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Expiring Eggs!
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<blockquote data-quote="Marguerite" data-source="post: 279050" data-attributes="member: 1991"><p>The float test - I've found a lot ofeggs will float a little, like an iceberg. It's when they floar high that there is a problem. The reason for this - every egg has a small pocket of air (you notice it on a hard-boiled egg as a dimple at one end). Over time, more water evaporates out of the egg and so the air sac gets larger. As the air sac gets larger, the egg's density reduces and so it floats higher.</p><p></p><p>A fresh egg will sink to the bottom. An egg even a week old will float like an iceberg (most of the egg below the surface). An egg six months old will float high, like a balloon on a pond. DO NOT BREAK OPEN SUCH AN EGG! We deal with such eggs by hurning them (carefully) into the backyard so the egg hits the furthest tree possible. They burst open with a loud "poc" and you make sure you're not downwind.</p><p></p><p>To boil eggs - if your eggs are too fresh (ie less than a week old from being laid) then they will not peel well. So if you just bought a carton of eggs from the store and hard-boiled them and they peeled beautifully - the eggs you bought were not as fresh as you thought.</p><p></p><p>THis is all gleaned from years of having our own freshly-laid eggs. I spent years trying to work out why I could never have neat-looking boiled eggs on my picnics, until my mother told me the secret - always hard-boil the oldest eggs.</p><p></p><p>With home-laid eggs, we write the date on the eggs in pencil. When frying or poaching an egg, use the freshest. The white is more gelatinous and holds its shape best. But to hard-boil - use the oldest but also check that they're old enough.</p><p></p><p>The suggestion to break each egg into a separate cup before putting it into the mix is very sensible - it is how we were taught to cook at school.</p><p></p><p>One last thing on hoe-laid eggs - cleanliness. Yes, if you have to wash an egg be prepared for it to not keep so well. But chances are it's because it was dirty in the first place. Egg shell is porous, so if you have an egg covered in chook poop it risks being contaminated. Clean it, note it with a pencil mark and use that egg as soon as possible. You need to clean the egg before you use it or yourisk getting chook poop in with the egg contents... not a goof thought.</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 279050, member: 1991"] The float test - I've found a lot ofeggs will float a little, like an iceberg. It's when they floar high that there is a problem. The reason for this - every egg has a small pocket of air (you notice it on a hard-boiled egg as a dimple at one end). Over time, more water evaporates out of the egg and so the air sac gets larger. As the air sac gets larger, the egg's density reduces and so it floats higher. A fresh egg will sink to the bottom. An egg even a week old will float like an iceberg (most of the egg below the surface). An egg six months old will float high, like a balloon on a pond. DO NOT BREAK OPEN SUCH AN EGG! We deal with such eggs by hurning them (carefully) into the backyard so the egg hits the furthest tree possible. They burst open with a loud "poc" and you make sure you're not downwind. To boil eggs - if your eggs are too fresh (ie less than a week old from being laid) then they will not peel well. So if you just bought a carton of eggs from the store and hard-boiled them and they peeled beautifully - the eggs you bought were not as fresh as you thought. THis is all gleaned from years of having our own freshly-laid eggs. I spent years trying to work out why I could never have neat-looking boiled eggs on my picnics, until my mother told me the secret - always hard-boil the oldest eggs. With home-laid eggs, we write the date on the eggs in pencil. When frying or poaching an egg, use the freshest. The white is more gelatinous and holds its shape best. But to hard-boil - use the oldest but also check that they're old enough. The suggestion to break each egg into a separate cup before putting it into the mix is very sensible - it is how we were taught to cook at school. One last thing on hoe-laid eggs - cleanliness. Yes, if you have to wash an egg be prepared for it to not keep so well. But chances are it's because it was dirty in the first place. Egg shell is porous, so if you have an egg covered in chook poop it risks being contaminated. Clean it, note it with a pencil mark and use that egg as soon as possible. You need to clean the egg before you use it or yourisk getting chook poop in with the egg contents... not a goof thought. Marg [/QUOTE]
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