Eggs are an important part of our balanced diet. A small egg not only provides rich protein, vitamins and minerals, but also rich in lecithin, choline, carotenoids, high density lipoprotein and other nutrients. Everyone knows that the fresher eggs, the less nutritional loss, but many people think that the smoother the surface of the eggs, the fresher the appearance. But thats not the case.

Fresh eggs will have a layer of frost powder on the surface, with large stomata and pink or white eggshells. But as time goes on, the frost on the eggshell surface falls off and becomes smoother and smoother. So if the surface is smooth, it is likely that the eggs are stale, and if there is a layer of grease on the surface, it is likely that the eggs have been damaged.

If eggs are stored improperly for a long time, there will be obvious "weightlessness". That is to say, eggs with lighter hand feel are generally contaminated by bacteria, so dont buy them. The longer the storage time is, the more fat oxidation and protein oxidation of eggs will gradually increase, which will affect the nutritional value of eggs.

When choosing eggs, we should pay attention to the following points: 1. The above eggs stored for a long time or improperly need to bear a higher risk of bacterial contamination. It is recommended not to choose them. 2. Choose eggs without dark spots and cracks as far as possible. They feel a little rough. "Honest" eggs with a certain weight by hand, they should be good eggs. 3. The eggs without obvious "shock" can be selected by shaking them gently. 4. Choose the market with large passenger flow or supermarket to buy eggs as far as possible. Bulk eggs do not destroy the shells, but there are more bacteria on the surface and there is a risk of eating them. It is suggested to buy and wipe it at home, then put it in the refrigerator for refrigeration. Eggs bought in supermarkets are mostly clean eggs, but in the process of cleaning, there is more or less damage to eggshell gel film.

Therefore, considering the situation of hygiene and nutrition loss, it is not recommended to store eggs in bulk or numbered clean areas for more than 2 weeks, and to keep them in the refrigeration area as far as possible.