What is the difference between the category of eggs. All about chicken eggs. Labeling, weight category, dietary and table eggs. Chicken eggs: labeling

I think everyone wondered what the markings on the eggs mean.
According to the current Russian standards each egg produced in a poultry farm must be labeled. The first character in the label means the permissible shelf life:
The letter "D" denotes a dietary egg, such eggs are sold within 7 days.
The letter "C" denotes a table egg, which is sold within 25 days.
The second character in the marking means the category of the egg, depending on its weight:
The third category (3) - from 35 to 44.9 g.
The second category (2) - from 45 to 54.9 g.
The first category (1) - from 55 to 64.9 g.
Selected egg (O) - from 65 to 74.9 g.
The highest category (B) - 75 g and more.
Thus, the marking "CB" is indicated on table eggs of the highest category, and "D1" - on dietary eggs of the first category.
Regardless of the category of chicken eggs, producers can give it a number of interesting properties. For example, there are eggs on the market with a bright yolk and two yolks, enriched with selenium or iodine. Also, when feeding layers with special mixtures of spices, you can get the original taste of eggs.

One of the criteria for classifying eggs is the permissible storage duration.

With this in mind, two groups are distinguished: table and dietary eggs.

Diet eggs are not stored at low temperatures and are sold within seven days. In fact, this is a very fresh egg. This product is usually labeled in red and should indicate the date of its introduction.

Table eggs are stored no more than twenty-five days at room temperature, in the refrigerator - ninety days. A blue stamp is placed on the shell with the obligatory indication of the category.

Egg categories by weight

In addition, eggs are classified by weight.
Mass allows you to distinguish the following categories:

The highest - seventy-five grams and more, denoted by the letters SV.
Selected - from 65 to 74.90 grams, has a CO marking.
- from 55 to 64.90 grams.
Egg of the second category C2 - from 45 to 54.90 grams. It is notable for its small size, as it was taken down by young chickens.
C3 - weight from 35 to 45 grams.

When buying, you should pay attention to the egg sorting date. After all, the fresher the egg, the better it is. It is desirable that the sorting date is close to the purchase date.

In addition, the location of the egg production is important. It is better to choose copies of your region.

GOST chicken eggs

All chicken eggs must comply with the requirements of the state standard, sanitary and epidemiological rules and veterinary legislation.

GOSTchicken eggs sets whole line product quality requirements.

First of all, the shell. It must be clean and free of any damage or stains. The presence of stripes and single points is allowed.
Eggs that are too dirty must be treated with special detergents, but only those that are approved for use.
The contents of the egg should not have odors: rottenness, rottenness.

An examination is carried out to determine the variety and freshness of the eggs.

For analysis, take several pieces of eggs from each batch.
Then ovoscopy is performed, during which the transparency of the egg and the mobility of the yolk are checked.
If damaged eggs are found and any problems are identified, the entire batch is passed through the ovoscope, after which a conclusion on their quality is drawn up.

Chicken eggs that meet the requirements of GOST are used for industrial processing and sale in stores.

The product with dirty shells is packed separately, the container is provided with the appropriate label and sent for quick use in confectionery and bakery industries.

GOST also establishes the shelf life of eggs - no more than twenty-five days from the day of sorting at a temperature from zero to plus twenty degrees - a household refrigerator.

Why do eggs differ in shell color, what the numbers and letters on them mean, and how to store them correctly.

What to look for when buying eggs, what threat eggshells pose, and much more about eggs - a useful selection from gorad.by

Each egg produced in a poultry farm is marked (letter and number). The first character in the marking (letter) means the shelf life, i.e. The "age" of the egg; the second (number) is a category, that is, its size.

The shelf life of eggs can be indicated by the letters D or C. The letter D on the label means that the egg is dietary, C is a table egg.

Diet egg will not be stored at freezing temperatures and must be sold within 7 days... That is, "dietary" is not a special variety, but just a very fresh egg.

What is it like:

The yolk in it is motionless, the protein is dense, and the height of the space occupied by air is no more than 4 mm.

As a rule, marking on a dietary egg is applied red ink and usually includes the date - the day and month of his "birth" - as a confirmation of his "dieteticity".

