I had just made a lovely boiled egg breakfast, sat down and BAM! There is was, a bad egg, right there in my eggcup. I’ve never actually experienced a rotten egg before, and I use the term ‘experienced’ intentionally as the sight and smell of a bad egg are an experience. A stomach turning experience. But it made me wonder, what made this egg go bad and why don’t we find bad eggs in the supermarket carton?
An internet journey of discovery began.
So I typed “what makes an egg rotten” into my local search engine and got some stink-bomb recipes. So I typed, “how an egg becomes rotten”, and in one of the many forums I was offered there was a seemingly intelligent response about it having something to do with the white and the yolk mixing, someone else had replied with “gr8”. I stopped reading.
What I did find out is that it was possibly just a slightly more porous shell that allowed impurities to enter, some bacteria might have grown, I think the stink only stinks when mixed with air, and maybe, if your eggs are too warm for extended periods of time, it could contribute to and potentially result in a rotten egg, perhaps.
So, I’m none the wiser, but at least I know how to spell ‘great’.