impossible to determine freshness by the color of the shell, since the shade is always different. It depends on the breed of chicken and what it was fed.

Torsion method

This is the simplest and easiest way. You just need to pick up an egg and spin it on the table. If it barely spins, then the egg is fresh; if so, then it has already been lying around for quite a long time, so it is not recommended to eat it.

Video:

how to check eggs for freshness Expand

Visual inspection

Sometimes you can tell by the appearance of an egg whether it is spoiled. You will need to check the egg for signs of possible contamination or spoilage.

What do bad eggs look like? You should discard eggs with any of the following characteristics:

• cracks in the shell
• powdery substance on the shell
• shell looks or feels slimy

Eggs with cracked or slimy shells may be contaminated with bacteria, and a powdery substance on the shell may be a sign of mold.

If the shells are intact, have no obvious signs of damage or contamination, and do not smell, you should do a second visual inspection after you crack the eggs. You should discard eggs with any unusual color change inside, such as pink, iridescent, or greenish egg whites or yolks.

However, according to the USDA, hard-boiled eggs that have a green ring on the yolk after cooking are safe to eat. The green color is often the result of overcooking or high iron content in the water in which the eggs were boiled ().

An egg white or yolk that is runnier than normal may also indicate that the egg is no longer fresh. While this does not necessarily mean that the egg is unsafe to eat, it may have distorted flavor and cooking properties.

Before purchasing eggs, you need to do a quick visual inspection of the eggs in the carton. If any eggs are cracked or leaking, choose a different package.

Is it possible to increase the shelf life?

To extend the shelf life of boiled eggs, you can use the following methods:

1. 
   Wrap the product in thin paper (parchment, tracing paper) . In this form, the product remains fresh for up to five days. The paper not only serves as a barrier to bacteria, but also prevents the shell from drying out quickly.

2. Immerse the egg in a saline solution . Salt is a natural preservative. To extend the freshness of boiled eggs without refrigeration for up to six days, the product is placed in a steep saline solution (3 tablespoons of salt are dissolved in a liter of water).
3. Placed in the refrigerator . At a temperature of +3C, boiled eggs retain freshness, taste and nutritional properties for up to ten days. The product is placed in a tightly closed container, which is placed on the middle shelf of the refrigerator, closer to the wall.

Before storing in the refrigerator, the shells are inspected for cracks and dents (damaged products cannot be stored for long periods of time).

Also, do not place boiled eggs on the refrigerator door (sudden temperature changes shorten the shelf life of the product).

How to identify a spoiled egg in water: “float test”

The float test is a quick and easy way to check the freshness of an egg. The float test does not determine whether an egg has gone bad, but it does provide useful information about the age of the egg.

To perform the float test, place the egg in a large bowl of water. If the egg sinks or remains on the bottom, it is still fresh. The old egg will either stand on its end or float.

The float test works because air accumulates inside the egg as it ages and this increases its buoyancy.

However, an egg that floats may be safe to eat. A person can further test the egg by cracking it to smell it and check for visible signs of contamination.

Shelf life in shell and without

You can leave boiled eggs on the table in the room, but not for long. Depending on how long the product was cooked, the storage time is determined.

So soft-boiled eggs are stored for a maximum of twenty hours at a temperature not exceeding 20C. Hard-boiled chicken eggs, without refrigeration, retain freshness, taste and nutritional value for no more than three days.

The indicated shelf life applies to boiled, unpeeled eggs. The shelled product must be consumed no later than twelve hours after the end of cooking . If the shell cracks during soft-boiling, the storage time is reduced to eight hours.

Transillumination

Candling is a method that producers use to check the quality of eggs. It involves using a bright light to inspect the eggs for signs of cracks and internal defects.

Egg producers typically use automatic conveyor belts and mechanical sensors to quickly and efficiently inspect large quantities of eggs. However, a person can also perform candling at home by holding the egg up to a bright light, such as a powerful flashlight or lamp, in a darkened room.

As with the float test, candling only tests the freshness of the egg. This method will not confirm whether the egg is safe to eat.

When you hold the egg up to the light, you should be able to see the air chamber inside it. The air chamber is a small sac or bubble that is usually present at the large end of the egg.

The egg is still fresh if the air chamber is less than 3mm deep. The larger the air sac, the older the egg ().

Should you check the freshness of an egg with your tongue?

There is a rather original way of checking. It is used mainly in markets. Traders invite customers to test the egg... With their tongue! You need to lick the top and bottom edge of the product.

The blunt, that is, the lower edge, should have a warmer temperature. This means the egg is fresh. However, it is not recommended to resort to this verification method. Firstly, it is impossible to achieve an exact result.

It is extremely doubtful that the buyer will be able to feel a difference of half a degree. Secondly, the eggs in the markets are unwashed, and it’s not a fact that no one touched or licked it before you. So it is better to abandon this method and not give in to the persuasion of merchants.

