Science: Storage Eggs

What is a bad egg? One that stinks with hydrogen sulphide, or one that contains a partially formed chick.

What is a good egg? One that has a thick jelly-like white, an upstanding yolk, a firm membrane separating white and yolk, a sheen over the whole contents.

What is a poor egg? One with either watery or turbid white, a yolk that flattens out or bursts because of its thinned membrane, a dull appearance throughout the contents.

Poor eggs are practically as edible and nourishing as good eggs, merely less pleasant to look at and hence less appetizing.

Cornell University has been making a study...

Want the full story?

Subscribe Now

Subscribe
Subscribe

Get TIME the way you want it

  • One Week Digital Pass — $4.99
  • Monthly Pay-As-You-Go DIGITAL ACCESS$2.99
  • One Year ALL ACCESSJust $30!   Best Deal!
    Print Magazine + Digital Edition + Subscriber-only Content on TIME.com

Learn more about the benefits of being a TIME subscriber

If you are already a subscriber sign up — registration is free!