Can we rely on their quality despite the increase in the price of eggs? How about the egg with salmonella? DTest carried out an independent test of 16 packs of fresh chicken eggs from the retail network. It did not detect any Salmonella bacteria tested in the sample. The only thing that consumers are "threatened" are differently fresh eggs in one package.
The consumer magazine, dTest, bought 16 packs of fresh eggs in retail as well as regular consumers and sent them to the lab. The presence of salmonella, freshness, fat, omega-3 fatty acids and cholesterol was examined there. Additionally, experts assessed possible internal defects, dirt, odors and foreign matter. "We chose eggs in the test, which are the most accessible on the Czech market, ie from hens from cage and hay. For comparison, we also bought two eggs from biochos and one called Omega-3. We have assessed the consumer quality of eggs. We have left the consumer ethical point of view. They can easily read the hen-breeding method from the stamp on the shell, " explains Hana Hoffmann, Editor-in-Chief of the dTest magazine.
The average inhabitant of the Czech Republic dreams about 250 eggs annually, most of them in the Easter period. They are therefore interested in their quality. What is the main conclusion of the test? "From our consumer-nutritional point of view, we have not revealed any more serious transgressions. None of the eggs tested were contaminated with Salmonella bacteria, " says Hana Hoffmann, adding: " There are more marked differences in freshness and omega-3 fatty acids among the eggs tested. "
The test showed that eggs in different boxes were sold in one box. The freshness test consisted in detecting the Haugh units that gave it on the basis of the relationship between the height of the egg and the weight of the egg. "Half of the eggs packed in our test did not have any problems with freshness and earned us a very good rating. Only sufficient mark was taken by Egg Farma Kunín Fresh Egg from Kuinna, Tesco Organic Fresh Egg Bio E and Tesco Fresh Egg. The first men were eight out of ten eggs below the admittance threshold, with four of the six eggs, the third half, " says Hana Hoffmann.
The amount of desirable omega-3 fatty acids in eggs, as well as the color of yolk, derives from the composition of the food that is fed to the hens. The more omega-3 in the feed, the more they get into the yolk. Eggs with a higher proportion of omega-3 tolerate slaves fed linseed, fish oil or scrap and seaweed.
The best of this test was the cage breed egg that had the presence of omega-3 on its package (Schubert partner Omega for Fresh Egg). Their fat contained almost four percent of the omega-3 fatty acids, so the egg delivered its promise on the packaging. The smallest portion had the same amount of 0.2% omega-3 three samples: Czech Eggs, Schubert Partner Fitness Eggs and Bedding Eggs.
The amount of measured cholesterol in eggs corresponded to the levels stated in the Food Compliance Database of the Czech Republic. The cholesterol, saturated fatty acids, and other detailed results were found in the March issue of dTest.
For a list of tested eggs, visit www.dtest.com.
Tips dTest
Country of origin: Observe not only on the packaging but also on the egg shells. The hens lay the eggs in the production farms, from where they go to packing centers. Sometimes the eggs are packed nearby, sometimes they are transported beyond the borders. From what particular egg packing plant you come from, you can find out from the code number on the outside of the paper wrapper. On the other hand, the code found on the shells indicates where the egg was carried and in what type of breeding. In practice, it means that the eggs can come from a different country than where they were subsequently sorted and stored in the box. For example, we do not need to go far, directly in our test, Schubert's partner is Bio fresh eggs from Poland packed in the Czech Republic.
Egg Freshness: From the point of view of legislation, class A eggs, which are basically all commonly marketed eggs, can be labeled as "fresh". If the eggs are on the counter on the ninth day after the laying, they may bear the words "extra fresh". Officially, the minimum shelf-life for eggs is set at 28 days after the date of delivery. Consumers may be offered within 21 days of laying. The law requires manufacturers to "store and transport them in a dry place outside the direct reach of the sun and at no-frost temperature in the range of 5 to 18 ° C" . If you follow the same instructions after bringing home, the eggs will be available even after the official minimum time has elapsed. You can recognize the fresh egg so that hardly cooked cookies do not work well.
Source: tz, dTest.cz