A traditional and very simple method for check the freshness of the eggs consists of immersing them in a basin or glass full of cold water.
The behavior of the egg in the water clearly reveals its state:
- se it touches the bottom and remains horizontal, it means that it is fresh, since the internal air chamber is still small and does not alter its density;
- se it touches the bottom but remains tilted with the tip pointing upwards, it's still SUPPLIES, but no longer very fresh: it should preferably be used in well-cooked preparations (for example sweets or savoury pies);
- if instead floats on the surface, the egg is now old and no longer suitable for consumption, as the air chamber has expanded too much due to internal evaporation, making it light and unsafe to eat.
This water test therefore exploits a natural principle: the older an egg, the more air it contains, and the more it tends to float. It's a quick, reliable method that can be used anytime before cooking.
