Eggs: Much More Than a Number on the Shell. True Heroines of Our Kitchen
Eggs are the typical ingredient that is never missing from our homes.
It’s the undisputed star of protein-rich breakfasts, the secret binder for our cakes, and the base for a quick meal when the fridge is bare.
Yet, despite its extreme simplicity, there is incredible confusion surrounding eggs.
Just as we saw with the choice of coffee, where the blend makes the difference between a traumatic awakening and a treat, or as in the case of sugar, where not all that is sweet is the same, eggs also hide secrets that begin long before we crack the shell.
That Long Code: The Egg’s Identity Card
Have you ever noticed that string of numbers and letters printed on the shell?
It’s not an expiry date (that’s on the packaging!), but the true identity card of what we are about to eat.
The most important number is the first one:
- 0 (Organic): Free-range hens, which forage outdoors and eat organic feed.
- 1 (Free-range): Similar to organic in terms of space, but without the obligation of organic feed.
- 2 (Barn-laid): Hens are not kept in cages, but live indoors in large sheds with artificial light.
- 3 (Cage-laid): Restricted spaces and conditions that, among other things, also affect the quality of the final product.
Personally, I don’t even consider eggs from hens raised in conditions 2 or 3; these are like concentration camp conditions that no living being should have to endure.
Choosing a “0” or a “1” is not just an ethical choice, but an investment in our health; an animal that lives well produces a better food.
If you want to delve into the regulatory details on classification and labelling, I recommend consulting the guide from the National Consumers’ Union, which explains in detail how to read each individual digit on the shell.
White or Brown? The Colour Doesn’t Matter (or Almost)
Some people claim that white eggs are more delicate and others prefer brown ones because they “seem more natural”.
The truth? It depends solely on the breed of the hen. And it’s purely aesthetic.
What really matters is the colour of the yolk. If it’s a deep orange, the hen probably ate maize or grass rich in carotenoids.
A vibrant yolk is perfect for giving that golden touch to fresh pasta,
As an Amazon Affiliate, I may earn a commission on eligible purchases. Please purchase through my blog to support me.
The “Submersible” Test: Are the Eggs Still Fresh?
If you have an egg in the fridge that’s been there for a while and you have doubts, don’t break it straight away. Do the glass test:
- Fill a glass with water and a pinch of salt.
- Submerge the egg.
- If it sinks: it’s very fresh.
- If it floats: the internal air sac is too large because the egg is old. It’s best not to risk it!
A Chef’s Tip on How to Use Eggs for Your Desserts
Sometimes we don’t pay attention, but many recipes fail because we use eggs straight from the fridge.
For perfect results, eggs should be at room temperature.
If whipped cold, the protein structure will struggle to incorporate air.
Little secret: never wash eggs before putting them in the fridge! The shell has a natural protective film; if you wash it off, bacteria can enter through the pores of the shell.
Conclusion
The egg is an extraordinary, economical, and complete food. Learning to read the shell is the first step to bringing quality and awareness to your table.
And you, what number do you usually read on your eggs? Let me know in the comments!
