Eggs are pretty incredible if you think about it - I was told by a farmer in England once that a chicken will lay an egg almost every single day. Which means chickens make pretty good friends to keep!
If you ever find yourself standing at your fridge, looking at the "best by" date stamp on your egg carton and wondering how long beyond that date you could get by with using your eggs, don't bother. That would be a dangerous (and potentially smelly!) guessing game.
Instead, I have a simple trick for you that will give away just how fresh your eggs are.
The longer an egg sits, the more air enters through shell. Over time, a small pocket of air will form on one end of the egg. If there is a lot of air in your egg, chances are you'd be better off NOT crackin' that thing open!
So... how do you tell if your eggs are good to use? Drop your egg in a saucepan and add water.
If the egg lays on its side that egg is FRESH!
If one "end" of the egg pulls the egg up a bit so it sits vertically, the egg is a bit older, but still good to eat. (If you'd rather not use these "middle-aged" eggs for your scrambled eggs breakfast, use them in your cupcake and cookie recipes instead. And use your freshest eggs for breaks-mast instead!)
If the egg floats - better off selecting another. That egg is rotten.
Making deviled eggs? Plan ahead:
If you want to make things easier for yourself when peeling the shell away from the cooked whites, go for the "middle-aged" eggs instead of the freshest ones. The whites of fresh eggs are so close to the shell that it is nearly impossible to remove any part of the shell without ripping away the whites with it. :)
Hope you enjoyed these egg-y tips! Happy baking + cooking to you!
xxoo!
-h-
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