Earlier in the spring, I tried hatching some eggs under my Marans. Every single one of them exploded. They were rotten and fowl and gross beyond my wildest dreams. Those were the first rotten eggs I'd seen and clearly I got some sort of bacterial infection that ruined the whole clutch. Fast forward to last night... I cracked an egg to put in my dog's kibbles. I do that every now and then, usually when there is an egg that didn't make it to the fridge quickly like this one. In fact, I had been letting a hen out in my front yard to do some gardening for me and after about a week of that, my neighbor found several eggs under her bush. I did the water test and three sank right to the bottom. I used them and they were fine. Three others floated a little, not a lot, and I put them on the counter to give to the dog. The first two looked fine, but the last one (which I cracked last night) was blackish green, stinky, ROTTEN! It was gross. So why was that one rotten? They were all laid by the same hen. That one was likely older, but does age rot eggs? Does lack of refrigeration rot eggs? Pardon while I go off on different directions, but I'm trying to figure this out. A good egg over time will dry out. This is one reason we refrigerate them. I've read that an egg left on a counter all day will loose about as much moisture as an egg in the fridge for one week. Yet, people in other countries don't even refrigerate their eggs. They don't in England (of course, it's much cooler there than Texas), but they also don't in Jamaca (not so cool). So I think what refrigeration does is slow down the egg's loss of moisture. If that's correct, how do eggs go rotten? Is it always a bacterial attack? And if so, if I've had it how what do I do now? If you're still with me, I'm surprised. There are lots of questions here and I'd appreciate your thoughts on any of it. I sell my eggs and I would be horrified if anyone of my egg folks ever had this experience. Many thanks!