• Old eggs float in water because of a large air cell. (The air cell forms as the egg cools after being laid. As the egg ages, air enters the egg and the air cell becomes larger.) To make sure the egg is not spoiled--break it into a clean bowl and check to make sure it doesn't have a bad odor or appearance.
  • shells are semiporous allowing air to enter along with bacteria creating a gas and increasing the size of the naturally occuring air bubble inside.
  • So they won't drown.
  • If an egg really floats, it likely too old to be good. The gasses of spoilage build up inside the shell making it bouyant. If an egg stands on end in water, but doesn't float, it's probably still okay, but not really fresh. Another trick to tell if an egg is cooked or raw without breaking the shell is to spin it. A cooked egg will spin easily. A raw egg will wobble because the centrifugal force sloshes the yolk within the liquid white.
  • The older an egg is the more it dehydrates. Air can easily pas through the shell. With time, the air sac that is in the large end of the egg gets bigger and bigger and will make the egg float.

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