By cooking the egg you are eliminating a lot of the competition for the bacteria that make the egg go bad. This means they can now grow faster as they don’t have to fight for food or survival conditions to be met anymore.
Once you break the shell, you broken then “seal” and allowed the environment contact with the egg itself introducing all sorts of biology that wasn’t there before.
Comments
Raw egg is basically alive. Cooked egg is dead. Dead things go bad faster than alive ones.
By cooking the egg you are eliminating a lot of the competition for the bacteria that make the egg go bad. This means they can now grow faster as they don’t have to fight for food or survival conditions to be met anymore.
Once you break the shell, you broken then “seal” and allowed the environment contact with the egg itself introducing all sorts of biology that wasn’t there before.
You are destroying the cuticle, a natural barrier raw eggs come with that makes them shelf stable even at room temperature.
Washing destroys it too, that’s why in some countries (i.e. the U.S.) eggs need to be refrigerated.
Is there an eggspert to sort this out? Many different confident answers.