Do you know how to tell if an egg is bad? There is an easier than cracking it and dealing with the STENCH!!
So, if it FLOATS, throw it away.
If it SINKS, it’s fresh and good to eat!
More Tips about eggs:
You can help keep eggs safe by making wise buying decisions at the grocery store.
- Buy eggs only if sold from a refrigerator or refrigerated case.
- Open the carton and make sure that the eggs are clean and the shells are not cracked.
- Refrigerate promptly.
- Store eggs in their original carton and use them within 3 weeks for best quality
Keep Everything Clean
Before preparing any food, remember that cleanliness is key!
- Wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with eggs and egg-containing foods.
Cook Thoroughly
Thorough cooking is perhaps the most important step in making sure eggs are safe.
- Cook eggs until both the yolk and the white are firm. Scrambled eggs should not be runny.
- Casseroles and other dishes containing eggs should be cooked to 160°F (72°C). Use a food thermometer to be sure.
- For recipes that call for eggs that are raw or undercooked when the dish is served — Caesar salad dressing and homemade ice cream are two examples — use either shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method, or pasteurized egg products. Treated shell eggs are available from a growing number of retailers and are clearly labeled, while pasteurized egg products are widely available.
Courtesy of FDA.gov
