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An egg is one of the most nutritious food known to mankind. It is a completely natural food and has been consumed by man from time immemorial. It is a delicious food and food ingredient, having a wide variety of applications. It is certainly a most versatile food, but has sometimes suffered from incorrect information about its health effects.
An egg consists of shell, yolk and white (albumen). Each of these contents has very different properties, nutrient contents and applications. Yolks are high energy and fat while the egg white is high in protein.
Eggs can be stored for at least 21 days without refrigeration and as much as 2 months under refrigeration. However, for improved storage it is important that you always know the date of production of the egg and ensure that egg shell is clean and there are no cracks. Eggs should always be stored pointed side down. You can identify a fresh egg by the egg white not being ‘runny’, and the yolk will stand up at the centre above the firm albumen.
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