Fake eggs—usually made from chemicals like gelatin, starch, and dyes—have appeared in some markets overseas. While rare in the U.S., it’s important to know how to recognize them. Here’s a simple guide:
Shell Check
*Real Egg: Rough or chalky shell, cracks unevenly.
*Fake Egg: Smooth, glossy, sometimes peels instead of cracks.
- Yolk & White
*Real Egg: Yolk is round and firm, egg white separates (thicker near yolk, thinner toward edges).
*Fake Egg: Yolk may break easily, yolk and white mix too quickly, egg white looks overly clear or rubbery.
- Cooking Test
*Real Egg: White turns opaque, yolk holds its shape.
*Fake Egg: Both remain rubbery, translucent, or spread unnaturally.
- Smell
*Real Egg: Natural egg odor, stronger when cooked.
*Fake Egg: Little smell or chemical/plastic-like odor when heated.
- Weight & Feel
*Real Egg: Lighter, natural texture.
*Fake Egg: Heavier, unusually smooth surface.
Quick Tip:
Break an egg into a bowl—real eggs have structure, with a clear separation between yolk and white. Fake eggs often collapse or blend together unnaturally.
*If in doubt, don’t eat it. Food safety first!