Content

• Steps
• Warning

Have you ever been preparing to cook or bake and notice that eggs are out of date? Or eggs are placed in boxes without an expiration date and you don't know when to throw them away. Fortunately, recognizing broken eggs is simple. This article will teach you how to distinguish good eggs from cancerous eggs, and a few more tips to determine the freshness of eggs.

Steps

Method 1 of 3: Freshness Test

1. 

   Place the eggs in a large bowl or glass of cold water and watch the eggs float. There is a small airbag in the egg, and over time more air will get inside through the shell. The more air that gets in, the bigger the airbag becomes, at which point the eggs lighten and float.
   • If the egg sinks to the bottom of the bowl, the egg is still very fresh.
   • If the egg emerges but still touches the bottom of the bowl, the egg has been left for a while but is still edible.
   • If the egg floats on the surface of the water, the egg is no longer fresh. This does not necessarily mean that eggs are cancerous or unsafe to eat. However, you should test it by beating the eggs and observing the color (smell) inside.

2. 

   
   
   Place the egg close to your ear and shake it, listen for the squeak inside. As the egg ages, moisture and carbon dioxide will escape through the eggshell, the whites and yolks begin to dry and shrink, and the air bags get bigger and bigger. eggs and make a squealing sound.
   • The raw egg will not make much noise, or even make a sound when shaking.
   • If an egg makes a sound, it is old, but it cannot be confirmed that the egg is completely damaged and cannot be used.

3. 

   
   
   Crack the egg into a plate or large bowl and check the yolks and whites. Egg integrity deteriorates over time, so the whites and yolks will not fuse together like they did when eggs were fresh. Notice if the egg spreads to the plate or is still relatively compact. If the egg spreads or looks loose and the white is thinner, the egg is no longer fresh.
   • If the yolk is easily broken and flattened, the egg is old.
   • If the yolk spreads easily on the plate, then the chalazae (thick fibers that connect the whites and yolks) are weakened, the egg is old.
   • Observe the egg whites color. The cloud-like color means the eggs are very fresh. Clear white means the eggs are old (however still edible).
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Method 2 of 3: Recognize Cancer Eggs

1. 

   
   
   Break the eggs and check for the smell. This is the easiest way to identify a cancerous egg. Cancer eggs will have a pungent odor and smell when smashed. If you smell sulfur as soon as you break an egg (possibly before), throw the egg away.
   • Cancer eggs will smell bad, even when raw or processed.

2. 

   Crack the egg into a small dish and observe the color. The color of the yolk will vary depending on the hen's diet, so a golden or orange yolk will not affect the freshness of the eggs. Instead, pay attention to egg whites. If it turns pink, green or multicolored, the egg has been poisoned and inedible. If you find an inside black or green spot that means an egg has mold, throw it out.
   • If the yolk of a cooked egg appears a green circle, this means overcooking or cooking in water with a high iron content. You can still eat eggs.
   • If there is a speck of blood or meat inside, the egg is safe, the eggs are not contaminated or have cancer, you can still eat them. Blood spotting is caused by a rupture of a blood vessel when the egg is formed, which has no effect on the freshness of the egg.
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Method 3 of 3: Use Date and Time

1. 

   Check the "sale term" on the package. The sale date is printed as "no sale after date" or "EXP". This is the longest 30 days after the egg is packaged. Eggs that are kept refrigerated and do not break or crack can be used for at least 1 month after their sale date.
   • In the US, the sales term is printed on a monthly / daily basis. As a result, eggs labeled 03/15 must go on sale by March 15.
   • "Sale date" refers to the last day eggs are available for sale in the public. Eggs should be off the shelf after that date. This does not mean that the eggs are cancerous or rotten after that date.

2. 

   Check the "best when used before date" term on the package. This expiration date is printed as "use to date", "use before date" or "best before date". The shelf life lasts about 45 days after the eggs are packaged. Use up eggs within 2 weeks of their best shelf life.
   • The "best shelf life" refers to the time when an egg is freshest, with the best texture, taste, texture and properties. This does not mean that the eggs are cancerous or rotten after this date.

3. 

   Use a 3-digit code that provides the date the eggs were packed. According to federal law (some states require it, some states prohibit) it is not required to print the best date or date on the packaging, however most egg cartons have a date of pack printed. This date is usually printed as a 3-digit code according to the Julian calendar. If an egg is packed January 1, it will be labeled 001, packaged on October 15 will be labeled 288, packaged on December 31 will be labeled 265.
   • Find the Julian date on the bottom of the box. You will see a typed code (a series of numbers beginning with the letter P) providing the date the eggs were packed, right next to you will see the Julian code.
   • The European Union also requires that the date of packing be printed on the egg box. Even if eggs are sold at retail and not in cardboard boxes, the consumer should still be informed.

4. 

   If you remove an egg from the refrigerator and leave it at room temperature for more than 2 hours, throw the egg away. Once the eggs have cooled in the refrigerator, the egg temperature should be kept at all times. A cold egg placed in a warmer environment causes the egg to evaporate, allowing bacteria to grow out of the egg. Because the eggshell is thin, bacteria can get inside and cause the egg to become infected.
   • To avoid heat fluctuations, place eggs in the refrigerator's coolest compartment, "no" in the door. Because the temperature will fluctuate when opening and closing the door, and can cause the eggs to release steam.
   • If the eggs are unwashed and at room temperature, it is not necessary to refrigerate them. In many countries, including European countries, they store eggs at room temperature. This is safe because hens have been vaccinated against Salmonella before laying eggs.

5. 

   Use country-specific packaging instructions to determine how long eggs will be stored. If you have hens that lay eggs and you wonder when eggs are spoiled, you can follow the egg freshness guidelines on your national packaging. You can use eggs for at least 2 months, or possibly longer.
   • If you're not sure how long or if you think the eggs are past 2 months, look for signs of cancerous and old eggs to help decide whether you should use them for cooking.
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Warning

• If eggs are cooked for the elderly or young children, use only the freshest eggs. Although eggs are still usable for a few weeks after they have expired, you should still be especially careful when cooking for someone with weak immune systems, preferring the freshest eggs.