Ingredients
- Fresh eggs
- A bowl of water
- A plate
- A flashlight (optional)
Instructions
- The Water Test: Fill a bowl with cold water. Gently place the egg in the water.
- If the egg sinks and lays flat on its side, it’s very fresh.
- If it stands upright or tilts, it’s older but still safe to eat.
- If it floats to the top — it’s rotten. Throw it away!
- The Crack Test: Crack the egg onto a plate.
- Fresh eggs have a firm, round yolk and the whites stay thick and don’t spread too much.
- Old eggs have flatter yolks and the whites run more.
- The Sniff Test: Give it a good sniff — rotten eggs have a strong, unmistakable sulfur smell.
- Optional — The Flashlight Test: In a dark room, shine a flashlight through the egg (candling). A fresh egg will have a small air cell and clear, bright contents. Older eggs show a larger air pocket and a darker yolk outline.
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