Snopes.com: Floating eggs » Hello » » » Floating eggs Author Topic: Floating eggs Kasatka The Red and the Green Stamps posted 11. October 2003 07:14 AM Last night I looked on the internet to see if there was a way to tell if eggs were bad or not. A couple sites said that if the egg floats in water, it's bad, and if it sinks in water, it's good. (Though one guy also noted that frozen eggs will float. I've never heard of anybody freezing eggs before.) It sounded like one guy used to have 'floaters' chucked at him by his older brothers, and it seemed that some of the floaters were good. So is this a real way to find out if eggs are bad or not?
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I didn't want to crack open a floater and find out they were right. IP: Deck the Malls posted 11. October 2003 08:04 AM I was always taught the 'if it floats, it's rotten' thing. You could always break the egg in a seperate dish before combining it with a recipe, if that's what you're doing. I was also taught that breaking them in a seperate dish, even if you're going to scramble, cook, or whatever with them, is a good idea no matter what. Oh, if you have a very good florescent light or any decently bright light, you could candle it by holding the egg up to the light (works best if you can get the egg above the light source). If it's red, it has blood in it; if it's black, it's definitely rotten.
A nice orangish/tan color should be good, but, like I said, break it in a seperate dish before adding to recipes or cooking it. Candling the egg would be the best way to tell if it's good or not, but I recommend doing that and the breaking in a seperate dish. If they have been in the refridgator for.I'd say about 6 weeks or longer, I'd be very, very cautious of them.
Mizu, the egg queen - 'I am lost in the familiar streets and created the other side of myself in the darkness' Kawaita Sakebi Field of View From: Nebraska Registered: Jul 2002 IP: Kasatka The Red and the Green Stamps posted 11. October 2003 08:12 AM They were in the fridge for about 5 weeks, so that's why I was uncertain. I wasn't sure what to look for when holding them up to a light either, so thanks for that. I did briefly ponder breaking them open in another dish, but I've smelled rotten egg once, and didn't want to risk smelling it again. = IP: Ding Dong!
Merrily on High Definition TV posted 11. October 2003 08:57 AM I've heard the floating eggs were rotten all my life. All I can think is it is like a human floater.
If someone drowns or has their body thrown in water they might sink but as they decompose it releases gasses and causes the body to float. Perhaps the same concept? What is really fun is to take a few dozen eggs (they're cheap) and a couple big bottles of vinegar and soak the eggs for a couple days. It will disolve the shell but leaves the membrane. Then you can have a really cool (and safe) egg fight with your 'soft' eggs. 'The question for joining the protected forum for real magicians should be: What is the use of women?'
From JREF's 'This is no fun' From: North Carolina Registered: Aug 2002 IP: megaira The Red and the Green Stamps posted 11. October 2003 11:07 AM Actually, the floating egg only means it's old and stale, not necessarily rotton. I keep them in the fridge and completely forget about them for ages and they're still useable, granted, for scrambling rather than a nice fried egg. Eggshells are porous - water contained inside evaporates as the egg ages, and small airsac at the top of the egg between membrane and albumen grows over time. The larger the airsac, the more floatable your egg will be.
The albumem and yolk will both over time become weaker. So when you go to seperate your old, stale egg to make a merangue, you'll have a much higher chance of the yolk disintigrating and flowing into your whites. Interestingly, though, older whites whip up better.so if you do have old eggs hanging around and can get them seperated, consider using them in something whipped (I'd say souffle, but though they may whip up better, I'm not sure they hold so well enough that they could hold up the heavy souffle base).or just can it and make yourself some french toast.
Eggs can be indeed kept fresh for quite a while - 5 weeks would not necessarily put me off. Rotton is one thing, stale is another. They can be kept in water to avoid evaporation.and sailors at one time (we had a thread on this a while back, it was mentioned sailboaters still did it) coated eggs in vasaline to avoid absorbtion of carbon dioxide and evaporation of the water.
The vinegar/eggshell thing sounds like an interesting thing to try. IP: Deck the Malls posted 11. October 2003 03:19 PM I don't blame you for not wanting to smell rotten egg again, but I smell it every day. I'm glad I could help out a bit. I've seen eggs come through my line that were nothing but membrane, no shell on them (though very, very rarely I see this).
