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Freezing Eggs: When Does It Make Sense?

You can freeze raw eggs and store them for up to ten months. If you have leftover egg yolks or whites after baking, you can freeze them too. However, to ensure that nothing goes wrong, you should pay attention to a few things.

Freezing eggs: In these cases it is worth it

You don’t have to freeze eggs to keep them for a long time: raw eggs can be kept in the refrigerator for at least four weeks – provided the shell is undamaged. Hard-boiled eggs will also keep for up to four weeks at a cool temperature. Therefore, in most cases it is not necessary to freeze eggs. Tip: You can use the water test to check whether the egg is still good after the best-before date has passed.

An exception is if you have a lot of eggs in stock or are going on vacation for a few weeks. Then it can make sense to store the eggs in the freezer.

You can also freeze egg yolks or egg whites if you only need part of the egg in a baking recipe. Raw egg yolks and whites would only keep for three days in the refrigerator, but a few months in the freezer.

By the way: When it comes to animal products, organic quality is particularly important. Therefore only buy organic eggs (code 0) – preferably those with additional certification from a nature association such as Bioland, Demeter or Naturland. Also, make sure there is no chick shredding.

Never freeze eggs in shell or cooked

However, freezing eggs can also go wrong. Be sure to note the following points:

Raw eggs in shell: If you put uncooked eggs whole in shell in the freezer, the yolk will expand and the shell will burst. The result: the eggs spread out in the freezer and freeze solid there. A big mess and waste of precious food.
Boiled eggs: In principle, hard-boiled eggs can be frozen. However, the result leaves a lot to be desired: The hard-boiled egg white changes its consistency, becomes rubbery and has a watery taste.

Freezing eggs: step-by-step instructions

If you keep the above points in mind, you can freeze eggs quite easily. The best way to do this is as follows:

If you want to freeze a whole raw egg, you should whisk it well first. Alternatively, you can freeze the egg yolk and egg white separately.
Place the egg in a clean freezer-safe container. Tip: Glass containers are more sustainable than plastic containers. Leave about a quarter of the container empty to avoid bursting in the freezer.
Label the containers with the current date and the number of eggs. This way you will know later when baking and cooking how many eggs, egg yolks, or proteins you have in front of you.
Freezing eggs as ice cubes: If you want to use the frozen eggs in small quantities, you can also freeze them in an ice cube tray and then put them in a freezer bag.

Shelf Life: Whole eggs will keep in the freezer for around eight to ten months. Frozen egg whites will keep for up to 12 months. Nevertheless, you should not store the eggs for too long: the longer they are in the freezer, the more they lose their taste.

Thawing: Frozen eggs should be thawed slowly in the refrigerator. Depending on the quantity, this takes half a day to a whole day. It goes a little faster if you put the container with the frozen eggs in a cold water bath. Under no circumstances should you thaw the eggs at room temperature or under heat.

Use: If the eggs or egg yolks or egg whites are completely thawed, you can continue to use them as usual. Don’t eat frozen eggs raw. Therefore: Heat properly before consumption!

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Eggs and Their Shelf Life: You Should Know That

The shelf life of eggs depends on various factors. Here’s how long to store eggs and how to preserve them.

Raw Eggs: This is their shelf life

Eggs can be kept unrefrigerated for about 20 days from the laying date. Their shell protects them from germs. If you want to store them longer, you have to keep them in the fridge.

If you want to know how long the eggs you have bought will keep, you can always use the best before date printed on the egg code on the egg carton. According to the Federal Center for Nutrition, the best before date is 28 days after the laying date. The egg cartons usually also state when you should start refrigerating the eggs.

If the best-before date has passed, you don’t have to throw the eggs away right away. Instead, you can easily find out if the eggs are still good with the egg test. To be on the safe side, the AFCN recommends always cooking the eggs at at least 70 degrees if the best-before date has already passed. This kills any salmonella and other pathogens.

