How to spot stale eggs: Tips for safer shopping
How can you ensure your eggs are fresh? To avoid purchasing spoilt products, scrutinise them before proceeding to the checkout. Several indicators suggest it might be best to leave the eggs on the supermarket shelf.
Stale eggs can not only ruin the flavour of dishes but also pose a risk of food poisoning. In the worst-case scenario, consuming spoilt eggs can lead to an illness caused by salmonella.
To avoid such issues, read the label on the box, check the expiry date, and then open the carton to carefully inspect its contents.
Warning signs on the shells. Do not buy such eggs
It turns out that the eggshell itself can tell us a lot. If you notice discolourations or spots on its surface, it might indicate that the eggs are stale. Another warning sign is the presence of cracks—should you spot any, it's wise to be cautious.
What else should draw our attention? A smooth, shiny shell, which, contrary to appearances, indicates that the egg is stale. The thickness of the shell is also significant—the thinner it is, the more easily microorganisms can penetrate, spoiling the white and yolk.
However, the egg's interior provides more insight into its freshness. If, after cracking it into a bowl, you observe that the white has a pinkish hue, you should definitely not consume that egg. A change in the colour of the egg white means the product contains Pseudomonas aeruginosa, which are bacteria. Another bad sign is when the yolk and white do not adhere to each other. The final warning indicator is the smell—fresh eggs should be odourless, and they should not emit an unpleasant scent.
