You will need
- - electronic scales;
- - glassware;
- - a plate.
To determine the freshness of eggs you'll need an electronic scale. Fresh quail egg heavy, has a mass of twelve grams. Even the old feels very light, as if empty if this egg is put on an accurate scale weight will show four to six grams.
Take a deep glass bowl and fill it with water. Carefully lower quail egg if it is fresh will immediately sink to the bottom and turn on its side. After drying, the egg loses its freshness, and the amount of air starts to increase and accumulate in the region of the pointed end of the egg.
If you omit the egg in a container of water, it will form a sharp end at the bottom, the blunt side will point to the surface. This product is still usable, it is a week old.
If quail eggs are a little surfaced or left on the surface of the water, throw them away, they are clearly spoiled. This method is suitable only for eggs without cracks or other damage.
Break a quail egg on a flat horizontal surface. Protein fresh eggs will remain close to the yolk and will not be much spread, and the yolk will remain compact and rounded. Spoiled or less than fresh eggs the yolk and the white will spread across the surface of the dish, losing its viscosity. Refrain from eating such eggs, otherwise poisoning can not be avoided.
Quail eggs can be stored at room temperature for thirty days, in the refrigerator up to two months. Such a long shelf life due to high content of amino acids, which prevents the development of harmful bacteria in the eggs.
Since eggs tend to lose moisture through the pores and dry, it is recommended to periodically lubricate them with vegetable oil, which will close the pores and prevent evaporation. Storing eggs blunt side up, it will help to avoid bacteria inside.