In order for eggs to last as long as possible, you should always store them in a clean and dry environment. If you find eggs with damaged shells in your egg carton, you should use them the same day and cook them well. You should also cook eggs that have feces or feathers on them as quickly as possible and store them separately from the other eggs.

Food that contains raw eggs should always be kept in the refrigerator and consumed within a day.
You can store raw egg yolks and egg whites in the refrigerator in a clean, sealed container for 2-3 days.
By the way: Where your eggs come from usually has no influence on their shelf life. In any case, you should pay attention to this. It is best to buy organic eggs that, in addition to the EU organic seal, also carry the seal of an organic association such as Naturland. This is how you support species-appropriate animal husbandry. In the meantime, you can also find eggs in many shops from farms where the male chicks are not shredded, but also reared.

Extend the shelf life of eggs: This is how you can preserve eggs

There are several ways you can extend the shelf life of your eggs past the best before date:

Freezing: You can freeze the yolk and egg white separately in airtight containers. According to AFCN, egg yolk keeps in the freezer at minus 18 degrees for six to ten months, egg white even for up to 12 months.
Hard-boiling: Hard-boiled eggs will keep in the refrigerator for several weeks. In order to keep them as long as possible, you should not put off the eggs after cooking. Rinsing the eggs in cold water while they are still hot can cause fine cracks to form in the shell, allowing bacteria and germs to get into the eggs. That’s why the consumer advice center recommends refrigerating quenched eggs and using them within two weeks. If you haven’t quenched the eggs, they will keep for at least four weeks in the refrigerator. By the way: coloring for Easter does not affect the shelf life of eggs.
Pickling: For centuries, people have been preserving eggs by pickling hard-boiled eggs with their shells in brine. Since brine is also known as brine, eggs preserved in this way are called brine eggs. Brine eggs can be kept for about two weeks, but become saltier over time.

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Egg Substitute for Cooking and Baking: 6 Ideas for the Vegan Egg

You don’t have to be vegan to want to give up eggs. Substituting them isn’t difficult, but which vegan egg substitute is best for what? Foodnerdy has put together a range of foods and products that you can use to easily replace eggs.

In principle, vegans do not consume any animal products – and of course no eggs either. But many vegetarians or omnivores also want to consume fewer or no eggs. There are numerous reasons for this: On the one hand, there are the problematic housing conditions for laying hens. On the other hand, both changing nutritional recommendations and regular egg scandals unsettle us as to whether eggs are really that healthy.

6 ideas for vegan egg substitutes

If you are looking for a vegan egg substitute for the kitchen, you have many options. Only the “classic” boiled egg cannot be conjured up with plant-based alternatives. For everything else there are – among others – the following tricks and products.

Fruit puree from avocado, banana, apple sauce replaces eggs

As a binder when baking, fruit puree is ideal as a vegan egg substitute. Pureed avocados are preferred in savory dishes as “vegan eggs”, mashed bananas or apple sauce in baking.

Fruit purees are one of the easiest ways to replace eggs: after all, you can buy fruit everywhere and you can easily make applesauce yourself.

When it comes to quantity, it means experimenting a bit. The amount of fruit puree you need to replace an egg depends on the other ingredients and the method of preparation. Generally speaking, half a mashed banana or a tablespoon of applesauce replaces one egg. While you can often taste bananas as a vegan egg substitute, applesauce is relatively tasteless.

Incidentally, an “egg” can also be prepared with avocados as a topping for bread: For this, you need the Indian salt “Kala Namak” for the avocado, which contains hydrogen sulfide and therefore tastes like eggs. You can find it in health food stores or health food stores. This salt is also suitable, for example, to create an egg taste in the salad – or even to prepare vegan “scrambled eggs”.

Tip: If the recipe calls for egg whites, then there are (at least) two options: either a mixture of sparkling water, oil, flour, and baking powder – or “aquafaba”, chickpea water.

Linseed as a vegan egg substitute for savory pastries

Flaxseed is a suitable vegan egg substitute for bread and other savory pastries. Linseed is available in health food stores and health food stores, but also in the bakery section of the supermarket. About one tablespoon of flaxseed mixed with three tablespoons of water equals one egg.

