Quizzes & Puzzles5 mins ago
Free Range Eggs
19 Answers
I have about three "lots" of eggs (in twos and threes) that have no date on them and I believe that some may be as old as 22nd December or at least 27th December. Is there an accurate way to tell if any of these can still be used in either cooking or as scrambled egg? The trouble is that I alsways go for the latest bought and then wish I had used them in order of purchase.
Answers
Best Answer
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For more on marking an answer as the "Best Answer", please visit our FAQ.Gently drop the egg into the bowl of water. If it:
sinks to the bottom and stays there, it is about three to six days old.
Sinks, but floats at an angle, it's more than a week old.
Sinks, but then stands on end, it's about two weeks old.
Floats, it's too old and should be discarded.
For a test just to see if the eggs are all right to use, dissolve 2 tablespoons salt in 2 cups cold water, then put the egg in the water. If it sinks, it's good; if it floats, it's too old.
Eggs act this way in water because of the air sac present in all eggs. As the egg ages, the air sac gets larger because the egg shell is a semi-permeable membrane. The air sac, when large enough, makes the egg float. Eggs are generally good for about three weeks after you buy them.
And how do you see if an egg is hard cooked? Spin it on a flat surface. If the egg wobbles, it's fresh because the insides are moving around. If the egg spins smoothly, it's cooked.
sinks to the bottom and stays there, it is about three to six days old.
Sinks, but floats at an angle, it's more than a week old.
Sinks, but then stands on end, it's about two weeks old.
Floats, it's too old and should be discarded.
For a test just to see if the eggs are all right to use, dissolve 2 tablespoons salt in 2 cups cold water, then put the egg in the water. If it sinks, it's good; if it floats, it's too old.
Eggs act this way in water because of the air sac present in all eggs. As the egg ages, the air sac gets larger because the egg shell is a semi-permeable membrane. The air sac, when large enough, makes the egg float. Eggs are generally good for about three weeks after you buy them.
And how do you see if an egg is hard cooked? Spin it on a flat surface. If the egg wobbles, it's fresh because the insides are moving around. If the egg spins smoothly, it's cooked.
Imperial cup
The imperial cup, unofficially defined as half an imperial pint, is rarely found today. It may still appear on older kitchen utensils and in older recipe books.
1 imperial cup = 0.5 imperial pints
= 2 imperial gills
= 10 imperial fluid ounces
= 284 millilitres
≈ 19 international tablespoons[4][5]
≈ 14.25 Australian tablespoons[6]
≈ 1.20 U.S. customary cups
≈ 9.61 U.S. customary fluid ounces
The imperial cup, unofficially defined as half an imperial pint, is rarely found today. It may still appear on older kitchen utensils and in older recipe books.
1 imperial cup = 0.5 imperial pints
= 2 imperial gills
= 10 imperial fluid ounces
= 284 millilitres
≈ 19 international tablespoons[4][5]
≈ 14.25 Australian tablespoons[6]
≈ 1.20 U.S. customary cups
≈ 9.61 U.S. customary fluid ounces
A piece of basic kit for any kitchen is a heat proof measuring cup . This is usually marked in cup(8 oz) and 1/2 pint increments. This is your tradtional cup measurement. If you haven't got one...you should ;-))
If I want to check eggs without the risk of stinking up my kitchen with 'off' eggs-then the floating in a bowl of water method is most practical.
If I want to check eggs without the risk of stinking up my kitchen with 'off' eggs-then the floating in a bowl of water method is most practical.