Fill a glass or bowl about three-quarters full with cold water.
Gently drop the egg into the water and watch what happens:
If the egg floats at the top: It’s no longer safe to eat. Over time, air builds up inside, causing the egg to float.
If it tilts upward or stands on one end: It’s an older egg, but still safe to use. Just keep in mind the quality might not be the best.
If it sinks and lies flat at the bottom: It’s fresh and perfect for cooking!
Extra tips:

Inspect the shell: Make sure the shell is clean and uncracked. Cracks can let in bacteria, raising the risk of contamination.
Use your nose if needed: If you’re unsure after the water test, crack the egg into a separate bowl. A bad egg will have a strong, unpleasant smell—if it does, toss it immediately.
Store eggs properly: Keep them in the fridge, ideally on a middle shelf where the temperature stays steady—not in the door.
Put older eggs to good use: While they might not be the best for things like fried eggs or omelets, slightly older eggs are still great in baked goods like cakes and muffins.