Very interesting chart to show you just how fresh your eggs are. A lot of people don’t care other then to know if the egg should still be used because of age. Did you know that there is a change in how the egg tastes and cooks depending on how fresh it is? For some bakers only the freshest of eggs will work because they swear that the freshest of eggs makes cakes more airy and are more consistent when baking goodies like cookies and other treats. Depending on how you like your eggs fried you may want freshest (fluffy) or older (for a denser consistency). However, you should always toss eggs that float because they are considered bad and may be unhealthy to eat. Print this out and keep it in your recipe book or tape it on the inside of a cabinet in your kitchen for reference.
This works really well -Slice a large onion in 1/2 inch wedges. Pick the largest outer rings of the onion and set aside the rest of the onion in a zip-lock bag to use for a later time. Put spray/oil/butter in pan and melt. Place the onion ring down in pan so that the widest part is facing up. Crack and drop egg into ring. Let cook until ready to flip (if that is your desired way to have your egg and then flip. If you want no runny egg once flipped poke the egg yolk and let cook and then flip again and cook to get desired egg type. You can also oil a baking pan – place onion slices down into pan and crack open eggs and place withing onion edges. Bake 350 for five to 8 minutes until desired egg type is achieved.