Every day, our beloved, goofy, thoroughly entertaining, thoroughly spoiled chickens give us a bunch of eggs. Over time, we realize we needed to make sure the eggs we were using were fresh. So, how could we tell?
Well, fill a bowl with cold water, deep enough to submerge the eggs.
1. If they sink, they are fresh.
2. If they bob like a cork, chances are they’re a week or so old and you should go ahead and put them to immediate use.
3. If they bob but the small side is up, they’re three weeks or so old and starting to, ummm, turn.
4. If they float, fat side up, they are rotten.
Here’s a collection of egg recipes from AllRecipes.com to help you use up your surplus. Here, too, is a wonderfully entertaining book on casual chicken farming, Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes. It is filled with amusing anecdotes and tasty recipes.
I wrote this handy tip today because the content on my site, like three week old eggs, is stale and heading toward rotten. So, I am committing to becoming more like my goofy chickens – that is, more productive, with more fresh content on a regular basis. I hope you enjoy it.