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Shorts Fresh Eggs vs Stale Eggs: Like other protein foods such as meat, fish and poultry, eggs can be contaminated with bacteria which, if allowed to grow, can cause food poisoning. This applies not only to dirty or cracked eggs but also to clean eggs.
We often eat eggs raw or only lightly cooked in mayonnaises, caesar salad dressings, mousses, tiramisu, soufflés and more. Such eggs still in the shell, should be treated very carefully (as though they were contaminated) and people with lowered immune systems should avoid them. Let us go through the article to know what are fresh eggs and stale eggs and how to classify them.
The following are the 4 ways you can use to distinguish between Fresh Eggs and Stale Eggs:
The Floating Test
Sloshing Test
For Cracked Eggs
The Plate Test
The Yolk and Egg White Test
When an egg starts to “Stale” decomposition occurs. Decomposition gives off-gases. As the egg starts to decompose, more of the egg’s mass is converted to gases. Gas bubbles form inside the egg so an older egg floats on its end. However, eggs are porous, hence, some of the gas escapes through the eggshell and lose it to the atmosphere. When enough gas is lost, the density of the egg is less than that of water and the egg floats.
Fresh eggs sink because the egg yolk, egg white, and gases have enough mass that the density of the egg is greater than the density of water. Density is the mass per unit of volume. Hence, a fresh egg is heavier than water.
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