Chickpea flour and soy flour mixed with water (two tablespoons of flour to two tablespoons of water) are also suitable as binding agents in baked goods.

Tofu – egg substitute also for vegan “scrambled eggs”

As a tasty egg substitute, tofu is suitable for the preparation of vegan “scrambled eggs”. There are countless different ways to do this. The type of tofu used and the other ingredients depend on individual taste.

To replace an egg in the batter when baking, puree about 75 grams of silken tofu and mix it into the batter. Pureed silken tofu is also suitable as an egg alternative in quiches or casseroles, as it sets like real eggs. You can even use it for cream desserts – but then you should balance the grainy soy taste with something sour.

Tofu is now available in almost every supermarket, but you can definitely buy it in all sorts of variations in health food stores and health food stores.

“Scrambled eggs” made from chickpeas and pasta

This vegan egg substitute is a bit more complex than just using tofu:

To do this, puree the cooked pasta until it is chunky.
Then you puree chickpeas with turmeric until a creamy mass forms.
You mix both and season the mass (very important for egg taste: Kala Namak).
Then you fry the whole thing in a pan with onions and vegetables as “scrambled eggs”.

Tip: Without heating it is more of a vegan “egg salad” (vegan mayo is also suitable).

Vegan egg substitute powder: the all-rounder?

You can get powdered vegan egg substitutes in many health food stores, organic shops or online shops. You can find a large selection of organic egg replacers at Vekoop, Vantastic Foods or Amazon, for example.

In our taste test, you can find out how vegan egg substitute in powder form can taste in the end using Greenforce’s “Easy to mix vegan egg” as an example.

Mix the powder with water, depending on the amount you need, and then add it to the other ingredients. This egg substitute is suitable for both sweet and savory dishes.

If you want an egg substitute powder, we at Utopia recommend organic products. Because organic cultivation protects soil, water and biodiversity. Incidentally, some products contain ingredients from palm oil (e.g. monoglyceride), which we also view critically. In a test, the consumer advice center also criticized the fact that most egg substitute powders contain hardly any nutrients. They contain all sorts of additives such as thickeners, emulsifiers and acidifiers.

Egg snow without eggs

By the way, you can use chickpea water (the water from a glass/can or the water that is left over after boiling dried chickpeas) to make vegan beaten egg whites – it will be just as firm as real ones. All you have to do is froth the chickpea water with a whisk or hand mixer and add a little baking powder or locust bean gum. The whole thing is called aquafaba – or vegan egg snow.

The vegan egg is “none”

Incidentally, it doesn’t always have to be an egg or a vegan egg substitute: We’ve found that in many recipes that call for an egg, you can simply omit the egg entirely or replace it with oil or a plant-based drink at the end, especially with the Bake. Just try it!

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Utilizing Egg Yolks: Recipes and Ideas

Do you want to use up the leftover egg yolk, but don’t know how? No problem: Here you can get inspiration on how to use egg yolk in a quick and creative way.

It can quickly happen that there is some egg yolk left over in the kitchen. Especially when you bake meringues, you end up with several egg yolks left over. The egg yolks can be stored in a sealed jar in the refrigerator for two to three days. By then at the latest, however, you should be using the egg yolk. With the following recipe ideas you can easily do this.

Use egg yolk: nut biscuits with egg yolk

If you have leftover egg yolks and some sugar, ground nuts and salt at home, you can quickly bake a few delicious nut biscuits with these few ingredients. It is up to you which nuts you use. The most sustainable option would be hazelnuts or walnuts from German cultivation in organic quality.

For a tin of nut biscuits you need:

4 egg yolks
80 grams of powdered sugar
1 bag of vanilla sugar
1 pinch of salt
200 g ground nuts
1 tablespoon rum or some rum flavoring (optional)

You also need a baking tray that you grease or line with baking paper or an ecological alternative.

