Re: Egg question

In article <TAElg.42156$fG3.2271@dukeread09>,
"Rhea" <rheag/nospam@xxxxxxxxxxxxxxxx> wrote:

I am not an expert, I did find some info. I googled "fresh egg cloudy"

EGG WHITE--A cloudy white in a raw egg is caused by carbon dioxide and
indicates freshness. As the egg ages, the carbon dioxide escapes through the
pores of the egg, and the white will become less cloudy.

and...
Because the white of a fresh egg is thick, and slightly cloudy from the
presence of carbon dioxide, it obscures the yolk from view. The more
discernible the yolk, the clearer the white and the staler the egg.

No idea where _that_ bull*** came from!

I've broken open eggs so freshly laid they were still warm, and the yolk
is clearly discernible!

Cloudy whites are usually contaminated eggs!

Whites should be fairly clear and lightly colored yellowish, and firm.
A loose white that spreads out a lot can indicate an older egg. A fresh
one will tend to "hump up" a bit around the yolk. It's firm, but not
cloudy!

Freshness can also be determined somewhat by the presence and firmness
of the CHALAZAE.
It tends to dissolve with age.

http://www.exploratorium.edu/cooking/eggs/eggcomposition.html

I'm sure those that have raised and eaten their own fresh eggs can
concur.

If the white is cloudy and obscures the yolk, I'd throw it away. The one
time I contracted Salmonella was when I ate a raw egg with a clouded
white... I ended up in the ER 3 days later as I was not getting better.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson
.