Source: pro-kyr.ru

What happens if you eat a spoiled egg?

The main risk of eating eggs is salmonella infection, which is a form of food poisoning. Salmonella is a type of bacteria that can grow both on the shell and inside the yolk and white of eggs.

Symptoms of salmonellosis include ():

• diarrhea (diarrhea)
• abdominal cramps
• fever
• vomit

According to the CDC, symptoms usually develop 6–48 hours after eating a contaminated egg and last about 4–7 days ().

Most people recover from salmonella infections without antibiotics. However, people with severe symptoms may require hospitalization.

Salmonella infection is often more severe and dangerous in certain groups of people, including:

• adults over 65 years old
• children under 5 years old
• people with weakened immune systems

Not everyone who eats a spoiled egg develops a salmonella infection.

Here are steps you can take to reduce your risk of salmonellosis:

• washing hands and any objects that come into contact with raw eggs
• storing eggs in the refrigerator
• throwing away eggs after the expiration date
• Cooking eggs thoroughly until the yolk and white are firm
• using pasteurized eggs for dishes that call for raw or lightly cooked eggs

Factors affecting the shelf life of eggs

The shelf life of chicken eggs depends on:

• origin of the product. If they are industrially produced, then the exact production date is indicated on each copy. The approximate shelf life of chicken eggs purchased at a retail poultry farm is 1 month (30 days). It is not recommended to exceed the average standards, since after this time the product loses its nutritional properties. If these are homemade eggs purchased from a trusted and clean housewife, then they can be used for 3 months;
• product storage conditions. If the seller knew how to store eggs, observing technical standards (regarding temperature, humidity, etc.), then the shelf life is 25-30 days. Storing eggs directly depends on where and how the product is stored after purchase: in the refrigerator (raw eggs - up to 1 month, boiled - up to 10-14 days) or at room temperature (raw - 14-20 days, boiled - 2-3 days); cooking method. Thus, the shelf life of a cooked product is shorter than its raw counterpart.

The shell has a unique porous structure, thanks to which beneficial properties are preserved for a long period. If the integrity of the shell is damaged (during cooking), the risk of penetration of pathogenic microorganisms increases, so it is not recommended to store cracked hard-boiled specimens for longer than 3–4 days.

Summarize

• When eggs spoil, they begin to smell bad and the yolk and egg white may change color. Cracks or a slimy egg shell can also be a sign of bacterial contamination.
• How to check if an egg is spoiled? Simple ways to determine the freshness of an egg include: checking the expiration date, visually inspecting the egg shell and its contents for any unpleasant odor. If you have any doubt about whether an egg has gone bad, you should throw it away.
• The main risk of eating eggs is salmonella infection, which can cause diarrhea, vomiting and fever. You can reduce your risk of salmonellosis by storing eggs in the refrigerator, discarding eggs with cracked shells, and cooking eggs thoroughly before eating.

The article was prepared by experts for informational purposes only. It should not be used as a guide for treating medical conditions and is not a substitute for professional medical advice, diagnosis, or treatment. In case of illness or any symptoms, you should always consult a doctor and not self-medicate.

Tags: Eggs

About the author: Alexander Fedorov

Candidate of Biological Sciences, biologist, nutrition expert. Graduated from Stavropol State University with a degree in Biology at the Faculty of Biology and Chemistry.

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In a store or market

But it is not always possible to break a sample copy, so it is better to determine the freshness of the eggs in a store or at the market. To do this, you should carefully examine them visually and shake them by applying them to your ear.

To determine the freshness of a chicken egg, you should first pay attention to the shell. For recently demolished specimens, its surface should be matte

And for stored products, the shell often becomes translucent, shiny and takes on a bluish tint.

If possible, be sure to hold the product up to the light. You can use the sun or a bright electric lamp as a light source. In fresh specimens, the yolk is located strictly in the middle, while in mature specimens it is closer to the shell. If it is very close to the surface and is difficult to see, then the product is rotten.

To determine the freshness of eggs, sometimes it is enough to simply shake them and listen carefully. There should be no sounds when checking fresh copies. And when squelching sounds are heard and the contents hit the shell, this means that the product has been stored for a long time. It's better to put it back on the shelf.

There is also the so-called thermal method. Experts believe that the temperature of the blunt end of a fresh chicken product is higher than that of the sharp end. But without special equipment it is difficult to feel this difference. All you have to do is rely on your most sensitive organ - your tongue. However, there is a risk of contracting dysbacteriosis or salmonellosis.

Buoyancy check

The most reliable test for egg freshness is the salt water immersion test. If the egg sinks, it is definitely fresh. The longer an egg is stored, the more it dries out and becomes lighter. So if it floats in a salt solution, does not sink, but does not float to the top, this indicates that it, of course, is not the first freshness, but is quite suitable for food. If the egg joyfully surfaces, this is a sure sign of its absolute unsuitability for consumption.

