Egg turnover in my refrigerator is seldom a problem with all the baking I do; though occasionally I'll fail to rotate the stock like I should and will find myself down to the last eggs in the fridge with a well past "Sell By" date.
Turns out I can determine which eggs are still good eggs and which eggs are past their usability (i.e. bad eggs) with this simple method:
- Fill a bowl/cup/etc with water (preferably a glass container or one that you can see through). Make sure you have enough water in the container to completely cover + some the egg.
- Gently place an egg in the container.
- If it floats, you've found a bad egg. It's no good; toss it immediately.
- If it sinks, you've found a good egg. Yay! Keep for future use.
- If it stands on one end, you've found an egg that's starting to go bad. You can still use these, but you need to do so as soon as possible.