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- RedTheMastermind
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it's possible.Maybe you've only eaten bad eggs...
Hardboiled at least, if your schnoz is really pressed against it, there's at least a minimal sulfurous whiff even when it's plenty safe to eat. Least in my experience.
Could be also because slightly older eggs do better hardboiled, at least from my research. Talking about ones a couple weeks past their lay date, possibly even tipping in water (though not floating). Easier to peel, cooks just as well, so they say.
Could be that this is common enough knowledge that the ones I've had all operated under that theory. Wouldn't be the first time the cooks in my family know something I don't.
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