The simplest way to distinguish between good and bad eggs

The simplest way to distinguish between good and bad eggs is to observe the eggshell, shake and listen for sound, perform a water float test, expose it to light, and turn it on for inspection. Fresh eggs have rough and crack free eggshells, no sound when shaken, sink to the bottom of the water, evenly translucent, and intact yolk that does not turn yellow.

1. Observe the eggshell.

The surface of a fresh egg's eggshell is rough and covered with white frost like powder, with a solid and crack free texture. The shell of spoiled eggs may have moldy spots or obvious cracks, and even emit a strange odor. If the surface of the eggshell is too smooth or oily, it may be stored for a long time.

2. Shake and Listen

Gently shake the egg close to the ear, and fresh eggs make almost no sound because the egg white is thick and the air chamber is small. If you hear obvious water or impact sounds, it indicates that the egg whites have become thinner or the air chamber has expanded, and the freshness has decreased. But this method needs to be combined with other methods for judgment.

3. Water Float Test

Place the egg in clean water, and fresh eggs will lie flat and sink to the bottom because there is less air inside the egg. Eggs that are tilted or suspended may be stored for 1-2 weeks, and eggs that have completely surfaced may have spoiled. The water temperature during testing should be close to room temperature to avoid affecting the accuracy of the results.

4. Light transmission

In the dark, shine a flashlight on the egg. Fresh eggs will have uniform light transmission, clear yolk contours, and be located in the center without black spots or blood streaks. If the air chamber is too large, the yolk shifts, or there is a cloudy shadow, it indicates that the egg is no longer fresh. This method is less effective for dark eggshells.

5. Open the inspection [SEP]. After breaking the egg, the fresh egg white is thick and layered, and the yolk is full and raised, making it difficult to break. Rotten eggs have thin and watery egg whites, flat and easily dispersed yolks, and may be accompanied by a hydrogen sulfide odor. If blood stains or foreign objects are found, it is recommended to discard and no longer consume. When storing eggs in daily life, they should be refrigerated and placed with their heads facing up to maintain a stable chamber and avoid contact with strongly scented foods. When purchasing, choose a legitimate channel and check the production date. It is recommended to consume loose eggs within two weeks. If eggs have obvious odors, discoloration, or abnormal texture, even if they pass some tests, they should be consumed with caution. Ensuring that eggs are fully cooked during cooking can effectively reduce the risk of Salmonella infection.