How does a completely rotten egg look like? Some of the regularly priced, or not, have a light yellow ...?

Question

The yolks light yellow on the outside, which is good, but then the inside is deep yellow, and the consistency is wrong. Even at regular price, some of them (in the same carton) are like that. So, how come? I am hoping to get the answer here faster here than waiting for the experts' websites.

Answer 1

it stinks... thats one way and it could have a dull black ring around the yolk...

Answer 2

Generally a very fresh egg has a dark yellow, almost orange yolk. The older, the lighter it gets. One good way to tell which egg is too old is to put them in a pan of water. The fresh will sink and the old will float. That's how they used to do it when vendors sold eggs door-to-door. Sometimes the eggs that float are good but not as good as the sinkers.

The only rotten eggs I've seen are nasty colored inside - not yellow or orange - go kind of green and stink. Eggs last a long time if they are turned (turning the carton upside down and then rightside up - keeps the yolks centered) and also keeping the temperature below 70 degrees. At 70 and above, if fertile, the eggs will start to mature and then die and rot. If it started to mature before you got it (meaning if the farmer allowed the warm temp, then you will find blood in the egg - nothing wrong with that - it's just the start of the chick. I wouldn't use it for whipped egg whites but it'll be OK in the cake if there's only a small amount of it - or you can simply remove it. If there's too much - toss it.

We raise chickens for fun and the eggs. Have 12 of them, have had as many as 24. It takes about 2-3 days for the blood vessels to start forming when the hen sits on them (so when the temp is above 70).

Answer 3

The egg is probably safe to eat, but here is some info on yolks. For extensive info.. see http://www.msstate.edu/dept/poultry/pub900.htm
Yolk
The yolk in a new-laid egg is round and firm. As the yolk ages it absorbs water from the albumen which increases its size and causes it to stretch and weaken the vitelline membrane. The resulting effect is a somewhat flattened yolk shape on top and an "out of round" shape generally, resembling a balloon partially filled with water. The terms used in the U.S. standards of quality for shell eggs to describe yolk size and shape are:

Round and Upstanding - The ideally shaped yolk is perfectly round and covers a small area. The top of the yolk should be round and upstanding. (AA or A Quality).

Slightly enlarged and slightly flattened - A yolk in which the yolk membranes and tissues have weakened somewhat causing it to appear slightly enlarged and slightly flattened (B Quality).
Relatively little is known about the exact causes of most yolk defects other than those due to germ development. Some of the causes may be: Irregular deposits of light and dark yolk; blemishes from rubbing; and development of accumulations or clusters of the fat and oil in droplets. Unless yolk defects are very prominent, detection of them is difficult particularly when the egg has a thick albumen.
The terms used to describe yolk defects are:

Practically free from defects - A yolk that shows no germ development but may show other very slight defects on its surface. (AA and A Quality)

Other serious defects - A yolk that shows well-developed spots or areas and other serious defects, such as an olive yolk, which do not render the egg inedible. (B Quality)

Clearly visible germ development - Development of the germ spot on the yolk of a fertile egg that has progressed to the point where it is plainly visible as a circular area or spot with no blood in evidence. (B Quality)

Blood due to germ development - Blood caused by development of the germ in a fertile egg to a point where it is visible as definite lines or as a blood ring. Such an egg is classified as inedible.

Answer 4

Very runny both white and yellow