A hen's feed determines the colour of the egg yolk. A hen that eats a rice-based diet produces eggs with light yellow yolks. A hen that consumes maize lays eggs with dark yellow yolks. Yolk colour is not an indicator of nutritional value.
A hen will sometimes produce double-yolk eggs at the very beginning or near the end of her reproductive life due to hormonal changes. When this happens, the shell forms around two yolks instead of one, creating a double-yolk egg. Double-yolk eggs are safe to eat and cook with.
As long as the eggs have been handled properly, the Best Before date on the carton gives an indication of freshness. A fresh egg, in its shell, will sink in water while an old egg will float. This happens because as the egg ages, it absorbs air through the pores in its shell. Moisture from the white evaporates and the inner shell membrane shrinks, causing the air cell to expand. When an egg is cracked open, the yolk of a fresh egg will be round and will sit up high. The white will be thick and will closely surround the yolk. In an older egg, the yolk will be flat and will break easily, and the white will be thin and watery.
The Best Before date is not an expiry date. If they have been kept refrigerated, eggs can be eaten for a short time after the Best Before date. However, keep in mind that the Best Before date (28 to 42 days from the packaging date) indicates the length of time the eggs will maintain their Grade A quality. After the Best Before date, eggs should be cooked thoroughly.
The best place to store eggs is in their carton on a shelf in the main body of the refrigerator. Keeping them in the egg compartment on the door will not provide a consistent and cool enough temperature for them. Leaving eggs in their carton will protect them from breakage and will keep them from absorbing strong odours from other foods. Also, you will be able to keep track of the Best Before date if eggs are kept in their original packaging.
Yes, as long as the eggs are handled properly: Ensure that the egg is clean and the shell is not cracked. The risk of bacterial contamination from a raw or under-cooked egg is very minimal. Very young children, the elderly, those with weakened immune systems and pregnant women should be extra cautious and not eat raw or soft-cooked eggs.
Because the shell of the egg protects the contents from contamination, it is recommended to buy clean, uncracked eggs. If you find an egg with a broken shell, you can still use it with care. Use the egg as soon as possible in a dish that is cooked thoroughly such as a cake, cookies or a casserole. Do not use cracked eggs in drinks. Do not use a cracked egg if the egg's contents are leaking through the shell, the egg is stuck to the carton or the eggshell is prominently stained or dirty.
Hard-cooked eggs, in the shell or peeled, will keep for one week in a covered container in the refrigerator.
Home made pickled eggs can be stored in the refrigerator for one month.
Place the egg on its side and spin it around with your fingers. A hard-cooked egg will spin smoothly and rapidly. A raw egg will wobble and spin slowly because the liquid centre will prevent the egg from building up momentum to keep it turning.
This discoloration is the result of a reaction between the sulfur and iron naturally found in eggs. It occurs when eggs are overcooked or when there is a high level of iron in the cooking water. Although the color isn't very attractive, the eggs are safe to eat and will still be nutritious and flavourful. An appropriate cooking time and rapid cooling of the eggs after they are cooked will prevent the formation of this grey ring.
