How to Tell if an Egg is Bad

How to tell if an egg is bad from Julie Van Rosendaal on Vimeo.

I’m meeting Pierre in 6 minutes to work on a project we’re reviving again… and I got the urge to do a video for you. So I did, then ran upstairs and uploaded it, and haven’t actually watched it.

Let’s see if this works…

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September 06 2012 10:10 am | video

40 Responses to “How to Tell if an Egg is Bad”

  1. Manon from Ontario on 07 Sep 2012 at 6:25 am #

    Thanks for sharing, always wondered myself as at times I purchase local eggs and it’s always a guessing game.

    Love your blog :)


  2. Alison on 07 Sep 2012 at 8:45 am #

    Neat trick! I’ll have to remember that next time I forget to clean out the fridge before vacation.

    Two treats for using up eggs: ice cream for the yolks, and the Hazelnut cake in Nigella Lawson’s “How to Eat” for the whites (calls for 8 egg whites)! I don’t usually have hazelnuts on hand, so I’ve made it with other nuts (e.g. pecans), and it turned out just fine.

  3. rose on 07 Sep 2012 at 8:53 am #

    Hi Julie

    I have made pavlova recently which has been a treat and it calls for egg whites.

    You look good! I have packed on pounds over the summer which is so frustrating. You sure haven’t though….at least by how you look on this video.

    Have a great weekend.


  4. Angie on 07 Sep 2012 at 9:13 am #

    Cool – just like being in science class. Now I feel like I went back to school this week, too!
    I am loving poached eggs lately. I make a potato and veggie(clean out the fridge!)hash with bits of Spolumbos spicy chicken sausage and have poached eggs on top. I still haven’t been brave enough to put them on a salad though… but I’ve seen it on your blog before. The whole yolk on the greens creeps me out. My kids are OBSESSED with your recipe for chocolate meringue cookies with chocolate chips in them. They have been begging me to make them and finally gave up – and made them themselves! Score for me!
    Loved the video! Enjoy some sun this weekend!

  5. Ann on 07 Sep 2012 at 9:53 am #

    Thanks Julie! I’ve always wondered about that so I’m delighted to have a way to determine whether eggs are still edible if they’ve been in the fridge a while. It’s such an easy trick, too.

    I’m afraid I have no suggestions for using up eggs. I only buy 1/2 dozen at a time. LOL

    I always enjoy the videos you make for us – thanks!

  6. June on 07 Sep 2012 at 10:00 am #

    That’s neat! Thanks a bunch for the tip! As for all your leftover eggs, how ’bout Scotch Eggs …or pickle them… or use the yolks in ice cream and freeze the whites (raw) in a jar. Defrosted, they work great in a cake or meringue too.

  7. Colleen on 07 Sep 2012 at 10:39 am #

    Thanks for the tip! I will be using it, as I love deviled eggs anytime and boiled eggs for salads and packed lunches.

    How about quiche with excess zucchini and tomatoes from the garden and a premade crust? That’s what I’m planning for tonight. I’m making two so I have one to warm up next week. I love quiche with a side of kale chips.

    Another eggy favourite at our house is vanilla pudding (lots of egg yolks required) with fruit and/or ice cream. Simple but well-loved.

    Also, I like sneaking an egg into my porridge sometimes. You kind of get poached egg chunks throughout if you don’t stir it vigorously. My Ukrainian neighbour once did this for me with the creamiest porridge imaginable when I was a kid. It was the best porridge I’ve ever had. Sometimes I attempt to to replicate it exactly to my memories specifications but haven’t figured out exactly how she did it (only the whites?). I am the only person in my household who thinks eggs+porridge is a good idea so I don’t do it often.

  8. Jaya on 07 Sep 2012 at 11:43 am #

    Julie, this is such a neat video! I can’t wait to try out this trick! I love baking with coconut flour, but it always feels like a major pocketbook indulgence considering that some. Me recipes call for up to 10 eggs. Maybe an awesome coconut flour goodie is in order? I love the coconut flour goodies at

  9. Lauren O. on 07 Sep 2012 at 12:49 pm #

    Thanks for this Julie! I was just looking in my fridge after being away for a few weeks and have a TON of eggs. They are all ok though, no floaters. 😉

  10. Cat woman 62 on 07 Sep 2012 at 4:47 pm #

    I agree with Rose…Pavlova is my choice and the markets have such nice fruit to top it off

  11. Alex on 07 Sep 2012 at 4:57 pm #

    Mini pavlova’s with lemon curd and fresh berries with a dollop of whipping cream, my favorite. Another one is meringes with citrus zest.

