The Lion Quality mark on egg shells and egg boxes means that the eggs have been produced to the highest standards of food safety.
The Lion Quality Code of Practice was re-launched in 1998 and includes compulsory vaccination against Salmonella Enteritidis of all pullets destined for Lion egg-producing flocks, independent auditing, improved traceability of eggs and a "best-before" date stamped on the shell and pack, as well as on-farm and packing station hygiene controls.
Since the reintroduction of the lion stamp,the quality control has been very successful. The Food Standards Agency confirmed in it's most recent survey, when it tested more than 28,000 UK-produced eggs and no salmonella was found inside any of them.
Cooking Tips
An older egg will slosh around in its shell, as some of the liquid will have evaporated. Its air cell will also be larger than that in a fresher egg.
1 medium egg = 3 tablespoons
1 large egg = 3 ½ tablespoons
The white, or "albumen" contains half of the egg's protein, but none of the cholesterol. That's all in the yolk.
Keep eggs in the coldest part of your fridge -- not in the door.
If you're worried about the age of your egg, lower it into a bowl of cold water. If it floats (due to gas build-up), toss it out.
That white, stringy thing is the chalaza, which anchors the yolk in place.
Egg shells are porous so not store eggs close to strong smelling foods.
Athough bad eggs are rare these days, I still like to crack an egg first into a bowl and into the mix.
When cooking hard boiled eggs,cool them down in cold running water.
Peel them from the ends usually helps the shell come off easier.
When your frying an egg, makesure the pan is not too hot (medium heat).
If the egg has an inner raised oval of white (so it looks proud and does not spread all over the surface of the pan)
then that is both a sign of freshness and the health of the hen that laid it.
