Chilled eggs can expire

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Fresh eggs are perishable foods with a limited shelf life. Simple tests can be used to determine whether everything is really fresh under the peel.

Correct Storage - How To

Whether white or brown - fresh and undamaged eggs can be kept for at least 28 days after laying. Cool temperatures between 5 to 8 ° C are ideal to ensure the shelf life during this time. However, the refrigerator is not a must: eggs can be kept for at least 18 days if left unrefrigerated. However, especially in summer, cool temperatures are recommended. Because there are potentially germs on the shell, such as salmonella, which multiply more easily when it is warm. Eggs should therefore always be stored separately from other foods in the refrigerator, preferably in the egg compartment.

Of course protected!

Eggs that have already been bought chilled should, if possible, continue to be stored in the refrigerator without interrupting the cold chain. The reason: an intact egg shell is covered with a thin layer, the cuticle. It prevents germs from entering the egg. When the cold chain is interrupted, condensation forms, which damages the protective layer of the ice. Washing with water can also destroy this protective layer. Since chicken eggs are only sold brushed in Germany, the eggs in this country can also be stored unrefrigerated. From the 18th day after laying, however, cooling is absolutely recommended.

How fresh is the egg?

How old the purchased egg actually is can be determined using a simple formula: best before date minus 28 days = laying date. But how long can it be kept now? Raw or cooked, chilled or frozen?

raw eggs in the refrigeratoraccording to the best before date, about 1-2 weeks less without refrigeration
boiled eggs in the refrigerator7-14 days
Meal with raw eggs in the refrigeratora maximum of 24 hours
raw egg yolks, raw egg whites in the refrigerator3 days
raw egg yolks, raw egg whites in the freezer8-10 months

If the best-before date has passed, eggs are not spoiled. However, they should be eaten as soon as possible and only used for dishes that have been heated to at least 70 ° C for a few minutes. Freshness tests provide reliable information as to whether the egg is still edible.

Impact test: With fresh eggs, the yolk is arched and the egg white is divided into viscous and thin layers. In contrast to this, older ones have a flattened egg yolk, the egg white drifts apart in a watery manner. Older eggs can still be used without hesitation, at best for baking, where they are well heated. If the egg already smells slightly sulphurous, it is better to discard it.

Shake test: Since the egg white is thinner in older eggs, they make a gurgling noise when shaken. But only the impact test reveals whether the egg can still be used.

Swim test: If a fresh egg is placed in cold water, it will remain on the bottom. Should an egg stand up due to the enlarged air chamber, it is spoiled and should no longer be eaten. If, on the other hand, it sits at an angle in the water, it is an older egg, which is still edible when it is well heated.

Oh my godness! Scared off

Already knew? Eggs that have not been quenched will last longer than quenched eggs at room temperature. Unquenched eggs remain edible for up to ten days, while quenched eggs only remain edible for one to two days, but both of them in the refrigerator for up to two weeks. Why? The shell of the egg is very porous after cooking. When cooking, a vacuum is created in the egg, and the quenching water makes it easier for microorganisms to get inside.

Eggs need to mature

Are eggs particularly good freshly laid? No! Eggs also need to mature. They only develop their full aroma after a ripening period of at least 3 days. Therefore, they taste best only 3 to 14 days after laying. In addition, laid-fresh eggs are not ideal for cooking, as they are difficult to peel from the shell. The shell membrane ensures that the protein adheres tightly to the shell. If the egg is very fresh, not enough air has been able to get between the shell and the membrane, which makes peeling difficult.

Author: Kati Voss
Photo: © ClipDealer


Where 03/2020