Don't let one rotten egg spoil your recipe. Always break each egg into a small dish before adding it to the other ingredients. As you break each egg, check it out then pour it into the mix before you crack another one. This way, if you discover a bad egg, you will only have wasted one egg rather than several eggs or even an entire batch of ingredients.
Firstly, fill a fairly deep bowl with water and carefully lower the egg into the water.
A very fresh egg will immediately sink to the bottom and lie flat on its side. This is because the air cell within the egg is very small. The egg should also feel quite heavy.
As the egg starts to lose its freshness and more air enters the egg, it will begin to float and stand upright. The smaller end will lie on the bottom of the bowl, whilst the broader end will point towards the surface. The egg will still be good enough to consume, however, if the egg fully floats in the water and does not touch the bottom of the bowl at all, it should be discarded, as it will most likely be bad.
A bad egg will also feel extremely light in weight and give off a pungent smell.
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Tip: Break Eggs in a Separate Bowl (06/11/2009)
When baking, always break your eggs, one at a time, in a separate small bowl before putting them in your mixing bowl.
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Tip: Break Eggs in a Separate Bowl
Archived on 06/11/2009
When baking, always break your eggs, one at a time, in a separate small bowl before putting them in your mixing bowl. This allows you to make sure none of the eggs are bad. Then you just have to get rid of that one bad egg, rather than the bowl with all the other ingredients in it!
