My how time flies… we’re already to week 3 of my–possibly–18 week experiment of egg storage without refrigeration. Here’s where we’re at (click images to enlarge)…
Here’s the mineral oil egg (doesn’t float and no smell when opened):
And this is the control egg (also did not float and no smell when opened):
Here’s what they look like on the same plate (the left egg is the mineral oil egg):
Pam had asked a bunch of questions last week so I’ll try to answer them for this week:
- Did I crack the ‘control’ egg? Yes. I cracked both eggs (and smelled both before and after cracking).
- Any changes in the consistency of the whites? None that I noticed except that MAYBE the control egg whites are more yellowish.
- Was the yolk still more or less in the center? A picture’s worth a thousand words… so, yes. :)
- Was the yolk already broken when you cracked it? The yolk doesn’t look broken to me even after cracking.
- Do I think the shells will deteriorate over time? I haven’t a clue but I would assume they do at the microscopic level.
Overall, I would say that if I didn’t know which egg was which, I couldn’t have told them apart. This is still a bit surprising to me as I would have anticipated the control egg to have gone bad by now, but that’s just the ignorant suburbanite in me speculating.
And, since I had already eaten lunch before checking my eggs, I cooked them up and fed them to the dog as per Bev’s suggestion.
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