01/20/2025
Get to know your eggs!
Yesterday we talked about the float test. Today we're going to go more in depth.
The float test let's you know good and bad, but it's more than that. Eggs that sink are perfect for runny yolks, aolis, and tempered (but not fully cooked) recipes. Eggs that stand upright while submerged, but bottoms still touch the bottom of your cup, are still good for egg dishes that stand alone but fully cooked, such as omelets or quiche. They're ideal for hard boiled dishes! Eggs that are fully submerged but slightly suspended are safe for baking, but are going bad soon! Any egg that floats further should not be consumed.
Please comment for questions or IM for fresh eggs!