It soon dissipates through the pores of the shell once the egg cools down.Īny other oddly-coloured ‘white’ indicates a problem: It’s better to discard an egg that floats.Ī freshly-laid, still warm egg white (albumen) may have a slightly cloudy appearance, caused by the CO2 within the egg. Older eggs float as the porous shell will have allowed air, and possibly bacteria, to infiltrate it. This is why we advise doing a ‘float’ test: an egg that is fresh will sink to the bottom and lay on its side. There is often nothing on the outside to give you a warning. The worst is an egg gone bad, one that has been invaded by bacteria, creating an explosive green, grey gassy… mixture. Every now and then, it will be something really disgusting. While many of the unusual findings within an egg are ok to eat, they don’t tend to look appetising. ![]() ![]() That way, you don’t end up with something nasty in your half-prepared cake mix or omelette. ![]() The eggs are then packaged by weight.įor those gathering eggs from their own hens, the best advice I can give you is to always crack an egg into a bowl, just in case the contents are not what you’re expecting. They then pass over a bright ‘candling’ light which highlights finer cracks and any internal defects. Eggs sold in large commercial quantities go through a thorough checking process: any eggs with obvious damage or imperfect shells are removed. All those years of cracking open perfect supermarket eggs might have made you think all eggs are like that.īut it’s careful management which gets you perfection every time.
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