There are dozens of identical boxes on the display case with eggs. The prices are different, and there are “encrypted” codes on the shell.
Understanding how they differ can be difficult. But experienced housewives suggested whether it is necessary to overpay for “selected” eggs or whether it is better to get cheaper ones. We learn to read labels and choose eggs that really suit us.
Reading the markings
Each egg has a stamp on it. The first letter indicates its shelf life.
“D” – dietary. The freshest ones are up to 7 days old. The air chamber is small, the yolk holds its shape. It is more difficult to cook, since the protein sticks strongly to the shell. More often found at farmers' markets.
“C” – dining room. These are regular store-bought eggs. Stored at room temperature for up to 25 days, and in the refrigerator for up to 90 days. Great for boiling, frying, baking.
The number is the weight category
- Category 3 – small (35–44.9 g). Cheaper and more convenient for baking, where precise weight is important.
- Category 2 – medium (45–54.9 g). A universal option. 1st category –
- large (55–64.9 g). The most popular.
- 0 (selected) – very large (65–74.9 g). They ask you to pay extra for the size, but the quality is the same as C1.
- B (highest) – huge, from 75. Nowadays they are rare.
Which eggs to choose
There is no nutritional difference. C0, C1 and C2 are identical in taste, vitamins and composition. Only the size changes. The larger the egg, the more white and yolk.
You pay for grams, not for “quality”.
Choose eggs for a specific task
- Tableware C1 or C2, which are easy to clean, are more suitable for cooking.
- For baking, you should take small C2 or C3, it’s easier to maintain proportions with them.
- For omelettes and fried eggs, it is better to take larger ones.
How to choose eggs
- The color of the shell does not matter. White or brown are just different breeds of chickens. Color does not affect taste, benefit or quality.
- It is better to choose a factory you trust. Large manufacturers usually have stable quality.
- Shelf life: the fresher the better. Check the date on the packaging.
Do a freshness test at home. Place the egg in a cup of cold water. If it lies on the bottom, then it is very fresh. If it stands upright, it’s fresh, but already “table-sized”; it’s about 1–2 weeks old. If it floats, it is better to throw it away.
Don't chase the fashionable “C0” label. Most often the best buy is C1 or C2. They are optimal in price and are in no way inferior to “selected” ones.
