The note about advantage of storage of eggs before their maturing is published.
THAT there were no DEFECTIVE EGGS
To the consumer on a note
Eggs which were stored about 3-8 days are considered as the most tasty. At this time egg should ripen. Under the influence of containing in it is mute enzymes from it the part of carbonic acid leaves. Contents gain pleasant taste and a smell. To overdo eggs long it is not necessary, as in them proisxodit disintegration of proteins, fats. Egg gains smack of a leyozhaly product.
And nevertheless there are receptions which promote very long storage of eggs. Eggs are better for storing in wooden container. As an upakovochyony material bran (vysevki) uses, chaff (polovu), small peat, dry sand or salt, millet, oats and other grain. When laying into a deyorevyanny box egg ryadka carefully pour a packing material. Eggs stack the sharp end up or horizontally. The packed eggs keep in a dry cool room but that the temperature didn’t fall below 0 °. It is possible to store also eggs in the liquid environment – 3-4 days to take ix in strong solution of table salt and after it to stack in the dry materials which list is provided above. Within 5-6 months of egg it is possible to store in limy solution though they can gain smack. To pasteurize eggs it is possible, having lowered in a colander in water with temperature 60 ° for 10 minutes. And at once to dry.