Choose your eggs and store them well
More than 66 million tons of eggs are consumed worldwide! How to choose them well? How to keep them well? How to cook them well? Answers…
How to choose the right eggs?
It is important to pay attention to the quality of the eggs you buy. The ideal is to take them organic because they are from hens reared in the open air and fed with organic food.
On each shell appears a code and the letters of the country of origin (FR):
- Code 0: Organic egg from free-range hens (fed with organic food)
- Code 1: Egg from free-range hens
- Code 2: Egg from hens raised in sheds
- Code 3: Egg from caged/battery hens
Do you know ?
Industrial products are often made with battery eggs or with non-whole eggs (thus in bricks). Always check the packaging for the ingredient list. If you can switch to products that use “fresh” eggs, that’s better.
How do you know if your eggs are still good?
The expiry date of course, but it is indicative. You can also satisfy yourself with freshness by providing the egg in a glass of water. If it is fresh, it will sink; if it is old it will float.
How to keep them?
We have the reflex to put them in the fridge when we get home from shopping. However, they keep much better at room temperature (18°C/20°C). In stores, they are not in the fresh section!
If you really are exposed to cases of very high heat, you can put them in the fridge.
How and how many eggs do you eat on average during your week?
You can eat 3 per week on average ; they can be boiled with breadcrumbs… or in a good salad in the summer.
How to consume?
Eggs can be eaten as a raw product for cakes, pancakes, industrial preparations… soft-boiled, soft-boiled, hard-boiled, poached… or even as an omelette, scrambled or fried.
The little guide to cooking eggs.
It is recommended to take the eggs out of the refrigerator 30 minutes before to avoid thermal shock.
Cooking begins with boiling water, the 3 – 6 – 9 method is then applied:
- Hull: 3 mins
- Calf: 6 mins
- Duration: 9 min (may vary depending on the freshness of the eggs)
Then pass the egg under cold water as soon as it is cooked.
A poached egg cooked in 3 minutes in boiling water, with white vinegar in a swirl. A cocotte egg cooked for 20 minutes in a bain-marie
Find all of Marie’s tips and tricks, as well as her favorite places in Dijon on Instagram: @domumchef (follow our link)
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