Rotten Eggs Float
Whether you throw away the carton and use the egg holder in your fridge or you just don’t believe the expiry date, there will come a time when you question the edibility of eggs.
There is an easy way to test them.
Fill a container with water and gently place the egg inside it. If it sinks, it’s good to eat. If it floats, throw it out. If it weighs the same as a duck, it’s a witch.
Eggs naturally have a small air pocket in them. In fact, a bright light is used during a process called candling to determine the size of this air cell. The size of the air cell is used to determine the grade of an egg. Grade AA eggs have the smallest air cell, and as the air cell gets large the egg is given a lower grade (A, B…etc).
This air cell increases as the egg ages. There are two schools of thought about why. Some say the eggshell is porous and allows some liquid to escape and air to enter. Others say a chemical reaction takes place inside, which results in the larger air chamber and the awful smell when they are rotten. I couldn’t find a definitive answer to why the air cell increases in size, but nobody disputed the fact that it does.
Because the air cell increases, it makes the egg less dense, meaning it will float in water with enough time.
The smell of rotten eggs is a popular description for the smell of sulfur. There’s good reason for that, eggs contain a fair amount of sulfur because it is necessary for feather formation. This smell becomes more prevalent as eggs age.
Thanks to my wife Kristen for this secret.
Broken Secrets | By: Chad Upton