The French are big consumers of eggs, to the point that their consumption would have increased by 5.2% between January and April 2024 according to figures from the National Committee for the Promotion of Eggs (CNPO). In 2023, each French person consumed 224 per year, or almost 5 per week. Whether eaten alone or integrated into a recipe, it must be admitted that the egg is an essential in cooking, from omelettes to quiches, including soufflés, cakes and homemade mayonnaise.
But then, among the diversity of choices, brands and producers, how can we choose good quality eggs, which respect animal welfare and do not result from intensive breeding?
Quality labels
Before even moving on to a more detailed inspection, be aware that labels guarantee compliance with certain criteria. The Organic Agriculture (AB) label guarantees eggs from free-range hens, fed with organic food. The Label Rouge also certifies superior breeding conditions, including outdoor access for hens and rigorous feeding controls.
The code printed on the egg
Since 2004, each egg sold in France (and in the European Union) has been marked with a code printed directly on the shell. This code provides valuable information on the conditions under which chickens are raised and the origin of the egg. Here’s how to decipher this code to better understand the origin of the egg:
0: Organic eggs. The chickens are raised outdoors and fed with food from organic farming.
1: Free-range eggs. The hens have access to the outside, in a space of at least 4 square meters.
2: Eggs on the ground. The chickens are raised indoors, but they do not live in cages. However, in certain farms, they live in very difficult conditions which are detrimental to their well-being.
3: Cage eggs. The hens are raised in cages and in living conditions that are more restrictive for them, without daylight or ventilation in some cases.
So choose organic eggs (0) in the best case, or free-range eggs (1) for an ethical and qualitative choice.
The mention of the date of laying
The recommended consumption date (DCR), set at 28 days after laying, gives an indication of freshness. Prefer the freshest, even extra-fresh, eggs, which are suitable for all preparations, including those that require raw or almost raw eggs, such as mayonnaise or boiled eggs.
Don’t panic, eggs remain edible after this deadline. To be sure, immerse your egg in a large bowl of cold water: if it stays at the bottom of the container, it is perfectly good. If it stands up or rises to the surface, it is older and should be used quickly, or even discarded if it floats completely.
