How to choose eggs? A senior VP at Dacheng: The yellower and thicker the yolk, the fresher the egg

▲The yellower and thicker the yolk, the fresher the egg. (Photo / Reporter Huang Shih-yuan)

Reporter Huang Shih-yuan / Tainan Report

Eggs are an ordinary ingredient, but also one with high nutritional value. They can hatch into chicks in just 21 days after fertilization, which shows just how nutritious they are. So, what makes a good egg? Tseng Tien-fu, Senior Vice President of the Food Division at Dacheng Changcheng Enterprise, says you should buy eggs that are “yellow and thick.”

What does “yellow and thick” mean? Tseng Tien-fu explains that fresh eggs should have yolks that are sufficiently yellow, not reddish. Also, when you crack an egg onto a plate, the thicker the yolk and egg white appear, the fresher the egg. Based on these factors, there’s an indicator called the HU value (a comprehensive egg quality score)—the higher the HU value, the fresher the egg. Eggs with an HU value above a certain level are classified as AA grade, the freshest available. Dacheng Changcheng Enterprise’s quality inspection center in Tainan has a machine that tests the HU value of eggs, capable of measuring the egg’s weight, shell strength, and thickness.


▲A digital egg measurement device at Dacheng’s Tainan testing facility. (Photo / Reporter Huang Shih-yuan)

Aside from examining the yolk and egg white, there are also several ways to assess egg quality without breaking the shell. One is to place the egg in water—if it sinks, it’s fresh; if it floats, it’s not. Another is to feel the eggshell; a slightly rough texture indicates a protective layer. The third method is to shine a light (you can use a smartphone flashlight) through the egg to check for cracks.

Tseng Tien-fu also mentioned that in the past, people believed you shouldn’t eat too many eggs, but the latest research shows that eating three or four a day is fine, as our body’s cholesterol levels won’t increase from consuming more eggs. He also said that eggs contain protein, fat, lecithin, ovomucin, vitamin A, B vitamins, calcium, iron, DHA, and more—all at just a very affordable price, making them an ingredient with high cost-performance value.


▲An inspector is testing eggs. (Photo / Reporter Huang Shih-yuan)