Salts for this experiment are usually taken in less than a tablespoon, calculated for half a liter of water, but the concentration of the solution is not so important here, because a spoiled egg will float even in clean water.

The egg is an important, extremely diverse food product from a culinary point of view, since in addition to the egg dishes themselves, the components of the egg (yolk and white) are used in the preparation of many other dishes: for example, soups and sauces are seasoned with egg yolk, and whipped whites are often necessary for stabilization. , for example, soufflé. The nutritional and biological properties of eggs are due mainly to biologically valuable proteins - one egg covers 15% of a person’s daily protein requirement. In terms of nutritional content, the white and the yolk are significantly different from each other: the former consists mainly of water and about 11% protein, while the yolk is rich in protein-phosphorus compounds, fat, minerals and vitamins. Along with fat-soluble vitamins A, D and E, it contains calcium, phosphorus and iron. Protein contains water-soluble vitamins, sodium, potassium and chlorine. The nutrients in eggs can be absorbed by humans almost completely, namely up to 95%. And, nevertheless, you should not eat too many eggs (more than 3 eggs per day) due to the high cholesterol content in the yolk.

Proper storage has a decisive influence on the quality of eggs. Eggs are sensitive to the environment, as odors and bacteria can penetrate through their porous shells. They should always be stored at a cool temperature (8 to 10 C) and high humidity. It’s best to store it in a special compartment of the refrigerator, away from strong-smelling foods. Under such conditions, eggs in the shell are stored for 3-4 weeks. Broken eggs are stored for 2 days, the yolk covered with water is also 2 days, and the white is stored for up to 14 days.

Frozen egg mass, no matter what composition, is stored for about 4 months

How to determine the freshness of an egg?

It is almost impossible to determine by appearance whether an egg is fresh or not.
But there are simple ways to check:
.

— If you shake a fresh egg

, then it will not make any sounds - There is also a rule -
the older the egg, the more moisture has evaporated from it
through the porous shell.
Due to this, the air chamber increases and the egg becomes lighter. — Buoyancy test
.
If an egg in a glass with a 10% solution of table salt (10 g of salt per 100 ml of water) sinks to the bottom, then it is fresh. An egg that is about 7 days old has a larger air chamber. The egg rises with its blunt end up. If the egg is completely floating on the surface, then its air chamber is even larger; it may already be several months old. — Test by breaking an egg
.
A very fresh egg has a strong, well-convex yolk, with a beautiful round shape and is surrounded by two rings of white: an inner compact one and an outer thinner one. - Boiling eggs.
The easiest way to cook eggs is boiling them in their shells. It may be recommended to lightly prick the blunt end of the egg with a thin needle to remove any air. Then the shell will not crack during cooking. If you need to hard-boil several eggs, it is better to put them in boiling water in a sieve. The cooking time is counted from the moment the water boils again. But this can only serve as a guideline, since the cooking time depends on the location - the higher above sea level, the longer the process of boiling the eggs takes, as well as on the temperature of the eggs before they were placed in boiling water. Although you don't need to cook them for too long, otherwise the protein will release hydrogen sulfide, and then the eggs will smell unpleasant. After boiling, it is recommended to rinse the eggs well with cold water to make them easier to peel.

Cooking time: 4-5 minutes

: the white is solid only on the outside, the yolk is still runny and dark yellow.
5-6 minutes
: the white is solid, the yolk inside is still liquid, the outer edge has already hardened a little.
6-8 minutes
: all the white is firm, the yolk is a little soft in the middle, the rest is soft.
7-9 minutes
: white and yolk are firm;
The yolk in the middle is slightly creamy and its color becomes lighter. 10-12 minutes
: the white and yolk can be cut, the yolk is already pale in color.
15 minutes
: The yolk loses its color even more, becomes dry and crumbles when cut.

Bon appetit!

How long are they stored?

Eggs are divided into several subgroups according to shelf life and their preservation:

1. Fresh or dietary is a chicken product that is stored in proper conditions - in a refrigerator or cold room for up to 7 days.
2. Table eggs are eggs that are stored at room temperature for up to 25 days, and if the eggs are stored in a refrigerator or cold basement - up to 3 months.
3. Eggs that have mechanical damage - cracks - should be stored in the refrigerator for no more than 3 days.
4. Boiled ones can also be stored for some time in the refrigerator, hard-boiled ones are stored for no more than 2 weeks, and soft-boiled ones - no more than 2 days.
5. Festive Easter paints that are colored with natural dyes can be stored in the refrigerator for 14 days, and those colored with food dyes can be stored for 15-17 days. If you have covered the crust with thermal film, then you need to eat it within 2-3 days, because the occupant of the refrigerator does not release its gas through the shell.