A scientist warns against a frequent practice with eggs and whose consequences on health could however be very serious. According to her, the method of dipping in water to check their edibility induces the development of bacteria.
THE nutritional qualities of eggs are numerous. These are very good for the line since they are very low in calories in addition to being rich in minerals and proteins. Athletes love it! Eggs are also reputed to be good for sight and memory, which is certainly why the French consume a lot of them, namely 220 on average per year and per person in 2022. And the first figures for the year 2023 again show an increase… Should we see a relationship with inflation and the downward indicators of meat consumption? Either way, having a lot of eggs in one basket raises questions about how long they can be kept, whether they are still or not edible after a while.
Different methods exist to realize this, such as the well-known one aimed at dip the egg in a glass of water. If it floats, it is no longer edible. If it sinks, however, then it still is. Nevertheless, according to Océane Sorel who presents herself as a Doctor in immunology and virology, this method would activate the growth of bacteria.
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Can eggs be kept in the fridge or not?
With a lot of humor and pedagogy, Océane Sorel manages to interest many Internet users and warns them of certain dangers that could lead them to suffer from food poisoning. This is the case with the method of dipping the egg in water, as she explains in a video that is as entertaining as it is instructive. “If you decide to do the egg in the glass of water test, it is better to avoid eating it raw or undercooked afterwards because the fact ofhaving wet the shell favors the penetration of bacteria inside egg” she explains at first to her 155,000 followers. In the process, Océane Sorel specifies that “the eggshell is a porous structure made impermeable by the presence of a cuticle which ‘clogs’ the pores and prevents bacteria from entering the interior of the egg”. You would have understood it, “washing the eggs removes that cuticle”.
Furthermore, “eggs just like chickens are” often “bearers of salmonella“. Therefore, removing the cuticle “the bacteria penetrate and contaminate the egg instead of remaining on the surface”. The doubt remains as to the veracity of these words? Know that the Doctor refers to an explanatory and detailed page of theNational Agency for Food, Environmental and Occupational Health Safety. We can also read there that storing eggs in the fridge helps to retain its physical properties longer…
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