Eggs are a good source of animal protein, cheap and easily obtainable. In the eye of nutritional value, the source of egg protein is also easily absorbed by the body, both for consumption of children to the elderly. Each 100 g egg contains 12-13 g of protein. Besides protein, various vitamins, minerals and essential fats are also contained in the egg. Here’s a tip how to select, store and process the eggs.

Selecting Eggs:

1. Because it is not durable, buy eggs as necessary. It is good to avoid the expire eggs.

2. The characteristics of a good egg are, the shells are not cracked, clean from the dirt and microbial contamination.

3. A good egg will appear clear, egg yolk in the middle when the binoculars. Another feature is a good egg, not float when submerged in water.

4. If possible, buy eggs in a refrigerated store, given the more fragile eggs at room temperature.
Storing Eggs:

1. Saving the best eggs in the refrigerator. Power save eggs at room temperature is 8 days while in the refrigerator can last up to 3 weeks. After this, egg quality will decline.
2. Although the contents stored in the egg shell, egg shell pores can still absorb the flavor from the outside. Therefore, save the eggs are not contiguous with strong-smelling food, like fish, durian and shrimp paste. Read this article »