Saturday, September 4, 2010

How fresh are your eggs?

With the salmonella scare of not long ago, it has been a great learning experience to be vigilant when going to the market to buy eggs.  Most people assume that if you find the eggs in the refrigerated section of the supermarket, well, they are pretty much safe, right?  I mean -- you can never really be too careful right?  So I found some interesting information in the Larousse Gastronomique Culinary Encyclopedia in case you were interested in learning some more about the freshness of eggs.  It states that "a fresh egg is heavy and should feel well-filled.  An egg loses a tiny fraction of its weight every day by evaporation of water through the porous shell.  It is easy to test the freshness of an egg by plunging it into salted water containing 125 g (4 1/2 oz, 1/3 cup) salt per 1 litre (1 3/4 pints, 4 1/3 cups) water.  An egg up to 3 days old will sink at once to the bottom; an egg 3-6 days old will float halfway up the water; if it is bad, it floats horizontally on top of the water".

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