I eat eggs every day, but I didn't know until now... How to eat them more fresh and healthily?

◆ Complete food eggs also help with weight control

One egg contains a balanced mix of 11 essential vitamins and minerals, including protein, fat, vitamins, folate, choline, calcium, iron, and magnesium. The yolk of a 50g egg weighs about 17g and contains approximately 2.7g of protein and 4.5g of fat. Additionally, 100g of egg white contains about 11g of protein, which accounts for 22% of the daily requirement (based on adult standards), and 26% of vitamin B2. The calorie content of one egg is approximately 72 kcal, which can also aid in weight management.

The rougher the shell, the fresher the egg

Eggs with rougher shells are better. First, choose ones without any foreign substances. Old eggs feel slightly lighter. When shaken, you can feel them wobble. Eggs have an air pocket called the air cell. Moisture inside the egg evaporates through this space. Having more air inside the egg indicates that it has been stored for a long time and is less fresh.

Store in the refrigerator with the pointed part facing downward

The quality and freshness of eggs depend on storage temperature, humidity, relative humidity, and handling methods. AA-grade eggs will downgrade to B-grade after 3 days at 37.2°C, 9 days at 23.9°C, and 25 days at 15.6°C. Eggs should be stored in the refrigerator (0°C to 4°C) with the pointed end facing downward. Covering them with a lid can help reduce weight loss. Hard-boiled eggs can be stored in the refrigerator for about 7 days, but 3 to 4 days is more stable, and it is best to consume them as soon as possible.

When storing eggs in the refrigerator, it is best to consider the temperature at different locations within the fridge to maintain maximum freshness. The area near the refrigerator door tends to have higher temperatures and more temperature fluctuations than the inside, so only eggs that will be consumed soon should be placed near the door. Eggs intended for longer storage should be kept inside the refrigerator in their original packaging.

◆ Do not wash before storage; wash immediately before cooking.

There are people who wash and store eggs to remove foreign substances attached to the eggshell, but it is better to avoid doing so. Since eggshells have tiny pores, cleaning them may allow microorganisms to penetrate. Additionally, if the shell is damaged, the risk of contamination increases. Therefore, if you must wash eggs with foreign substances on them, it is advisable to wash and dry them just before cooking.

◆ Be careful of Salmonella bacteria on eggshells and food poisoning

Salmonella bacteria that cause food poisoning can also be present on eggshells. Salmonella bacteria are sensitive to heat and are almost eliminated during cooking (heating at 70°C for at least 3 minutes), but if not cooked thoroughly, there is a possibility that Salmonella bacteria may survive. This is especially why pregnant women and the elderly should avoid raw eggs or soft-boiled eggs. After handling raw eggs, hands, dishes, cutting boards, and countertops should be cleaned with detergent and then washed with warm water.