(HealthDayNews) -- Ever wonder why the dozen eggs you bought at the supermarket are always cushioned in their paper crate with their pointy ends down?
In his book The Secret Family, author David Bodanis says the air space in an egg is in the wide end. The yolk is not very buoyant in the dense medium of the egg white, and, if the pointy side were up, gravity would probably bring the yolk in contact with the air space at the bottom.
Exposed to the air at the wide end, oxidation would occur and the yolk is more likely to dry out, affecting its freshness and taste.
