Did you know about this egg test?

To perform the flotation test, fill a bowl with enough water to completely submerge an egg. Carefully place the egg in the water and observe its behavior. If the egg sinks to the bottom and lies flat on its side, it is very fresh. If it’s upright on the bottom, it’s still safe to eat, but should be used quickly. If the egg floats to the surface, it is no longer fresh and should be disposed of.

The swimming water test works thanks to the air chamber inside the egg. As an egg ages, moisture and carbon dioxide escape through the porous shell, and air enters to replace it, making the air chamber larger. This makes the egg less dense and provides more buoyancy. A fresh egg has a small air chamber and sinks, while an older egg floats with a larger air chamber.

A common misconception is that a floating egg is always bad. Even though a floating egg is usually past its prime, that doesn’t necessarily mean it’s spoiled. However, it’s best to err on the side of caution and dispose of floating eggs. Another misconception is that eggs should always be stored in the refrigerator. Although refrigeration extends shelf life, eggs are easily stored at room temperature in many countries due to different processing methods.

To maximize the freshness of your eggs, store them in the refrigerator in their original packaging. The carton protects the eggs from absorbing strong odors and flavors from other foods. Store them in the coldest part of the refrigerator, not in the door, where the temperature fluctuates. Also, try to use eggs within three weeks of purchase to ensure optimal freshness.

The swimming water test is a reliable and fast way to check the freshness of eggs that many, including my grandmother, trust. It’s a simple trick that can save you the unpleasant experience of a spoiled egg. Understanding and applying this test, combined with proper storage techniques, can help ensure that your eggs are fresh, safe, and ready to enhance your culinary creations.