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woops-part of a rotten egg in my cake batter!

icecreamgal Nov 27, 2007 06:49 AM


After beating together my oil and sugar, I cracked a rotten egg into my cake batter! I was able to spoon out most of it (and add other fresh eggs), but do you think I need to start all over? Will any trace of rotten egg make it disgusting (and dangerous?)


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    bubbles4me RE: icecreamgal Nov 27, 2007 06:50 AM

    I would dump it and start over...better safe than sorry.

    1. marthadumptruck RE: icecreamgal Nov 27, 2007 06:52 AM

      Chuck it.

      1. v
        violabratsche RE: icecreamgal Nov 27, 2007 08:11 AM

        I learned the hard way, in a similar situation.
        ALWAYS break your eggs into a separate cup, BEFORE adding to the batter.


        1 Reply
        1. re: violabratsche
          Sharuf RE: violabratsche Nov 28, 2007 01:59 AM

          As a little kid, my job was gathering the eggs from the hen house. There were always some I couldn't get because the hens wouldn't budge. So -- there would be a bad egg now and then. Mother ALWAYS broke each egg separately into a little bowl before adding to a recipe. I haven't encountered any rotten store-bought eggs, but I recently came across an egg with blood in it. Yuck!

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          sweetTooth RE: icecreamgal Nov 27, 2007 10:24 AM

          This happened to my mom one time. Guess what she did? Spooned out what she could and then gently rinsed out the remainder with ice cold water! It was a creamed *butter* and sugar mixture though, so your success might vary.

          1. Ruth Lafler RE: icecreamgal Nov 27, 2007 11:17 AM

            I don't know about dangerous, but sulfur compounds are even nastier when heated, so I'm going to bet that it's going to taste "off" if not completely disgusting. Toss it and chalk it up to a learning experience (to crack your eggs into a separate bowl before adding, as another poster noted).

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