Answer to Question 1
An egg deteriorates from the time it is laid. To hasten this process, leave the egg at room temperature. A deteriorated egg is not spoiled. It has the same nutritional value, just the quality attributes have changed. A cracked out deteriorated egg would be a Grade B. The air cell would be large, as both moisture and carbon dioxide would be lost through the porous shell. Loss of carbon dioxide would increase the pH (alkalinity) of the egg white. There would be less thick white than in a fresh egg. Therefore, the white would spread over a larger area. The loss of thick white and the weakening of the vitelline membrane would also cause the yolk to become larger and flatter. The chalaza would not be apparent. There might be a subtle flavor change. This would be contrasted to a fresh, high quality, Grade AA egg with a small air cell; small spread of the white; abundance of thick white; small, high yolk with chalaza. The deteriorated egg can be used in muffins with no loss of quality. A deteriorated egg would not produce a good poached or fried egg, because the spread of the white gives a jagged, feathery appearance and the yolk is off-centered. In making an angel food cake, the thin, deteriorated white would whip to a large volume, but not be as stable as with fresh eggs.
Answer to Question 2
False
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