Very rotten egg after I cracked and realised why black liquid oozed out from the shell and the kitchen was immediately so smelly that we had to quickly bring them out to throw and discard the REST of the omelette ingredients (kale leaves, tomatoes, etc.) which was affected by this rotten smelly egg.
Lesson learnt: Crack the eggs into other bowls next time. Bought Chuan Huat Sanitised Eggs from Fairprice Woodlands( Should be either Causeway Point/Civic Centre) Expiry date is 4/7/23. I have never encountered this issue.
Few weeks ago, we also encountered 2 white furry moldy issues from the same branches. White furry mold on Organic broccoli ( civic centre) and white furry mold on Bakeri Panini bread. (Cwp)
I believe the issues are not due to the supermarkets. Just my rotten luck lol. They refunded me nevertheless. Hope people check their food properly before consuming next time.
Possible reasons
Rotten and black eggs found inside supermarkets can be the result of various factors. Here are some possible reasons:
- Age of the eggs: Eggs have a limited shelf life, and if they are not sold or consumed within a certain time frame, they can spoil. As eggs age, bacteria can penetrate the shell, leading to the development of rot and discoloration inside.
- Contamination: Eggs can become contaminated with bacteria, such as Salmonella, from various sources including the environment, improper handling, or unclean production facilities. When contaminated eggs are stored under improper conditions, the bacteria can multiply and cause the eggs to spoil.
- Improper storage: Eggs are perishable and require proper storage conditions to maintain freshness. If eggs are exposed to excessive heat or fluctuating temperatures, it can accelerate their deterioration and lead to spoilage.
- Cracked or damaged shells: Eggs with cracks or damaged shells are more susceptible to bacterial contamination. When bacteria enter through the cracks, they can multiply and cause the eggs to spoil and develop black or rotten interiors.
- Unsanitary production practices: If eggs are not handled and processed hygienically during production, there is a higher risk of contamination and subsequent spoilage. This can include inadequate cleaning of equipment or insufficient sanitation measures.