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FINNISH EGGS

Compared with many other countries, the prevalence of salmonella bacteria in Finnish eggs, meat and poultry is very low, thanks to the exceptionally strict Finnish Salmonella Control Programme. The objective of the control programme is to keep the annual incidence of salmonella contamination at the level of 1 % or less, and it has been successfully reached. Most salmonella infections here are contracted abroad or through imported contaminated foodstuffs. The salmonellosis situation is well under control also in other Nordic countries, like Sweden and Norway.

Because Finnish eggs are very safe, even to be eaten raw, there is no demand for the various egg substitute products in Finland. Eggs are also used uncooked in some recipes on this site (eg parfaits, mousses, candies, sauces, dressings). Despite of the good situation in Finland, you should always follow the national food safety guidelines of your own country when using raw eggs in cooking.

Note: In Finland, as well as in the other European Union member countries, no chemicals are allowed to be used to treat poultry or other meats to reduce the number of bacterial pathogens present on the raw meat, unlike, say, in the United States, where it is routine practise to dip or spray poultry meat with chemicals like trisodium phosphate, polyphosphates and acidified sodium chlorite, often just to hide the poor hygiene practised during the primary processing of the meat.
Instead of just testing the final product, quality control and hygienic operations are ensured at every stage of the production chain of Finnish poultry meat and eggs, especially in the primary production, to cover the entire chain "from stable to table".

Size-classification of hens' eggs
SizeSmallMediumLargeExtra large
Weight< 53 g53 to 63 g63 to 73 g> 73 g
Average weights of hens' eggs
 SmallMediumLarge
Whole egg (100 %)53 g or less58 g68 g
Egg yolk (30 %)16 g or less17 g20 g
Egg white (58 %)31 g or less34 g40 g
Egg shell (12 %)6 g or less7 g8 g

See also:



Hen's egg

Hen's eggs

Nowadays there are many different types of hen's eggs available. Some are especially suitable for baking and whisking, some contain healthier fatty acids like omega-3, there are organic eggs, free range eggs, etc.

However, the main thing is to use safe, fresh and good-tasting eggs in cooking. If size is not specified, use medium or large eggs in the recipes of this site, especially in baking.

As eggs easily absorb flavours and odours through their porous shell  —  an advantage when deliberately infusing them with ingredients like truffles  —  do not store eggs close to strong-smelling foods, like onions, garlic, cabbages, strong cheeses, salami, etc. Also other factors, like the type of chicken feed used, may have an unpleasant effect on the egg's flavour (eg a "fishy" taste, especially in some omega-3 eggs), so it is important not to use these types of eggs in simple, light-tasting dishes or dishes into which eggs are added uncooked (parfaits, puddings, mousses, dressings, frostings, etc).

 
Quail's egg

Quail's eggs

Quail's eggs are sometimes regarded as a delicacy. Smaller than hen's eggs, they only weigh about 10 grams. In Finland, they can be found in the dairy/egg section of well-equipped grocery stores.

Quail's eggs are used like hen's eggs, they can be boiled, fried or poached. Boiling the eggs takes only about two to three minutes. They may also be used to substitute hen's eggs in baking. One hen's egg is equivalent to three quail's eggs.


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