Q: I just purchased a half-dozen store brand eggs from a major grocery store chain. When I cracked the first egg, the shell essentially imploded — it seemed unusually soft. The egg itself looked fine, but I discarded it and used another. The next egg was totally normal. Why would an egg have such a soft shell? Is it safe to eat a soft shelled egg?
Sent by Kathleen
Editor: Readers, does anyone have insight on why an egg might have an extra-thin shell? Are these eggs safe to eat?