Bad Eggs Sink Or Float

Eggs provide vital nutrients for both humans and animals, but they can occasionally become unfit for consumption.
A common method used to determine an egg's freshness is the float test.
The buoyancy of an egg can indicate its age and internal condition, making it an important aspect of food safety.

Fresh eggs typically sink in water due to their dense interior and minimal air cell.
As an egg ages, the air cell inside gradually enlarges as moisture evaporates through the eggshell's pores.
This air space causes the egg to become less dense, resulting in it floating on the water's surface.

The age of an egg can be estimated based on its position in the water.
A fresh egg will sink to the bottom of a glass or bowl of water and lay flat on its side.
An egg that is a few days old will still sink but may stand upright at the bottom due to a slightly larger air cell.
An egg that floats to the surface or rises halfway up indicates a significant amount of air space and should be discarded.

Some factors can affect the accuracy of the float test.
Eggs that have been stored in water may absorb moisture, making them appear fresher than they are.
Additionally, very cold eggs may temporarily sink even if they have a large air cell because the cold water increases their density.
Therefore, it is advisable to allow the eggs to reach room temperature before conducting the float test.

Besides the float test, there are other ways to assess an egg's quality.
Cracking the egg open and examining its yolk and white can reveal its age and freshness.
A fresh egg will have a firm, rounded yolk with a thick, viscous white.

The float test is a simple and effective method for determining the freshness of an egg.
By understanding the principles behind this test, consumers can ensure they are consuming safe and high-quality eggs.