Eggs Don't Have To Be A Toss Up

You decide you want to make a delectable chocolate cake. You go to the pantry and get your flour, sugar, coco powder, baking powder, and vanilla. Then you head to your fridge to get eggs. But then you ask yourself "When was it exactly that I bought these eggs?". You know it wouldn't be a good idea to use old eggs in your cake. Old eggs would turn your cake from a delectable treat into a disgusting and perhaps food poison-inducing mess. To avoid all that, you should test if your eggs have gone bad or if they are still good to use.

There are three ways to test your eggs.

1. Floating Test:

  
Place the egg into a bowl of cold water. The water level should be about 2 times higher than the egg.

Observe what the egg does.

• Fresh eggs will sink to the bottom of the bowl and probably lie on their sides.
• Slightly older eggs (about one week) will lie on the bottom but bob slightly.
• If the egg balances on its smallest tip, with the large tip reaching for the top, it's probably close to three weeks old.
• Eggs that float at the surface are bad and should not be consumed.

      2. Sloshing Test

Hold the egg up to your ear. Shake the egg gently.

Listen for sloshing. 

• If you can hear a distinct sloshing sound, it's best not to consume the egg. If you can't hear anything, the egg is likely fine. 

      3. Cracking Test
   

Crack the egg on a flat surface, like a plate.

Observe the yolk and egg white.

• If the yolk is slightly globe-shaped and sitting high, and the egg white is gathered closely around it, then the egg is fresh.
• If the yolk is sitting a bit lower and the egg white is transparent, but still gathered close, then the egg is a bit older, but still safe to eat.
• If the yolk is flat and the egg white is runny (almost like water), then the egg is bad.