Why can't free-range eggs be put in the refrigerator? Why is the egg yolk white?

Egg yolk refers to the yolk in the egg, which is usually obtained by filtering the egg white. Egg yolk is rich in fat, lecithin, cholesterol, calcium, phosphorus, iron and other minerals. It also contains rich high biological value protein and vitamin A, vitamin D, vitamin B and other nutrients. Today we will see what delicacies can be made with egg yolk.

Contents of this article

1. Why can’t free-range eggs be placed in the refrigerator?

2. What delicious food can be made with egg yolks?

3. Why is the egg yolk white?

Why can't free range eggs be put in the refrigerator?

The main reason why free-range eggs cannot be put in the refrigerator is that there are various bacteria such as Bacillus subtilis and Escherichia coli on the surface of free-range eggs. These bacteria can also grow, develop and reproduce in a low-temperature environment, which can easily cause other foods in the refrigerator to be contaminated. There are certain food safety risks, so it is best not to put free-range eggs in the refrigerator.

The temperature in the refrigerator's cold room is generally kept constant at around 4°C, which can inhibit the reproduction rate of bacteria to a certain extent, but cannot completely prevent the growth and reproduction of bacteria. Therefore, storing local eggs containing bacteria in the refrigerator not only fails to ensure the quality of the eggs, but also easily contaminates other foods.

Due to different breeding methods, free-range eggs generally refer to eggs laid by free-range chickens in the natural environment of farmhouses. They are rich in nutritional value, but they are easy to carry bacteria in the breeding environment. When storing, put the free-range eggs in a dry and clean packaging bag and then place them in a cool, dry, ventilated and backlit place.

What delicious food can be made with egg yolks

Egg yolk can be used as the main ingredient to make dishes, such as egg custard, egg soup, etc. It can be used as a supplementary ingredient with other ingredients to make dishes, such as scrambled eggs with tomatoes, egg porridge, fried egg tofu, etc. It can also be used as one of the ingredients to make desserts, such as cakes, biscuits, desserts and other delicacies.

Egg yolk refers to the egg yolk in the egg, which is usually obtained by filtering the egg white. Egg yolk is rich in fat, lecithin, cholesterol, and various minerals such as calcium, phosphorus, iron, etc. It also contains rich high biological value protein and nutrients such as vitamin A, vitamin D, vitamin B, etc.

The nutritional value of egg yolk is higher than that of egg white. At the same time, the texture of egg yolk is more viscous than that of egg white. When added to flour, the flour is easier to ferment. At the same time, the food made with egg yolk as raw material has a more golden color, and is better in both taste and appearance.

Why is the egg yolk white?

White egg yolks may be related to the lack of carotenoids in the feed fed to the chickens, or the laying hens are older and have a high egg production rate, which reduces the pigment deposition in the egg yolks. It may also be due to expired eggs or fake eggs. When selecting eggs and before cooking, pay attention to the quality of the eggs.

The color of egg yolk is mainly caused by oxygen-containing carotenoids, and generally ranges from yellow to orange or even red.

Poultry cannot synthesize carotenoids themselves and can only obtain them through feed intake.

You can judge whether the eggs are fresh by soaking them in water. The eggs that sink to the bottom of the water are fresh eggs, while the eggs that float on the surface are bad eggs.