Transforming a dietary egg into a canteen

Time passes, the protein in the egg dries up somewhat, the yolk shrinks, acquires mobility, after a week the void increases to 7-9 mm. And the dietary egg goes into the category of canteens.

Table egg

You should know that the shelf life of table eggs at room temperature does not exceed 25 days from the day of demolition, in the refrigerator - no more 90 days.

On the shell of an egg, which should initially become a dining room, they usually put blue stamp .

You should always pay attention to the expiration date and the date of production of the egg, because an egg with a red marking may already be old for inspection, i.e. dining rooms.

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Egg categories

The second part of the egg marking (number) indicates the weight of the egg.

Category 3 (3): the smallest, weighing from 35 to 44.9 grams

Category 2 (2): weighing from 45 to 54.9 grams

Category 1 (1): large eggs weighing 55 to 64.9 grams

Selected (O): the largest eggs weighing 65 to 74.9 grams

Eggs weighing more than 75 grams are found - such giants are awarded the highest category (B).

How brown eggs differ from white ones

Brown eggs differ from whites only in shell color. There is no difference between them, just different breeds chickens lay eggs of different colors (brown eggs are laid by hens of Asian breeds).

Chemical analysis of eggs with different shells did not reveal absolutely no differences in their usefulness, they also do not differ in taste. The color of an egg has nothing to do with its nutritional properties.

You should be careful

The causative agent of a serious infectious disease, the bacterium Salmonella, can live on the eggshell. In order not to pick up this bacterium, it is recommended to adhere to the following rules:

- Do not eat eggs with damaged shells.

- Before use, the egg should be washed under running water and soap.

- Wash your hands, even if you just touch the egg.

- Store eggs in a cool, but not too dry place, separate from strong-smelling foods and raw meat; the best temperature is 0-5 ° С.

Based on materials gastronom.ru

The chicken laid the testicle, and immediately a stamp is placed on its side. Typically, each egg produced in a poultry farm is labeled. The first character in the marking means shelf life, read - egg age; the second is the category, that is, its size. The beginning of our cipher can be the letter "d" or "c", which means, respectively, " dietary" or " dining room».

Dietary an egg is considered that will not be stored at negative temperatures and must be sold within 7 days. The day of his "birth" is not counted. That is, "dietary" is not a special variety, but just a very fresh egg.

The yolk in it is motionless, the protein is dense, and the height of the space occupied by air is no more than 4 mm. Marking on a dietetic egg is applied, as a rule, in red ink and includes the date and month of its "birth" - as a confirmation of its "dieteticity". Time passes, the protein in the egg dries up somewhat, the yolk shrinks, acquires mobility, after a week the void increases to 7-9 mm.

And the dietary egg goes into dining room category. Table eggs quite edible, but live by different rules. You should know that the shelf life of table eggs at room temperature does not exceed 25 days from the date of laying, in the refrigerator - no more than 90 days. On the shell of an egg, originally doomed to become a canteen, they usually put a blue stamp indicating only the category.

A competent consumer always pays attention to shelf life and date of manufacture product, including eggs. After all, a "red" testicle according to the passport may turn out to be "blue" by age.

The eggs themselves may not mark if packed in container with a label containing the necessary information. But the label must be placed in such a way that we have to break it when opening the container.

Now let's deal with categories- the second part of our cipher. She talks about egg mass... Let's start with the smallest - from 35 to 44.9 grams - this is third category, the second- from 45 to 54.9 grams, large eggs weighing from 55 to 64.9 grams - first category... The largest - weighing from 65 to 74.9 grams - fall into the category " selected", Denoted letter « O". Rarely, but eggs weighing more than 75 grams are found - such giants are awarded the highest giant category, they are entitled to the honorary letter " v».

When buying imported eggs, you should pay attention to the fact that the packaging must indicate: the class of the product and its weight category, the number of eggs in the package; the name and address of the establishment that packed the eggs or on whose order they were packed; conditional number of the packing box; shelf life; instructions for storage or use.

