Confused about distinguishing fresh and old eggs? Try these 3 simple tricks

foto: Freepik/4045

Knowing the difference is important, not only to maintain the taste of food, but also for food safety.

Brilio.net - Eggs are one of the most frequently used ingredients in the kitchen. In addition to being practical, eggs are also rich in nutrients such as protein, vitamins, and minerals. However, not all eggs that look good from the outside are still fresh or fit for consumption. Knowing the difference between fresh and old eggs is very important, not only to maintain the taste of the food, but also to ensure food safety. Eggs that are no longer fresh are at risk of containing bacteria such as Salmonella which can be harmful to health.

Here are three simple tricks to distinguish fresh eggs from old eggs. You can try them at home with simple tools. Let's see how!

The float test is one of the most popular ways to check the freshness of eggs. This trick is very simple and only requires a bowl of water.

How to do a float test:
- Prepare a large bowl filled with clean water.
- Gently add the eggs into the bowl.
- Pay attention to the position of the egg:
- Sinks flat on the bottom: The egg is still fresh.
- Sinks but stands vertically: The egg is several weeks old, but is still edible.
- Floats on the surface: The egg is no longer fresh and should not be used.

Why did it happen?

Over time, the egg shell becomes more porous, allowing air to get inside. The more air that gets in, the larger the air pocket inside the egg becomes, making it float in the water.

photo: sergiorojoes

If you want to check the freshness of an egg after cracking it, pay attention to the consistency of the white and yolk.

Steps:
1. Crack the eggs onto a flat plate.
2. Pay attention to the white and yolk of the egg:
- Fresh eggs: The egg white is thick, does not spread, and the egg yolk is round and convex.
- Old eggs: The egg white is runny and spreads widely on the plate, while the yolk looks flat or even broken.

Vital Records:
If you find blood spots or foreign objects in the egg white or yolk, it is best to throw the egg away because it indicates that its quality has decreased.

Aroma is a strong indicator of whether eggs are still edible or have gone bad.

How to do it:
1. Smell the aroma of the egg shell first.
2. If there is no suspicious smell, break the egg into a clean container.
3. Smell the contents:
- Fresh eggs: Have a mild, distinctive fishy odor.
- Rotten eggs: Give off a pungent odor like sulfur or rot.

Additional tips:
If you smell a foul odor coming from the shell without cracking the egg, it means that bacteria have grown inside and it is best to throw it away immediately.

Knowing the difference between fresh and old eggs has several important benefits:

1. Food Safety: Eggs that are no longer fresh have the potential to contain dangerous bacteria such as Salmonella which can cause food poisoning.
2. Cooking Quality: Fresh eggs provide better texture and flavor to dishes such as omelets, cakes, or soups.
3. Efficient Use: By knowing the freshness of eggs, you can avoid wasting food ingredients.

To make use of fresh, quality-checked eggs, here is a simple recipe you can try for breakfast or a light dinner.

Vegetable Egg Omelette

Material:
- 3 fresh eggs
- 50 grams of grated carrots
- 50 grams of chopped spinach
- 2 tbsp liquid milk
- Salt and pepper to taste
- Sufficient cooking oil

How to make:
1. Crack the eggs into a large bowl, add the milk, salt, and pepper. Beat until frothy.
2. Add grated carrots and chopped spinach into the egg mixture. Mix well.
3. Heat a little oil in a non-stick frying pan over medium heat.
4. Pour the batter into the pan and cook until the bottom is cooked.
5. Fold the omelette in half and cook until both sides are perfectly cooked.
6. Serve warm with rice or toast.

In addition to checking the freshness of eggs, how they are stored also affects their quality. Here are some tips for storing eggs so they last longer:

1. Store in the refrigerator at a stable temperature (around 4C).
2. Place the pointed part of the egg facing down to keep the yolk stable.
3. Avoid washing the shell before storing it because the natural protective layer (cuticle) can be lost, making it easier for bacteria to enter.

(brl/tin)