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| Brown egg resting on two forks |
What do you know about egg freshness?
Most eggs are on the store shelves within a day of being laid.
That’s fresh! Want to know more about how eggs get from farm to store? (Here’s that story.)
As eggs age, the consistency of the albumen or white becomes
thinner. The yolk flattens out as its membrane weakens. So if you want to fry
an egg and create a thicker white with a yolk that stands up, use the freshest
eggs. On the other hand, hard-cooked eggs are easier to peel if they are aged,
not fresh.
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