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English Muffins

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Rod Franklin View Drop Down

Joined: 17 February 2010
Location: USA
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Rod Franklin Quote  Post ReplyReply Direct Link To This Post Posted: 19 September 2013 at 15:56
I've been told that a fresh egg still has the chalaza intact. The chalaza is that white bit of snot you see floating around in the egg white when you crack it open and it's purpose is to attach the yolk to either end of the shell and it keeps the yolk centered in the white. It is strongest when very fresh and degrades quickly.

If you take an egg and place it on a flat smooth surface and spin it quickly then stop it abruptly for just a fraction of a second then just let go of the egg it will do one of two things. If the chalzea are intact then the egg will not spin again as the yolk was stopped from spinning when you stopped the egg by the chalzea which tethers it to the shell. But if the chalzea are degraded or detached, and this is supposed to happen within just a day or so after the egg is laid, then the egg will spin again when you let go of it because the yolk, no longer tethered, is still spinning inside the stopped egg and the spinning yolk will drag the egg around with it and make it spin again after you let go.

If this is true then I have never had the pleasure of having a truly fresh egg. I asked someone I used to work with who had chickens if he would bring me a fresh egg. He came in with an egg and assured me it was indeed laid that morning, but it spun when I let go of it. I'm inclined to believe he just gave me an egg and figured it would be impossible to tell the difference.

I'm skeptical that there is a real difference in taste, form or function of a 2 week old egg vs one just laid anyway.
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