I was mixing together my batter for gluten free cinnamon rolls (aka- using really expensive flour!), I broke an egg into the mix and the yolk looked almost like it was hard boiled... it had not been! The white looked normal. I immediately took it out as best I could (got all the yolk for sure, but I’m sure some white remained). Is my entire batch no good? It will be baked at 350 for 45 minutes, does that make a difference?
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1Is it possible your eggs were frozen?– moscafjCommented Dec 24, 2019 at 14:31
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5Did it smell rotten?– John DoeCommented Dec 24, 2019 at 14:51
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Maybe your egg wasn't super-fresh but if it wasn't smelling rotten, probably wasn't– CrovesCommented Dec 24, 2019 at 16:59
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1That is why grandmothers always tell you to crack eggs into a separate bowl. You never knew how a store-bought egg was going to turn out 50 years ago. It's still good advice.– NothingToSeeHereCommented Dec 24, 2019 at 18:08
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1 Answer
Yes, the whole batch is unusable. Baking doesn't change anything, food safety rules don't foresee turning unsafe food back into safe.
answered Dec 24, 2019 at 21:44
