Green egg white?

I tossed out the last of our store-bought eggs the other day; we'll be eating our fresh chicken eggs from now on.

I was convinced of the need to avoid store-bought when I cracked open the first of the last of the store-bought eggs, intending to cook it, to discover that the albumen (the white part) was a florescent green color.

I could not believe it at first. I thought I was surely seeing things. I popped open a second egg. This one was a normal clear color. I could compare the two and see the obvious difference in color. It was like someone had poured highlighter ink into the one egg.

I started frying, still thinking I had just completely lost my mind. Maybe the florescent part would go away if I blinked a whole lot?

Frying only made the difference more obvious, as the good egg turned a lovely white with a bright yellow center, while the odd egg's florescence fairly glowed.

All the eggs went in the trash. I don't know why that egg was green inside. But I think I'll take my chances with the backyard hens.

I tried to get a photo, but the color difference just doesn't show well on a camera phone.

I cooked it, ate it, and did not die

Thinking of starting a blog section called "Things I cooked that were not toxic."

Easily half my meals are experiments.

We keep cereal and frozen waffles on hand for those evenings when things don't go as planned.

Tonight's test tube baby: salmon, rice, and peas. No big deal, you say? Well, I threw it ALL in the rice cooker to cook. Yeah, that's right, I put rice, peas, salmon, and water in the rice cooker and turned it on. Makes me nervous, considering it's a RICE cooker, not a "salmon, peas, and rice" cooker.

I'm off to go see what happened. The smoke alarm didn't go off, at least.

Update: It was edible. In fact, Byrd said it was "pretty good." Sweet!