How can you tell if the eggs are still good? Here's the matchless test.

The solution, however, is not always touting and seeing if there are still some good methods - the wind, the white foam, but also an impassable test of water. This is how different methods work, and it's really useful even if the expiration is read - how old the egg is, you'll know how to cook it.

Wind

First of all, the taste of the egg is stylish. This means that if you have something with a strong wind in the refrigerator, the eggs will smell more and more over time. So if the eggs stay several weeks in a bad environment, even if they're not broken, they can enjoy not so pleasant.

White egg

The white egg pH level grows (becomes more alkaline) with aging and, whips of whites on old eggs will grow faster than fresh ones. However, the foam will more easily collapse.

Test

But how do we know the difference between a fresh egg and a rotten egg? The simplest method is a real test: it is enough to insert an egg into a water container, possibly deep and transparent, and observe its behavior.

When it's fresh

So if the egg in the water vessel stays horizontally at the bottom, then that means it's very fresh. The eggs that are so fresh are big and very good for fried.

Not so fresh

If it goes down, on the other hand, moving a little bit toward the end, it means it's still fresh, but it's got about a week. This requires longer cooking, such as fried eggs.

On the Limit  

If the egg descends to the end, but as the descent remains motionless, it means that it is at the limit of use. It can still be eaten, but it is necessary to cook immediately. In such cases, we can beat her hard (it will be better off than a fresh one because of the inside tube that has been developed in time) so that we do not risk eating it partially raw.

When it's broken

When the egg sinks into the water and floats to the surface, the egg has in this case broken down and must be thrown.

Why the Test Works

To understand the coolness of the components, there are scientific foundations: The reason this test works is that each egg has a thin membrane inside between shell and album. This membrane forms a small pocket of air that expands over time, creating a vacuum that allows the egg to swim.