Yihao Classroom
Suitable egg storage conditions and time
Eggs are commonly used raw materials in baking, especially in cake making. But everyone has a lot of confusion on how to store them. How long can they be stored at room temperature or in the refrigerator? In this experiment, the quality changes of eggs stored under different conditions were tested, and the appropriate storage conditions and time of eggs were explored.
In this experiment, fresh eggs taken 12 hours after delivery were taken as samples, and stored in refrigerators (4℃, relative humidity 70%~90%) and normal temperature (25℃, relative humidity 60%~80%). During the storage period, three eggs were taken from two temperatures each week to determine the weight loss rate (weight loss rate), the Hastelloy unit (the mark of egg grading, the egg is inedible when the Hastelloy unit is lower than 55), and the yolk coefficient (reflects the yolk When the egg yolk coefficient is less than 0.36, the egg is not edible) and other indicators, until the egg yolk is scattered at room temperature (the yolk of the egg is no longer suitable for consumption).
The results found that: from the point of view of weight loss rate, from the first week, the weight loss rate of eggs stored at room temperature was significantly higher than that of refrigerated eggs. On the seventh week, the eggs stored at room temperature began to loose yellow, and the refrigerated eggs did not loose yellow at this time. From the perspective of the Hastelloy unit, the Hastelloy unit of the fresh egg is 84, which is an AA grade egg. Under room temperature storage conditions, the eggs are grade AA in the first week, grade A in the second week, and grade B in the third week. It is not recommended to eat. At the 6th week, the Hastelloy unit of the refrigerated eggs was 73, which was still AA grade eggs, which was the recommended edible grade. From the perspective of the yolk coefficient, the eggs stored at room temperature in the first week and the second week were second-class eggs, and the third Zhou has been reduced to a third-grade egg, which is no longer recommended. The yolk coefficient of refrigerated eggs was 0.40 in the 5th week, which was a first-class egg, and was 0.39 in the 6th week, which was reduced to a second-class egg. Under refrigerated conditions, the quality of eggs in the first 3 weeks is not much different from that of fresh eggs.
Combining the above indicators, it is recommended that when buying eggs, you should give priority to the products with the latest printed date, and it is best to choose the ones placed in the refrigerator. If you are accustomed to buying loose eggs, you should give priority to large supermarkets, large farmer’s markets, and other places with fast transactions to ensure that the eggs you buy are fresh, and you should buy small quantities multiple times. Newly bought eggs should be kept in the refrigerator and best eaten within 5 weeks. If it is inconvenient to put in the refrigerator, it is best to store in a cool place, and it is best to eat within 2 weeks. In addition, the storage period of eggs has a lot to do with the variety of eggs. It is best not to eat until the critical period to avoid food safety risks.
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