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HOW TO
Good Egg—Bad Egg: How to Spot a Stinker

Most of the time I know how old my eggs are—but every now and then I find a couple of innocent looking ones at the back of the refrigerator and desperately need them for a recipe. To use—or not to us—that is the question. Try this simple water glass test and you'll have the answer in seconds.

     
  Good Egg--Bad Egg: How to spot a stinker. How do you know if an egg is fresh, old, or rotten?

Fresh Eggs—Sink to the bottom of the glass because they contain very little air and maximum moisture. Crack one ope and notice how the yolk sits up and is surrounded by a compact egg white.

Use fresh eggs for the best cakes—but not for meringues.

 
       
  How to read egg carton codes.

Older Eggs—Sink to the bottom of the glass at an angle. Notice that the larger end rises above the small end. This occurs because an air pocket formed in the empty space at the wide end. Older eggs have flatter yolks and runnier whites. They make great meringues and are good for baking, frying, and poaching.

As the egg gets even older it sits vertically in the glass. The yolk gets flatter and the white gets runnier. Use them for scrambled eggs or omelets—Do not use them for them for baking, frying, or poaching.

 
       
  How to read egg carton codes.

The Stinker—Floats to the top of the glass—Throw it out! Carefully carry it to the garbage and don't break it or you'll have a foul smell in your kitchen.

This egg floates because air increases in the egg as its moisutre evaporates, allowing it to rise up. Stinkers not only smell but those with cracked shells pose a salmonella threat.