Whether a cooked egg submerges or rises to the surface of water is often considered an indicator of its freshness. This phenomenon arises due to the accumulation of gases within the eggshell over time. As an egg ages, air enters through the porous shell, replacing moisture and increasing the buoyancy. An egg that has spoiled will contain a higher concentration of these gases, leading to increased likelihood of flotation.
Understanding this principle is beneficial for assessing the viability of eggs before consumption. Utilizing this method can help minimize food waste and prevent the ingestion of spoiled food. The principles governing buoyancy and gas exchange in eggs have been understood and applied for generations as a practical method of determining freshness in the absence of refrigeration or clearly marked expiration dates.
