Sure, it looks weird, but you should actually appreciate the chalaza: It's a sign that an egg is fresh and safe to eat. The visibility of chalazae makes it easy to test the freshness of eggs.
Yolk proteins become denatured and coagulate as manifested by the appearance of white spots in incu- bating eggs and the yolk sacs of hatched alevins.
Yes, it is ok. It's rare to see as less than 1% of eggs will contain a blood spot. Normally during grading these eggs will be separated, however sometimes an egg will slip through as it's harder to see blood spots in brown eggs. Blood spots are caused by the rupture of a blood vessel during the formation of the egg.
If the eggs sink to the bottom and lay flat on their side, they're still fresh. However, if they sink, but stand on one end at the bottom of the glass or bowl, they're not as fresh but still edible. Of course, if any eggs float to the top, they shouldn't be eaten.
It's completely normal to see brown or red spots floating in the egg white or on the yolk; these are known as blood spots. Dark spots that appear directly on the underside of the egg shell, however, are a sign of mold. If you suspect that a dark spot is mold, discard the egg.
The best way to determine if your egg is spoiled is by cracking it open into a bowl. If the egg white is pink or iridescent this is an indication of spoilage due to Pseudomonas bacteria. Some of these bacteria can make us sick when eaten and they will produce a greenish, fluorescent, water-soluble color.
Simply fill a bowl with cold tap water and place your eggs in it. If they sink to the bottom and lay flat on one side, they are fresh and good to eat. A bad egg will float because of the large air cell that forms at its base. Any floating eggs should be thrown out.
You can eat eggs past their expiration date. Just be sure to keep your eggs egg-cellent by storing them correctly. If you don't know if an egg is good or not, you can try the float test or give it a whiff. If it doesn't pass the test, throw it away.
To identify a rotten or old egg before cracking it open, the easiest thing to do is the float test. Place the egg in a glass of water. Fresh eggs will sink to the bottom, while bad eggs will float. (And should be thrown out.)
The most accurate way of testing whether your eggs have gone bad is to crack them open. If the yolk or white has any discoloration, the egg is no good. Discoloration is an indication of bacterial growth. If your eggs look good but have an off or sulfuric smell to them, they are bad.
They should discard eggs with any unusual discoloration inside, such as a pink, iridescent, or greenish egg white or yolk. However, eggs that develop a green ring on the hard-cooked yolk after cooking are safe to eat, according to the USDA.
Check for Discoloration
Although you can inspect your egg while still in its shell, it's best to crack it open and inspect the insides. If the shell has any cracks or showcases a slimy bacteria, it isn't safe to use, and you're better safe than sorry. What is this?
Symptoms usually begin 6 hours to 6 days after infection and last 4 to 7 days. Most people recover without antibiotic treatment. Antibiotics are needed only for patients who are very ill or at risk of becoming very ill. People who have diarrhea should drink extra fluids.
The water test for egg freshness
Very fresh eggs will sink to the bottom and lay on their sides. If an egg stays at the bottom but stands on its small end, it's still acceptable to eat; just not quite as fresh.
Experts believe that eggs are best stored at room temperature. Storing eggs in too cold a temperature, i.e. in the refrigerator can make them inedible. Keeping eggs in the fridge cause the growth of bacteria on the shells and this turn and enter the insides of the eggs, in turn making them inedible.
While egg farmers supply a safe, clean, fresh product, it is possible for eggs to become contaminated by the food poisoning bacteria Salmonella. The good news is Salmonella is killed instantly at 74oC. So even if you are unlucky enough to get an egg with bacteria on it, the food will become safe by cooking it properly.
Cooking reduces the number of bacteria present in an egg; however, an egg with a runny yolk still poses a greater risk than a completely cooked egg. Undercooked egg whites and yolks have been associated with outbreaks of Salmonella infections.
Old eggs should always be disposed of responsibly to avoid contamination and food-borne illnesses. You can choose to compost, feed them to animals, recycle them at local centers, or throw them in the trash. Eggs with foul odors or discoloration may be spoiled and should not be eaten.
A study conducted at the University of Connecticut found that the fat present in egg yolks actually helps to reduce the bad cholesterol from the body. Even if you want to lose weight, do not dump the yolk unless your nutritionist has specifically advised you do so.
Keep eggs facing upside-down in the carton.
That's because there's a naturally occurring air bubble inside each egg's rounded side, which helps keep the yolk more centered inside the egg and, in turn, will help your eggs stay fresh longer.
Store whole eggs in a cool dry place, ideally in the fridge, until you use them. Storing eggs at a constant cool temperature will help to keep them safe. Do not use eggs after their 'best before' date.
Best practice is to store eggs in the fridge; that way the temperature is always at a constant and your eggs will be fresher!