IS YOUR EGG SAFE TO EAT?
Before you cook your eggs, you need to check in the event that they’re as yet protected to eat. How would you do as such? You got it: saltwater. Disintegrate two tablespoons of salt into two cups of water, at that point drop the egg in. On the off chance that it sinks, it’s acceptable to eat. In the event that it glides, it’s far fetched.
There’s science behind this thickness. Salt raises water’s thickness enough so that rotten ones will skim. At the point when eggs rot, their yolk vanishes and gets supplanted via air. This makes them less thick than saltwater, showing that your egg is awful.