Another Eggsperiment
Sajid Hassan, Andy Liu
Ideal Mini School
Floor Location : M 128 D

The purpose of our experiment is to find a homemade substitute for the bloom layer on an egg and to discover other effective methods of egg preservation aside from refrigeration. Since most supermarkets sell their eggs with the bloom layer washed off, they require refrigeration to prevent rotting or bacterial infection. We wanted to see if there was any way to avoid that. The procedure of our experiment involves gathering 96 fresh unwashed eggs, washing 74 of those eggs, and applying pure white vinegar, apple cider vinegar, and a salt solution on the washed eggs. The 20 eggs remaining are to be left alone and unwashed. Leave the eggs out for 10 weeks. When you reach the 5th week, take 4 eggs out from each ingredient and perform a float test on all of them by dropping it in a bowl of cold water and seeing if it floats or sinks. Then crack open the eggs and inspect the yolk and egg whites. Do this for every week after until you have no more eggs. Through our experimentation, we found that by the 8th week none of the eggs were sinking any more indicating that they are no longer fresh. Between weeks five and seven we found that pure white vinegar is the best substitute for bloom. The majority of the eggs coated in vinegar sunk meaning that they are still fresh. The insides were also the most intact and the egg whites looked the best. When doing research on our experiment, we never came across any methods similar to what we did. All results that came up when searching up methods of egg preservation involve pickling the eggs but not coating the eggs and not with honey or coconut oil. Although the information we acquired about vinegar is useful, it probably will not be implemented in any future experiments.