Janet B wrote:
>
> I'd just put my breakfast egg into the pan and tilted the pan a bit to
> get the butter around the egg and the yolk totally separated from the
> white and slid to the other side of the pan.
> I had hash browns with no egg this morning
> The rest of the eggs had stood up nicely in the pan. I've only had
> the carton for a week.
> It's going to be awhile before I have eggs for breakfast again.

I found this:

"An older egg will have a white that spreads more than a fresher
egg," he says. "But that has nothing to do
with the fact that the egg is spoiled or not, it's a chemical,
physical change in the egg."

from: http://www.safebee.com/food/how-tell-if-egg-bad