Eggs can be cooked in many ways, namely, that we eat boiled, fried or crushed eggs or steamed eggs. Each way of preparing it can offer as many advantages as disadvantages that must be taken into account so as not to intoxicate us without our knowledge.
When does an egg become toxic?
Eggs are high-risk foods that also become toxic after exposure to high temperatures. This does not apply to foods made from scrambled eggs in sauces such as bechamel, but refers to dishes made with hard or fried eggs, such as moussaka.
When an egg is cooked, attention must be paid to its texture, as it reveals signs that tell us whether it is edible or not. If you look at a close-fitting egg, you will notice signs that you would never have noticed before; No aspect of this egg should be neglected and one must know what each texture means.
For information, an egg should not cook for more than eight to ten minutes. If cooking is longer, the iron present in the yellow oxidizes in contact with the hydrogen sulphide released by cooking the egg white, which causes the formation of a green or black layer. The result seems unappetizing, but the egg is perfectly edible.
When we put a cooking egg, it is likely to see a white and viscous fiber that is in the form of a fibrous mass of a color that is between yellow and white.
If you have ever wondered what it means, know that it is a sign to never neglect in an egg. Relatively visible to the naked eye, this fiber is called “chalaze” and is very beneficial for health. This is also a sign that the cooking of the egg is perfect and that it will give your body all the nutrients in the egg.
The chalaz is a filament that keeps the yolk in the center of the egg white, called the albumen. This is a good sign if you find some, because the bigger the chalaz, the more fresh the egg is.
Now, you will not need to know the expiration date of your eggs, because it is just enough to observe this fiber during cooking to know if they are edible or not.