Farm fresh eggs are the best!

Floating an egg in water is a method for checking its freshness! 🧪 It's called the egg float test, and it's based on simple science: as eggs age, the air cell inside them grows larger due to moisture and gas escaping through the porous shell. This increased air makes older eggs more buoyant.

 

🥚 How the Egg Float Test Works

 

Here’s what you’ll see when you place an egg in a bowl of cold water: 

Egg Position in WaterWhat It Means

  1. Sinks and lies flat: Very fresh — ideal for poaching or frying

  2. Sinks but stands upright: Still good — best for baking or boiling

  3. Floats to the top: Old or spoiled — discard it immediately

 

🍳 Cooking Tips for Perfect Eggs

 

Whether you're scrambling, poaching, or baking, here’s how to get the best results:

  1. Scrambled eggs: Cook over medium-low heat and stir gently for creamy texture.

  2. Boiled eggs: For easy peeling, cool immediately in ice water after boiling.

  3. Poached eggs: Add a splash of vinegar to simmering water to help the whites set quickly.

  4. Baked dishes: Cook casseroles and quiches to an internal temperature of 160°F (71°C).

💡 Pro tip: Always cook eggs until both the yolk and white are firm. Avoid recipes that use raw or undercooked eggs unless they’re pasteurized.

 

🧼 Safe Handling Tips

 

To avoid foodborne illness like salmonella, follow these simple precautions:

  1. Store promptly: Keep eggs refrigerated at or below 40°F (4°C). Don’t leave them out for more than 2 hours.

  2. Keep them clean: Store eggs in their original carton to protect them from absorbing odors and to track the expiration date.

  3. Avoid cross-contamination: Wash hands, utensils, and surfaces after handling raw eggs.

  4. Don’t wash eggs before storing: Commercial eggs are already cleaned and washing them can remove the protective coating, making them more vulnerable to bacteria.

 

Please visit the FDA.gov site for more information. 

https://www.fda.gov/food/buy-store-serve-safe-food/what-you-need-know-about-egg-safety

 

 

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