For a long time now, probably since I got out of college, I’ve been cooking eggs occasionally. And, except for those already cracked before the package was opened, I have yet to find a bad egg no matter how old the container. Or at least I haven’t found one that actually had “the smell of rotten eggs”.
Over time this has spawned the Good Egg Hypothesis, which is something to the extent that: An unbroken, properly refrigerated egg never goes bad.
Today I did an experiment that put this hypothesis to the most extreme test I’ve ever administered it. I had a taste for hard boiled eggs and there were two left in the carton so I slipped them in to boil. In the past I’ve noticed eggs usually sink to the bottom of the pot, but these eggs floated right at the top. The one even floated nearly a quarter out of the water.
I figured this was probably a bad sign so I checked out the internet for info and found these instructions on how to hard boil eggs. Among other things the instructions say that older eggs almost float and are better, but that eggs which actually do float are too old and shouldn’t be used.
Continue reading The Theory of The Good Egg →