Is it safe to eat eggs with dispersed yolks caused by improper storage?

Generally, improper storage can cause the yolk to become runny and the egg no longer fit for consumption. Detailed analysis is as follows:

When eggs are stored for too long or under unsuitable conditions, the yolk tends to become runny. This occurs due to differences in salt concentration and moisture content between the egg white (albumen) and the yolk, which leads to different osmotic pressures. During storage, moisture from the albumen may permeate into the yolk, causing the yolk to become thinner and eventually disperse. This change not only affects the texture and nutritional value of the egg but may also indicate that the egg has spoiled. Spoiled eggs may harbor large quantities of bacteria, which can produce substances harmful to the human body while decomposing the nutrients inside the egg.

A runny yolk can also be caused by the invasion of spoilage bacteria. These bacteria may enter the egg through pores or tiny cracks in the eggshell, decomposing nutrients in the egg white and damaging the yolk membrane, resulting in a runny yolk. Spoiled eggs with runny yolks caused by spoilage bacteria typically emit an unpleasant odor, have a completely dispersed yolk, and cloudy egg liquid. Such eggs are severely spoiled and should not be consumed.

Before consuming eggs, carefully inspect their condition. If you find that the yolk has become runny, or if there is an unpleasant odor or cloudy egg liquid, discard the egg immediately and do not consume it.