The Complete Float Test Guide
Learn the scientifically-proven water float method to determine egg freshness with 95% accuracy rate
Quick Summary
Fill a Large Bowl
Use a bowl deep enough to fully submerge the egg. Fill with cool tap water (room temperature, around 68-72°F).
Gently Place the Egg
Carefully lower the egg into the water. Don't drop it as this could crack the shell and affect results.
Observe the Position
Wait 10-15 seconds for the egg to settle, then observe its position in the water.
Sinks to bottom, lies flat
- • Perfect for any cooking method
- • Best for baking and frying
- • Firm whites and yolks
Stands upright on bottom
- • Safe to eat when fully cooked
- • Good for hard-boiling
- • Use soon for best quality
Floats on surface
- • Do not eat - discard immediately
- • High risk of bacterial growth
- • May cause food poisoning
Egg tilts at 45-degree angle (partially floating)
This indicates the egg is 4-5 weeks old. It's still safe to eat if fully cooked (internal temperature of 160°F), but use it within 1-2 days.
Egg floats but doesn't reach surface
If the egg hovers in the middle of the water, it's borderline spoiled. Perform the smell test after cracking - if there's any sulfur odor, discard it.
Cracked shell during test
If the shell cracks during testing, the results are invalid. Check for any off-odors and discard if the crack was present before testing.
Scientific Accuracy
Want More Egg Safety Methods?
Combine the float test with other detection methods for maximum accuracy