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Good eggs can float because even fresh eggs can contain large air pockets. Eggs that are older than their expiration or “sell by” date are also not necessarily bad.
Despite a "best by" or "packed on" date -- or if you have a couple extra eggs out of their carton in the fridge and don't remember when they got there -- this sink or float test is a good baseline ...
If the egg sinks to the bottom it’s very fresh and should be good to use. If the egg stands up on its end or even floats slightly, it’s a little past peak freshness, but should still be edible.
This provides a way of testing the age of an egg: as the air cell increases in size due to air being drawn through pores in the shell as water is lost, the egg becomes less dense and the larger end of the egg will rise to increasingly shallower depths when the egg is placed in a bowl of water. A very old egg will float in the water and should ...
To prevent this, the egg can be strained before cooking to remove the thinner component of the egg white. [2] A small amount of vinegar may also be added to the water, as its acidic qualities accelerate poaching. [3] Stirring the water vigorously to create a vortex may also reduce dispersion. [4] The age of the eggs affects the cooking process.
Whole eggs should not be frozen in the shells. You'll first want to crack the eggs into a bowl and beat until well blended. Then pour the beaten eggs into a freezer-safe container and seal.
Keeping the cooked eggs soaked in water helps keep the membrane under the shell moist for easy peeling. Peeling the egg under cold running water is an effective method of removing the shell. Starting the cooking in hot water also makes the egg easier to peel. [22] It is often claimed that steaming eggs in a pressure cooker makes them easier to ...
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