Eggs and the sauces derived from them can become a hazard when consumed in the heat of summer: food poisoning from egg consumption and derivatives in poor condition, or exposed to the sun for too long, are very common in Spain.
For this reason, looking at the spots or protrusions of the eggs is not only not unreasonable, but it would be a good idea, always in order to seek safe consumption. Although, luckily, neither the spots nor the bumps of this food tend to be a bad omen.
It is very likely that on occasion we have seen and consumed eggs whose shells are discolored, with dark brown spots. Is about a pattern known as a “speckled egg”, and are part of the normal physiology of the egg.
These dark spots are created early in the process as the egg go through the hen: When the egg passes through the oviduct, the organ that processes the yolk and adds the shell, turns. If the egg turns too slowly while moving through this passage, it may have some spots. And it is normal.
On the other hand, it is not uncommon to have ever eaten an egg with one or more bumps on its shell. And not, does not mean it is broken or “dented”.
These bumps or bumps just mean that the eggshell has some texture and it’s not totally smooth: not all eggs are perfect as in advertising.
Again, this different texture occurs when the egg passes through the oviduct. In this duct there may be some debris when the shell is formed, a situation that becomes more common as the hen gets older, or in young hens that do not receive enough nutrients.
In both cases, when the egg is formed, calcium is released which locks up the waste in the shell. And it is also normal.
Is its consumption safe?
In both cases, whether the egg has a mottled pattern or the odd bump on its shell, their consumption is safe. No eggs should be discarded if they have any of these “abnormalities.”
In fact, the most important part as far as food safety is concerned it is how they cook eggs, since the greatest danger of their consumption is salmonellosis. In this case, it could be suspected that salmonella exists in the eggs if blackish or green spots are seen inside their shell, this being a sign of contamination.
Although it is often said that it is safe to keep eggs at room temperature, in times of higher temperatures it is advisable to keep them in the fridge and consume them for the next three weeks after purchase to obtain the best quality. And they can even be consumed beyond their presumed expiration date, as long as it is confirmed that they are still fresh.
And finally, it should be noted that even when a fresh egg is cooked and without signs of infection, it is advisable to keep the common food safety measures: the entire cooking area must be clean and avoid cross contamination: if you come into contact with a raw egg during cooking, it is advisable to wash your hands, used utensils and any surface that has touched the egg. And make sure the yolk is firm and well cooked.