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Even if an egg passes the float test, look for other signs that an egg has gone bad—just in case. The cracks in the shell may create an opportunity for bacteria to get to the inside of the egg.
To do the float test, fill a clear glass with water, then carefully drop your egg in, explains Steele. “A very fresh egg will sink to the bottom and sit there,” she says.
This simple test will tell you if an egg is good or rotten. ... However, if the egg floats to the surface, it is old and should be discarded. In simplest terms, this is because an egg has gone bad ...
The test was introduced by Raymond Haugh in 1937 [1] and is an important industry measure of egg quality next to other measures such as shell thickness and strength. [ citation needed ] An egg is weighed , then broken onto a flat surface ( breakout method ), and a micrometer used to determine the height of the thick albumen (egg white) that ...
Pack weight (12 eggs) Mass range per egg Average mass per egg Edible portion per egg King-size 860 g 71.7 g – 78.5 g 73 g 64 g Jumbo 800 g 66.7 g – 71.6 g 68 g 59 g Extra-Large 700 g 58.3 g – 66.6 g 60 g 52 g Large 600 g 50.0 g – 58.2 g 52 g 45 g Medium 500 g 41.7 g – 49.9 g 43 g 37 g
The egg float test is a simple hack that can help you find out if your eggs are still fresh—it's like a mini science experiment in your kitchen.
Eggs contain multiple proteins that gel at different temperatures within the yolk and the white, and the temperature determines the gelling time. Egg yolk becomes a gel, or solidifies, between 61 and 70 °C (142 and 158 °F). Egg white gels at different temperatures: 60 to 73 °C (140 to 163 °F).
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