Hereweight categories for such eggs:
S- less than 53 g
M- 53-63 g
L- 63-73 g
XL- 73 g and more

The first digit of the number on the package indicates in which EU country the eggs were packed. Most often it is Belgium (number 1), Germany (2), France (3) or Holland (6). If you buy eggs by the piece, and not in a package, the same data should be indicated on the price tag.

by the way
In recipes, usually the mass of one egg is considered equal to 40 grams, that is, it does not mean large egg- the third category.

Organic eggs

A person who is accustomed to thinking about the meaning of words and concepts faces a difficult test in a modern supermarket. For example, here is what the word “ organic»On a package of eggs? Is it already open new way artificial production of eggs without the participation of a laying hen?

What about the prefixes "bio" and "eco"? How should we treat them? Do they contain any information about the contents of the shell, or is it just a tribute to the fashion for everything natural?

In the countries of the European Union, USA and Japan buyers have long been free from such speculations, because all these concepts are clearly defined and regulated by law. There are systems of standards around the world that govern the area of organic food production. There is some discrepancy in the definition of the "degree of organicness" of the product in America and Europe, but general principle versatile.

Only the product, all components of which are produced and grown without the use of chemical fertilizers, pesticides, bioengineering and ionizing radiation, has the right to be called organic. In organic animal husbandry, the use of growth stimulants and other hormones, genetically modified organisms (GMOs) as feed is prohibited; the use of vitamins, antibiotics and other veterinary drugs is strictly limited. Special requirements are imposed on the conditions of detention and water.

Only with strict adherence to these rules (which is checked by the certifying company) does the manufacturer receive a document authorizing the "organic" label. Certification companies, in turn, are regularly inspected by inspection authorities for compliance and compliance with the law.

Thus, the inscription in Europe, America and Japan "Organic" on the packaging of eggs essentially means: these are eggs from chickens that have the opportunity to free range in natural fields under the sun, which are fed exclusively with natural natural food rich in chlorophyll, and in winter - seaweed.

What do we have? Until mid-summer 2008 in our country, the degree of compliance of "organic" products with any standards was left to the mercy of manufacturers and sellers. In this situation, consumers could only count on their conscience. In July, Rospotrebnadzor issued a decree on sanitary and hygienic requirements for organic products... However, the newly born legislative framework in this area, neither the certifying nor the inspecting system is yet supported. In addition, according to the rules, before a field or farm can be dubbed "organic", it must undergo a "purification", that is, hold out certain period time without chemical fertilizers and other substances prohibited in this system.

So for now inscription « organic»On the packaging of eggs in our supermarkets does not guarantee us anything... There are organizations that have developed their own voluntary environmental certification systems.

However, they set standards for "organic" and "environmentally friendly" products on their own, based on their own requirements. Some of the manufacturers send their products to voluntary laboratory tests, for example, to the Institute of Nutrition of the Russian Academy of Medical Sciences. What conclusion can we draw from all this?

Carefully read all the labels on the packaging, try to search Additional information about the manufacturer you are interested in. Be critical. We, alas, cannot also give a recommendation to trust such markings on imported goods, because in our country at the moment there is no certification check for compliance with the declared standards.

Functional foods: eggs with iodine and carotenoids

Well, well, and in which basket should we put a variety of “smart” eggs with iodine, “village” eggs with carotenoids, “fitness” eggs with selenium, “vitamin” eggs with a high acid content? Let's try to the basket with the inscription “ functional products».

According to the manufacturers, their place is there. Functional (or fortified) foods are foods that have been increased or restored nutritional value... In our case, the enrichment of eggs with various additives is carried out by adding appropriate preparations to the feed for layers. For manufacturers, this can be called "creating products with specified properties."

Nutritionists do not have a common opinion about the effect of such products on the body, and our organisms are different: one benefits from iodine or acid, and another death. We can only conclude that in this case the egg cannot be both "functional" and "organic" at the same time.

White and dark eggs

Finally, when we have more or less figured out the "formal signs", we still need to answer the question once and for all: white or dark? Which eggs are better? What color indicates eggshell? Here experts agree: the color of the shell depends only from chicken breed... It is a purely aesthetic choice to show preference for certain eggs according to the shell color.

