Tips on egg handling and storage

• Egg grades are classified by the USDA as an approximation of quality at the time the egg was laid. Only the top two grades, AA and A are seen in stores.
• Eggs have the ability to remain edible for weeks as long as they are kept intact and cool. Egg deterioration begins as soon as the egg is laid. The egg suffers changes in pH from acidic to alkaline. At more alkaline pH, the egg whites clear as proteins repel each other instead of forming light-blocking complexes. The whites become more runny. The yolk becomes weaker due to an influx of water that increases its volume and stretches its membranes.
• One can test egg freshness by placing eggs in a container filled with water. Fresh eggs sink rapidly to the bottom. Older eggs stay afloat longer.
• An egg deteriorates as much in a day at room temperature as in four days under refrigeration.
• It's best to buy eggs out of a cooler, not from an open shelf. Keep cold.
• An airtight container slows moisture loss and absorbion of odors.
• To freeze eggs, remove them from the shell. Freeze whites separate from yolks. It's best to mix yolks with a 1 tsp salt, 1 tbsp of sugar, or 4 tbsp lemon juice per pint to prevent proteins from aggregating and obtaining a pasty consistency once thawed. To freeze whole eggs, half the treatment for yolks.
• Salmonella infection of eggs is low, but still a problem. Salmonella is killed if eggs are cooked at 140 degrees F/60 degrees C for 5 minutes, or at 160 degrees F/70 degrees C for 1 min.
• If eggs are to be consumed or used raw, try pasteurized eggs or freeze dried eggs.
• One can tell the difference between a cooked egg vs a raw egg by giving it a spin on its side. If its smooth, then it's cooked. If it is wobbly, it is raw.