How to check the freshness of eggs?
You cannot look inside the egg, and nobody wants to run into the rotten one, especially in those cases when they take a large batch for future use. But people have long invented many ways to check the freshness of eggs without breaking the shell. Our grandmothers were able to do it, so we will learn.
You need to take the egg in your hand, feel its weight and think about whether it is too light. A fresh egg is filled with protein completely, so its weight is palpable. The longer the egg is stored, the stronger it dries. As a result of loss of moisture, the weight of the contents decreases, the air chamber (at the blunt end, this so-called “pug”) increases, the egg becomes lighter and lighter.
By taking an egg in your hand, you will surely involuntarily shake it. And rightly so! This method is also very good when you think about how to determine the freshness of eggs. A good egg will have no sound or hesitation inside. If, while shaking, the contents clearly dangle and beat against the walls, throw out such an egg without hesitation, it is definitely rotten!
By type of shell
If an egg has been demolished recently, literally a day or two ago, its shell is dull. If it is torn down many days ago, the shell will be shiny. If the egg looks too clean, as if “washed”, it will not be stored for a long time, because during the “water procedures” it lost its protective film. Such eggs preserve freshness for no more than 10-12 days, and “unwashed” ones can be stored in the refrigerator for at least a month.
To the skylight
There is a special device - "ovoskop", where the eggs shine through a directional beam. At home, you can simply hold the egg to a bright lamp and see if there are dark spots inside.
The most reliable egg test for freshness is a salt water dip test. If the egg has sunk, it is definitely fresh. The longer the egg is stored, the more it dries and becomes easier. So if it floats in a salt solution, does not sink, but does not float up, it means that it is, of course, not the first freshness, but it is quite suitable for food. If the egg happily comes to the surface, this is a sure sign of its absolute unsuitability for eating.
Salts for this experience usually take an incomplete tablespoon,calculated for half a liter of water, but the concentration of the solution is not so important here, because the spoiled egg will float even in pure water.