Anyone who buys eggs can see that the color of each egg differs. Traditionally, people believe that only white-shelled eggs are genuine eggs laid by native chickens. In fact, this is not true.
The difference in color is due to the presence of brown protoporphyrin pigment in the eggshell. In reality, whether it is a red or white egg, as long as the egg is not spoiled, it can be chosen for purchase.
7 Smart Ways to Choose Fresh Eggs: What Every Shopper Should Know
Eggs are among the most versatile and nutritious foods in the kitchen. They are affordable, easy to prepare, and packed with high-quality protein, vitamins, and minerals. Whether you enjoy them boiled for breakfast, scrambled for a quick lunch, or added to your favorite dishes, choosing fresh, good-quality eggs can make a difference in both food safety and cooking results.
However, when standing in front of a supermarket shelf or a market stall, many shoppers find themselves wondering which eggs are the best. Should you choose brown eggs or white eggs? Are larger eggs more nutritious? Does a rough shell mean an egg is fresher? And can you tell whether an egg is spoiled simply by shaking it?
There are many traditional tips for choosing eggs, but not all of them are scientifically reliable. Some methods can help you identify damaged eggs, while others are little more than common myths.
Here are seven practical ways to choose eggs, along with additional advice to help you store, handle, and prepare them safely.
1. Examine the Eggshell Carefully
The first step when buying eggs is to inspect the shell. Although the appearance of an egg cannot tell you everything about its quality, it can reveal some important warning signs.
A good egg should generally have an intact shell without obvious cracks, leaking contents, or unusual contamination. Small variations in color, texture, and shape are normal. Some eggs are nearly white, others are light brown, and some have darker shells with tiny speckles.
These differences are usually related to the breed of the hen and the way the shell forms.
What should you look for?
Start by checking the entire shell, including both ends. Look for hairline cracks, dents, wet patches, and areas where the shell appears damaged. Even a small crack can allow bacteria to enter the egg, especially if the egg is handled or stored improperly.
You should also check whether the shell is unusually dirty. A small amount of ordinary farm dirt does not automatically mean an egg is unsafe, but excessive dirt, fecal contamination, or sticky residue can increase concerns about hygiene.
It is important not to assume that a dirty egg is more natural or healthier than a clean one. Eggs from well-managed farms can be clean, and eggs from poorly managed farms can be dirty. Cleanliness is influenced by housing, collection practices, and handling, not simply by whether an egg comes from a traditional farm.
What about black spots?
Black or dark marks on the shell do not necessarily mean that the egg is moldy. They may be dirt, stains, or natural variations in shell pigmentation. However, fuzzy growth, unusual moisture, or suspicious discoloration should make you cautious.
If an egg has visible mold, a leaking shell, or an unpleasant odor, it is safest to discard it rather than attempt to clean and use it.
The key principle is simple: choose eggs with intact shells and avoid those with signs of contamination or damage. A perfect-looking shell, however, does not guarantee that the egg is free from harmful bacteria.
2. Check for Cracks and Signs of Damage
Eggshells are protective barriers, but they are not completely impermeable. Cracks can compromise that protection and create an opportunity for microorganisms to enter.
This is why cracked eggs deserve special attention when shopping.
In some stores, eggs with damaged shells may be sold at a discount. Although the lower price can be tempting, purchasing cracked eggs carries additional food-safety concerns. You cannot reliably determine how long the egg has been damaged or whether it has been exposed to contamination.
For everyday household use, intact eggs are the safer choice.
How to inspect an egg properly
Hold the egg gently and rotate it under good lighting. Look for fine lines that may be difficult to see at first glance. Pay attention to the pointed end and the broader end, where small cracks can sometimes go unnoticed.
If you are buying a carton of eggs, inspect several eggs rather than examining only the one on top. Make sure the carton is not wet, crushed, or stained by leaking contents.
If an egg cracks after you have purchased it, the safest approach is to break it into a clean container, refrigerate it promptly, and use it within two days, cooking it thoroughly. If you do not know when the crack occurred, or if the egg has been left unrefrigerated for a long period, discarding it is the more cautious option.
Never buy an egg with contents leaking through its shell.
Are eggs with small cracks always spoiled?
Not necessarily. A cracked egg may still look and smell normal, but harmful bacteria cannot always be detected by sight or smell. The problem is not that every cracked egg is spoiled; it is that the risk is harder to assess.
For this reason, choosing intact eggs is a sensible habit that helps reduce avoidable food-safety risks.
3. Do Not Rely on Shaking an Egg
A common traditional method is to shake an egg gently near the ear. Some people believe that a fresh egg should make a slight sound, while an older egg should remain completely silent.
This advice is unreliable.
As an egg ages, moisture and carbon dioxide gradually escape through the shell, and the air cell inside the egg becomes larger. The white may also become thinner. These changes can sometimes affect how the egg moves when shaken, but the sound is not a dependable way to determine freshness or safety.
A quiet egg is not automatically fresh, and an egg that makes a sound is not necessarily spoiled.
Why does an egg change as it ages?
Inside a newly laid egg, the white is generally thicker, and the air cell is relatively small. Over time, water evaporates through tiny pores in the shell, causing the air cell to expand. The albumen, or egg white, also gradually loses some of its thickness.
These changes are natural parts of egg aging.
However, temperature and storage conditions strongly influence how quickly quality declines. An egg stored consistently at an appropriate refrigerated temperature will generally retain its quality longer than one exposed to warm conditions.