Choosing High-Quality Eggs: A Guide to Picking the Best Ones

Here are some principles to follow when choosing a good egg:

1. Check for intact and undamaged eggshell:

The appearance of the egg is the first thing to consider. Make sure that the eggshell is not cracked or damaged as bacteria can enter the egg and cause it to spoil. A dirty shell may also contain harmful bacteria. Additionally, avoid eggs that are not full in appearance and irregular in shape as these indicate that the hen is unhealthy.

2. Look for a heavier egg:

Fresh eggs will feel heavier when picked up, and their eggshells will be thicker. Thick eggshells indicate that the hens have been fed a nutritious diet, resulting in better quality eggs.

3. Check the size of the air chamber:

Fresh eggs have a smaller air chamber. As they age, the water evaporates, and the air chamber becomes larger. To determine the freshness of an egg, observe it through a light or place it in cold water. If the egg floats, it indicates that the air cell is larger and the quality of the egg is poor. A good egg will sink to the bottom of the water because it has a small air cell.

4. Look for a solid and firm yolk:

Fresh eggs will have a yolk that is intact and elastic. It will stay in the middle of the egg white even if poked with a toothpick, and the visual effect from the top will be smaller.

5. Don't always go for big eggs:

Larger eggs may not always be cost-effective. The weight and size of an egg correspond to the age of the hen, and eggs from older hens tend to be larger and more fragile, making them more susceptible to bacteria. To ensure quality, it's recommended to choose medium and small eggs.

Furthermore, the color of the egg yolk and eggshell is not an indicator of its nutritional value. The nutrient content of an egg is determined by the health of the hen and the feed they consume, not by the color of the eggshell or yolk. The eggshell may have different colors due to the variety of the hen, and the reddish yolk may come from carotenoids in their feed or pigments they consume. Thus, it's incorrect to assume that a red shell egg or a redder yolk is better than a white shell egg or a paler yolk.