To know whether or not your egg is still viable, you could do a quick water test. The science behind this one are pretty cool.
When an egg is fresh, there’s a tiny air cell trapped within its shell. Over time, that air cell get bigger as the porous shell allows some of the egg’s moisture to escape, replacing it with air. By putting the egg into a glass of water, you’ll see the difference. A really fresh egg will sink right to the bottom and lay completely flat. These eggs are perfect for frying or poaching because they have a thicker white that doesn’t spread out when cooked.
How to Test If an Egg Is Fresh
An older egg will float up slightly but still stay at the bottom which means it is probably 2 weeks old. These eggs is good for omelets and scrambles. If an egg remains standing (with the pointy end up) at the bottom of the bowl: It’s maybe three weeks old; OK to bake with when texture isn’t a concern.
Toss if it’s floating. That means there’s too much airspace inside the shell and the egg might be spoiled.
How you store your eggs makes a difference to their freshness. Storing eggs in the fridge door, while convenient is not the best place. Doors are the warmest portion of the refrigerator, and they’re subject to frequent swings in temperature with every door opening and closing. Instead, store eggs on the fridge’s back shelf which will keep them consistently cooler. Consistent temperatures, whether in the fridge or out of it, reduce the rate at which that air cell within the shell expand.
Eggs stored in their original carton will last longer as well. The carton protect against odors from outside foods and keeps eggshells from picking up neighboring food flavors.
If your water test isn’t definitive, you can also crack an egg open and inspect. If it’s fresh, the white will be thick with little spreading and the yolk will sit up high and round. As an egg ages, the yolk will flatten out and the white will thin, running around on the plate. That doesn’t necessarily indicate the egg is bad, it just means it’s getting old.
The ultimate judge is your nose. If there is any hint of rotting or sulfur, throw it away.
Carton expiration dates are “sell by” dates intended for retailers; they’re not hard and fast safety dates. An egg you bought near its sell-by date is still OK a week past that date. With proper storage, it may stay good for three to five more weeks in your fridge.
If you find yourself with an excess of eggs, you can freeze them (beat first). Beaten frozen eggs aren’t as nice texturally but fine for baked uses. They are less good for frying or scrambling.
Egg testing can save you money, reduce your waste, and teach you how to understand what to look for in an egg. The water test makes it a normal part of your routine.
Do you wonder if an egg is ok? You won’t have to with this water test; physics provide a spectrum of how fresh your egg actualy is. Did the egg float or sink? Either way, you’ll know what kind of egg you’re dealing with. That means there is no more guessing. You can be sure you’re eating a good egg come breakfast time.