I read to determine if an egg is fresh or not, place an uncracked egg in a glass of water. If it sinks to the bottom, it is fresh. If it floats, throw it out! Has anybody here tried this when making a recipe? Is this an old myth, or does it hold true.
I tried it before but I got mixed results on it, it was for a set of deviled eggs that I was doing which was weird since most recipes say the older the egg the better. I ended up getting many that sunk though.
To be honest it's the first I've ever heard of it. It is interesting too. wreckedmess - I was always told the older the egg the better it is for devilled eggs too. They are easier to shuck (egg shells) when they are older.
Very interesting indeed, I've never heard of this either. I wonder if it's an old wives tale. I was always told that you can peel egg shells easier if you put them right into cold water after boiling them (no matter how new the eggs are).
The Fresh Egg Test 
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