Grandma 'Saves the Egg'

When my husband and I were first married, I knew very little about cooking. A “great” dinner in our tiny apartment was a Skillet Sensation paired with Texas Toast. And we had a lot of “great” dinners. Eventually, my husband could stomach no more and I had to shop beyond the frozen food section.

Soon, my grandmother made it into my speed dial. Urgent calls from the middle of the grocery store became ritual. So much so that she started to answer my calls, “What aisle are we in today, Jen-Jen?” From thousands of miles away, she taught me basic cooking tips and techniques that are still treasures in my kitchen.

I recalled one such tip—testing ‘expired’ eggs for freshness—as I began pulling together ingredients for one of my favorite cool-weather recipes.

It’s no secret that many foods are still safe to eat past stamped expiration dates. But unlike most foods, eggs can’t be eyed for palatability.

So how can you tell if it’s time to toss them?

Fill a bowl with water enough to submerge the eggs you’re testing. Place each egg in the bowl. If an egg touches the bottom, it’s safe to eat. If it floats, it’s best to throw it away and use another.

Four of the eggs in my fridge were good to go and they did—promptly mixed into my favorite oatmeal raisin cookie recipe. I promise to share—the recipe, that is.