Leslies Agro Products (pvt) Ltd offers better taste, better nutrition and better eggs.
As you may know, eggs are an excellent source of protein. Specifically, Leslie’s eggs contain less saturated fat and lower cholesterol than ordinary eggs. Leslie’s eggs are also a great source of Omega-3 Fatty Acids, lutein, Vitamin E and Iodine. In addition.
All eggs sold at grocery stores must meet strict standards. Only those of high quality reach the consumer. Eggs must be checked for interior quality by candling, a process where eggs are passed over a strong light to show the shell and interior.
CHANGES IN QUALITY OVER TIME:
Eggs must be stored in the refrigerator to maintain Grade A quality. Eggs kept at room temperature deteriorate as much in a day as they do in a week under refrigeration.
As an egg ages:
• The AIR CELL becomes larger
• The YOLK becomes flatter, larger and breaks more easily
• The THICK WHITE becomes thin and watery
COMMON EGG QUESTIONS:
SHELL COLOUR
Shell colour may vary from white to brown, depending upon the breed of the hen. There is no difference in nutritive value, flavour or cooking performance between a white shelled and brown shelled egg.
YOLK COLOUR
Yolk colour reflects the type of grain in the hen's feed. A wheat-based diet yields a lemon yellow yolk colour. A corn or alfalfa-based diet yields an orange yellow yolk colour.
EGG WHITE COLOUR
Sometimes a raw egg may have a greenish hue due to the presence of riboflavin (Vitamin B2). Sometimes the raw egg white may be cloudy. This is due to the natural presence of carbon dioxide which has not had time to escape through the shell and thus indicates a very fresh egg. In both cases, the egg is perfectly safe to eat.
BLOOD SPOTS
Blood or "meat" spots are occasionally found on an egg yolk. These tiny red or red-brown spots are not harmful. They are caused by the rupture of a blood vessel during formation of the egg. Blood spots do not indicate a fertilized egg.Candling reveals most blood spots and those eggs are removed, but even with electronic spotters, it is impossible to catch all of them. If desired, the spot can be removed with the tip of a clean knife prior to cooking. These eggs are safe to eat.
"WHITE ROPEY THINGS" (CHALAZA)
More noticeable the fresher an egg is, the two chalaza in an egg "anchor" or keep the yolk in the centre of the egg. They are safe to eat and generally "disappear" when an egg is cooked. However, if desired, they can be removed before cooking with the tip of a fork or knife.
