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Ever wonder how to tell if an egg is still good? Find out here -- and get some tips on storing your eggs to keep them fresh longer while you're at it.
What should a fresh egg look like? When I crack an egg, I always look for a high-standing yolk surrounded by a firm egg white. Flat-looking yolks and a clear and somewhat shapeless white are signs of a "tired" egg. Ironically, a cloudy, less attractive white is an indicator of freshness! The cloudiness is just carbon dioxide contained in the white; as the egg ages, the carbon dioxide gradually escapes and the white becomes clearer.
What about the old-school test? If my mother was uncertain of her eggs' freshness, she put them in a bowl of cold water. She would pluck out the ones that floated to the top and throw them out. Here's why: All eggs contain an air sac, and as an egg ages, the sac grows -- and the egg floats to the top. It works!
What about that funny red spot? Occasionally, you may crack an egg and find a spot of blood. My local farmer explained that could happen if the hen is stressed for any reason while the egg is forming. Simply remove the spot with a spoon and enjoy the rest of the egg.
Where's the best place to store eggs? Don't put eggs in the door of your fridge. Constant opening and closing makes door items most vulnerable to hotter temperatures. Store the eggs in their carton and toward the back of the fridge where it's coldest.
Another reason to keep 'em in the carton: Surprisingly, an eggshell is porous and can absorb odors from other foods in your fridge. As my high school biology teacher put it, "Remember, an egg is a selectively permeable membrane...." So store foods with strong odors, such as blue cheese, in a completely different area of the fridge and make sure they are tightly wrapped.
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