The egg’s porous shell allows air to enter and moisture to leave over time. As the air cell grows larger, the egg becomes more buoyant, floating when it’s no longer fresh. Simultaneously, the proteins inside the egg degrade, affecting its consistency and quality. By using water to detect these changes, Nana’s trick makes basic principles of chemistry and physics accessible to the home cook.
Common Misconceptions About Egg Freshness
There are several myths about egg freshness:
Cracked eggs should always be discarded: While floating cracked eggs should be thrown away, minor cracks can be safe to use if the egg passes the float test.
Cloudy whites mean spoilage: Cloudy egg whites are actually a sign of freshness, as carbon dioxide hasn’t yet escaped.
All eggs with spots are bad: Blood or meat spots are harmless and can occur even in very fresh eggs.
Distinguishing these myths from facts ensures you handle your eggs correctly.
Frequently Asked Questions About Egg Freshness
Here are some common questions about egg freshness:
How long do eggs stay fresh? Properly stored eggs can stay fresh for 3-5 weeks.
Can I use eggs past their expiration date? If they pass the float test, they are likely still safe but should be used soon.
Should eggs be refrigerated? Yes, refrigeration extends their freshness.
What if an egg floats? Discard it, as it’s no longer fresh.
Conclusion: Trusting Nana’s Time-Tested Trick
Nana’s egg freshness test has stood the test of time because it’s simple, effective, and requires nothing more than water. As food safety becomes an increasing priority, this traditional method provides peace of mind in ensuring the eggs you use are fresh. By incorporating Nana’s trick into your kitchen routine, you’ll elevate both the quality and safety of your cooking. Trust in this time-honored technique and enjoy your eggs with confidence.
