How to tell if eggs that have been sitting in the fridge for quite some time are still good or not.I was wanting to make egg salad sandwiches for lunch yesterday, but didn't know if the eggs in the fridge were still good or not. I did a Google search to find out and came across the following information:
"Here is how to tell if they are still fresh after the expiration date: Fill a deep bowl or pan with enough cold tap water to cover an egg. Place the egg in the water. If the egg lies on its side on the bottom, the air cell within is small and it's very fresh. If the egg stands up and bobs on the bottom, the
air cell is larger and it isn't quite as fresh. If the egg floats on the surface, it should be discarded. A very fresh egg out of the shell will have an overall thick white which doesn't spread much and the yolk will stand up."
I did this and found the eggs in my fridge with the sell-by date of May 3 were still good; the egg I placed in the bowl of water was standing and bobbed on the bottom, so they're not the freshest eggs, but still edible. I also read that when doing hard-boiled eggs, using 'older' eggs is better; this means eggs left in the fridge for at least a week or so. They peel much easier than new(just bought) eggs.Here is how I make hard-boiled eggs, which I use to make egg salad:
I put six eggs in a pot, cover them with cool tap water. I bring the water to a boil then turn it down to low, I wait a minute or so for the boiling water to calm, then place the lid on top and cook the eggs on low for twenty minutes. I then drain the pot and let the pot sit for a couple of minutes, then cover the eggs with cool water and let them sit for a few minutes, maybe ten or so, then I peel them.
This is what I did yesterday when I planned to make egg salad sandwiches, but when I went to take out the ingredients I needed to make the egg salad, I noticed we didn't have enough Mayonnaise, so I put the eggs in a bowl and put them in the fridge until today. After getting more mayo, I was able to proceed with making the egg salad. This wasn't so bad since the colder hard-boiled eggs are, the easier they are to peel.
These are the two things I find that make hard-boiled egg peeling easier: 1. Using 'older' eggs 2. Using refrigerated hard-boiled eggs
Here is the quick and easy egg salad recipe I use:
Ingredients:
Six hard-boiled eggs
Approximately three tablespoons Mayo
One or two celery stalks
Half of a white onion
Salt
Pepper
The amount of Mayo, celery, onion, salt and pepper, is to your liking; the above is what I like to use.
Boil the eggs, peel, then chop.
Chop up the celery and onion.
Put into a small to medium sized bowl, mix, then add some Mayo, enough so all ingredients adhere to one another, then add salt and pepper to taste.
You can put Mayo on some bread, or not, then add some egg salad and a leaf of lettuce to the bread and cut in half, or not, you can eat it whole as well, I just happen to think that cutting it straight, diagonally, in fourths, or even in the shape of a heart makes it interesting. But that's just me.
I included some chips and a pickle as well. A quick, easy, and light lunch.
Yum!
