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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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06-04-2004, 07:11 AM
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egg shelf life
apparently what you do is put them in water. if they sink they're really
fresh. if they float a little then they're getting old and if it bobs on the surface it needs throwing. it's because of the porous shell letting in air as time passes. in the long run they're not expensive fresh ones are better for all types of cooking and it isn't worth the risk. just go and replace them after a couple of weeks at most. 
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