Those in Macau who've been laying off eggs due to recent suspicions of fake poultry eggs from China can now banish their fears. The Macau government submitted the suspiciously "bouncy" eggs to laboratory testing and concluded they do not contain any harmful compounds, or differ from normal eggs in nutrient levels.
Officials conducted a test where normal eggs were placed in subzero temperatures, then shaken for 3 hours, before being cooked, and found their consistency to be as bouncy as ping pong balls -- exactly like the allegedly fake eggs. This backed the theory that the eggs likely changed texture due to the sudden post mid-autumn drop in temperature, along with shaky conditions during transport from Hubei to Macau.
False alarm this time around maybe, but there have been enough fake food horror stories emerging from the Mainland to keep me loyal to Aussie dairy products only! I'd rather be overly paro than have kidney stones, or worse, babies with bloated heads!
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