Christine Storry from the Dynamic Food Board reported shocking statistics on egg waste in the UK, with over 700 million eggs wasted each year. This staggering figure highlights the need for better awareness regarding egg freshness, as only 22% of the public can adequately assess an egg's condition. The article also emphasizes the importance of proper storage practices to maintain egg quality, such as keeping them in cool, stable environments. It offers a personal anecdote on the traditional British delicacy of pickled eggs and shares tips on preserving eggs through pickling to reduce waste.
Christine Storry of the Dynamic Food Board estimated that over 700 million eggs are wasted in the UK annually, equivalent to nearly the weight of the Titanic.
To test an egg's freshness, submerge it in water: if it sinks flat, it’s fresh; if it stands, eat soon; and if it floats, it’s spoiled.
Collection
[
|
...
]