Fresh eggs usually sink in water, have thick whites, tall yolks, and no bad smell; eggs that float, look watery or discolored, or smell sulfurous should be thrown away.

Quick Scoop

  • Check the date first
    • Use the “best before” or “use by” date on the carton as a first guide, not the only one.
* If eggs were stored in the fridge and are just past that date, you can still test them with the methods below.
  • Do the water (float) test
    • Fill a bowl with cold water and gently place the egg in. Fresh eggs sink and lie flat on the bottom.
* If the egg sinks but stands upright, it’s older but usually still safe; use it soon and cook it well.

* If it floats to the top, the air cell inside has grown and the egg is old—discard it.
  • Sniff test (most reliable)
    • After cracking the egg into a clean bowl, smell it right away. A bad egg has a strong, unmistakable sulfur or “rotten” odor.
* If there is any off or unusual smell, do not taste it—throw the egg out and wash the bowl thoroughly.
  • Look at whites and yolk
    • A fresh egg has a thick, slightly cloudy white that holds together and a yolk that stands up high and round.
* Very runny, watery whites, a flat yolk, or any pink, green, black, or iridescent tints are warning signs; discard those eggs.
  • Shell and “shake” checks
    • Avoid eggs with cracks, slimy shells, or powdery residue, as these can indicate bacterial or mold contamination.
* If you gently shake an uncracked egg and hear sloshing, that usually means it is old and should be tossed.

When in doubt, throw it out. No recipe is worth the risk of food poisoning, so if an egg looks, smells, or feels wrong at any step, play it safe.

Information gathered from public forums or data available on the internet and portrayed here.