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I'm from Spain and just use the old tricks transmitted through generations... For boiling, if the egg sinks in water it's good, if it floats it's bad. For fry
by Al-Khwarizmi 10y ago
I'm from Spain and just use the old tricks transmitted through generations...
For boiling, if the egg sinks in water it's good, if it floats it's bad.
For frying or anything that needs breaking the egg, I break it carefully so that the yolk will not be broken by the hit, then I dip it into a plate. If the yolk keeps tight and nice the egg is good, if it breaks spontaneously or leaks some liquid, not good.
I've never had any problems and yes, usually they keep fine for a month without problems. I suppose the industry just prefers to be on the safe side with their recommendations.
- mercer 10y agoIn the case of frying, why isn't it good enough to do the float test?
- Broken_Hippo 10y agoIt is probably good enough, but slightly more inconvenient considering how the eggs are prepared. It is pretty easy to slip an egg from a plate into a frying pan - some folks do this as standard practice. I was never sure of the origins until now. If you are boiling, you are drawing some water anyway. It isn't a big deal at that point to have test water and add it into the pot when you are done.
- Al-Khwarizmi 10y agoYep, that's the reason. Both tests would work fine but it's a matter of convenience.