VERY NICE
On Sun, Dec 28, 2014 at 6:51 PM, Hoe Jin Chin <chenheren@gmail.com> wrote:
> Fill a container up with warm water. I use warm water. The reason
> for this is. Eggs are porous. If you put an egg in cold water, it will
> contract and draw any bacteria that is on the outside of the shell in
> through the pores. This is not good. So, if you use warm water, the
> egg will expand, and you will notice that little air bubbles form on
> the shell.
> Put your eggs into the warm water, and look at them. A very fresh
> egg will sink to the bottom and lay on it's side. Week old eggs will
> rest on the bottom but the fat end of the egg will rise up slightly.
> Three week old eggs will be balanced on pointy end with the fat
> end sticking up. Old eggs will be floating, bobbing along the surface
> of the water. These floaters should be tossed as they aren't any good
> to eat.
>
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