How to bake the nut biscuits with egg yolk:

Put the egg yolks in a bowl with the powdered sugar, vanilla sugar and salt and use a hand mixer to beat the ingredients until fluffy.
Carefully fold the nuts and rum or rum flavoring into the egg yolk mixture.
Now use a piping bag to put the dough on a baking tray and use it to give the biscuits the typical macaroon shape. Alternatively, just use a teaspoon.
The biscuits are now placed in the oven at 150°C top/bottom heat for about 20 minutes. Then let them cool down completely.

Use the egg yolk in the crème brûlée

If you want to use egg yolks in a very elegant and slightly more elaborate way, you can do it with this typically French dessert. You can keep the recipe classic or vary it a bit, for example by using soy or coconut milk instead of cow’s milk, adding some cinnamon or lemon zest, or serving the dessert with different fruits.

Important: Especially with animal products such as milk, cream and eggs, you should use organic goods to support farms with more species-appropriate animal husbandry. Also look for eggs without chick shredding.

For four to six servings you will need:

1/2 vanilla stick
100ml milk
5 egg yolks
90 g fine sugar
350 ml cold cream
60 g brown cane sugar
For crème brûlée you also need a few kitchen utensils:

a pot
a mixer
ovenproof ramekins (e.g. soufflé ramekins)
a drip pan (i.e. a baking sheet with a high rim or a large casserole dish)
possibly a gas burner

How to prepare the crème brûlée:

Cut the vanilla bean lengthwise and scrape out the pulp. Put this together with the milk in a saucepan and let the mixture boil briefly.
Mix the egg yolks with the sugar and beat them briefly with a hand mixer to a creamy mass.
Gradually add the cold cream and mix it well with the egg yolk mixture.
Now pour in the hot vanilla milk while stirring and mix all the ingredients together well.
Place the mixture in the fridge for at least two hours.
Preheat the oven to 95 degrees.
Fill a roasting pan halfway with hot water.
Divide the crème between fireproof molds and carefully place them in the drip tray.
Depending on the size of the molds, the crèmes should now cook in the oven for around 60 to 75 minutes. You can take them out when the egg mass has set and a skin has formed on the cream.
Before serving, sprinkle the desserts with the cane sugar and caramelize the sugar using a gas burner.
Tip: If you don’t have a gas burner at home, you can sprinkle the crèmes with the sugar and caramelize them under the grill.

Using egg yolks the British way: lemon curd

If you don’t want to use the French recipe, you can use egg yolks creatively in this British dessert. Together with lemons, butter and sugar, a delicious and fresh lemon cream is created that you can use, for example, as a spread or as a filling and topping for cakes and tarts.

For two to three glasses of lemon curd you need:

5-6 organic lemons
125 g butter (or margarine)
2 eggs
3 yolks
150 grams of sugar
You will also need two to three sterilized glasses (approx. 200 ml each).

Tip: You can also prepare vegan lemon curd.

How to prepare the delicious spread:

Wash a lemon well with warm water and then grate its peel with a fine grater. Squeeze all the lemons. About 250 milliliters of juice should come out.
Cut the butter or margarine into small pieces.
Heat some water in a saucepan and place a bowl (preferably metal) in the saucepan. Add all the ingredients to the bowl and heat over the water bath while stirring.
After about five to ten minutes, the mixture should start to thicken.
Take the pot off the stove and let the cream cool down a bit.
Push them through a sieve and pour them into the glasses. Lemon curd will keep in the fridge for about a week or two.

Vegetarian spaghetti carbonara with egg yolk

If you prefer a hearty dish, you can use your egg yolk in a quick and tasty way with this variant of spaghetti carbonara. This recipe is even more sustainable than the classic version because it doesn’t contain any meat at all. Instead, mushrooms and chives give the dish a fresh yet hearty flavor. If you like, you can spice up the recipe with some smoked tofu or use other vegetables such as green beans or broccoli.

