Eggs are little surprise packages – unfortunately, you can’t tell from the outside whether they’re still good or have already gone bad. The classic method is, of course, the glass of water, but there are other clever tricks.
Here are 5 ways to check the freshness of your eggs:
- The Water Test (Float Test)
This is probably the best-known method. Fill a glass or bowl with cold water and carefully place the egg in it.
Fresh: The egg lies flat on the bottom.
A few days old: The egg lies on the bottom but stands up slightly at the pointed end.
Old: The egg floats on the surface.
Why? The air cell inside grows larger over time as moisture evaporates through the shell.
- The Crack Test
If you plan to use the egg anyway, crack it onto a flat plate and examine its structure:
Fresh: The yolk is plump and domed, the egg white is thick and tightly encases the yolk.
Old: The yolk is flat and cracks easily. The egg white is watery and spreads out.
- The Shake Test
Hold the egg to your ear and gently shake it back and forth.
Fresh: You hear absolutely nothing.
Old: You hear a slight gurgling or sloshing sound.
Why? Because the air cell has expanded, the contents have more room to move.
- The Light Test (Candling)
In the industry, this is called “candling.” Hold the egg up to a strong light source (e.g., the flashlight on your smartphone) in a dark room.
Fresh: The egg is pale and almost transparent; the yolk is barely visible as a shadow in the center.
Old: The yolk is significantly darker, and the air cell at the blunt end is noticeably enlarged.
- The Smell Test
The most reliable method after cracking the egg. You can immediately recognize a spoiled egg by its pungent, sulfurous smell as soon as the shell cracks. If it smells neutral, it’s usually still edible—even if it floated slightly during the water test (but then be sure to cook it thoroughly!).
Pro tip: If you have eggs that are nearing their expiration date, simply hard-boil them. Hard-boiled eggs will keep in the refrigerator for about two weeks, provided the shell is intact.