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How to Check Eggs for Freshness
Old eggs have more air trapped inside their shell, so I use a simple method to determine whether or not my eggs are fresh. Gently place your eggs, one at a time, into a large bowl of cold water. Fresh eggs should immediately sink to the bottom and stay there. These eggs would be good to use in Hollandaise sauce, or prepared as poached, sunny side up or any other style in which the yolk may not be fully-cooked. Eggs which rise somewhat from the bottom of the bowl (but do not float to the surface) are okay to use in baking or any recipe in which the egg will be thoroughly cooked. Scrambled, hard-boiled, and the like. Eggs which either come almost to the surface or actually float should be discarded. These eggs are not fresh and are not safe to consume.
Storing Eggs
Refrigerate eggs immediately after purchase. I store them with the large end up to hold the yolks in the centers. Use your eggs within a week or so. Eggs can last much longer than this, so the easiest way to determine whether they are still edible or not, is to check them using the method described above.
Cold Water Method
Choose a saucepan large enough to contain the number of eggs you wish to use, and fill with at least an inch of COLD water above the top of the eggs. Place on hot stove and head rapidly to boiling. Remove from heat, cover the pan and let it sit 22 minutes. Immediately remove eggs and place in cold water to prevent further cooking.
Boiling Water Method
Preparation: Select the number of eggs you wish to use. Place them in a pan and cover them with at least an inch of water above the top of the eggs, then remove the eggs and place them in a bowl of warm water to prevent shell-cracking. Now, bring the pan of water to a boil. Transfer eggs from warm water to boiling water with tongs or spoon, reduce heat to below simmering and cook eggs uncovered, for 20 minutes. Immediately transfer eggs to cold water to prevent further cooking.
