A fresh egg can still be good even if the yolk is not runny; this can happen due to cooking methods or the egg's age. A firm yolk often indicates that the egg has been cooked thoroughly or is slightly older. However, if the egg has an off odor or unusual appearance, it may be bad and should not be consumed. Always trust your senses and check for any signs of spoilage.
A runny yolk typically indicates that the egg is fresh and has been stored properly. Fresh eggs have a thicker albumen (egg white) and a more robust yolk, which tends to maintain its shape. While yolk consistency can vary by cooking method, a runny yolk is often desired in dishes like poached or soft-boiled eggs. It doesn't represent a specific percentage of quality but rather reflects the egg's freshness.
The best egg cooking style for achieving a perfectly runny yolk is to poach the egg.
You can determine if an egg is bad by checking the expiration date, smelling it for a sulfur-like odor, and observing if the egg white and yolk are discolored or runny.
The amount of fat in a food product is not changed by cooking as long as the food is not cooked in fat. So a hard egg yolk and a runny yolk both have the same amount of fat.
If a boiled egg is undercooked, the egg white may be runny or not fully set, and the yolk may be too soft or runny when cut open.
"Runny" typically refers to a substance that has a thin or watery consistency, such as a runny nose or runny egg yolk. It can also describe something that is leaking or flowing uncontrollably.
When hard boiling eggs which are not very fresh the yolk can migrate to the outer edges. If you want to keep the yolk in the centre of the egg, buy very fresh eggs! I buy mine direct from the farm.
The yolk is high in cholesterol
You can tell if eggs are bad by checking the expiration date, smelling for a sulfur-like odor, and observing the appearance of the egg white and yolk. If the eggs are past the expiration date, smell bad, or have discolored or runny whites and yolks, they are likely bad and should not be consumed.
No eggs provide protein
When an egg is cooked, the proteins in the egg white and yolk denature and coagulate, resulting in a solid structure. The texture changes from raw and slippery to firm and cooked, with the egg white becoming opaque and the yolk changing from runny to solid, depending on the cooking time.
You shake it and if it sounds hard and thumpy and runny its rotten. A bad egg will float on water.