You might notice there’s no “s” at the end of Perfectly Cooked Egg. It’s not a typo, and it’s definitely not a mistake by a French speaker trying to write English (we French all know how we try our best with English… sometimes charmingly wrong). It’s a conscious choice.
Why? Because the focus is on the egg itself, singular, perfect, and worthy of attention. Each egg is a tiny masterpiece, a star of the show, a little round ambassador of breakfast dreams.
So yes, it’s PerfectlyCookedEgg, singular. Just like each egg deserves its own moment of glory. Fun, intentional, and a little bit egg-centric.
All About Eggs.
Weight of an Egg
: About 50g for the smallest and up to 70g for the largest. On average 60g, including 35g of white, 18g of yolk, 7g of shell.
Nutrition
: For a 60g egg: 84 calories, 7.6g protein, 0.16g carbohydrates, 5.9g fat. Eggs are also an important source of micronutrients.
Nutritional values vary depending on cooking method.
Egg Marking
: In UE: 0 – Organic; 1 – Free-range; 2 – Barn; 3 – Cage. Country of laying: FR for France (other countries use their ISO codes, e.g., DE for Germany, NL for the Netherlands). DCR (Recommended Consumption Date): 28 days after laying in France and the EU.
Outside the EU: Many countries do not use the 0–3 code. Labels are usually textual: “organic,” “free-range,” “barn,” or “cage-raised.”
Recommended consumption periods vary: typically 3–5 weeks after laying, depending on storage conditions and local regulations.
Examples: USA/Canada: “Sell by” or “best by” dates, no numeric code. • Australia/New Zealand: Textual labeling, usually 4–5 weeks. • Asia/Latin America/Africa: Mostly textual, duration 3–4 weeks, highly variable by country.
Consumption Date and Expiry
: An egg can be eaten 2 to 3 days after the DCR if properly stored and fully cooked (cake, hard +30sec, etc.). For preparations using raw eggs (mayonnaise) and soft-boiled eggs, use only extra-fresh eggs. Beyond 7 days (21 days before DCR), consume the egg cooked.
Storage
: In some countries, eggs are washed and sanitized after being laid, which removes their natural protective layer, called the cuticle. Washed eggs must be stored in the refrigerator to prevent bacterial contamination, especially Salmonella. This is common practice in the United States, Canada, Japan, South Korea, Australia, and Brazil. Store under proper conditions (below 4 °C with 70-80% humidity).
In contrast, in many European countries, such as France, Germany, and the UK, eggs are not washed and retain their natural cuticle, allowing them to be stored at a stable, cool room temperature for several weeks. Always check local guidelines to ensure proper storage.
Store under proper conditions (between 12-20°C with 50-70% humidity).
Over time, the porous shell allows air to enter the egg. The air pocket grows, the egg becomes lighter, oxidizes, and is less fresh. It is therefore best to store eggs in a closed container, away from moisture and light. Eggs can also absorb aromas (e.g., stored with a truffle).
Eggs have a natural thin layer called the cuticle, which prevents bacteria from entering. When stored in a stable, cool environment, it is preferable to avoid the refrigerator, as eggs retain their qualities and texture better. However, they do not tolerate temperature fluctuations well, so avoid placing them in a heated kitchen. In most modern homes without a cool pantry, the best option remains refrigeration, avoiding the door where temperature changes are frequent.
Raw egg whites and yolks can be stored in a closed container in the fridge for up to 4 days.
Remove them from the fridge 30 minutes before use without leaving them out for more than two hours before returning to the fridge.
Store Eggs Pointed End Down
: Placing the egg with the pointed end down keeps the air chamber, normally in the wider part, at the top. This helps keep the yolk centered in the albumen, a more protective area less prone to contamination. This position is therefore recommended to preserve egg freshness.
Crack an Egg on a Flat Surface with One or Two Firm Taps
, rather than on the edge of a bowl or plate. This prevents shell fragments in the egg, allows better separation, and reduces contamination risk. Strike the egg on the work surface with a firm, quick motion and separate the shell with your thumb where it cracks.
Health Precautions
: It is essential to wash your hands after handling or cracking an egg, as shells can transmit bacteria or other contaminants.
Is it still fresh?
Fill a container with cold water and immerse the egg: at the bottom, the egg is very fresh; standing upright at the bottom or in the middle, the egg is moderately fresh; floating, the egg is no longer edible.
Raw or Hard-Boiled?
A hard-boiled egg spins quickly and stops when you hold it with your hand. A raw egg spins more slowly and resumes spinning when you release your hand.
Cooking
: Egg white (ovalbumin) should be eaten cooked, yolk (vitellus) as raw as possible. Raw egg white (unbeaten) can be harmful, as 50% of albumin is indigestible, preventing protein absorption. There is also a very slight risk of salmonella. A greenish ring on the yolk indicates overcooking, due to a chemical reaction between hydrogen sulfide and iron. It is less tasty and digestible, but still edible.
Utensils
: Avoid non-stick pans and pots that are harmful to health, use 18/10 stainless steel cookware. Preheat pans over medium heat (5/10) and test with a water drop (Leidenfrost effect). For 3-4 eggs use a 20-24cm pan (6: 30cm / 8: 34cm), for 2-4 boiled eggs or one poached egg, use a 14-18cm saucepan.
