The "crust" had formed on the surface again.
But it broke up easily and I picked out one egg coated in Vaseline and another that was left plain.
The shell of the coated egg felt like a normal eggshell. The plain shell felt very rough.
|Vaseline on the left.|
I noticed that the whites were very runny for both eggs.
|Plain egg on the right.|
They looked good and smelled good so I went ahead and fried them. I tipped the eggs from the bowl into the pan and, in both cases, the yolk broke. I was being careful so it felt like even the yolks were fragile.
I cooked them to "over medium" and served them up with no seasonings or sauce.
To be honest, I could taste the cal. However everyone else thought they tasted just like regular eggs, including the one guest who is a "super taster". So maybe my imagination is working hard, but I swear I could taste a mineral addition with every bite.
I would not want to eat them without salt and/or ketchup but the others were quite happy with them as they were. We declared it a success and expressed amazement that the eggs have been sitting, unrefrigerated, for three months with the only downside of really runny whites.