Tip Tuesday: How to tell if eggs are still fresh and good to eat!

eggsfresh

This one is a simple yet great tip that can save you lots of hassle in the long run. The day I filmed this video I actually hadn’t planned on it, but when I filled up a pot of eggs and water, one of them floated. I took this as a hint to film. It’s probably a little hasty, but my camera kept fogging up!

So how do you know if your eggs are bad? Obviously if they’re cracked or leaking they’re a no go, but what if they look perfectly fine? Get a glass or bowl and fill it with water. Using a spoon gently lower your egg into the container and pay attention to what happens. If it sinks to the bottom and lays on it’s side your egg is very fresh and tasty. If it starts to stand on end, it’s getting a little older, but still perfectly safe and tasty to eat. However, if your egg floats, even just a little bit your egg is bad! Throw it away!

Also, it’s a good tip to do this anyways if you’re at all concerned, because the eggs shown in the video didn’t expire for another 2 weeks showing you cant’ always tell by the date on the package. If you’re doing a large batch, fill up a saucepan with water and test that way.

I hope this tip helps someone! I have done this for years and it always works.

Amazing Bran Muffins

NOTE: This is an old recipe and I’m leaving it here for anyone that wants it. I however do not endorse the eating of milk, meat, or eggs.

These bran muffins are super moist, delicious, and easy to make. Did I mention this is a healthy breakfast idea? Serve a muffin for breakfast with a glass of juice and a piece of fruit.

Ingredients:

1 1/2 cup bran
1 cup approx. flour
1 cup milk
1 tablespoon REAL vanilla extract
1 1/2 t baking powder
1/2 t salt
1/3 cup packed brown sugar
1/3 cup regular sugar
1/4 cup oil
2 whole eggs

Optional Mix Ins:
1/2 cup of nuts, or dried fruits like cherries, strawberries, blueberries, or the traditional raisins

Optional Topping:

1/2 tablespoon coconut chips
1 tsp raw sugar

Directions:

Preheat your oven to 375 degrees.

In a bowl, mix your bran, milk, salt, eggs, sugar, baking powder, oil, and vanilla. Mix well, there should be no lumps. After you mix well, add in 1/2 cup flour and mix until incorporated. Add the rest of the flour little at a time until the mixture if very thick and gloopy.  This is a basic bran muffin recipe, if you want you can stop right here or you can add in fruit or nuts. Add in 1/2 cup of your choice of mix-ins. Mix until combined.

Spray muffin pans with cooking spray or line with muffin paper. Divide the batter evenly between twelve muffin tins. For that little extra something add coconut chips and/or raw sugar.

Bake at 375 degrees for 18-25 minutes or until golden brown and a toothpick inserted comes out clean.

Prep time: 5-10 minutes Cook time: 18-25 minutes Serves: 12 muffins (servings)
Allergies: Egg, Milk, Wheat

Nutrition: 1 muffin (12 servings)
156 kcal , 4g protein, 23g carbs, 6g fat
166mg sodium (11%) , 31mg cholesterol (10%), nearly no saturated fat, and transfat free