Those who know and love me best will be aware of my enjoyment and pride in cooking. In music, Bach; in generalship, Alexander; in sculpture, Michelangelo; in drama, Shakespeare; in cinema, Kubrick; in painting, Titian. Someone had to complete the set by supplying a standard of excellence in the kitchen.
But when the egg one has just broken into a lovingly assembled canneloni filling turns out to be black and stinking, it's hard to sustain one's enthusiasm! First time it's ever happened to me; may it be the last.

An Augury of defeat. Avoid battle for seven days.

And all the other battles I've lost, many preceded by perfect omlettes, sunny side ups, and ouefs en gelee?

Always float test them

In fifty years of cooking I've never seen an egg go that far down the road of corruption and putrefaction!

Like Will.....I always do the 'float test'.

Never seen an egg go that manky......Though one of our chickens once laid an egg that had half a dozen 'shells' inside each other. (Like a Russian Doll ?)
Didn't try and cook that one. 

It may have had a tiny fracture that let in some bacteria to cause the spoilage. Or you grabbed a century egg by mistake.

Regardless, why do the French only have one egg for breakfast?

un oeuf est un oeuf?

je prends mon manteau

oui!

You have probably just destroyed an immensely valuable antique Chinese duck's egg once the prized possession of a Chu emperor.

Never had much of an opinion of Chinese culture anyway.

QuoteAnd all the other battles I've lost, many preceded by perfect omlettes, sunny side ups, and ouefs en gelee?

Often a cigar is just a cigar. As a poorly traveled hillbilly, I had to look up oofs in glee. We do something similar with deviled eggs and lime jello.