  12. Korena on 07 Sep 2012 at 5:46 pm #

    You could use the yolks to make lemon curd (and use up some of those lemons in your fruit bowl!) and the whites to make French macarons – I use the basic formula and method from Tartelette ( and they are amazing!

  13. Alicen on 07 Sep 2012 at 6:49 pm #

    Thanks for the video! I love that you didn’t edit, just posted :) I laughed out loud when you were talking about the phone propped on the coffee beans, and then said “So, if you fall over…sorry” It struck me as very funny.
    Happy weekend!

  14. Shauna on 07 Sep 2012 at 6:54 pm #

    You ate awesome! A great video!

    You have me dreaming of crème brûlées and pavlovas.

  15. Nicole on 07 Sep 2012 at 8:21 pm #

    Great tip. I am forever faced with a plethora of eggs and no idea whether they are good or not. Now I can sort it out. Loved the realmess of the video as well.

  16. Meta4 on 07 Sep 2012 at 8:45 pm #

    Not only can you cook…you are a video wizard as well…

  17. Corine on 07 Sep 2012 at 9:29 pm #

    Hi julie, how about key lime pie with the yolks and as many others have suggested pavlova with the whites, or a real lemon meringue pie? For a savory dish I make an Italian mashed potatoes dish with egg yolks, milk, butter and a whole egg added along with grated parmesan cheese and browned italian sausage and chopped parsley, then baked in the oven. Home made pasta, or dried pasta carbonara, pound cake uses 5 eggs….

  18. jeri on 07 Sep 2012 at 11:09 pm #

    Isn’t it amazing how long eggs last? And I have the same fruit bowl, but mine is filled with very sad limes instead of lemons. But for all your excess eggs, you can freeze them for baking. You just have to freeze the whites and yolk separately (I don’t know why, but that’s what they say.) So if you have a favorite recipe that uses whites, like angel food cake, just put that amount in a container, label and freeze. Ditto for yolks. And if you’re really nervous that eggs are no good, you can blow them out and make “Faberge” eggs from the shells. I’ve never actually done this, but it looked cool on Martha.

  19. margo on 07 Sep 2012 at 11:19 pm #

    I’m recommending you bake up a couple of quiche or frittatas, cut them into wedges, and freeze some. If you haven’t been cooking much, you would have some pretty easy meals prepared that will taste yummy. I meant to do this over the summer so my son wouldn’t have to cook himself eggs at 7 am… could just heat a piece of quiche. *sigh* Didn’t do it, but I think it’s a great idea.

  20. Robyn L on 08 Sep 2012 at 12:25 am #

    I know you well enough to know you’re trying not to cry. :( Hope you’re ok. xo

  21. jules on 08 Sep 2012 at 8:45 am #

    Love your blog and hearing you on CBC – don’t know you at all but my heart hurt for you – you seem sad. Sending you a big hug and thanks for all you teach and share with us. You are SOOOOOO appreciated.

  22. Lisa on 08 Sep 2012 at 9:08 am #

    I want to echo what Jules said, you do seem down….you’ve previously alluded to some heavy stuff going on in your life so I hope things get better and you feel inspired again.
    I love your blog. Was IFBC good? Would love to hear about that….

  23. Melanie on 08 Sep 2012 at 9:30 am #

    I never seem to have left over eggs. My 3 y.o. is grouchy this morning because we have no eggs and “I WANT ONE!”
    I won’t show him this video.

  24. Gemma on 08 Sep 2012 at 10:00 am #

    My kids and I watched this video together and they found it so very entertaining. Of course, we had to experiment with all of the eggs in our fridge right away! Is it a little sad that my Friday night entertainment consists of plunking eggs in a bowl of cold water (and actually finding it fun)? I found the tip on telling whether an egg is at the right stage for hard boiling very useful. I hate it when I lose half the white when peeling a hard boiled egg! Keep up the good work, Julie. You don’t know how many times your blog with its wonderful recipes and little bursts of humour has helped me make it through my dark days.

  25. Anonymous on 08 Sep 2012 at 10:10 am #

    My vote is for pudding made from the yolks, and pavola with the the whites, (topped with the seasonal fruit of choice). Two yummy foods from one source!

    Sending you a big hug! Don’t know what you’re going through, but want you to know, that you have a lot of support and you have put a smile on my face many times. Hang in there kiddo, it will get better.

  26. Lorraine on 08 Sep 2012 at 10:13 am #

    Well so much for spellcheck. That’s *Pavlova*… 😛

  27. Denese on 08 Sep 2012 at 11:15 am #

    Even though I am wont to say “This too shall pass”, and invoke curses on all the bad eggs of life, what I ache to do (and unfortunately it must be through cyberspace) is reach out and give you a big wordless hug.

