How to preserve EGG

Eggs are animal products contain the essential amino acids the human body needs. Despite having a high nutrient content, eggs are easily damaged due to bacteria, including salmonella, chemicals from imbah, and impact or friction. With good quality fresh eggs stored no more than two weeks. When stored for more than that time, the eggs will be damaged. Damage occurs due to the release of `carbon dioxide gas from the egg so that the increase of acidity of these products. Storage of eggs in a long time without preservative may menyebaban evaporation so that the weight decreased egg and egg white became watery. Eggs are preserved to extend the shelf life menimal week without reducing the nutritional value in it. Choosing to preserve eggs by using a slurry of a mixture of clay, brick powder, ash, and salt with a specific composition. Preservatives eggs can be done by lowering the temperature, namely maksukan in the refrigerator at a temperature of 5 derajatcelsius, this made the egg stand 30 days. Another preservation using vegetable oils or liquid wax is applied to the egg. Preserving this makes the eggs up to 2 months. Eggs can also be preserved by salting, pickling liquid by entering salt into the egg using a syringe. The hole is then covered with tape or wax. Then boiled, but it hold 3 and 4 days. Salting other way is to soak in a mixture of water and salt for five days to 10 days. Eggs in this way until a week resistance.