For two servings you need:

250 grams of spaghetti
250 grams of mushrooms
20 g fresh chives or parsley
20 g hard cheese (Warning: Parmesan is not vegetarian!)
4 egg yolks
salt and pepper
1-2 tbsp olive oil
How to prepare the spaghetti:

Cook the noodles according to package directions.
Meanwhile, clean the mushrooms and cut them into thin slices.
Finely chop the chives or parsley.
Combine the cheese and egg yolk and briefly whip the mixture with a whisk. Then season them with salt and pepper.
Heat the oil in a pan. Add the mushrooms and sauté them well. Then set them aside.
Drain the noodles when they are done. Catch some of the pasta water.
Return the spaghetti to the still hot pot and immediately add the egg yolk and cheese mixture and about 150 milliliters of pasta water.
Mix all components together well until the yolk starts to set.
Add the mushrooms and the finely chopped herbs to the mixture and season again with salt and pepper.
Serve the pasta while it is still warm and garnish with some freshly grated hard cheese if you like.

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Vegan Egg Salad: With This Recipe It Succeeds

Vegan egg salad that resembles a “real” egg salad in terms of taste, appearance and consistency – that’s possible. With our recipe you can make your own egg salad without eggs and dairy products.

A vegan egg salad made from chickpeas and noodles: What sounds unusual at first tastes convincing. And all without animal suffering and animal protein. We’ll show you a simple recipe for vegan egg salad that is in no way inferior to the animal-based original.

Vegan Egg Salad: Ingredients for the recipe

This recipe for vegan egg salad makes two full servings or four servings as a side to the main course.

You need the following ingredients:

200 g chickpeas (cooked, drained)
125 g small pasta (uncooked)
1 tsp turmeric
1 small onion
1 tsp Kala Namak (Black Salt)
black pepper
1 small bunch of fresh chives (or other herbs)
100g vegan mayonnaise

Ingredient tips and variations:

You have to soak dried chickpeas overnight beforehand and boil them until soft for about two hours. In a separate guide, we explain exactly how to cook and soak chickpeas. If you want to be quick, you can also use pre-cooked chickpeas from a jar.
Very small noodles are best for the vegan egg salad. You can also use normal (whole grain) pasta and cut it up later. Make sure the noodles don’t contain any eggs.
Kala Namak is a special sulphurous salt that gives the egg salad its typical egg taste. In our special article on black salt “Kala Namak” you can find out everything about its origin, use, and buying tips.
Fresh chives are part of a classic egg salad. Alternatively, you can also use other fresh herbs from the garden – we have included a few rocket leaves in our recipe.
You can either buy vegan mayonnaise ready-made in health food stores or you can make it yourself. We show you a recipe for mayonnaise without eggs.
Extra tip: We made a low-fat mayonnaise alternative for the recipe. We seasoned vegan oat cream (porridge-based) with some linseed oil, mustard, salt, pepper, lemon juice and yeast flakes.

Make vegan egg salad yourself: Instructions in 10 steps

Plan about twenty minutes to prepare the vegan egg salad:

Put the noodles in boiling water and cook them until they are really soft (not al dente).
In the meantime, you can already mash the cooked chickpeas with a fork.
Optional: If you prepare the vegan mayonnaise yourself, you can also do this in the meantime.
Drain the cooked noodles and mash them with a fork as well.
Mix the mashed chickpeas with the noodles and add the turmeric powder for the color.
Cut the onion into fine pieces and add them to the egg salad mixture.
Now add the Kala Namak and black pepper to taste.
Wash and chop the chives and add them to the mixture as well.
Stir well.
Finally, fold in the vegan mayonnaise – et voilá, your vegan egg salad is ready!

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Boiling Eggs: That’s How Long the Hard and Soft Egg Takes

Boiling eggs could be so easy. But it’s not – sometimes it’s too soft, sometimes too hard, sometimes it bursts when cooking. Find out here how long it takes to cook the perfect egg.

