Selection & Storage

The code printed on an eggshell serves as its official passport, ensuring full traceability throughout the production chain. It is deciphered as follows:

• First Digit: Indicates the hens’ husbandry method.
  • 0: Organic (Biologico)
  • 1: Free-range (All’aperto)
  • 2: Barn-roaming (A terra)
  • 3: Caged (In gabbia)
• Country Code: Immediately following, two letters indicate the nation of origin (e.g., IT for Italy).
• Territorial Codes: These represent the ISTAT municipality code and the province abbreviation of the production site.
• Farm Code: The final three digits uniquely identify the specific farm from which the egg originated.

The primary distinction between these two classifications lies in animal welfare standards and the provenance of the feed.

• Organic Eggs (Code 0): Hens are reared under stringent organic protocols. They are afforded ample space, both indoors and outdoors (a minimum of 4 m² per hen outdoors), and are fed exclusively on certified organic, non-GMO feed, free from synthetic pesticides.

• Barn Eggs (Code 2): These hens are free to roam within a large shed or barn but do not have access to the outdoors. Their diet is conventional. While this is an improvement over caged systems, the lifestyle and nutritional standards are far less regulated than those of organic production.

The simplest and most reliable domestic method is the float test. Gently place the egg into a glass or bowl filled with water and observe its behaviour:

• If it sinks and lies horizontally at the bottom: The egg is exceptionally fresh.
• If it sinks but stands vertically or tilted: The egg is a few days old but still perfectly safe for consumption.
• If it floats to the surface: The egg is no longer fresh and consumption is not recommended.

This phenomenon occurs because, as an egg ages, air enters through the pores of the shell, expanding the internal air cell and increasing the egg’s buoyancy.

The definitive answer is: in the refrigerator.

In supermarkets, eggs are often displayed at room temperature for a specific reason: to prevent thermal shock. Constant fluctuations between cold and warm environments can cause condensation on the shell, which may facilitate bacterial proliferation.

However, once you have brought them home, the safest and most stable environment for storage is the refrigerator (at approximately 4°C). The cold temperature significantly slows the natural degradation of the egg, preserving its freshness and organoleptic qualities for longer. It is advisable to keep them in their original carton to protect them from both odours and physical damage.

These designations indicate the quality classification of eggs as defined by European Union standards.

• Category A: These represent premium-grade eggs intended for direct human consumption. They must feature a clean, intact shell and a strictly limited air cell height. These are the only eggs permitted for retail sale in supermarkets.

• Category B: These are secondary-grade eggs that do not meet Category A requirements—perhaps due to being slightly cracked or soiled. They cannot be sold directly to consumers but are diverted to the food processing industry for the production of egg-derived products (such as pasta or baked goods), following mandatory pasteurisation.

• Extra Fresh: This is an additional quality hallmark applicable only to Category A eggs. It signifies that the egg is exceptionally fresh, having been placed on sale within 9 days of the laying date.

No; this is a widespread but erroneous belief. A deep orange yolk is not necessarily an indicator of superior quality, greater freshness, or enhanced nutritional value.

The colour of the yolk depends exclusively on the hen’s diet. Specifically, it is determined by the concentration of natural pigments known as “xanthophylls” (such as lutein) present in the feed. Ingredients such as maize, lucerne (alfalfa), and marigold petals are rich in these pigments and produce a more vibrant hue.

A paler yolk simply reflects a different dietary intake—such as wheat or sorghum—but does not signify inferior quality.

The date printed on egg packaging is not a strict expiry date, but rather a Minimum Durability Term (MDT), typically indicated by the phrase “best before”.

By European regulation, this term is strictly set at 28 days from the date of laying.

This means that, provided the eggs are stored correctly in a refrigerator, they will retain their optimal organoleptic qualities until that date. However, eggs are often still perfectly edible beyond this point, provided their freshness is verified (using the water float test) and they are only consumed after being thoroughly cooked—for instance, in hard-boiled preparations, frittatas, or baked goods.

The distinctions primarily concern the available space and the freedom of movement afforded to the animals.

• Free-Range (Code 1): Hens are housed in sheds similar to barn-roaming systems but have mandatory access to an outdoor area for several hours each day. This allows them to forage, scratch the ground, and engage in more natural ethological behaviours.

• Caged (Code 3): Hens are kept in cages, which are classified as “enriched” under EU regulations (featuring perches, nests, and litter). However, living space remains extremely constrained—a minimum of 750 cm² per hen—and movement is severely restricted, preventing the animals from expressing their full range of natural instincts.

Storing eggs with the narrow, pointed end facing downwards is a best practice that helps maintain freshness for a longer duration.

The reason relates to the air cell naturally found inside the egg at the wider, rounded end. By positioning the egg this way, the air cell remains at the top. This ensures the yolk stays centred and away from the air pocket, reducing the risk of potential bacterial contamination and slowing the rate of dehydration. In short, it preserves the internal structure and integrity of the egg.

No; there is absolutely no correlation between the size of an egg and its inherent quality, nutritional value, or the husbandry method of the hen.

The designations S, M, L, and XL refer exclusively to the weight of the egg, according to the following classification:

• S (Small): less than 53g
• M (Medium): 53g to 63g
• L (Large): 63g to 73g
• XL (Very Large): more than 73g

The choice of one size over another depends solely on the specific requirements of the recipe you intend to prepare.