We have made hundreds of omelettes, fried eggs, scrambled egg etc, no bother.
Lately we have a had run of particular eggs (same farm/distributor) and cooking an omelette the egg (mostly the white I think) just won't set it remains permanently watery. Tried to make a fried egg with same batch and the white simply would not set properly!
I have read that when raw if the yoke is flat and the white is very watery the egg is bad, but the egg did not really smell bad and was in date by about 2 weeks. Is this perhaps just a quality issue or could the egg be older than implied by the date printed on it?
Any thoughts appreciated.
Lately we have a had run of particular eggs (same farm/distributor) and cooking an omelette the egg (mostly the white I think) just won't set it remains permanently watery. Tried to make a fried egg with same batch and the white simply would not set properly!
I have read that when raw if the yoke is flat and the white is very watery the egg is bad, but the egg did not really smell bad and was in date by about 2 weeks. Is this perhaps just a quality issue or could the egg be older than implied by the date printed on it?
Any thoughts appreciated.