Don’t you just hate it when you are in the middle of cooking or baking, and you crack an egg only to find out that the egg is stale or worse, rotten? Here are test to separate the good eggs from the bad.
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Don’t you just hate it when you are in the middle of cooking or baking, and you crack an egg only to find out that the egg is stale or worse, rotten? Here are test to separate the good eggs from the bad.

  1. The floatation method: Fill a bowl with cold water and place the eggs in the bowl. The fresh ones will sink to the bottom, and lie flat. If the eggs stand upright at the bottom of the bowl, they’re a few weeks old but still good to eat if consumed immediately or boiled. If they float to the surface, the egg is past its prime and shouldn’t be consumed. But you could still crack it open and check to be sure. This is mostly a foolproof method because eggs have a tiny air pocket, and since eggshells are porous, the older the egg is, the larger the air pocket, making it buoyant.
  2. The shaking method: Since an older egg has more air trapped inside, it causes the yolk and white to shrink and dry up. A larger air pocket gives the contents more room to move around inside the shell and create a sloshing sound. When shaken, fresh eggs will make little or no sound at all, while old eggs will make splashing sounds.
  3. The cracking method: Fresher eggs hold together better than older ones—watery eggs that spread too much are a bit stale, while the fresher ones are more compact. Once you crack the egg, if the yolk is flat and breaks easily, the egg is old. A cloudy white indicates a very fresh egg. Inspect the egg white, or albumen—if it is pink or green or has spots, the egg has been contaminated by bacteria or fungus and is unsafe to eat. A bad egg will also have a pungent, foul odour when you break it open.

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