The beginning of spring brings with it an increase in ambient temperature; for this reason, we must take greater care in the proper storage of food, since heat accelerates food spoilage. Today we will focus on the proper handling of chicken eggs or whites.
The first challenge we face is when choosing eggs on the supermarket shelf. We must avoid any unit in which cracks or bumps can be perceived, because if the shell is damaged, there is a high possibility that the food has been invaded by pathogenic microorganisms that will lead to its decomposition.
If at the moment of taking the tilefish you notice that the content moves too much, as if it were shaken or stirred, perhaps it is a manifestation that the food is no longer in good conditions for its consumption.
Here is an experiment you can do to check the above: take a small container, pour water halfway into it, and place the egg inside. If it floats, it means it is not a new egg. If it sinks to the bottom, it is a fresh egg. This happens because the eggshell is a porous membrane that weakens with age and heat. So, the older the egg is, the more the shell allows air from the outside to pass through and, therefore, the more it floats.
Be careful! Just because an egg float does not necessarily mean it cannot be eaten. Just be careful, if it floats, open it and place it on a plate to smell it. If its smell is unpleasant and its yolk breaks when it falls on the plate, it would be best not to eat it. On the other hand, if its aroma is normal and its yolk does not break, you can eat it without problems. Remember that it is important to take care of your health, as well as to avoid food waste.
Another important point to consider is to avoid washing eggs before storage. Water and brushing can deteriorate the eggshell, which will make the intrusion of pathogens more likely. If the egg white has a dirty spot and you are afraid that the food could be contaminated by breaking it and pouring it into the pan, you can wash it, but it has to be just before preparation.
As has been insistently mentioned, eggs are foods vulnerable to high temperatures, so the best place to store them is a cool place away from sunlight, mainly in regions that are distinguished by their warm climate. In that sense, some people prefer to store them in the refrigerator, at an intermediate level; in fact, many refrigerators contain a special shelf for eggs.
An egg in refrigeration prolongs its shelf life, but sometimes being cold is not practical for the preparation of certain dishes that require them to be at room temperature; for that reason, they can also be stored in the cupboard in a place that does not receive direct light.
Finally, it is important to emphasize that it is not a good idea to consume raw eggs. Poultry and eggs are susceptible to Salmonella bacteria, which can cause a moderate to severe gastrointestinal infection. The risk of intoxication is reduced after cooking; cooking should be done until the yolk and white are firm, while dishes made with eggs should be cooked to an internal temperature of 71 °C or higher.
Egg protein is one of the most complete proteins from a nutritional point of view and its consumption has been important for the development of mankind, so good handling must be ensured to take advantage of it in a safe way. Enjoy your meal.
By researchers Fernando Ayala Zavala and Aarón Fernando González Córdova. Source: CIAD