Originally Posted by Tuiliq

The Theory of Eggomentum: an egg that is balanced tends to get more stable over time.

I sail offshore. You quickly learn a surprising truth about eggs: they will keep unrefrigerated more-or-less indefinitely, even in warm weather, if you occasionally turn them end-over-end. This is because the egg white in a motionless egg will gradually ooze down through the bottom of the shell under the influence of gravity. Once that happens, oxygen gets inside the egg and the egg spoils. You can actually see the albumin that has wicked out if you look very closely.

So, I wonder. If you balance an egg on end, it might tend to become more stable as time passes: the tiny bumps on the shell that presumably hold the egg steady might eventually be assisted by a thin film of eggwhite that helps the shape of the egg conform to the shape of the surface: a little custom-extruded egg-cup, so to speak.

Of course, once that happens, the egg is going to start to smell.

It's like everything in life: once you start to get the results you want, somebody makes a big stink and spoils it. Just ask Pons and Fleischmann.