There are so many ways of cooking and dressing eggs, that it seems
unnecessary for the ordinary family to use those that are not the most
practical.
To ascertain the freshness of an egg, hold it between your thumb and
forefinger in a horizontal position, with a strong light in front of
you. The fresh egg will have a clear appearance, both upper and lower
sides being the same. The stale egg will have a clear appearance at
the lower side, while the upper side will exhibit a dark or cloudy
appearance.
Another test is to put them in a pan of cold water; those that are the
first to sink are the freshest; the stale will rise and float on top;
or, if the large end turns up in the water, they are not fresh. The
best time for preserving eggs is from July to September.