It’s really hard to tell if an egg is bad just by the look of it, but there are little tricks to help you out.
If your eggs have a chalky white spot around the yolk, that’s a sign that they’re about to spoil.
If you crack an egg into a bowl and see that it has any kind of green tint to it, discard it immediately!
The egg isn’t safe to eat anymore. The same goes for any eggs with pink, gray, or orange spots on them – also throw those away! And of course, never eat an egg if the shell is broken or damaged.
Eggs are more likely to be bad after you use them a few times so try and treat eggs as one-use items.
If you have a recipe that calls for a couple eggs, consider making it two separate recipes instead – especially if it’s going to be more than a few days before you’ll be able to use the other half. That way, if it does spoil, at least you won’t have as many problems!
If your kitchen is very hot, this makes eggs start spoiling more quickly. If you store them on the counter for too long they can become dry and rubbery instead of creamy and delicious! Try to keep your eggs in a cold area, like a refrigerator or a cellar.
If you’re making an egg dish that calls for raw eggs, make sure to use very fresh ones.
If there have been any major power outages recently, the quality of your food might be compromised – so even if you can’t taste the difference, don’t risk it.
If you have a lot of eggs on hand but don’t know how old they are, put them in a bowl and pour some water over them.
If they sink to the bottom, they’re probably pretty fresh. If they bounce up and down a little bit, then they’re close to their expiration date. If they float they’re very old and probably shouldn’t be eaten.
You won’t gain anything if you throw away rotten eggs, so make sure you use them up as soon as possible! Just remember: keep your fridge cold, check for signs of spoilage before using an egg, and never eat a damaged shell!
So this is how you can easily find out if the egg is bad or rotten.