The easiest way to check an egg’s freshness is with a bowl of cold water or by examining the consistency of the yolk and white after cracking it open.

The Water Test (the quickest method at home)

Place the egg in a deep container of cold water:

Fresh (1–7 days old): It lies horizontally at the bottom of the container.

Still edible (2–3 weeks old): It stays at the bottom, but the wider end rises. Ideal for hard-boiled eggs, as they are easier to peel.

Spoiled (4+ weeks old): It floats on the surface. Over time, moisture evaporates through the eggshell, and air gets in, which is why it floats—do not eat this egg!

The Cracking Test
Crack the egg onto a flat plate:

Fresh: The yolk is high, domed, and firm; the white is tightly enclosed in a ring.

Old: The yolk is flat and fragile; the egg white is watery, runny, and spreads on the plate.

Shake Test
Hold the egg to your ear and shake it gently:

Fresh: It is silent.

Old: You hear a dull thud as the contents move freely in the expanded air space.