Home Crochet baby clothesEgg test in a glass of water - test yourself for good or bad eggs

Egg test in a glass of water - test yourself for good or bad eggs

  • Shelf life of eggs
  • Egg test in a glass of water
  • Other methods
    • light method
    • shaking method
    • plus method
    • sniffing method
  • More tips

Good or bad, that's the question! If, due to the missing pack, you can not tell by the time the eggs are stored in your fridge, you have three options: discard the protein bombs directly, eat them at risk of subsequent food poisoning, or do an egg test yourself. Considering the alternatives speaks for the latter, does not it? "

Many people put their freshly bought eggs in the egg compartment in the refrigerator and then throw the pack away immediately. Weeks later, parts of this cargo are still present, but one is uncertain: When was the multi-purpose food bought the same? And what was the best before date on the pack? Finding clear answers is almost an impossibility. Unless you are lucky enough to live with a memory genius. However, there are ways to determine the age or condition of the eggs even without knowing the information on the package itself. We present you the iconic egg test in a glass of water and other variants that can help you to find out whether you are dealing with good or bad eggs!

Shelf life of eggs

Eggs are stable until about 28 days after the laying date. The best-before date, which you see on every egg package, is also measured by this guideline value.

But: In the supermarkets eggs may be sold up to three weeks after the laying date. That is, anyone who buys a pack of eggs on April 22, placed on April 1, should consume the food within a week. In this respect, it is important to pay close attention to the best before date (MHD) when you purchase.

In this context, a small tip for saving foxes: Generally, you get leftover packs whose eggs are only about a week fit, cheaper (at half price). So keep your eyes open and beat if necessary. But of course only if you expect to be able to eat and eat the eggs within seven days.

What happens to an egg over time

The shell of an ice is permeable to air. The older the demanded egg becomes, the more air penetrates through the pores of the shell into the interior of the ice. As a result, the egg evaporates internally or gradually dries out - the bubble in the egg increases. Knowing these basic "behaviors" of an ice cream makes it easier for you to understand subsequent egg testing.

Egg test in a glass of water

You need this:

  • big glass
  • water
  • egg

How to proceed:

Step 1: Fill a sufficiently large glass with water up to the top.
Step 2: Pick up the egg and place it slowly in the water glass.
Step 3: Watch what happens. There are three possible scenarios:

a) The egg stays on the ground.
b) Although the egg stays on the ground, it does set up slightly.
c) The egg moves up and swims around there.

Resolution:

a) If the egg remains on the ground, it is definitely still fresh and can be used for all desired purposes.

b) If the egg is slightly on the ground, it is a bit older (at least seven days), but still edible. Maybe it is not so good for food, where it depends on the high binding capacity of the ice (as it is the case with pancakes).

c) If the egg is floating around at the top, it is already very old (at least 21 days) and should either be thrown directly into the bio-bin or even be examined more closely.

At the beginning, ie immediately after the egg has been laid, there is only a small bubble in its interior. Since - as explained in the theoretical part - the shell is porous and the water evaporates in the egg yolk over time, creates space in the interior of the ice, which fills with air. So the originally tiny bubble is getting bigger and bigger. And those who have taken good care of physics can now put one and one together: The increased air gives the egg a buoyancy in the water and makes it rise and even float above.

From these descriptions it is clear that the egg test in a glass of water (only) provides information about the age of the ice. In the case of variant b) or c), to obtain further information about the actual condition of the food, you can carry out supplementary tests. We would like to introduce you to these in the following - without wandering around for a long time. ????

Other methods

light method

Eggs test with light

Eggs are translucent. This feature allows you to apply the light method to a questionable egg. Just hold the subject in front of a strong light source and focus on the yolk. If the ice is always kept in a central position, it is a fresh food. On the other hand, if you notice that the yolk is walking while you "swing" the egg, you are dealing with an older semester.

shaking method

Fresh eggs do not make a muck when shaken. In contrast, a slosh and / or a chuckle can be heard in older products. So: Shake the test candidate (careful!) And feel or listen carefully. Nothing going on "> serve method

If you still are not sure whether to use the egg or throw it away, you can still try the serve method. So open the egg as normal and then take a look at the yolk: If it is curved upwards and holds the egg white together ring, the egg has definitely passed the test. In older eggs, the yolk shows flat and can not hold the egg white so tight together.

sniffing method

The smell test gives you the last certainty about the condition of the ice cream. If the food is no longer edible, it takes on a foul smell of sulfur. If you notice this odor while sniffing the egg, take the (unfortunately no longer) good piece on the quickest route in the bio bin.

More tips

... for the use and proper storage of eggs

In order to become the ultimate egg guru, we would like to give you a few more tips on the use and the proper storage of eggs at the end of this guide.

Tip # 1: Apply the egg test in a glass of water and notice that the egg goes up and floats there, you do not necessarily throw it away. Take the further tests in order to be able to draw more concrete conclusions about the condition of the object. In any case, you should no longer use the egg for food that is used raw (such as egg cakes). Instead, it is advisable to take maximum for delicacies, in the preparation of it properly cooked (such as a cake).

Tip # 2: Try to give away the egg through the previous tests (water glass, light, shake), but still want to give it one last chance by opening it "> Tip # 3: Do you want to test several eggs by serving them? If you mix everything together and even one of your candidates is bad, you can forget the others as well, so you prefer to take the eggs separately and test them.

Tip # 4: In general, eggs are best stored cool and protected from light. So so mainly refrigerator and pantry come into question. However, the refrigerator is to be preferred. In this the eggs last longer. Here is an overview of the durability of different egg variants in the refrigerator:

  • Raw eggs are stable at least until the stated BBD.
  • Boiled eggs last for one to two weeks.
  • Food prepared with raw eggs can be stored for up to 24 hours.
  • Raw egg yolks or egg whites are stable for about three days.

Alternatively, you can freeze the eggs too. The rules at a glance:

  • All variants freeze at at least minus 18 degrees Celsius.
  • Whole raw eggs are frozen for eight to ten months.
  • Raw egg yolks are also frozen for eight to ten months.
  • Raw egg white is frozen for ten to twelve months.
  • Frozen eggs should be used without exception for dishes that are well cooked.

Tip # 5: Since eggs are permeable to air, it is advisable to keep them separate or at least isolated from strong-smelling foods. So it pays to pick up the egg carton and leave the eggs in it (tip down).

Note: Of course, you can also take advantage of the air permeability. If, for example, you want to make scrambled eggs with black truffles, it is quite advantageous if the eggs absorb the scent of aromatic mushrooms in advance.

Tip # 6: Did you know? The fresher the egg, the worse it can be peeled after cooking. The reason for this is the lack of air, which dissolves the fine (and many annoying) skin from the shell. In older eggs, the pelling therefore succeeds much easier.

Tip # 7: Boiled eggs that present themselves with a blue-green discolored yolk are not bad. They were only cooked too long.

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