An open egg is an ideal medium for microbial growth because the bactericide in the white becomes ineffective in contact with the air. Therefore, it is recommended to break the eggs just when using them.
“Extra fresh” eggs (up to 9 days after laying) are generally used in non-cooking or partially cooked preparations such as boiled, poached eggs, custard, custard, etc.
“Fresh” eggs (up to 28 days after laying) are used in preparations with complete cooking or boiling.
How to recognize a fresh egg if the date of laying is not visible?
Case of a raw egg: it is enough to break the egg on a plate and to observe the state of the yellow and the white. If the egg is fresh, the white is little spread and the yellow is well rounded in the center of the white. The older the egg, the more the white will spread and the yellow will sag.
Case of a hard-boiled egg: cut the egg in length or width to observe the position of the yolk. The more yellow is well centered in the white the more the egg is fresh.
EGG PRESERVATION
An extra fresh egg can be kept for 3 weeks in the coolest part of the refrigerator, tip down and without washing the shell.
1, A hard egg: 4 days unshelled and 2 days shucked.
2, A raw egg yolk: 24 h.
3, A raw egg white: 6 to 12 hours.
4, A dessert or dessert containing raw eggs must not be stored for more than 24 hours.
WHAT TO DO WITH THE UNUSED EGG YOLKS?
1, Make candied eggs to surprise your guests.
2, Add them to a mashed potato, pan-fried eggs, an omelette, scrambled eggs.
3, Make a mayonnaise, a Dutch, a sabayon, a custard, a soup binding (mixed with cream) …
WHAT TO DO WITH UNUSED EGG WHITES?
1, Freeze them.
2, Add them to an omelette, pan-fried eggs, scrambled eggs.
3, Make French meringue, Italian meringue or meringue, eggs with snow, muslin stuffing, cat languages, Congolese.
4, Clarify a consommé.