Totally not an expert on eggs nor salmonella, but I've lived in some really dry places and eaten plenty months-old eggs without getting sick from them... The time-to-fail-float-test seems like it's as much about the relative humidity where the egg is stored, as it is about the age of the egg.
I think grandma's advice is probably best: Don't crack eggs straight in to whatever you're making. Easier to fish out shell pieces, and you're not going to accidentally mix in a rotten egg.
Nobody told me your grandma's advice, I had to learn that the hard way. In a week I spoiled two omelets and wasted 8 eggs because the last one I cracked into the pan was rotten—twice! Now I always crack each egg into a small bowl before mixing them
IIRC that measures time more than spoilage. In the sense that it takes time for eggs to spoil, it works well. You'll be tossing safe-but-old eggs, but eggs aren't that expensive.
Totally not an expert on eggs nor salmonella, but I've lived in some really dry places and eaten plenty months-old eggs without getting sick from them... The time-to-fail-float-test seems like it's as much about the relative humidity where the egg is stored, as it is about the age of the egg.
I think grandma's advice is probably best: Don't crack eggs straight in to whatever you're making. Easier to fish out shell pieces, and you're not going to accidentally mix in a rotten egg.
Nobody told me your grandma's advice, I had to learn that the hard way. In a week I spoiled two omelets and wasted 8 eggs because the last one I cracked into the pan was rotten—twice! Now I always crack each egg into a small bowl before mixing them
IIRC that measures time more than spoilage. In the sense that it takes time for eggs to spoil, it works well. You'll be tossing safe-but-old eggs, but eggs aren't that expensive.
Not reliable at all. It is reliable for freshness, but that only matters for some things like poached eggs.