You probably know this experiment too: when you put a fresh egg into a bowl of water, it sinks immediately. Then, try an older egg, and it will float, simply because it has a slightly larger air cell. If you only know this, it's no big deal. But what if you knew that not all eggs with a small air cell are fresh? Because the "egg producers" are naturally well aware of this phenomenon, after all, food inspection departments also determine the freshness of eggs by measuring the size of the air cell. So, the "expert" egg producers rack their brains to play some tricks on the storage conditions to control the size of the egg's air cell, and they actually succeeded. By adjusting the way the eggs are stored, as well as the temperature and humidity in the storage environment, they obtained small air cells.
To determine whether an egg is fresh, there is another more reliable method: when you crack a raw egg, you can notice the difference between a fresh and an old one. The yolk of a fresh egg is pushed up into a distinct dome shape by a transparent, firm membrane, and the white is divided into two parts. If it's an old egg, the white spreads out indistinctly, the yolk lies flat, and it breaks easily.
But do fresh eggs really taste better?—According to professionals, it takes about 10 days for an egg to develop its full flavor from the moment it is laid. Is this just an excuse to extend the storage time of eggs? Apparently not: At an agricultural exhibition, visitors were invited to taste cooked eggs and asked which one tasted best. What they didn't know was that these eggs had been stored for 3 days, 14 days, and 21 days, respectively.
After collecting responses from 30,000 tasters, the conclusion was drawn: the vast majority of people believed the 14-day-old egg tasted the best, followed by the 3-day-old egg, and last was the 21-day-old "veteran" egg.
Many a time