5 Ways to Tell If an Egg Is Fresh or Rotten

Eggs are a kitchen staple, but no one wants to crack open a bad one! Here’s how to check freshness without cracking (and one foolproof test if you do).

1. The Float Test (Best Method!)

How to do it: Fill a bowl with cold water and gently place the egg inside.
- Fresh (1-2 weeks old): Sinks and lies flat on the bottom.
- Older but safe (3+ weeks): Stands upright or tilts slightly (use soon).
- Rotten: Floats to the top (toss it—gas buildup from bacteria causes floating).

Why it works: Eggshells are porous. Over time, moisture escapes, and the air pocket grows.

2. The Shake Test

How to do it: Hold the egg to your ear and shake gently.
- Fresh: No sound (tight, thick egg white).
- Old or rotten: Sloshing sound (watery whites and enlarged air cell).

3. The Candling Method (Hold to Light)

How to do it: Shine a bright flashlight or phone light through the egg in a dark room.
- Fresh: Clear, firm yolk with a small air pocket (less than 1/8 inch).
- Rotten: Dark spots, cloudy, or excessive air pocket.

4. Check the Shell & Smell

Shell: Fresh eggs have a slightly rough, matte texture. Old eggs feel slick or shiny.
Smell: A rotten egg releases a sulfur stench when cracked (even before cooking).

5. The Yolk & White Test (After Cracking)

Fresh:
- Yolk is round, firm, and sits high.
- Egg white is thick and gel-like, barely spreading.
Old:
- Yolk is flat and breaks easily.
- Egg white is runny and thin.

Bonus: Store Eggs Properly!

Fridge: Keep eggs in their carton (prevents absorption of strong odors).
Counter: Unwashed farm eggs can sit at room temp for ~1 week; store-bought (washed) eggs must be refrigerated.

When in doubt, toss it out! A spoiled egg can cause food poisoning.

Need a freshness cheat sheet for your fridge? 😊