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How to know if the eggs are fresh or rotten, easy and without breaking them

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As the eggs age the water inside them evaporates through the pores in the shell and they lose weight.

Photo: Myriam Zilles / Pixabay

When you doubt whether an egg is still fresh enough to eat, you can use a simple trick to be sure. There’s no need for you to break it, mess up a dish, and risk having to endure a strong sulfur smell.

How to know if the egg is usable

Bad eggs are easy to detect, the easiest way to do it is with a method that has been working for generations. You only need place the egg in a glass or bowl of water.

Rotten eggs float.

If the egg remains on the bottom in a horizontal position, it is fresh.

If the narrow end of the egg is tilted upward, the egg is not as fresh but can still be used. Cooks claim that older eggs make better meringue.

If he egg is upright, that is, as standing and still at the bottom of the container, it is not fresh either, but it’s still safe; you can use them for baking or boiling.

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Eggs lose weight as they age

As the eggs age the water inside evaporates through the pores of the shell, which results in weight loss. Also, as the humidity decreases, the air bubble inside the shell grows.

Other ways to check if an egg is still fresh:

Place it close to your ear and shake it, in an egg safe to use there should be no noise of liquid inside. If you hear the egg splashing then it’s not fresh.

When you break the shell, if the white disperses too much, the egg is not fresh.

The yolk of a fresh egg is dense, centered in the white and with some bulging. When cooking an egg the yolk drifts to the sides, it is not a fresh egg.

recommendations

For food safety, it is worth following the recommendations of the Food and Drug Administration (FDA) to keep eggs safe by attending to the following:

  • Buy eggs only if they are sold from a refrigerator or a refrigerated container.
  • Open the box and make sure the eggs are clean and the shells are not cracked.
  • Store quickly in a clean refrigerator at a temperature of 4 ° C or below.
  • Store the eggs in their original carton and use within 3 weeks for the best quality.
  • Eggs that have not been treated to destroy Salmonella should be cooked until the yolks are firm.
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Is the brown shell egg more nutritious than the white one?

Is it safe to eat eggs with blood spots, green spots, and double yolks?

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