It doesn’t matter whether you prefer a hard-boiled or a soft-boiled egg for breakfast – it is important to buy organic eggs to save the chickens unnecessary suffering. When you boil your egg, there are only two things you need to keep in mind to get the result you want: the size of the egg and the cooking time.

Soft or hard-boiled eggs: rule of thumb for cooking eggs

Before you get started, you should check the size of your egg. The cooking time varies depending on the size. There are the egg sizes S, M, L, and XL – they are noted on the egg carton.

Basically, you cook the eggs like this: just put them in boiling water and rinse them with cold water after the cooking time. For M eggs one can roughly say:

Four minutes: The egg white is set, but the yolk is still very runny – a perfect breakfast egg.
Seven minutes: the yolk is soft as wax – now you have a snack egg.
Eleven minutes: The yolk is hard and cutable – a typical hard-boiled egg.
If you are using S eggs you will need to cook them about 30 seconds less, for L eggs 30 seconds more.

Cooking eggs: It depends on the temperature

It would be nice if you could simply specify a number of minutes after which an egg is hard- or soft-boiled. But it’s not really about the cooking time, but about the temperature that the inside of the egg has to reach for the respective texture. And the “internal temperature” depends on three factors:

The size of the eggs – an XL egg takes longer to hatch than an S egg.
The temperature of the eggs – did you just get them out of the fridge or have they been out for a while? They take up to a minute longer from the fridge.
The temperature of the cooking water – most of us cook the eggs in bubbling boiling water. It’s about 100 degrees warm by the sea, but only 90 degrees on the Zugspitze. The higher your location, the longer the egg has to cook.
In fact, the egg white becomes solid at 62 degrees. The yolk is already no longer liquid at 63 degrees – so a solid egg white with a liquid yolk is not so easy to find! At around 66 degrees Celsius, the egg yolk is soft as wax, and at 70 degrees it is hard and cut-resistant.

For example, if you want a perfect egg, you could cook the egg at 66 degrees for hours and still end up with a waxy egg. However, most kitchen appliances are not that accurate in practice.

Cooking eggs

Are you unsure if your egg is still good? Then don’t just throw it away, but find out with the egg test. Because many eggs have a longer shelf life than the best-before date promises.

Eating fewer eggs overall is even better. You can also use vegan egg substitutes for many recipes – just give it a try!

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Use Easter Eggs: 3 Ideas for Boiled Eggs

Easter is over, boiled eggs are still there? We’ll show you three delicious dishes that you can use to use up Easter eggs so you don’t have to throw anything away.

Recipe: Boiled eggs as a salad with cornichons

How to use six boiled Easter eggs (two servings):

125 g (vegan) yoghurt
1 tbsp (vegan) mayonnaise
2 teaspoons mustard, medium hot
salt and pepper
1 tsp capers
8 gherkins
chives

To taste: a crushed clove of garlic, cayenne pepper

Directions:

Peel the eggs and cut them into slices.
Drain the capers and cut the gherkins into small pieces.
Stir yogurt, mayonnaise, and mustard into a smooth sauce and season with salt and pepper.
Then add the eggs, capers, and gherkins.
Finally, you can use scissors to cut the chives into fine rolls and sprinkle them over the finished salad.

Recipe: Boiled Easter eggs as a vinaigrette for asparagus

With these ingredients and two boiled eggs you can prepare a delicious asparagus dish (two servings):

1 clove of garlic
7 tbsp olive oil
2 tbsp parsley
3 tablespoons balsamic bianco
salt and pepper
750 g green asparagus

How to cook an asparagus vinaigrette with boiled Easter eggs:

Peel the Easter eggs and mash them in a bowl with a fork. Press in the garlic clove and stir the mixture with five tablespoons of olive oil, the parsley and the balsamic vinegar until smooth. Season the mass with salt and pepper.
Cut off the woody ends of the asparagus and peel the bottom third of the spears with the vegetable peeler. Then heat a baking sheet in the preheated oven for five minutes.
Put two tablespoons of olive oil on the baking sheet, place the asparagus side by side on it and season with salt.
Set the oven to 240 degrees top/bottom heat. Let the asparagus roast for a quarter of an hour, turning them twice. Depending on the oven, it may take a few minutes longer.
You can serve the asparagus salad warm or cold: To do this, place the spears next to each other on a plate and pour the egg vinaigrette over them.

