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Food discovery channel

Finding the ultimate egg: The Jou Sun Egg Megatest Part 1

Walk past the eggs in any shop and you’ll probably be confused by just how many varieties there are. Size? Country of Origin? Organic? Free Range? The combinations seem endless , and surely no one’s going to be determined enough to taste test every single type… Well, as HK’s Largest Online Farmer’s Market, Jou Sun decided it was only right to at least make an attempt. So we’ve put together 6 types of eggs to find out not only how the eggs are different, but also how to test the freshness of eggs. May we present: the Jou Sun Egg Megatest.

In this post, we’ll first look at the freshness of the eggs.

The Samples

We’ve selected several types of eggs available on Jou Sun, and we’re eager to see how they differ. But in the name of transparency, we’ve also included eggs from elsewhere.  Here are the contenders:

 

 

Freshness Test: The Water Test

We kicked things off with the classic test for egg freshness: the water test. You probably know this one. If an egg sinks to the bottom and lays on its side, then it’s a fresh egg. If the egg sinks but slants upwards, then it’s starting to go stale but still usable. If the egg floats to the top, then forget about eating that egg.

Most of our eggs brushed this test off. The only one that was starting to go stale was the egg we’ve had for two weeks–the Thai CP egg. This isn’t much of a surprise, as all the other eggs were purchased the day before the test was conducted, and presumed to be fresh. This does say something though, that you should try and finish your eggs as soon as possible because their freshness definitely depends on how long they’ve been lying around.

 

Freshness Test: The Plate Test

Next we moved on to another freshness test. This test involves cracking an egg onto a plate and observing. A fresh egg has a yolk that’s plump and sits up. It would also have a big gelatinous ring around it that’s clearly defined from the outer, thinner ring of white. By the way, that inner ring is called the chalazae, and anchors the yolk to the white.

The yolks are all plump in general, although a couple, such as the Hilltribe and Pace Farm eggs, seem particularly so. There is a bit more difference with the chalazae, with the Thai egg, Kamei egg, and Pace Farm egg having less clearly defined rings. This does not mean they are unsafe to eat, however, so we cannot count them out just yet.

 

Initial Thoughts

Some minor differences so far then, and all to play for yet! In the next post, we’ll be moving on to the important part–cooking the eggs and taste testing them! Click here to read on!

 

Click here to see Jou Sun’s eggs:  http://bit.ly/2JzWSXg

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