The way to detect fake eggs is given below:
Artificial egg size is slightly larger and taller than the original egg.
If the egg is cooked then the yolk becomes colorless.
Its bottom is very smooth. Casket is often seen in the dot point blotting spots.
After cooking this egg has a lot of smell. Or without smell. The smell of real yolk is not available.
Another noteworthy symptom of counterfeit eggs is that it does not work in eggs made from egg. For example, pudding or kabache eggs as binder. But after cooking, the kebab will burst, pudding will not grow.
False egg yolk is surrounded by chemicals, because the raw or cooked condition does not want to break easily.
This is really gross and it hard to believe but I remember now having heard of false eggs once before. I think its horrendous. Where do they make these and what are they made of, do you know? I guess they can be found in Asia. They can copy anything.
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