How to determine the freshness of an egg

Not very fresh vegetables, fruits, meat and fish are easy to identify by appearance and, if things are already very bad, by smell. With eggs, everything is far from so unambiguous, and it is quite difficult to understand how fresh they are in appearance and smell.

Of course, when the egg goes bad, you will definitely feel the smell, but until that moment there are quite a few not very pleasant stages when it is better not to eat them. In the store or at the market, there are stamps with dates on eggs from poultry farms. They are usually usable for a month with proper storage. But there are no stamps on really homemade eggs bought from grandmothers, and that's where the advice I found will come in handy to determine freshness.

Grandmothers are different and you should not trust 100% of their assurances, as, however, sometimes store stamps that are easily erased, and new ones are put in their place.

The advice is very simple. For testing, you have to pour water into a bowl and put an egg there. If it lies at the very bottom on its side, then the hypothetical granny did not deceive you, and the eggs are really only from under the chicken, morning ones.

If the egg is still at the bottom, but no longer lies on its side, but as if it is standing, then it is no longer so fresh, and it is better to eat it quickly. Moreover, the use of such an egg in raw or partially raw form is unacceptable!

If the egg has surfaced, throw it away without even thinking.

This test works because the egg shell is very porous and the older the egg, the more air penetrates under the shell. The more air there is under the shell, the more likely the egg is to become a boat or float in a bowl of water.

Let me remind you that the shelf life of eggs is on average thirty days. But they are considered dietary only for seven days after they have been demolished.

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