Senfeier recipe: Easter eggs as a warm dish

How to use eight boiled Easter eggs (four servings):

2 tablespoons margarine or butter
2 tbsp flour
1/4 l hot vegetable stock
1/4 l hot (plant) milk
3-4 tbsp medium hot mustard
1 tbsp wine vinegar
salt and pepper
2 pinches of sugar

How to cook the mustard party:

Melt the butter in a saucepan, stir in the flour and let the mixture brown slightly. Pour in the broth and milk: make sure you keep stirring to avoid lumps. Allow the sauce to simmer for about two minutes.
Stir the mustard and wine vinegar into the creamy sauce and season with salt, pepper and sugar.
Peel the eggs and add them whole to the sauce.

Your choice when buying eggs

It is known that chickens from conventional farms are often kept in poor conditions. They often only have little space and sometimes no outlet at all. Male chicks are often not reared in the first place but are shredded as soon as they hatch.

But there are also alternatives: If available, it is best to choose brother rooster eggs. These producers renounce the cruel practice, raise the roosters with them and want to show that laying hens can be reared without killing the chicks. Organic eggs also enable the hens and chicks to have a better life: Because in order for their products to be allowed to bear the organic seal, a farmer must comply with strict standards – also when it comes to animal husbandry.

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Egg Test: This is How You Find Out When an Egg is Still Good

You can use an egg test to find out whether a chicken egg is still good. Because even if the best-before date has passed, most eggs are not yet spoiled.

On each egg carton you will find a sticker with the best before date of the eggs. As a rule, the eggs themselves also have a stamp with the date on the shell. The minimum shelf life is 28 days from the laying day.

If the best before date has passed, many eggs are still good. They will keep for up to three weeks without the fridge. You can then keep them in the fridge for another week or two. To be on the safe side, however, you should not eat expired eggs raw, but only eat them as boiled eggs or well-fried fried eggs.

There are also various egg tests that you can use to find out whether older eggs are still good.

Egg test: the water check for breakfast eggs

The best known is this egg test with water to find out whether an egg is still edible. Simply put the raw egg in a glass of water.

  • If the egg sinks to the bottom, it’s still fresh.
  • If the egg floats on the surface of the water, it is spoiled.
  • If the egg is slightly slanted in the water, it should only be eaten well heated through.

Why is the egg floating on top? The older the egg is, the more water evaporates from the yolk through the shell. The free space fills with air, which allows the egg to rise up in the water glass. If the egg floats to the surface of the water, you should not eat it.

Egg test: what does the yolk look like?

The egg yolk also shows you whether the egg is still good. Accordingly, this method is not suitable for a boiled breakfast egg. But for all recipes with raw eggs, you can use this egg test:

  • Carefully crack an egg on a plate.
  • It is important that the plate really has a flat surface.
  • If the yolk is evenly distributed in the middle, the egg is still fresh.

Why does the yolk float in the middle? As an egg gets older, the white becomes more runny and can no longer hold the yolk in the middle. Then the yolk slips to the edge or runs out. It should then only be eaten well heated through.

Shake eggs or hold up to the light

There are two other egg testing methods to distinguish fresh eggs from spoiled ones. However, they are not always very clear. We therefore only recommend them in combination with the methods mentioned above:

Shake eggs

When you shake spoiled eggs, you can sometimes hear a gurgle. This occurs in older eggs because the egg whites are no longer quite solid. It then sloshes around inside the egg when you shake it.

Hold the egg up to the light

You can also hold the egg in front of a strong lamp or directly in front of the lightbulb. Because fresh eggs have a very translucent shell. You will then see the egg yolk through the shell.

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