Choosing Eggs

The flavor of a very fresh egg is inimitable, but the difference in taste between an egg refrigerated for a few days and one refrigerated for several weeks is scarcely detectable. However, the moisture content does change over time as the egg dehydrates through its porous shell and the white becomes less viscous and more watery. The older the egg, the flatter and less spherical the yolk, while the white of a very fresh egg is cloudy and clings closely to the yolk. In many countries, egg cartons are dated at the time of packing. Freshness can also be tested by immersing an egg in water; the larger the air pocket, the older the egg is. If an egg floats on its side, it is very fresh, but if it floats vertically, rounded end up, it is two to three weeks old. An egg that floats right on the surface of the water could be several months old and should be discarded. Eggs are washed before sale, and are often lightly oiled to seal the shell and reduce dehydration. Cracked eggs—even those with hairline cracks—are normally detected by scanning equipment, then set aside, thus assuring uniform shelf-life.