Let all this help you choose the best eggs from the store variety. Because all doctors and nutritionists agree that the chicken egg is a unique and wonderful product in its composition and dietary properties.

How to protect yourself from salmonella

Eggs are loved not only by us, but also by the causative agent of a serious infectious disease - the bacterium Salmonella. It is not so difficult to protect yourself from this uninvited guest.

Dirt and caked droppings on the shell are not a sign of an “organic” egg, but rather a sign of poor hygiene in the poultry farm.
Eggs with damaged shells should not be eaten.
Before eating, the egg should be washed under running water and soap. Remember to wash your hands, even if you just touch the egg.
Store eggs in a cool, but not too dry place, separate from strong-smelling foods and raw meat; the best temperature is 0-5 ° С.
Eggs can be pasteurized. For pasteurization, they are washed and then broken into sterilized dishes. After combining the yolks with the whites, they are filtered and heated to +63 ° C for one minute, then quickly cooled.

Coming to the store, almost everyone is faced with the question of how to choose the right fresh tasty egg for breakfast. There are usually several types of eggs on the shelves. Labeling eggs can help you figure out which egg will benefit.

According to requirements Russian legislation, all eggs released by the poultry farm must be labeled accordingly. A stamp is placed on the side of each egg.

Marking

The label consists of two parts. The first sign is the age of the product (maximum shelf life), the second sign of the egg marking is the category (egg size).

The first mark of the marking is Russian letters, the second is a number.

Types of eggs

There are two diet and canteens.

Table eggs are marked with the letter "C". They are usually marked with blue or violet ink. The absence of marking on the egg is permissible if the shelf life is applied to the packaging (container) itself for storing and carrying eggs. The only condition: the expiration date should not be inside the container itself, it should be placed in a conspicuous place. Table eggs are stored at room temperature for up to 25 days, in the refrigerator they can be stored for up to three months.

Diet egg marking - letter "D". Stamped in red ink. Diet egg is not a special grade or variety of eggs as some buyers believe. It is distinguished from the dining room by its exceptional freshness. Such an egg will not be able to withstand temperatures below freezing and must be sold within seven days. The day the hen laid the egg is not counted. Due to the short shelf life and sale, dietary eggs always remain fresh. A distinctive feature is the ability to eat raw dietary eggs. The white in such an egg has a dense structure, and the yolk is dense, does not dangle, an air sac inside the egg is about four millimeters high.

Note: Diet fresh eggs are always difficult to shell.

Egg categories

The second part in egg marking is the number or letter that denotes the category or size of the egg.

By state standards it is customary to distinguish categories marked "1", "2", "3", "B", "O":

"3". The very third category, its weight ranges from 35 to 45 grams.
"2" - the second category of eggs ranging in size from 45 to 55 grams.
"1" - the first category of eggs weighing from 55 to 65 grams.
"O" is the perfect egg. Relatively large, its weight can be from 65 to 75 grams.
"B" - the highest category of giant eggs. Their approximate size starts at 75 grams.

Sometimes you can see the words "organic" on the egg cartons. This does not apply to Russian classification and is printed by manufacturers to draw the attention of buyers to the fact that the chickens that laid the egg were fed with environmentally friendly feed. The state does not control this information.

Example

What does the “CB” mark on eggs mean? This is a table egg of the highest category. That is, this egg can be stored for up to 25 days indoors and weighs more than 75 grams. According to the same principle, the marking "D2" will mean that it has a shelf life of no more than a week, and the size ranges from 45-55 grams.

Labeling of imported eggs

Often on the shelves, especially in border towns, you can see the markings "S" - "XL". What does it mean? The fact is that most countries in Europe and the world use the category designations in the Latin alphabet, and the number in the labeling speaks of the country in which the egg was produced.

So, by international standards“1” means the country of origin is Belgium, “2” is Germany, “3” is France, and the six indicates the Netherlands.

Latin letters have the following meanings:

"S" is a small egg less than 53 grams;
"M" - an egg, whose weight can be 53-63 grams;
"L" is for eggs weighing from 63 to 73 grams;
"XL" is the largest egg, comparable to the Russian highest category. Its weight starts at 73 grams.

The default cookbooks refer to Category 3 or S size eggs.