2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Easter is approaching and we will all stock up on more eggs to paint and make homemade Easter cakes. But how can we be sure that the eggs we carry in our homes are of good quality?
Choosing eggs in the store, we must look at the seal on the shell. The stamp consists of numbers, followed by the BG symbol and more numbers. The numbers before and after the BG symbol are important. The first digits indicate the method by which the laying hens were reared.
0 - These are organically raised hens. They have access to open space and are not given medication. There are no GMOs or chemical enrichments in their food.
1 - This includes free-range hens. This concept means that an area of 4 sq.m. is laid on a bird during the day. There should be nests and perches in the closed halls.
2 - These are floor-reared hens. Here, there are eight birds per square meter. This puts the hens under great stress and a number of deviations from their normal behavior are observed.
3 - This is the number for cell culture. The birds are kept in cages in the hall without sunlight and eat food enriched with vitamins, dyes and medicines.
The numbers after BG indicate the area code and the three-digit number of the site where the hens were reared. All this is stipulated by Ordinance № 25 of 14 December 2005, issued by the Ministry of Agriculture and Forestry.
Do not miss the mark with the expiration date and date of manufacture.
The eggs are divided into sizes:
- S are small eggs over 43 grams;
- M are on average over 53 grams;
- L are larger than 63 grams;
- XL are very large over 73 grams.
Useful tips for cooking with eggs
1. Use room temperature eggs to make cakes and cake tins. This way the mixture is not in danger of being cut and the pastry will become light and fluffy;
2. Cold eggs will quickly reach room temperature if you immerse them in a bowl of warm water for a few minutes;
3. For the preparation of kisses, use eggs every few days, as the protein is easier to separate. Eggs are peeled more easily after a few days after cooking;
4. To check how fresh the eggs are, put one in a glass of water - the fresh one will sink to the bottom and the old one will float;
5. Store eggs at a constant temperature in the refrigerator. Take them out 30 minutes before cooking and one night in advance if you use them for baking.
The perfect guide to cooking different types of eggs
- Quail eggs - soft - 30 seconds, hard - 1 minute;
- Eggs from a hen - medium-sized eggs: soft - 2-3 minutes, hard -6-7 minutes; Large eggs: soft - 3-4 minutes, hard-9-10 minutes;
- Duck eggs - soft -3-4 minutes, hard - 9-10 minutes;
- Turkey eggs - soft - 4-5 minutes, hard - 10-11 minutes.
Goose eggs soft-9-10 minutes hard-13 minutes
Ostrich eggs soft -50 minutes hard-1 and 30 minutes -2 hours.
Note the time is detected after the water boils.
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