The origin of the coloring
The presence of a red tint in the egg white or yolk can be attributed to a bacterium called Pseudomonas. This microorganism secretes a toxic substance, rendering the egg unfit for consumption. If you observe this phenomenon, it is recommended not to eat the egg in question.
Identifying atypical eggs
Not all eggs with unusual characteristics are necessarily dangerous. Here’s how to interpret some unusual features:
- Presence of red spots : These small reddish or brown marks on the yolk result from ruptured blood vessels. They are harmless and can be eaten.
- Cloudy white: Indicates the freshness of the egg.
- Pale white : This means the egg is starting to age but is still generally edible.
- Intensity of the yellow color: The more pronounced it is, the richer the hen’s diet was in natural pigments, such as those from plants.
However, if in doubt, it is best to dispose of any egg that shows any suspicious color or odor.
Optimal egg storage
For proper storage, here are some practical tips:
- Shelf life: Keep your eggs refrigerated for 3 to 5 weeks after purchase.
- Storage: Keep them in their original box to limit their exposure to air.
- Location: Prefer the refrigerator shelves to the door, where temperatures vary more.
- Freshness test: Place the egg in a bowl of water. If it floats, it is best not to eat it.
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