Eggs are not perfectly round so it will not easily roll over from the nest or wherever it is laid. Try rolling an egg.it almost certainly makes a "u-turn". As a quirky addition - are you sure it's not broader at the top?
from the bottom
I am pretty sure that you smell them but not completely. There are probably loads of ways to tell but that's how I tell Put an egg (raw and still in the shell) into a bowl of cold water. If it sinks it's good, but if it floats it's gone off.
In a denser liquid.A raw egg will sink in fresh water, but float in salt water. It also depends on how fresh the egg is.Set an egg in cold water-If the egg stay at the bottom - it is fresh.If the egg is at an angle on the bottom - it is still fresh and good to eat.If the egg stands on its pointed end at the bottom - it is still safe to eat but best used for baking or boiled eggs.If the egg floats - it is best discarded.
It has to be raw or it will sink to the bottom because of it's weight.
Larvitar.
you heat the bottom of the flask. as temperature goes up, the volume will go down and push the egg out.
You go in the well to the bottom then you go to the left and then you should see the golden egg.
Pierce the wider bottom side of the egg before boiling.
Because water pressure is more intense at depth than it is near the surface - hence the dam has to be stronger at the bottom - it withstands more pressure at the bottom.
a creme egg is exactly 18cm from up to top to bottom side to side its 14 cm.
It is quite likely that she is egg-bound.
Usually the top is considered to be the narrow pointier end of the egg and the bottom is the wider more round end of the egg.