How to Test the Freshness of Eggs

Cooking Tip #3

Are you wondering how fresh your eggs are?  Well, there are a couple of ways you can find out.

Method #1:
Fill a medium sized bowl with room-temperature water and place the egg in the bowl of water.

The egg will do 1 of 3 things that will tell you how fresh it is.

  1. If the egg lays on its side at the bottom, it means the egg is fresh.
  2. If the egg stands upright on the bottom it means it is not fresh but still good to eat as long as it is eaten soon or hard-boiled.
  3. If the egg floats to the top, it means the egg is expired and should not be eaten.

Egg Fresh Test

Method #2:
Crack an egg into a saucepan with no heat. The egg will do 1 of 3 things that will tell us how fresh it is.

  1. The egg yolk and the whites are firm and hold together well, this means your egg is fresh.
  2. The egg yolk and the whites are thin and spread out in the saucepan, your eggs are not as fresh but still good to eat as long as it is eaten soon or hard-boiled.
  3. The egg whites are thin and the egg yolk membrane is weak and breaks. The egg may also have an odour and/or discolouration, in this case the eggs are bad and should not be eaten.

How Long are Eggs Fresh For?

A freshly laid egg is good for 60-90 days. How long depends on how the eggs have been cleaned and stored.

  •  Fresh eggs should be wiped clean with a clean dry rag. Washing the egg with water will remove the natural, anti-bacterial coating on the shell called the “bloom” and make the egg more susceptible to bacteria and spoilage. Wash the eggs under luke-warm water when you are ready to use them.
  • Eggs should be packaged in clean paper egg-boxes with good airflow.
  • Eggs should also be stored with their pointed end downwards to avoid risk of contaminating the yolk. The yolk is naturally centered at the pointed-end surrounded by the non-bacteria friendly white and the not so bacteria friendly air-sac is in the blunt-end. Through maintaining this pointed-end downward trend, risk of contaminating the yolk is reduced, keeping it fresher longer.
  • Store eggs in a refrigerator on a bottom shelf and not in the door, this will ensure a cool and consistent temperature.

Are Eggs Safe Kept at Room Temperature?

Fresh eggs kept out on a counter at room temperature will be safe to eat for a while, but they will age quicker and spoil sooner. One day on the counter equals around one week in the fridge.

Brown Eggs vs White Eggs

What is the difference between brown and white eggs other than their colour? Brown eggs are laid by brown-feathered chickens with red earlobes and white eggs are laid by white-feathered chickens with light coloured ear-lobes; that is it. There are  types of hens that also produce a blue egg, but few people breed these types of birds. Brown eggs are equally as nutritious as the white eggs. The colour is no indicator of quality, brown eggs generally cost more than the white eggs because brown-feathered chickens are slightly larger then the white-feathered chickens and have a larger appetite.

What the Colour of the Yolk Means

Egg yolk colour can range from pale yellow to a deep orange hue. The colour of the yolk is influenced by the type of feed the chickens have ingested. Wheat-based feeds tend to produce a paler yolk colour while corn-based feeds produce a darker yolk colour. The more naturally pigmented the feed is, the darker the yolk will be.

What the Size of the Egg Means

The size of an egg depends on the age of the hen. Younger hens lay smaller eggs and older hens lay larger eggs.

Nutritional Facts about Eggs

  • Eggs contain the highest quality of protein the body can get!
  • One egg contains only 70 calories, but has 6 grams of protein along with 14 other essential nutrients such as vitamin A, D and E, along with folate, iron and zinc.
  • Eggs are rich in choline as well, which promotes normal cell activity, liver function and the  function of transporting essential nutrients throughout the body.
  • Eggs also have all 9 essential amino acids: which are the building blocks of the body; capable of forming tissues, organs, muscles, skin and hair.

Eggs in a row

Written by: J. Marshall

References

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