Eggs are an essential ingredient in most of the dishes. While fresh eggs make any food taste better, using spoiled ones is a recipe for disaster.
Culinary scientist Jessica Gavin demonstrates an easy test to spot a fresh egg which only takes a few seconds.
How to spot a fresh egg without cracking it open
There’s an easy trick to determine the approximate age of an egg without cracking it open. Jessica explains the science behind the hack before demonstrating it in her TikTok video.
She says eggs consist of an air cell at the bottom on the wider part, which loses moisture with age. More air in the cell makes an egg more buoyant, which is tested in the hack the culinary scientist shows.
All you need are a batch of eggs and a jar of cold water. If the egg settles at the bottom to one side of the jar when placed in the water, it’s fresh as the moisture within the air cell is still dense.
However, if the egg floats, it’s approximately 1 to 2 months old. Even though an egg that lasts 3-5 weeks can be eaten when stored in a refrigerator, the quality would have declined over time.
Jessica notes that not all eggs that float are spoiled. Another effective way to find the freshness is by cracking the egg open. “If there’s no off odor or discoloration, it’s still perfect to use for breakfast,” she says.
How many eggs are safe to eat in a day?
Research shows an average healthy person can eat up to two eggs a day along with the yolk as it contains “good cholesterol”. Including eggs in breakfast keeps you full longer and is an effective way to maintain weight.
A naturopathic doctor claims the fat and protein content in eggs can support a “healthy blood sugar level” throughout the day, preventing a crash that often tires you, causing sugar cravings, and food items high in carbs.
Eggs can be consumed in several forms. They can be boiled, fried, or scrambled. If you like to hard-boil it, try the 5-5-5 method and use the jar hack to peel it easily.
If you don’t have the time or patience to peel eggs, we suggest trying the “no-peel” method by a nutritionist.
Jessica is a Certified Food Scientist and Certified Culinary Scientist. She identifies herself as a “teacher at heart”. She holds a bachelor’s and master’s degree in Food Science from Cal Poly San Luis Obispo, California. Jessica also has an Associate’s Degree in Culinary Arts. Jessica started her food blog in 2012 after pursuing a career in nutrition product development. She boasts over 10 years of experience as a Senior Research Scientist in the industry.
