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I'm not an expert; however notice people giving replies which indicate bacteria or mold. This cannot be true given the period of time and the conditions it occurs in (e.g. properly refrigerated). Some statements imply oxidization or iron formation from flour. Both could be true. I think what they mean by oxidization is where the egg meets oxygen it goes black. I admit it doesn't look or sound like something you would want however it is not harmful. If mixed properly disappears and tastes fine, with no ill effects. So we can rule out negative ideas.

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13y ago

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