Should Fresh Eggs Sink Or Float

It's a question that has puzzled people for centuries: why do fresh eggs sink in water while older eggs float? The answer, it turns out, has to do with the composition of the egg and the way it changes over time.

When an egg is first laid, it is filled with a thick, viscous liquid called albumen. The albumen is surrounded by a thin layer of yolk, which is composed of fat and protein. The yolk is held in place by two thin membranes, called the chalazae.

As an egg ages, the albumen begins to thin out and the yolk begins to absorb water. This causes the egg to become less dense, and it will eventually start to float in water.

The float test can be used to determine the freshness of an egg. A fresh egg will sink to the bottom of a glass of water and lay flat on its side. An older egg will float at the top of the water, or it may even bob around. Eggs that float in the middle of the water are considered to be somewhat older, but they are still safe to eat.

There are several reasons why it is important to use fresh eggs. First, fresh eggs have a better flavor and texture than older eggs. Second, fresh eggs are more nutritious than older eggs. Third, fresh eggs are less likely to contain bacteria that can cause food poisoning.

If you are not sure how old an egg is, it is best to err on the side of caution and throw it out. Eating an old egg is not likely to make you sick, but it is not as nutritious or flavorful as a fresh egg.

Here are some additional tips for storing eggs:

Store eggs in the refrigerator at a temperature of 40 degrees Fahrenheit or below.
Do not wash eggs before storing them. Washing eggs can remove the protective layer of cuticle that helps to keep bacteria out.
Store eggs in the coldest part of the refrigerator, such as the back of the top shelf.
Use eggs within 3 to 5 weeks of purchase.