Spectacularly preserved Roman-age egg still has its yolk and whites (2024)

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Spectacularly preserved Roman-age egg still has its yolk and whites? ›

The egg, which is about 1,700 years old, was found during a dig in Aylesbury in Buckinghamshire. Researchers said at the time it was a "genuinely unique discovery". However, they admitted they were "blown away" recently to find it still contained the yolk and egg white.

A CT scan of the egg by the University of Kent found that it still contained the yolk and egg white. “In Britain, this was a unique find,” Edward Biddulph, senior project manager with Oxford Archaeology, a foundation involved in the excavations, told the outlet.

These chicken eggs turned out to be around two millennia old! Three cracked during excavation, but a single "Aylesbury egg" survived. More recently, a scan has revealed that this egg still contains liquid inside it. An intact egg of this age is indeed a rare discovery and has made headlines worldwide.

An archaeological excavation in Britain unearthed the only intact chicken egg from Roman Britain, believed to be 1,700 years old. The “genuinely unique discovery” still contains the yolk and egg white. Finding an intact egg that old is rare in and of itself, but seeing liquid inside is astounding.

It is thought the egg, which was found in an ancient woven basket at the bottom of a watery pit, is around 1,700 years old. Experts from Oxford Archaeology say they unintentionally broke three other eggs in the find, which all released a "potent stench", but the fourth egg remained intact.

Just one egg survived—and years after the discovery, archaeologists have cracked even more of its mysteries.

Information. These Chinese eggs are not really 1,000 years old, but somewhere between a month and several years. The egg is not retained in its original state, but rather converted into an entirely different food, probably by bacterial action. They are exempt from inspection and grading.

Guinea fowl eggs are rare because these birds only lay about 60 eggs each year. Because of its rarity, a guinea fowl egg is a tasty treat in certain parts of the world. A guinea hen egg has a thick shell that's the color of oatmeal with speckles of brown.

In the UK, Grade A hen eggs may not be washed because the process is thought to "aid the transfer of harmful bacteria like salmonella from the outside to the inside of the egg," according to the Food Safety Authority of Ireland.

The color simply boils down to what the chickens eat. Some diets will result in a sunny yellow while others will bring about a fiery orange, near red, or completely pigment-free yolk. To be fair, a white or clear egg yolk might be a little off-putting if you've never encountered such a thing before.

How did Romans eat their eggs? ›

Far from the culinary splendour described by Apicius, eggs were a common food item for the average Roman. They could eat eggs of several species: geese (the most sacred), pheasants, partridges, ducks, pigeons, and finally hens (the most common). The eggs could be eaten raw, boiled, soft-boiled, hard-boiled or fried…

The egg, which is about 1,700 years old, was found during a dig in Aylesbury in Buckinghamshire. Researchers said at the time it was a "genuinely unique discovery". However, they admitted they were "blown away" recently to find it still contained the yolk and egg white.

(CNN) — Researchers have cracked one of the mysteries hidden within a Roman egg, discovering that it still contains its liquid almost two millennia after it was first laid.

What am I? And for archaeologists in Israel, eight prehistoric ostrich eggs – thought to be between 4,000 and 7,500 years old – proved as valuable as treasure when they were discovered near an ancient fire pit in the Negev, a desert region in the south of the country.

Back to our original question: with amniotic eggs showing up roughly 340 million or so years ago, and the first chickens evolving at around 58 thousand years ago at the earliest, it's a safe bet to say the egg came first. Eggs were around way before chickens even existed.

As the age of the egg increases, air cell size starts to increase with time. With an increase in the egg's age, the yolk's position changes from the center. Because egg white gradually becomes thinner and cannot bear the yolk in its proper place.

A century egg tastes rich, complex, and pungent, like ripe blue cheese with a very faint hint of ammonia. (A spoiled century egg has a strong ammonia scent.)

Scientists have pulled a 1,700-year-old egg from the ground at an archaeological dig, and found that it contains original the liquid and an air bubble inside, making it a unique find.