WHAT EVERY ENTREPRENEUR SHOPPING OR CONSUMING EGGS SHOULD KNOW

DELIVERY:

  • Delivery should be made only by an approved means of transport for transporting eggs by the County Sanitary or Veterinary Inspection, while the carrier itself must have valid sanitary and epidemiological tests. The vehicle’s sanitary condition inspection book should also be available for inspection. Each delivered batch of eggs should be accompanied by a Commercial Identification Document containing, inter alia, details of the supplier, recipient, number of eggs and their use-by date. Each buyer should have copies of such documents in order to be able to present them at the request of the inspection body.

STORAGE:

  • Did you know that the storage temperature of eggs is not predetermined by any legal regulation? It is determined individually by internal procedures in force in a given economic entity. Eggs preserve best when they are not subjected to drastic temperature changes on their way to the final consumer. Ultimately, they should be placed in the refrigerator and only taken out immediately before consumption

SHELL AND YOLK:

  • The color of the eggshell depends only on the breed of the hen, no matter what rearing system it is reared in.
    The color of the egg yolk depends on the diet that is currently being used in the poultry house. The yolk color is not a sign of hen health or egg quality. It depends directly on what the birds eat. If a food high in wheat is given, the yolk will be light yellowish in color. The intense orange color is the result of a diet rich in carotenoids. In breeding, feeds enriched with this dye are commonly used so that customers are more satisfied with the color of the yolks.

QUARTZ EGGS:

  • Unlike hen eggs, whose best before date is set by the EU regulation , quail eggs are not subject to legal procedures, so when ordering make sure your supplier has the appropriate owner research to determine the date of minimum durability. Only eggs from registered packing centers guarantee quality and verifiability of their origin and food safety . Such eggs are subject to all procedures required to comply with food regulations. Due to their volatile abilities, they are not found in free range and ecological farming systems.

SIGNS:

  • Eggs offered to customers and consumers must be clearly labeled on the shell. It should include the farming system number, country of origin and producer identification number. The label should contain information such as: quantity and type of egg-keeping system, supplier’s address details and packing center number, weight class, quality class and date of minimum durability. For organic eggs, include the BIO logo and the number of the certification body.

SORTING AND PACKING:

  • Due to the complicated technological process during egg packing, a certain range of imperfections in terms of quality is allowed, amounting to 7%. These are defects in the appearance of the egg shell, air chamber, legibility of the producer’s identification number and weight classification. Details can be found in the REGULATION OF THE EUROPEAN COMMISSION (EC) No 589/2008 of 23 June 2008.

LEGAL LIABILITY:

  • Did you know that placing on the market a food product that threatens the health or life of the consumer is punishable by imprisonment of up to three years? Require from your supplier full documentation accompanying the deliveries, especially
    information on the preliminary disinfection of egg shells with UV-C rays. This is a requirement for mass caterers. We offer also disinfected eggs, which we mainly deliver to gastronomy.

EGGS FROM HEN GREENLEGS:

  • Eggs from green legged hens are characterized by a low cholesterol content, even 30% lower than ordinary eggs and it is a genetic feature. The eggshell is light cream in color and is generally unsorted in typical weight classes. It is a wild breed of chickens which, unlike the traditional breed, cannot be kept in cages. It is therefore only found in free range and organic farming systems.

GOOD BECAUSE POLISH:

  • Did you know that American eggs are illegal in Europe, and that European eggs cannot be sold in the United States anyway? The American ones must be washed before being put on sale to remove any contamination and bacteria (and, by the way, the natural protective layer, which is then replaced synthetic). On the other hand, European eggs cannot be washed – precisely so as not to deprive them of their natural protection. For this, unwashed eggs do not need to be stored w lodówce

DO YOU KNOW THAT:

  • All eggs produced in Poland are rural, as so far no egg production records have been recorded in poultry houses in urban areas.
  • Eggs are best eaten within 28 days from the laying date. However, as long as they do not show signs of deterioration (smell, appearance), they are still edible, especially if refrigerated.
  • The egg has a cysteine ​​which breaks down the acetaldehyde produced when consumed
    alcohol so is a good hangover meal;
  • After breaking the egg, you will find two twisted “threads” in it. It’s chalaza. It serves to keep the yolk in the right position, more or less in the center of the egg, which contributes to better cushioning. Chalaza is edible, although it is sometimes removed for aesthetic reasons.
  • Silver cutlery turns black immediately in contact with the yolk. This is due to the high sulfur content of the egg which binds with the silver to form silver sulphide.
  • The eggshell has micropores through which it breathes and through which water evaporates outside, and inside bacteria, viruses, fungi and chemicals can get inside. Therefore, the egg is naturally covered with a protective shell (mucin shell), which protects them against these dangerous pathogens. Washing destroys the casing, which automatically exposes the egg to contamination and spoilage. Therefore, egg producers cannot wash them and must ensure that the eggs are clean in the “production” process. All because of consumers who want to buy clean eggs.