I already wrote a hub on this topic, so I'll just send you there :D:hubpages.com/hub/How-to-Test-the-Freshness.
whatscookingamerica.net/Q-A/EggsSell.htm... link goes to a good page with everything you need to know! And yes, it says you had an egg that wasn't so fresh. Did you check the pack date on the carton?"Many eggs reach stores only a few days after the hen lays them.
Egg cartons with the USDA grade shield on them, indicating they came from a USDA-inspected plant, must display the 'pack date' (the day that the eggs were washed, graded, and placed in the carton). The number is a three-digit code that represents the consecutive day of the year (the 'Julian Date') starting with January 1 as 001 and ending with December 31 as 365.
Eggs kept in a fridge will spread further than ones kept at room temperature...as mentioned on your HUB about useless things,eggs should not be kept in a fridge, many recipes state ''Use eggs kept at room temperature.
The moment it was laid. All food has a shelf life. All organic material has a decomposition rate.
All things begin to decompose and die the moment they are created. So it's all relative. But because I was in the food service industry for several years I do understand the fresher the food the better the taste.
Observe what the egg does. Fresh eggs will sink to the bottom of the bowl and probably lie on their sides. Slightly older eggs (about one week) will lie on the bottom but bob slightly.
If the egg balances on its smallest tip, with the large tip reaching for the top, it's probably close to three weeks old. Eggs that float at the surface are bad and should not be consumed.
I cant really gove you an answer,but what I can give you is a way to a solution, that is you have to find the anglde that you relate to or peaks your interest. A good paper is one that people get drawn into because it reaches them ln some way.As for me WW11 to me, I think of the holocaust and the effect it had on the survivors, their families and those who stood by and did nothing until it was too late.