And these were straight from the chicken houses. It's.interesting, and they do break really easily.I wasn't sure if the last one I had was going to make it into my bucket. 'I am lost in the familiar streets and created the other side of myself in the darkness' Kawaita Sakebi Field of View From: Nebraska Registered: Jul 2002 IP: The 'Was on Sale' Song posted 11. October 2003 05:43 PM I did the egg in vinegar thing in school once. After two days in a cup of vinegar, the egg was a squishy sack. It was quite bizarre. This has been yet another.
USELESS POST. From: Mississippi Registered: Sep 2001 IP: Let There Be PCs on Earth posted 11. October 2003 05:52 PM quote: Originally posted by Astra Kedavra: I did the egg in vinegar thing in school once. After two days in a cup of vinegar, the egg was a squishy sack. It was quite bizarre.
Me too, it was very weird to have an egg you could bounce on a desk. Strange indeed.
From: Coweta County, GA Registered: Jun 2001 IP: Let There Be PCs on Earth posted 11. October 2003 09:16 PM Hey, Katska - if it 's a whole batch of eggs, you only need ot crack one to get an idea about the rest of them, right? Do you know any.seven year olds in the neighbourhood? They'd be delighted to take one hoe to smash. If their mother knocks on the door, real mad.you'll know it was rotten, I guess.
Well, it IS almost Halloween. Windows cannot open this file. To open this file correctly, defenestrate, then try running the file again. From: New Zealand Registered: Jan 2003 IP: The First USA Noel posted 11.
October 2003 10:25 PM When in doubt.throw it out. That what my mom taught me. Especially if they have been there that long. And I have had eggs freeze. We bought a new fridge and were experimenting with the cold thingy in the back.
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Well we got it to cold. I fried one that was frozen and it was fine. Chappell - Go Jimmie Go! This is your year! From: Texas Registered: May 2003 IP: Hop To: Powered by UBB.classic™ 6.7.2.
Photo by Ted Cavanaugh 1. Kind of goes without saying these days but when it comes to cooking, especially something as simple as scrambled eggs, your final product is only as good as the ingredient(s) you start with. Use the freshest eggs you can find.
We're partial to farmers' market eggs with their golden orange yolks, but organic and free range is always your best bet. Whip it good. So good that you combine the whites and yolks for a streak-free scramble. Getting a good amount of air into the mix for ultra light, tender eggs is key.
Season the eggs now with a little bit of salt. We don't have numbers on our dials so we have to carefully adjust for just the right medium-low. That's what you want for these eggs, medium-low to low. You might even have to toggle back and forth to find just the right heat. But better too low than too high. High heat will make for dryer, tougher proteins and lower heat will make for a super soft custardy scramble.
Know that and adjust as need be/to your preferences. And for goodness sake, use a non-stick skillet!
Photo by Ted Cavanaugh 6. Use your spatula to push the eggs from one side of the skillet to the other. Push, push, push, in 3 or 4 motions across, then sweep the spatula all the way around the edge of the skillet to create long egg waves. Continue to do this, tilting the skillet if necessary to spread any uncooked egg over the surface of it, until the eggs are mostly set but seem undercooked (they'll keep cooking between skillet and plate). This shouldn't take longer than 2 minutes if you're using the right heat. Photo by Alex Lau Don't forget to prepare for dismount.
Get your plates and forks ready as these eggs will continue to set up as they rest. You may want to hit your eggs with a little more salt and pepper once they're plated or try one of our savory suggestions we have going on below: Feta and Za’atar Stir 2 Tbsp. Crumbled feta and ¼ tsp. Za'atar into eggs halfway through cooking. Sprinkle with flaky sea salt and more za'atar just before serving. Parmesan and Basil Stir 2 Tbsp. Grated Parmesan and 1 Tbsp.
Finely chopped fresh basil into eggs halfway through cooking. Sprinkle with flaky sea salt and more basil just before serving. Soy and Scallion Add ½ tsp. Soy sauce to eggs before whipping. Stir 2 trimmed, thinly sliced scallions into eggs halfway through cooking. Sprinkle with flaky sea salt just before serving. Cream Cheese and Chives Stir 1 Tbsp.
Cream cheese and 1 Tbsp. Finely chopped fresh chives into eggs halfway through cooking. Top with flaky sea salt and more chives just before serving. Hot Cheddar Stir 2 Tbsp. Grated cheddar into eggs halfway through cooking. Top with flaky sea salt and hot sauce just before serving. Get the recipe.