How to choose eggs

      The egg is not only a popular product in culinary but it's also widely used in cosmetology.

      Loads of easy meals are made of eggs - like an omelet, egg breads; it’s also used in soups, confectionary, sauces etc. The egg is the central ingredient of the famous mayonnaise sauce and the Eggnog liquor.
     Even though the commonly used eggs are those from the chicken - duck, quail, goose, ostrich and other bird eggs are also used in culinary. Quail eggs are smallest in size, but they are the healthiest as consist of more iron, potassium, and phosphorus than chicken eggs. Ostrich eggs are gigantic and weight more than a kilogram. You can easily feed ten people with the omelet made out of a single Ostrich egg.

     Eggs are good to use for 25 days. It stays fresh and dietary for 7 days, while the healthiest and the most delicious is for the first 3-4 days after laying.

     There are few rules for picking out a fresh egg from the old ones.  

     A fresh egg has a thick and almost rugged shell. If you look through the fresh egg on the light, you will be able to see its yolk. This is the exact principle of Ovoscope machine as it reports on the egg freshness exactly the same way. 
     If the egg sinks down in the water, it means it’s fresh, but if floats up on the surface then it’s definitely old.
     If you feel that the yolk is moving when shaking the egg, then it’s better to throw right away.
     Hard-boiled fresh egg peels harder than the old one. New egg is heavier than the older.

     Place the egg on a table and swirl it. A new egg will not swirl, only the old one will.