  28. bev on 08 Sep 2012 at 5:27 pm #

    I really love clafouti, which tastes like a big pancake to me. Also, Moosewood has a chiliquile casserole with layered tortillas and cheese and eggs that my whole family loves. It’s fun to hear you talk as well as reading your blog!!

  29. Carolyn on 08 Sep 2012 at 5:55 pm #

    I agree with the other comments, you don’t seem like the Julie I’ve met — you seem down. I’ve been thinking about you a lot in the last few days – I hope things get better. Time is an amazing healer. Also having gone through lots of tough times, I look back and know that I’m a stronger person because of them. I hope that gives you some comfort.

    As for the eggs…. how about French Macarons? Old eggs are perfect for that.

    Here’s a cool way to separate eggs….

  30. Brenda on 08 Sep 2012 at 8:16 pm #

    Hi Julie

    Not eggs,but I have a question about apples. What do you suggest doing with slightly over ripe apples, with a few bruises?

  31. Donna on 08 Sep 2012 at 10:12 pm #

    I loved your egg video – now I know.
    Egg ideas – waffles, carrot or apple cake, pavlova,
    rice puddings,deviled eggs,egg salad, potato salad,an early start on light fruitcakes

    I am looking for ways to use little apples (but we grew them on our tree– sigh) Apple crisp and pies are favorites, but these are golf to tennis ball size.- with peck marks. Robins come to my yard for a snack.

    Thank you Julie for all your inspiration. Your Starting Out cookbook is still the family favorite.

  32. JulieVR on 08 Sep 2012 at 11:43 pm #

    You guys are amazing. Thank you for your kind words – I’ve read every comment more than once, and each one means so much. Now, to the kitchen!

  33. JulieVR on 08 Sep 2012 at 11:47 pm #

    Colleen – what a great idea, stirring eggs into porridge for a protein boost! I might just give it a try!

  34. Barb on 09 Sep 2012 at 7:57 am #

    I often make a breakfast casserole on Sunday to eat throughout the week. Depending upon the size of you your dish, they use anywhere from10 – 18 eggs and I empty the fridge of vegetables. Here is a link to the recipe

  35. Rebecca on 09 Sep 2012 at 8:35 am #

    Hi Julie,
    Thanks for the video – it’s really neat to watch a realistic video, messy kitchen and all! I don’t have many suggestions for your eggs but one of my favourite devilled egg recipes is from the Looneyspoons Series – smoked salmon devilled eggs. One word – AMAZING!!

    and p.s. My house/kitchen is always a little bit messy – I’ve decided that I need to stop apologizing for it because that’s just how it is. A slightly messy house doesn’t make me any less of a person. And as the others have said, I hope that things start to turn around for you this fall.

  36. Kathy on 09 Sep 2012 at 5:11 pm #

    I tweeted you my expression of support and send you a hug here on your blog. As to eggs, how about a pound cake – uses up eggs & serves as comfort food.

  37. megan on 10 Sep 2012 at 11:07 am #

    I have many weeks where all I want to eat is almond pastry cream. Lots of yolks: plenty of protein. I make david leibvitz’s coconut macaroons with the whites and freeze them unbaked. They last forever.

  38. Eden on 10 Sep 2012 at 6:07 pm #

    Thanks Julie. How cool. Loved that you just made the video on the spot.

  39. Cathy N on 12 Sep 2012 at 6:58 am #

    Hi Julie,

    We have been away most of the summer and even into September (let those school bells ring – I’m not comin’!!). It is so great to be back reading your blog and I expect to hear you on CBC soon. As I did my catch up reading of your blog I realized that something BAD has happened and I, as many others, want to hug you and try to make it go away. Passage of time does help…

    As for testing eggs – yes this is a tried and true way to test freshness. Since we go on long offshore cruises on our sailboat and I take many farm fresh eggs with us it is crucial that I know if they are good. Did you know that refrigerating eggs actually shortens their lives?? I bought farm eggs (unrefrigerated) and kept them for over 6 weeks (unrefrigerated) and they were good to the last egg. So nice to have a lovely fresh egg when one is out in the middle of the Pacific Ocean!

    As for using as those eggs? I vote for Pavlova for the whites and then omelettes, frittata etc. for the yolks… question: can one freeze yolks and use them later? Interesting that others mentioned that one can freeze whites and use them. Never thought of that!

    Hugs to you Julie… hope to see you in Gravity sometime! If you see someone strolling down the avenue with a black and white (Mantle) Great Dane puppy that would be me!

    Cathy N in Inglewood

  40. Meta4 on 12 Sep 2012 at 3:28 pm #

    Squeeze them and freeze the juice in ice cube trays.
    Transfer the cubes into a freezer bag. Use 1-2 cubes when a squeezed lemon is called for.

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