Fraîcheur

La date de péremption est la meilleure façon de déterminer la fraîcheur d'un œuf. Cela signifie que les œufs demeurent de catégorie A tant et aussi longtemps qu'ils sont manipulés de façon appropriée et que la date de péremption n'est pas dépassée.
Les œufs de catégorie A ont un blanc ferme, une petite cellule d'air dans le gros bout de l'œuf et un jaune centré.
Un œuf frais coulera dans l'eau alors qu'un œuf plus vieux flottera. À mesure que l'œuf vieillit, la taille de la chambre à air augmente, ce qui le fait flotter.
Dans un œuf frais, le jaune est centré et le blanc est épais et entoure le jaune fermement. Un œuf plus vieux a un jaune aplati qui se brise facilement et un blanc mince et aqueux.

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