Many recipes require fresh eggs as an ingredient. Fresh eggs come with the territory when you purchase from a local farm. Oftentimes, however, this may not be the case when you purchase them from a store. It’s even possible to get old eggs even when you buy organic eggs from a whole foods store.

So how do you know if your eggs are really fresh or less than fresh? Here are three simple tests you can do to find out.

Method 1: Float Test

  1. Place the egg in a bowl of cold water. Make sure that the water is twice higher than the egg.
  2. Take note of what happens.
  • Fresh eggs will sink to the bottom, lying lengthwise.
  • 1-week-old eggs will sink to the bottom, but may bob slightly.
  • 3-week-old eggs will balance on its smallest tip with the largest tip reaching or pointing up.
  • Eggs that float at the surface are bad and no longer fit for consumption.

Method 2: Slosh Test

  1. Hold an egg up to your ear.
  2. Gently shake the egg.
  3. Listen for sloshing. If you can hear a sloshing sound, the egg is most probably unfit for consumption. If you don’t hear anything, the egg is most probably all right for consumption.

Method 3: Cracking Test

  1. Crack an egg into a plate.
  2. Note the appearance of the yolk and albumin (egg white)
  • Fresh eggs have globe-shaped yolks that sit high with the egg white gathered closely around it.
  • If the yolk is sitting lower but the albumin is still gathered around it albeit transparent, then the egg is probably a bit older. This is still safe to eat, however.
  • Eggs with a flat yolk and a runny albumin, then the egg is bad. This should be discarded.

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