Knowledge about the egg

In the beginning…

It is useful to find out the basic information concerning the eggs you buy. We want not only our agents or wholesale customers to have a proper knowledge, but also so as to our direct customers would experience and know better our products.

To enlarge the knowledge concerning eggs, it is worth exploring rules of egg packing.

According to § 33 section 1 in the Regulation of the Minister of Agriculture and Rural Development of 10 July 2007 on the labeling of foodstuffs (Journal of Laws No 137, item 966 with later amendments) each sold egg intended for the retail trade has to be labeled with a series of numbers , which explain in which system it was produced, which country is from and of what farm.

Our eggs are marked with 3 PL 30251303 symbol.

The first digit refers to a shed system.

         0- Organic eggs

         1- Free-range eggs

         2- Barn eggs

         3- Cage eggs

Letters abbreviate country name, the following 8 digits is an unique number attributed to a farm and issued by the Chief Veterinary Surgeon.

It all easily allows to identify the place of origin of eggs.

Also the packages of eggs must have clearly identified and legible information concerning the packing centre, quality and weight grades. It should be also seen a recommendation to keep eggs chilled after purchase,  and a breeding method expressed in words.

Fun facts…

Did you know that… there is a simply way of checking fresh egg? It is enough to immerse the egg in a container with salted water and to watch. If the egg drowns, it means it is fresh. But if it floats at even of the half of the surface, better not to eat it.

Did you know that… in order the egg does not disintegrate during boiling, it should be taken out  earlier of the fridge, so as to increase its temperature and then gently put into salted hot water?

Did you know that… eggs should not be washed if you aren’t going to eat them quickly? It is not doing because we deprive a shell of its natural protective layer then.

Did you know that… almost 90% of egg consists of water? The rest 9% are valuable amino acids, while only 1% is collectively carbohydrates, mineral salts and vitamins.

Did you know that… boiling eggs longer than 10 minutes (following it begins to simmer) affects the vitamin loss and decreases its nutritional value by almost 40%.

Did you know that… table egg production in Poland is over 10 billion? In addition, more than 3 billion of Polish eggs are intended for export.

Useful links…

Strona internetowa Krajowej Izby Producentów Drobiu i Pasz w Poznaniu, www.kipdip.org.pl
Ministerstwo Rolnictwa i Rozwoju Wsi, www.minrol.gov.pl
Informacje dla konsumentów, www.jedzmyjaja.pl
Agencja Rynku Rolnego, www.arr.gov.pl
Główny Inspektoriat Weterynarii, www.wetgiw.gov.pl
Trans Pro Sp. z o.o., www.transpro.com.pl
Centrum fotograficzne Foto- Amigo, www.amigo-foto.pl