Do you have an extruded egg in your fridge that has passed its expiration date? Are you wondering what to do now? All is not lost, because the date printed on the package does not actually match the expiration date. In fact, eggs stay fresh for several more weeks. Find out how to check if an egg is fresh.
The best-kept secret in determining an egg’s freshness is whether it sinks in water. To perform the following test, prepare a glass or bowl of water and submerge the eggs in it. If they sink to the bottom and lie flat on their side – they are still fresh. If they float – better not eat them.
This test is based on the fact that eggshells are semi-permeable. This means that air can get through them. The older the egg, the more air can penetrate its shell, which is why it floats.
This will work perfectly if you want to crack an egg before cooking it. Break the egg on a plate or other flat surface and look closely at the consistency of the white. It should be slightly opaque, thicker, thicker and slightly sticky. If it is watery, clear and runny, the egg is no longer suitable for eating. This is because as eggs age, the white becomes liquid and breaks down. By the way, you may notice that the yolk is slightly flat on top instead of rounded.
This is the oldest method to tell if an egg has already spoiled. Smell the egg. If it has spoiled, it gives off a distinctive sulfur smell. If there is no smell, it is still fit for consumption. You can boil it soft or hard or fry it in a pan. If in doubt, break an egg on a clean plate or in a bowl and smell it. If it smells bad, discard it immediately. Wash the plate thoroughly after performing the test.
You can also hold the egg to your ear and give it a good shake. If you hear liquid leaking inside, throw the egg away. The sloshing sound usually indicates an old, watery yolk.
Hard boiled eggs have a much shorter shelf life than raw shell eggs. This is because the cooking process removes the protective outer coating of the shell, making it porous and more susceptible to bacteria and other contaminants. Hard-boiled eggs can last up to a week in the refrigerator. Remember to refrigerate them within two hours of cooking.
Check the eggs in the carton before you buy them. If they are cracked or dirty, look for another extruder. Take the eggs home as soon as possible and don’t leave them in a hot car. Keep them in the refrigerator in the package they came in. This will prevent cracking, odor absorption and water loss. Store them in the coldest part of the refrigerator, usually on the middle or bottom shelf. Don’t put eggs on the door shelf, where the temperature changes the fastest. Don’t leave eggs at room temperature for more than two hours – otherwise you create an environment conducive to bacterial growth.
Hold eggs vertically, so that the larger end is facing up. The yolk is more susceptible to spoilage than the white. The aforementioned position keeps the air chamber at the top, reducing the risk of harmful bacteria entering the yolk.
By eating a spoiled egg, you expose yourself to bacteria that cause food poisoning, such as Salmonella and E.coli. Common symptoms of poisoning include diarrhea, abdominal cramps, fever, and vomiting. They usually appear 6 to 48 hours after eating a spoiled egg. They may persist for 4 to 7 days. In most cases, they go away on their own.
If any member of your household has a weakened immune system, is pregnant or elderly, consider pasteurizing eggs.
