TEST YOUR EGG I.Q.

How well do you know your yolks from your whites? Are you
an egghead...or an empty shell? Take our quiz and find out.

1. Without breaking it open, how can you tell if an egg is fresh?
a) Carefully feel the shell -- if it has soft spots, the egg is rotten.
b) Hold the egg up your ear and shake it. If you hear the yolk slosh-
ing around inside, the egg is still fresh. A silent egg is a rotten egg.
c) Drop the egg in a glass of water. If it sinks to the bottom and
lays on its side, it's fresh. If it sinks to the bottom and "stands" on
one end, it's old but probably still edible. If it floats, it's rotten.

2, Which part of the egg is known as the "chalazae"?
a) The protective coating on the outside of the shell.
b) The membrane separating the yolk from the white.
c) The thin strands of egg white that connect the yolk to the shell.

3. What's the difference between Grade A and Grade AA eggs?
a) Grade AA eggs contain twice as much vitamin A, because the
hens get a diet of fortified chicken feed.
b) Grade AA eggs have plumper yolks and thicker whites.
c) Grade AA hens, also known as "yearlings" or "freshmen" hens,
are younger and healthier than the hens that lay Grade A eggs.

4. What's the best way to store an egg in the refrigerator?
a) With the tapered end pointing up.
b) With the tapered end pointing down.
c) Neither -- eggs keep best when they're lying on their side.

5. Without breaking it open, how can you tell if an egg is cooked?
a) Spin it on a flat surface -- raw eggs wobble; cooked ones don't.
b) Hold it up to a bright light -- eggshells that have been cooked
for seven minutes or longer are slightly transparent.
c) Carefully examine the shell -- it's physically impossible to boil an
egg without cracking the shell in at least one place.

Answers tomorrow

Alright, I'm going to have a crack at this (excuse the pun)

1. c
2. c
3. b
4. b
5. a

Tell me how I go!

1. Without breaking it open, how can you tell if an egg is fresh?
c) Drop the egg in a glass of water. If it sinks to the bottom and
lays on its side, it's fresh. If it sinks to the bottom and "stands" on one end, it's old but probably still edible. If it floats, it's rotten.

2, Which part of the egg is known as the "chalazae"?
b) The membrane separating the yolk from the white.

3. What's the difference between Grade A and Grade AA eggs?
c) Grade AA hens, also known as "yearlings" or "freshmen" hens,
are younger and healthier than the hens that lay Grade A eggs.

4. What's the best way to store an egg in the refrigerator?
a) With the tapered end pointing up.

5. Without breaking it open, how can you tell if an egg is cooked?
b) Hold it up to a bright light -- eggshells that have been cooked
for seven minutes or longer are slightly transparent.

hahahaha let me take a gamble ehmmmmmmm

1c
2b
3c
4a
5b

am i good or what [img]graemlins/showoff.gif[/img] aint i a [img]graemlins/littleangel.gif[/img] or can ya just
[img]graemlins/railgun.gif[/img] me!!!!!! no just give me a [img]graemlins/kiss.gif[/img] or just [img]graemlins/grabblue.gif[/img] me
nooooo just give a big [img]graemlins/1popcorn.gif[/img] hahaha lol:D i am a [img]graemlins/knightsmile.gif[/img]

Well.. this is a Yorick quiz-thingie [img]smile.gif[/img] YORICK! Get that bouncing egg over here ! [img]smile.gif[/img]

1.C
2.A
3.C
4.A
5.A
well i hope i get all the questions right so the yolks not on me! (i know terrible)

TEST YOUR EGG I.Q. These are your answers

1-c) Egg shells are porous -- as an egg ages, moisture escapes and
is replaced by outside air, causing it to become more buoyant over
time. Fresh eggs contain the least air and sit right at the bottom of
the glass; older eggs are lighter and tend to "stand" at the bottom.
Rotten eggs contain so much air that they float right to the top.

2-c) Also known as "chalazae cords," these strands connect the
yolk to the ends of the eggshell; the resulting "tug-of-war" helps to
reduce movement and keep the yolk centered inside the egg.

3 -- b) Grade A and AA are the Food and Drug Administration's
two highest egg classifications, They have nothing to do with the
size, freshness, or vitamin content of the egg -- they indicate the
quality of the egg white and yolk, Grade AA eggs, slightly higher
in quality, have the plumpest yolks and the thickest whites.

4 -- b) There's a pocket of air in the larger end of the egg and it's
the most likely source of contamination from foreign bacteria.
Storing the egg with the tapered end pointing down causes the
yolk -- which is more perishable than the white -- to settle toward
the tapered end, as far away from the air pocket as possible. When
the egg is stored with the tapered end up, the yolk can settle right
on top of the pocket, potentially speeding the rate at which the
egg will spoil.

5 -- a) Raw eggs wobble because the white and yolk are still fluid
and move around inside the egg when you spin it. Cooked eggs are
at least partially solidified and have a much smoother spin.

Well I didn't attempt the test, but holding an egg up to the light is to check whether it's fertilised or sterile (called 'candling') - if it's sterile it is opaque whether cooked or not, if it's fertile it's translucent and you can see the blood vessels and embryo.

5 out of 5 and sadly...no recognition for it. All the training...all the practicing...for nothing. Hmmmm... I'm going to play BG2 now!

I sure as hell wouldnt've gotten it right