If you took Home Economics in junior high or high school, you may remember the teacher showing you how to crack an egg. Just as important, she probably told you when you break the egg, you should first put it in a separate small bowl to make sure the egg was good, i.e., no blood, no spoilage, but all fresh and ready to use before you put it in the pan to fry or in the cake batter.
I like fresh eggs from the farm, when I can get them. The other morning, I took out my newly bought dozen I got from the local farmers’ market. I scrambled one for my dogs to share. Then I began to crack four more eggs for our breakfast, putting each into a bowl, one at a time.
By the time I got to the third egg, it was a little hard to crack. By the time I hit it for the fourth time on the edge of the bowl, a putrid odor came forth , and something greyish-black was inside. Take a guess; I’ll bet you’re right about what that was.
I nearly gagged. In a flash, I turned towards the sink and dumped the eggs in the bowl into the sink and turned on the disposal. The rest of the dozen took a trip to oblivion, too. It took a full sink of hot water and lots of baking soda and white vinegar to get rid of the rotten odor.
So, the lesson learned is this: Our Home Economics teachers were right to teach us to first put the cracked eggs in a separate bowl for inspection.
I never dreamed that a fertilized egg (dead baby chick) would be one of the things to look out for.
Read about another eggs-asperating encounter I had last year: Not Always What It Seems
©2017 Susan Marie Molloy and all works within.