Fresh Eggs: How Fresh is Fresh ?
I was always told the fresher the egg the smaller the white...
will spread while frying.
I just cooked an egg bought in a supermarket yesterday and when I cracked it into the pan the white spread far and wide.
This link goes to a good page with everything you need to know!! And yes, it says you had an egg that wasn't so fresh. Did you check the pack date on the carton?
"Many eggs reach stores only a few days after the hen lays them. Egg cartons with the USDA grade shield on them, indicating they came from a USDA-inspected plant, must display the 'pack date' (the day that the eggs were washed, graded, and placed in the carton). The number is a three-digit code that represents the consecutive day of the year (the 'Julian Date') starting with January 1 as 001 and ending with December 31 as 365."
Eggs kept in a fridge will spread further than ones kept at room temperature...as mentioned on your HUB about useless things,eggs should not be kept in a fridge, many recipes state ''Use eggs kept at room temperature ''
I was worried that others held the same misconception, that eggs be stored at room temperature, or might read that answer and follow the advice to store eggs unrefrigerated. I wrote this hub to help readers avoid egg born sickness or even worse. read more
Observe what the egg does.
Fresh eggs will sink to the bottom of the bowl and probably lie on their sides.Slightly older eggs (about one week) will lie on the bottom but bob slightly.If the egg balances on its smallest tip, with the large tip reaching for the top, it's probably close to three weeks old.Eggs that float at the surface are bad and should not be consumed.
I already wrote a hub on this topic, so I'll just send you there :
http://hubpages.com/hub/How-to-Test-the … ss-of-Eggs
What do you mean by fresh? The moment it was laid. All food has a shelf life. All organic material has a decomposition rate. All things begin to decompose and die the moment they are created. So it's all relative. But because I was in the food service industry for several years I do understand the fresher the food the better the taste.
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